Showing posts with label Snapper. Show all posts
Showing posts with label Snapper. Show all posts

Saturday, September 16, 2023

Racines @ Sofitel Singapore City Centre - New Menu with Focus On Sustainability Dining By Chef Isaac Henry


Sofitel Singapore City Centre has a new Director of Culinary and Beverage on board - Isaac Henry. His culinary experience spans continents, honing his skills in Michelin-starred restaurants in both Paris and Singapore. As a strong advocator of sustainable dining, it is no surprise that you might have spotted him on the host of a six-part docu-series on Channel News Asia titled 'Zero Waste Kitchen'. On the refreshed Racines's menu, other than its attention-grabbing fashion magazine-style design, new signatures are introduced that were conceptualised with the environment in mind.

Chicken & Duck Foie Gras Mousse 4.8/5

Chef Isaac would like to call the Chicken & Duck Foie Gras Mousse a marriage between Asian food and French dishes – reflecting the restaurant's signature cuisine. The chicken liver is locally sourced, aligning with our commitment to sustainability. A small portion of duck liver is blended with chicken liver, cream and egg to achieve a velvety texture. Adding sweet and tangy Chinese black wine vinegar elevates this mousse to another level brilliantly, much like how a fruit compote complements the richness and flavour of a liver pate with a delightful touch of sweet acidity. It formed a luxurious spread for the sourdough bread served on the side.

Charred Asparagus with Housemade Hollandaise 5/5

I thoroughly enjoyed the Charred Asparagus, which differentiates itself with a tantalising combination of flavours and textures brought to life by creamy housemade Hollandaise, umami Shio Kombu, and sugar-roasted Almonds ($26). The asparagus, charred on an open-fire grill, was laced with a delightful smoky nuance, adding a flavour depth to the dish. The creamy and substantial sauce lent a satisfying mouthfeel to the asparagus, with its sweetness aptly balanced by the savoury shio kombu. The almond candies provided a morish textural crunch, completing this enticing plate of asparagus.

Otak Otak 4/5

Otak Otak ($18) features a spiced Spanish Mackerel Fish cake roasted in a Banana Leaf parcel served with housemade cincalok sauce. Chef Isaac used one of his oldest recipes when craving for otak-otak abroad, and none was readily available. Using a traditional way of making otak otak, made by blending slow-cooked rempah paste for two hours, he also added fresh water chestnuts for texture. I like the lightness of this Otak Otak versus some, which are more assertive in terms of the spice content. The cincalok sauce enlivened its taste even further.

Ngoh Hiang 4/5

Ngoh Hiang features Crispy Five-Spiced Seafood Wrapped in Beancurd Skin Served with Housemade Chilli Sauce ($18). Crusted within was a juicy seafood filling made with sotong paste, prawn meat, and crabmeat. Instead of the sweet sauce, we have a punchy house-fermented chilli sauce resulting from blended spices that is left to sit for a day to ferment.

Prawn Biryani 4.5/5

Chef Isaac's Smoked Argentinian Red Prawn Biryani Served with Salted Yoghurt ($36) is a "nontraditional version", which is a cure for hangover to me. The prawns were pre-seared, effectively sealing an incredible amount of juices within the heads. You will get everything in one spoonful by layering the rice with Spiced Ghee and Cashews and masala made with prawns. Although the rice was saucier than I would have liked it to be, the presence of the well-caramelised onions and the salted yoghurt served on the side provided a great balance to the masala.

Crispy Scale Red Snapper 4.8/5

The Crispy Scale Red Snapper ($42) comprises pumpkin puree, wilted baby spinach, squid ink, and beurre blanc. Snapper is also locally sourced from a farmer who slaughters and fillets it Ikejime-style, which kills it instantly, resulting in less blood and tender flesh. It gives it a much whiter, tastier flesh. Indeed, what we had was beautiful, moist and tender with a supreme taste. What I also appreciate is how the scales were left intact and crisped with hot oil as a means to minimise wastage. As the presentation of such dishes has a typical neutral flavour profile, the accompanying wilted spinach is cooked with squid ink to add that extra savoury element to enhance the flavour profile of the fish.

Sliced Beef Hor Fun 4.2/5

Sliced Beef Hor Fun features a wok-tossed thinly sliced Argentinian Grain-fed Beef with Flat Rice Noodles and Garlic Crisp ($38). While it is tough to attain a deep wok hei flavour into the rice noodle, this is nonetheless a very decadent version with soft and tender Beef Argentinian striploin. I also enjoyed how sweet the spring onions were, which balanced the flavour of this highly flavour dish. Attention is paid to the Garlic crisps. They are coated with flour and then fried to get a long-lasting crisp. However, I preferred a broader type of flat rice noodles for a better texture.

