NOOR @ Mohamed Sultan Road - Mediterranean Flavours With A Japanese Flair

Located along Mohamed Sultan Road, NOOR is a new dining destination showcasing Mediterranean flavours with subtle Japanese influences. Designed for communal dining, the menu starts with mezze and cold plates before moving on to larger dishes and desserts.

Shok Bread 5/5

We began with the Shok Bread ($15), NOOR’s take on Japanese shokupan. With many restaurants now offering their own signature house breads, NOOR has certainly delivered one worth returning for. Soft, fluffy and lightly buttery, it was served alongside Tahini and Matbucha, a slow-cooked pepper and tomato condiment with flavours that had been beautifully concentrated over hours of cooking.

Trio of Housemade Dips 4/5

The bread also served as the perfect vehicle for the Trio of Housemade Dips ($13): Ikra, Muhammara, and Yaki Feta. Each brought a distinct personality to the table. The taramasalata-inspired Ikra offered an addictive savoury brininess enriched with mentaiko, while the Muhammara Miso delivered deep, smoky flavours from roasted peppers. The Yaki Feta, a reinterpretation of babaganoush that blends feta with roasted eggplant, carried an intriguing funk tempered by its bruleed top.

Aka Beet Salad 3/5

From the Cold Plates, the Aka Beet Salad ($22) paired roasted beetroot with a zesty blood orange vinaigrette and citrus cream cheese. While we enjoyed the bright acidity of the dressing, the sweetness of the cream cheese tipped the dish slightly off balance, especially alongside the naturally sweet beetroot. A sharper, more savoury cheese would have complemented the other elements better.

Ebi Freekeh Risotto 2.8/5

Among the larger plates, the Ebi Freekeh Risotto ($38) featured freekeh cooked in dashi, accompanied by grilled tiger prawns and caramelised onion cream. We loved the freekeh’s satisfying bite and the nutty, earthy flavours that came through in every mouthful. The herbaceous shatta, the restaurant’s housemade green chilli sauce, folded through the grain, further elevating those flavours. However, an underlying sweetness, further amplified by the caramelised onion cream, became rather dominant after a few bites. The tiger prawns were also slightly overcooked, leaving them a touch dry.

Miso Butter Fish 3/5

The Miso Butter Fish ($39) paired Mediterranean snapper with smoked corn miso beurre blanc and was accompanied by robata-grilled cabbage. The beurre blanc was smooth and well executed, though it leaned noticeably sweet, likely due to the corn. While the fish had an appealingly caramelised exterior, it was unfortunately a little dry.

Mia Zaki 3/5

For a more indulgent option, the Mia Zaki ($68) featured Miyazaki Wagyu served with a black truffle and foie gras sauce. The menu describes it as A6-grade, though, based on my understanding, Japanese Wagyu is officially graded only up to A5. Regardless of the terminology, the beef was exceptionally unctuous, though an accompanying starch would have rounded out the dish nicely.

Sticky Goma 4/5

Desserts here are worth a try. The Sticky Goma ($19) featured a black sesame financier baked into a tart shell, topped with white chocolate yoghurt cream and finished with lime zest. The financier had a satisfyingly chewy texture, while the yoghurt cream added a welcome tang that balanced its sweetness.

Kuro Shokolata 4.5/5

Equally memorable was the Kuro Shokolata ($19), a velvety chocolate mousse encased in delicate cocoa tuile tubes atop an umami truffle toffee. The bitterness of the flaky, crisp cocoa tuile was spot on, complementing the silky mousse that flowed out with every bite. We thoroughly enjoyed every element of the dessert, save for the truffle note in the toffee, which was out of place and disrupted an otherwise harmonious flavour profile.

The drinks menu is equally extensive. We tried one of the signature cocktails, Master Mind ($25), a spirit-forward concoction that paired well with the richer dishes on the menu. For a non-alcoholic option, the First Light ($16) was bright and refreshing, offering a crowd-pleasing combination of lychee and pink grapefruit that made for an easy, palate-cleansing sip between courses.

