Offbeat @ Far East Square - Asian-inspired Dishes by Coq & Balls

Offbeat, located in Far East Square, introduces the latest dining concept by Coq & Balls. The food menu showcases Asian-inspired dishes, ranging from Bites and Tapas to Mains, Grills, and Roman-style pizzas.

Salmon Tartare 4/5

We started with the Salmon Tartare ($18.90), a delightful dish featuring marinated raw salmon tossed with avocado and baby radish, garnished with tobiko. To complement the creamy tartare, crispy black sesame rice crackers were provided for a textural contrast. The combination was mouthwatering, with occasional bursts of nuttiness from the black sesame crackers.

Spanish Squid 4.5/5

From the Flamed Grill section, we indulged in the Spanish Squid ($22.90) dressed with salted egg beurre blanc and sweet tare. The expertly prepared grilled squid was delicious. It boasted a firm yet tender texture and a delightful smoky flavour. While the salted egg sauce added that Asian twist, it didn't quite elevate the natural flavours of the squid as expected.

Tiger Prawn Laksa Spaghetti 3.8/5

Drop by Offbeat during lunch and enjoy their mains at a special lunchtime price, with add-ons available, such as a glass of wine for just $6. Most items are crafted with Asian flavours, such as Pulled Pork Bahn Mi and Wagyu Beef Krapao Rice Bowl. During our visit, we tried the Tiger Prawn Laksa Spaghetti ($16.90). The Laksa sauce was more complex and heady than other laksa pasta variants I've tried, slightly reminiscent of curry noodles. The prawns were succulent, pairing well with the al dente spaghetti.

Egg Quinoa Cauliflower 'fried rice' 4.8/5

While most of the lunch specials are richly flavoured, there are also lighter options such as the Egg Quinoa Cauliflower 'fried rice' ($14.90), served with roasted butternut squash pumpkin. The 'fried rice' was flavourful and satisfying, with delightful bites of fried egg, reminiscent of a traditional fried rice dish. The large chunks of pumpkin were soft and deliciously sweet, accented with a hint of smoky flavour. I also appreciated the added freshness from the greens and slices of baby radish, which enhanced the dish's overall taste.

Okonomiyaki Pinsa 3.8/5

Offbeat offers Pinsa, a Roman-style stretched pizza. We indulged in the Okonomiyaki Pinsa ($24.50), a hearty Asian fusion creation featuring bacon and prawns, topped with oozy mozzarella and finished off with a drizzle of mentaiko cream and a sprinkle of bonito flakes. The ciabatta pizza base was light and airy, perfectly complementing the rich pizza toppings. While it could get a tad salty after a while, it was a scrumptious dish meant for sharing.

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.


Offbeat by Coq & Balls
Far East Square
40 Pekin Street
#01-01
Singapore 048770
Tel: +65 6322 3835
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Thu: 11:30am - 11pm
Fri: 11:30am - 12:30am
Sat: 5:30pm - 12midnight
(Closed on Sun & PH)

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

Butcher's Block @ Raffles Hotel Singapore - Refreshed Spring Menus Forged Through Fire, Rooted in Hawaiian Philosophies

I revisited Butcher's Block at Raffles Hotel Singapore to explore its refreshed Spring menus, showcasing the best of nature through produce sourced directly from the restaurant's local farm. Partnering with Singaporean indoor vertical farm, farmd, Butcher's Block demonstrates its commitment to food sustainability, reflecting the Hawaiian values of Aloha Aina (love of the land) and Malama Aina (to care for the land).

Hokkaido Milk Parker Roll, Konbu Butter 4.8/5

A signature delight, the complimentary Hokkaido Milk Parker Roll with Konbu Butter sets a high standard. The fluffy Asian milk bun paired with konbu butter is irresistible, though one might need to resist filling up before the main course.

Australian Lamb Tacos, Chermoula ($15 for 2pc) 4/5

The Australian Lamb Tacos ($15 for 2pc) present a delightful fusion of flavours and textures. Shredded lamb shoulder rests atop a crisp yellow endive leaf, accompanied by a vibrant medley of yuzu kosho, chermoula, pickled fennel, green apple, and coriander. Dusting green powder adds a pop of colour and an extra layer of flavour. Drawing inspiration from Mexican cuisine, the traditional tortilla is replaced with endive, offering a refreshing and crunchy vessel for the succulent lamb filling. This innovative twist is reminiscent of Korean barbecue, where grilled meats are often enjoyed wrapped in greens, known as 'ssam.' The result is a taco experience that balances bold flavours with fresh, crisp elements, creating a unique and memorable dish.