Sautéed Clams Manila Clams 4.8/5

Sautéed Clams Manila Clams ($60) stood out with a heedy broth. Chef Isaac uses locally sourced Manila clams, which do not have many sand sediments and are sweet in flavour. Tossed in Aged Guanciale, Housemade Nduja Butter and Parsley Pistou, the broth had so much body and packed a punch of flavour. The Nduja is sourced from a Basque country (France), producing milder' nduja. Hence, the sweetness of the clams was still very much present. Parsley Pistou was sharp, accenting the broth with herbaceous nuances.

Almond & Logan 4/5

For dessert, Chef Isaac's rendition of the Almond & Logan surprised me with an aesthetically pleasing plating and an exceptionally creamy Almond jelly. The white fungus could have been more cooked through for a softer texture.

Skillet Baked Dark chocolate Cookie 4.5/5

Skillet Baked Dark chocolate Cookie Salted Hokkaido Milk Ice Cream ($23) is a comfort food that will lift your spirits. The Skillet baking creates crisp edges with a moist and gooey centre.

Textures of Meringue 3/5

Pavlova features Textures of Meringue with Passion Fruit Sorbet, Micro Basil and Strawberries ($22). I find most meringue desserts to be on the sweeter side; hence, this is my least favourite of the lot.

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.

Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Friday, November 15, 2019

A Christmas To Remember at Singapore Marriott Tang Plaza Hotel


For this festive season, Singapore Marriott Tang Plaza Hotel is rekindling the spirit of Christmas with a medley of joyous gastronomic experiences. And for those that is planning to spend time with friends and families in the comfort of their home, the hotel has put together a sleigh of Yuletide takeaway goodies, removing all the hassle of cooking and making this Christmas one to remember.

Whole Roasted Turkey with Apple Cider Brine & Giblet Cornbread Loaf

Making the debut this year is the Whole Roasted Turkey with Apple Cider Brine & Giblet Cornbread Loaf, 4.5-5kg ($198 nett). The Christmas bird is immersed in apple cider brine for 12 hours and then roasted to golden brown. The result is a coat of crispy skin with moist and fork-tender meat. Accompanying the turkey is the Giblet Cornbread whereby the edible turkey offal is incorporated into the moist, buttery loaf of cornbread.

Rosemary & Garlic Roast Lamb Leg (Bone-In) with Chimichurri, Artichokes & Capers

Another new item on the takeaway menu is the Rosemary & Garlic Roast Lamb Leg (Bone-In) with Chimichurri, Artichokes & Capers, 2.5-3 kg ($188 nett). Impress your guests with the whole lamb leg roasted to perfection.

Honey & Clove Glazed Ham (Bone-In) with Cinnamon Pineapple Sauce

Besides the new items, customers can look forward to the all-time favourites such as Honey & Clove Glazed Ham (Bone-In) with Cinnamon Pineapple Sauce, 5-6 kg ($248 nett) and Honey & Clove Glazed Ham (Boneless) with Cinnamon Pineapple Sauce, 2-3 kg ($168 nett).


Other signatures on the takeaway are Slow-Roasted Beef Striploin with Port Wine Sauce & Horseradish Cream $198 nett), Baked Salt-Crusted Whole Snapper with Salsa Verde ($138 nett) and Roast Pork Saddle with Pancetta, Prunes & Mixed Herbs ($188 nett).

Peanut Butter Speculoos Praline Log Cake & Pandan & Mixed Berries Chiffon Log Cake

For the sweet tooth, there are there new log cake creations. They are Peanut Butter Speculoos Praline Log Cake (1kg, $68nett), Pandan & Mixed Berries Chiffon Log Cake (1kg, $68nett) and Brandy White Chocolate Chestnut Log Cake (1kg, $68nett).

Brandy White Chocolate Chestnut Log Cake

The Peanut Butter Speculoos Praline Log Cake (1kg, $68nett) boosts the right proportions of peanut butter-infused frosting, moreish speculoos crumble, crunchy feuilletine and luscious chocolate sponge. The Pandan & Mixed Berries Chiffon Log Cake (1kg, $68nett) is a modern interpretation of the pandan chiffon cake. The layer of pillowy soft pandan sponge is interweaved with lightly whipped ganache and an ambrosial marmalade made with whole fresh berries. Paying homage to the well-loved Mont Blanc is the Brandy White Chocolate Chestnut Log Cake (1kg, $68nett). This rendition of the Yule log features vanilla sponge soaked in brandy and interlaced with whipped white chocolate ganache and a generous filling of premium chestnuts imported from France.