NOOR offers a fresh take on Mediterranean cuisine with touches of Japanese influences. While the house bread and dips were excellent, some of the savoury dishes could have been better balanced and more consistently executed.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


NOOR
17 Mohamed Sultan Road
Singapore 238966
Tel: +65 8805 8075
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Sun: 5pm - 12am
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Walk to the traffic junction between River Valley Road and Clemenceau Ave. Cross the road and walk down Clemenceau Ave towards Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Walk down Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]

Gordon Grill @ Goodwood Park Hotel - New Winter Indulgence Menu Featuring a 1.5kg Wagyu Beef Tomahawk Steak Flambéed Tableside

There’s something about dining at a classic grill restaurant that feels especially fitting during the cooler months - imagine cosy interiors, rich sauces, indulgent ingredients and the occasional tableside theatrics that make the experience feel a little more special. Gordon Grill’s A Winter Indulgence menu leans fully into this mood, offering a comforting yet refined selection that spans land and sea, with premium produce, generous portions, and a touch of old-school charm throughout the meal.

Complimentary Amuse-Bouche 3.8/5

Complimentary Bread Basket 4/5

We started the meal with a complimentary Kimchi Chicken Tartlet as an amuse-bouche and a Bread Basket served with butter. The tartlet was a pleasant opener with a hint of spice, while the bread selection was satisfying and a simple but welcoming start to ease into the meal.

Tsarskaya Oyster 4/5

Tsarskaya Oyster Thermidor 4.2/5

Oysters play a starring role in the Winter Indulgence menu, featuring live Tsarskaya oysters from France presented two ways. Fresh Oysters (6 pcs $58 / 12 pcs $118) were served simply with mignonette sauce and lemon - clean, briny, and refreshing, allowing the natural sweetness of the oysters to shine through.

For the Baked Oysters options (6 pcs $68 / 12 pcs $133), diners can choose between Kilpatrick or Thermidor style. We tried the Thermidor, and it was excellent! Cheesy and creamy, yet not overpowering, striking a good balance while still letting the oysters remain the star. It’s a more indulgent take and one we would happily order again.

Sautéed Chanterelle Mushroom 3.8/5

From the land, we had the Sautéed Chanterelle Mushroom ($29), served with an onsen egg, shaved truffles and natural jus. Beneath it sat a layer of creamy mashed potato. While the flavours were comforting and earthy, the dish leaned heavily towards soft and creamy textures. We found ourselves wishing for a bit more contrast to elevate it further.

Risotto 4.5/5

The Risotto ($29), on the other hand, was very well executed. Made with morel mushrooms and finished with shaved truffles, it was rich yet balanced, with well-cooked grains that retained their structure. This was easily one of the stronger savoury dishes of the night and a comforting choice for truffle lovers.

Wagyu Beef Tomahawk Steak 4.5/5

One of the highlights of the meal was the Wagyu Beef Tomahawk Steak ($372), which comes with an impressive tableside flambé. Cooked medium as recommended, the steak was tender and flavourful, especially the parts with well-rendered fats. It was served with roasted potatoes, baked tomato, sautéed vegetables and red wine jus. A definite dish to share and savour. The other beef option on the menu is the Black Angus Beef Porterhouse Steak ($348), which also looks equally tempting.

Seared Red Emperor Snapper 4/5

From the sea, we tried the Seared Red Emperor Snapper ($38), served with truffle petit pois, fresh maize and split fish jus. The skin was nicely crisp, the fish was fresh and delicate, with clean, restrained flavours. Simple yet well-executed, allowing the quality of the fish to speak for itself. The menu also offers a Pan-Seared Red Grouper ($38) as an alternative seafood option.

Crêpe Suzette 5/5

Desserts were a definite highlight and deserving of full marks. Gordon Grill’s signature Crêpe Suzette ($26) is a must-have, especially for fans of classic French desserts. Flambéed tableside with Cointreau and brandy and served with vanilla bean ice cream, the soft crêpe, soaked in citrusy syrup, was both nostalgic and indulgent. Not many places in Singapore still do this, and I found myself salivating just thinking about it again while writing this.

Morello Cherry Tart 5/5

The Morello Cherry Tart ($18) also impressed us. It may look simple, but the buttery tart shell was so good it left us wanting more, even with already very full stomachs.

Overall, Gordon Grill’s A Winter Indulgence menu is a comforting, well-curated offering that showcases classic flavours with a touch of tableside drama. While some dishes stood out more than others. The Winter Indulgence menu is available till 31 March and is best enjoyed unhurriedly, with good company and a hearty appetite.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to the destination. Journey time is about 10 minutes. [Map]

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.


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

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

Direction:
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]

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.

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
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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)

Directions:
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]