Western Plains Spam ($38 for 2pc) 4.2/5

Chef Jordan's rendition of the Western Plains Spam ($38 for 2pc) pays homage to the beloved Spam Musubi, a popular snack and lunch staple in Hawaii. Drawing inspiration from this iconic dish, Chef Jordan crafts his own version using premium ingredients and a touch of creativity. Instead of using store-bought spam, Chef Jordan takes the extra step to make the spam from scratch, using free-range pork sourced from Western Plains, Australia. The grilled spam is artfully sandwiched on top of a block of Yumepirika rice, creating a harmonious blend of textures and flavours. Wrapped together with nori, reminiscent of Japanese onigiri, the dish offers a delightful combination of savoury, salty, and slightly sweet notes.

Australian Lamb, Carrot Brown Butter Puree 4.2/5

From the "Whole Animal Butchery" section of the a la carte menu, we indulged in the Australian Lamb ($55), showcasing this noble meat's versatility. The dish presents three distinct cuts of lamb — rack, leg, and saddle — each meticulously prepared in-house and cooked using three different techniques: grilling, smoking, and sous vide. The lamb rack, tender and succulent, boasts a perfect char from the grill, while the leg offers a smoky aroma and a melt-in-your-mouth texture, thanks to the careful smoking process. Meanwhile, the saddle, cooked sous vide, delivers unparalleled juiciness and tenderness, ensuring a memorable dining experience with every bite.

Pork Loin Char Siu, Pork Belly, Prosciuto Tuile 4/5

Pork Tomahawk 4.8/5

Another standout from the "Whole Animal Butchery" selection is the Whole Pig from Western Plains ($120), meticulously prepared in-house to showcase five distinct parts of the animal, totalling 350g of delectable meat. The five different cuts include the Tomahawk, Pork Loin, Pork Neck, Pork Belly, and Prosciutto Tuile. Among these, the Pork Tomahawk steals the spotlight, aged for at least 21 days before being expertly grilled with the skin on. The result is a pork dish that is impeccably clean in flavour and tender in texture, with a satisfying crunch from the puffed crackling on the skin. Another noteworthy preparation is the Pork Neck, executed in the Chinese Char Siu style, which exemplifies the diversity inherent in Hawaiian cuisine, blending various culinary influences to create a truly unique Hawaiian cuisine.

Rangers Valley Full-blood Wagyu OP Rib 4.5/5

From the expanded "Chef's Prime Selection" showcasing premium beef from Rangers Valley in New South Wales, Australia, we indulged in the Rangers Valley Full-blood Wagyu OP Rib ($480), accompanied by kabocha squash bone marrow puree. Aged for up to a week to enhance its flavour profile and boasting a marbling score of Mbs 9+, this exquisite cut is bursting with rich flavours. Its succulent meat is complemented by a delightful crust on the surface, achieved through the gentle kiss of an open flame.

Butcher's Block Farm Salad, Comte Cheese 4/5

To complement the delectable mains, we savoured a variety of sides, including the Butcher's Block Farm Salad ($14). This refreshing salad features a medley of fresh greens and herbs harvested directly from the restaurant's own indoor vertical farm. Tossed with a flavorful roasted garlic aioli and finished with grated comte cheese, each bite is a burst of vibrant flavours and textures, showcasing the essence of farm-to-table dining.

Grilled Asparagus, Potato Koji 3.5/5

Sourced from France, the seasonal White Asparagus is brushed with butter and delicately seasoned with lemon zest, lemon juice, and fleur de sel. The asparagus is lightly grilled to perfection. Paired with a delicate koji foam dusted with shiitake mushroom powder, each bite offers a harmonious balance of flavours and textures. The natural sweetness of the white asparagus is beautifully complemented by the buttery richness and tangy zest seasoning, creating a delightful dish.