For more information of the festive offerings, you can find out more Singapore Marriott Tang Plaza Hotel website.

Thursday, April 28, 2016

The Disgruntled Chef @ Ann Siang Road - Bringing Sexy Back To The Table


It was almost two and half years back when I visited The Disgruntled Chef at Dempsey. I remembered having a good meal at the casual restaurant back then. This time round, I visit their second outlet at Ann Siang, a fine dining concept nested at The Club Hotel.

Tom Collins 4.2/5

We started with some pre-dinner drinks in the Tom Collins ($18) and Bee's Knees ($18). We opted for something like and refreshing. which both the cocktails managed to deliver, not only in taste but in sight. The Tom Collins is a concoction of gin, lemon, yuzu, homemade pandan syrup, rosemary and club soda.

Bee's Knees 4.5/5

Interestingly the Bee's Knees is served in a teapot. The mixture consists of chamomile infused gin, grand marnier, lemon, orange and honey. Even before we started on the food, the cocktails have already impressed us. I even made a mental note to return for more of their cocktails when I am in the vicinity.

Fish Kebab 4.2/5

Dinner started with the amuse bouche. The Fish Kebab with a bed of tomato salsa, maybe bite size but it is bursting with lovely flavours, giving me a glimpse of what to expect for the rest of my dinner.

Burnt Onion Charcoal Bread 4.2/5

Most restaurant offers complimentary bread but at The Disgruntled Chef you have to pay for these delicious black gold, Burnt Onion Charcoal Bread ($9). The charcoal bread is crispy on the outside and fluffy inside. It comes with cream cheese foam and homemade fish floss. When eaten together with the charcoal bread, it further enhanced the whole onion flavour.

Burratina & Momotaro Tomatoes 4.2/5

For a light starter, the Burratina & Momotaro Tomatoes ($18) will be your choice. The sweetness of the tomatoes is dressed with black olives powder and oak smoked olive oil for a full flavour with the cucumber lending a refreshing touch. A worthy note is the oak smoked olive oil, which is smoked in house.

Sea Scallop Carpaccio 3/5

The Sea Scallop Carpaccio ($21) is topped with endive, pear, red cabbage, black truffle and brown butter vinaigrette. While the endive, pear and red cabbage add crunchiness to the whole dimension, I find that there is too many things going on the plate, shadowing the main cast. I also felt that the bitterness of the red cabbage kind of throw the balance of the dish off.

Steak Tartare 4.5/5

The Steak Tartare ($18) is served pre-mixed with soft quail eggs and fried tendons. It also comes with black charcoal bread chips. I prefer to enjoy the full flavour of the steak tartare itself but if you are worry of the rawness, I would recommend having it together with the bread chips.

Braised Iberico Pork Cheeks Crepinette 4/5

Moving on to the mains, we started with the Braised Iberico Pork Cheeks Crepinette ($38) which comes with miso carrot puree, broccoli and braised daikon. There were two types of the texture in the parcel, stredded and minced. The miso carrot puree, broccoli, braised daikon not only complement the crepinette but also helps to cut through the richness.

Crispy Beef Short Ribs 4/5

A weekday evening special is the Crispy Beef Short Ribs ($38) that has been sou vide for 36 hours. The tender and flavourful beef is paired with white kimchi, spicy kimchi mayonnaise and soy glazed baby potatoes. I thought I tasted fermented beancurd but after checking the familiar taste actually comes from the gochujang used in the braising jus.

Crispy Golden Snapper 4.5/5

My favourite among the three mains is the Crispy Golden Snapper ($32) with puffed scales, zucchini caviar, clam and basil fondue. The layer of crispy scales gives the moist snapper an additional coat of texture enjoyment. This is further complemented by the light but yet flavourful fondue.

Lemon Posset 3.5/5

Moving on to the dessert, we have the Lemon Posset ($14) which comes with pistachio sponge, stewed blueberries and lime meringue. For those that prefer something light, this will be a good choice.

Poached Strawberries 4.2/5

I am not a sweet tooth person so the Poached Strawberries ($16) is for me. The puff pastry chips, vanilla creme, formage blanc ice cream, looks so simple yet so delicious.

Chocolate Fondant 4.2/5

The finale has to be the Chocolate Fondant ($16) with peanut butter ganache. The chocolate fondant is moist and rich but what stole my heart is the banana fritters. The banana fritter coated with crispy rice is my first encounter and I really love their rendition at The Disgruntled Chef. This is accompanied with the house made dark rum banana ice cream without any additives.

Indeed The Disgruntled Chef has brought sexy back to the table with a refinement to its menu at the Ann Siang outlet. Although it is a fine dining concept, the price has been kept sensible. It even has a gourmet two course ($33++) and three course ($45++) menu on weekday for those that is looking for a quick lunch.

The Disgruntled Chef
The Club Hotel
28 Ann Siang Road
Singapore 069708
Tel: +65 68082184
Nearest MRT: Telok Ayer (DT Lne), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 12pm - 230pm (brunchfest), 6pm - 1030pm
(Closed on Sun)

1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Scale the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 10 minutes. [Map]

Wednesday, April 20, 2016

Ash & Elm @ InterContinental Singapore - Semi-Buffet Brunch from $38++

Pic 1

When I was told about the invite to Ash & Elm, my first instinct - sight unseen - was, I’m afraid, not very charitable. A restaurant that doesn’t seem to have realised its name would inevitably be acronymised into a hospital department? That’s not particularly encouraging. But then I go, of course, because there’s food, and what I’m taken around to see quickly changes my mind.

Ash & Elm, which serves double duty as the Intercontinental’s guest breakfast area, is a quietly good looking place - wood and bronze tones, mostly, coupled with black. And a semi-buffet lunch helps in that respect. Because we need to face it - buffets can be unsightly, ugly affairs, what with the queues and the half-empty pots and people rummaging around for a fried prawn whose head hasn’t come off during serving.

At Ash & Elm, though, there’s none of that. The buffet itself, for $38, is exclusively the dainty and pretty things - charcuterie and cheese, salads, and desserts around a chocolate fountain. For $10 more, you get to choose a main course from a list that’s mostly centred around the charcoal grill in the kitchen.

Pic 2
Teppanyaki Snapper 3.8/5

Ash & Elm presents their Snapper with hardly any adornment or seasoning. All that counts is the freshness of the fish itself, the fragrance of seawater without muddiness, and the power of the grill which chars and crisps the skin but leaves the flesh chunky and juicy. Pesto matches well, though a tomato-based sauce is a little too tangy and dominates the fish and pilaf rice.

Pic 3
Angus Rib-Eye 4/5

The pal’s Angus Rib-Eye actually comes in looking rather unimpressive, but it’s a better display of the chefs’ skills at the grill. Despite being thinly cut (though still substantial), the steak is evenly medium rare, a sliver of burgundy running through its core. And while there is no visible char, the gleaming surface is full of flavour - from charcoal, but also from the wood chips scattered on the charcoal grill. It’s well worth the extra $10 for choosing it.

Pic 4
Charuterie and Cheese 4/5

The Charcuterie and Cheese section is quite easy to miss, being the chilled walk-in just beside the entrance. Ash & Elm cures its own meats where possible, and most of them - from beautifully speckled salami to beef pastrami that stretches and melts in the mouth - are well worth having, as are the properly mould-suffused Stilton and milky, mineral Comté if you like your cheese rough.

Pic 5

Salads tend to be relegated to last place in most buffets, but Ash & Elm give theirs pride of place on the black stone counters, and zhuzh them up properly too. The biggest hit is a little shot glass of an Italian classic - a cherry tomato nestling with mozzarella in mild, golden olive oil, with a pipette of balsamic. But there are other cooked options as well, and a place where you can make your own mix of greens and dressings.

Pic 6

Desserts, on the other hand, are merely good - which means they don’t stand out as much, compared to the rest of the line-up. The pal thrills to the chocolate fountain, but my favourite is a pinkish tiramisu where the mascarpone whip surrounds the cake, the whole thing melting into a satisfying hit of coffee and eggs and cream.

Pic 7

But the thing that really strikes me is how low-key and understated the whole affair is. The restaurant is not just sleekly arranged but also versatile, the buffet counters becoming bar seats for the dinner service. And the breakfast run around an open kitchen concept where you order the dishes directly from the cooks.