Crispy Potato, Brown Butter Emulsion, Sunomono 5/5

Indulge in the irresistible Crispy Potato ($14) at Butcher's Block. These twice deep-fried smashed potatoes are a true sensation, boasting a perfect balance of crispiness and tenderness. Tossed in garlic butter and generously dusted with furikake and dehydrated kimchi powder, each bite bursts with layers of flavour. The garnish of fresh chives adds a refreshing touch, enhancing the overall palate experience. Despite being served alongside sunomono and brown butter emulsion, these potatoes shine on their own and are undoubtedly a must-order item for any visit.

Kinmedai 4.5/5

Transit from the land to the sea with the exquisite Japanese Kinmedai ($107) at Butcher's Block. This delightful dish features tender Kinmedai adorned with spring onions, marigold leaves, onion flowers, and fennel flowers, creating a symphony of flavours and textures. What truly surprises the palate is the ingenious use of Cantonese black bean sauce, showcasing the diverse culinary influences found in Hawaiian cuisine. This fusion of flavours highlights Hawaii's rich cultural melting pot, resulting in a truly unique and unforgettable dining experience. A side of Hokkaido Sushi Rice with Furikake is served to complete the dish, allowing diners to enjoy the succulent fish with the perfect accompaniment. This nod to Hawaiian dining traditions adds depth and complexity to the dish.

Grilled Squid Luau 3.8/5

Indulge in a modern twist on a traditional Hawaiian dish with the Grilled Squid Luau ($48) at Butcher's Block. This innovative reinterpretation features grilled squid, expertly cut into thin strips and seasoned with a tantalising blend of lemon chilli vinaigrette and chermoula. The squid is then paired with a Japanese taro leaves sauce, creating a harmonious fusion of flavours. To elevate the dish further, it is garnished with vadouvan spiced almonds, farmed radish, onion flowers, and fennel flowers, adding layers of texture and complexity. A drizzle of coconut cream provides a touch of richness and decadence, balancing the bright and refreshing flavours of the dish. While the flavours are undeniably bright and appetising, some diners may find the squid cut too thin to appreciate its texture fully.

Grilled Peach, Blood Orange Sorbet 4/5

Concluding our meal at Butcher's Block, we savoured the delightful Grilled Peach ($14) dessert. Nestled atop a bed of sable crumble, the Spanish white peach exuded a natural sweetness enhanced by a slow grilling process over a wood fire. This imparted a caramelised sweetness with a subtle hint of bitterness, adding depth to each bite. Complementing the grilled peach was a scoop of refreshing blood orange sorbet, providing a burst of citrusy flavour that balanced the sweetness of the fruit. The dish was further elevated with the addition of a delicate charcoal tuile, offering a subtle smokiness and a crisp texture. Garnished with fennel flowers and marigold leaves, the presentation was as beautiful as it was delicious, adding a touch of elegance to the dessert.

Overall, Butcher's Block continues to impress with its innovative dishes and commitment to quality ingredients. The Spring menus offer a culinary journey that celebrates the essence of nature and showcases the restaurant's dedication to sustainability.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

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]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Masa Saito Innovative @ OUE Downtown Gallery - Experience the UMAMI of Japanese Food Ingredients and Fermented Seasonings

Umami, the elusive, savoury taste our palate seeks, is the focus of the Japan Food Product Overseas Promotion Center's (JFOODO) latest campaign, 'Unlock UMAMI'.  This gastronomic promotion is taking place in New York, Los Angeles, and Singapore. It began on January 16 and runs until February 29. While fresh Japanese produce and ingredients are fundamental to restaurant menus, the promotion aims to draw attention to the taste of umami, which might not always be visible on our plates. With the tagline 'Unlock UMAMI, Live Deliciously Healthy with Japanese KOJI', the campaign will showcase how umami is derived from Japanese fermented seasonings, and the combinations of Japanese food ingredients and fermented seasonings can be used as key elements to create delicious and healthy foods.

The best way to experience Umami is, of course, through tasting it. In partnership with renowned chefs and restaurants (30 participant restaurants in total expected), special menus are featured, serving various Japanese dishes using Japanese fermented seasonings (including soy sauce, miso, mirin, and rice vinegar) combined with Japanese food ingredients. I was privileged to experience umami at Masa Saito Innovative, located at OUE Downtown Gallery. Helmed by Chef Masanao Saito, he crafts the KOJI SEASONING MENU under the 'Unlock Umami' concept using traditional Japanese seasoning and seasonal ingredients.