As with every buffet, there is the risk of having a wide range of dishes but no real focus or quality, but this place generally avoids the problem with the simplest of solutions - by working hard at the details in the looks and taste of their dishes. Cure your meats well, have a powerful grill and people trained to work it, and arrange things in a generally pretty way. That’s the idea Ash & Elm have - and it’s a steady, solid idea.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette

Ash & Elm
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Nearest MRT: Bugis (EW Line, DT Line)

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

1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, February 4, 2016

Toby's The Dessert Asylum @ TradeHub 21 (Jurong East)


Mud Pies, the in-dessert to have back in a decade ago, before it was being overruled by waffles. A luscious pie who has gone under the radar for the past few years,Toby's The Dessert Asylumis here to revive it. Being at Marine Parade for the past 6 years, they have shifted to TradeHub 21. Beside Mud Pies, their selection of cakes and made to order desserts will excite your sweet tooth as well. But nonetheless, we mustn't neglect our growling stomachs! Toby's has an extensive range of mains, in which I heard are just as delicious. I was lucky to be able to try out their Lunar New Year 3 Course Set Meal, which offers exclusive dishes only till end of CNY.

yu sheng
Fa Cai Yu Sheng 3/5

For starter, we were served with their Abalone Salad with a 'Huat ah!'. It was a refreshing salad made with an array of crunchy vegetable dressed with a tang. The crispy golden pillow and chewy abalone strips add dimensions to the flavour and texture. As the dressing is rather dense, less of it would have been better.

Braised Crabmeat with Seafood Soup 2.5/5

Our soup was Braised Crabmeat with Seafood, which was created with Shark Fin soup in mind for this occasion. If not for it being over-salted, I feel it has the potential to be one of the most unique seafood soups to be served in a western set up.

baked red snapper
Baked Red Snapper 4/5

Next came our mains. Our Baked Red Snapper was beautifully presented. Sliced into 3 fillets, each was tender and with sides nicely baked. Lightly seasoned, it was well complemented with the creamy cheddar cheese mash. I love the fruits salad, which was tangy and appetising with the pineapple parley sauce.

fried pork ribs
Fried Pork Ribs 3/5

Their Fried Pork Ribs comes with braised cabbage, which I thought embodied an Asian wisdom in handling the heavy flavour of the pork ribs. The meat was tender and fell off the bones with a slight tug. It got rather porky at the fatty area but the smokey sauce managed it quite fine.

salted egg spaghetti
Salted Egg Spaghetti 3.8/5

Their Salted Egg Spaghetti did live up to our expectations. My earlier encounter with a salted egg pasta wasn't great as the sauce was too watery and absent of the salted egg taste.Their sauce was of the right consistency, coating the spaghetti without drowning it. Every morsel of it was flavoursome with a note of garlic. It could be bettered with more hardy ingredients such as prawns as crabmeat proved to be too delicate for this dish.

D-Lover 3.8/5

Finally it was time for desserts! D-Lover is their latest creation. The durian puree blends seamlessly with the fine vanilla sponge cake, creating a melt-in-your-mouth sensation. The sweetness level is just right for me but I was hoping for a richer durian flavour and texture.

Strawberry Shortcake 3/5

Cake and ice cream pairing is something unique over here. The strawberry shortcake does seem lonely without her companion, perhaps more strawberries in between the layering may help to jazz her up. The mellow strawberry sweetness of Love At First Sight may bring back some fond memories. You might want to consider having this during your Valentine's Day.

lord varder
Lord Vader 4/5

The real bomb is of course their mud pies. We had one of their most popular Lord Vader ($15.90), one of the only 2 liqueur mud pies. The best part came when I poured the Grand Marnier over and dug my spoon in. The bitter sweet taste is the real pleasure.

Away from the hustle and bustle on a Saturday, together with great food and warm service extended by Toby's, our evening had been truly enjoyable. What I appreciate about their CNY meal is the subtle Asian note that runs throughout the dishes. The Lunar New Year 3 Course Set Meal is available from now till end of CNY at $38+ per set, excluding desserts. If you miss it, do look out for their Valentine's Day couple set meal, which includes their signature salmon dish.

Photograph and written 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.

Toby's The Dessert Asylum
TradeHub 21
8 Boon Lay Way
Singapore 609964
Tel: +65 63162422
Nearest MRT: Clement (EW Line), Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 11am - 10pm

1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station. (Stop ID 17171). Take bus number 52 and 105. Alight 5 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange (Stop ID 17009). Take bus number 99. Alight 5 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Jurong East MRT station. Take Exit A. Walk to Jurong East Bus Interchange (Stop ID 28009). Take bus number 52 or 105. Alight 8 stops later. Walk to destination. Journey time about 20 minutes. [Map]