Snow Crab Crystal Potato Tarte 4.5/5

Our dinner started with an exquisite Fukui Snow Crab Crystal Potato Tarte, layered delicately with Hokkaido Yumepirika Rice Puree, Rice Puff, White Kombu, Yuzu Zest and finished off with a Yuzu garlic dressing.

Uni Brioche 5/5

2nd course was a luscious Uni brioche featuring Hokkaido Bafun Sea Urchin. Bringing together the various ocean-y ingredients together and binding them with the sweet buttery broiche was a dark Yamani Shoyu.

Charcoal-Grilled Squid 5/5

The third course featured Charcoal-Grilled Squid from Choshi, Chiba. The squid was skillfully grilled over charcoal, achieving a texture that was almost creamy within, yet with a delectable bounce to each bite. Accentuating its subtle flavour and the hint of smokiness from the grill was the use of Yamasa Soy Sauce, enlivened with zesty Ponzu.

Grilled Tilefish 4/5

Up next was Grilled Tilefish in dashi with Asari Clam seasoned with White Soy Sauce. The dashi was a tad salty, but the clams and the greens helped alleviate that. The fish was beautifully done with crispy skin.

Yellowtail in Sake Kasu Beurre Blanc 5/5

My favourite dish of the evening was Yellowtail in Sake Kasu Beurre Blanc. Delicately roasted over the straw fire, the yellowtail was laced with a hint of smokiness, enhancing its natural flavours. The beurre blanc was the highlight. Chef Saito had skilfully incorporated sake kasu into his beurre blanc, a departure from the traditional use of white wine. This byproduct of sake production imparted a different kind of flavour to the beurre blanc. It was delicious with a light consistency, boasting the mouthfeel of the buttery yellowtail.

Iberico Pork Pluma 4.8/5

Akanedashi Miso

This Unlock Umami menu also introduces Akanedashi Miso, which is featured in our Iberico Pork Pluma dish. Generously marbled with fats, Iberico Pork Pluma is prized for its rich flavours and texture, akin to wagyu. Akanedashi Miso, a pretty intense miso with a fiery kick, was an apt choice to complement the rich character of the pork. Sato Imo (Japanese Yum Potatoes) accompanying the pork has a dense and creamy texture, elevating the overall enjoyment of this dish.

Chestnut Gelato with Kintoki Carrot Paste 4/5

Summing up our meal was a velvety Chestnut Gelato, featuring alongside Kintoki Carrot Paste, known for its beautiful red hue and creamy texture.

The dishes are part of the dinner course menu ($250++). This "Unlock Umami Restaurant Campaign" Menu is available during dinner time. For more information on the campaign and participating restaurants https://japan-food.jetro.go.jp/odan/sg/

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.


Masa Saito Innovative
OUE Downtown Gallery
6A Shenton Way
#01-04
Singapore 068815
Tel: +65 9052 8810
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Nearest MRT: Tanjong Pagar (EW Line), Shenton Way (TE Line)

Opening Hours:
Mon - Sat: 12pm - 330pm, 7pm-11pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit E. Walk to traffic junction of Maxwell Road and Shenton Way. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Walk to Shenton Way. Cross the road. Turn left and walk to destination. Journey time about 5 minutes. [Map]

Stella Seaside Lounge @ NSRCC Sea Sports Centre - Chill Beach Retreat with Sea Breeze, Cocktails and Grilled Platters

Entering Stella Seaside Lounge feels like a tropical escape reminiscent of Bali. The restaurant offers unobstructed views of the beautiful sea, complemented by swaying coconut trees and the soft glow of dim light bulbs. This laid-back eatery is located at Changi Coastal Walk and provides a welcome respite from the city's hustle and bustle.

With its coastal vantage point, Stella Seaside Lounge invites patrons to enjoy a serene atmosphere while indulging in burgers, grills, and cocktails. The outdoor seating and glimpses of the sea create a beachside retreat, making it the perfect place to relax and relish a delightful meal.

Beautiful To Sea 4.2/5, Dirty Little Pina Colada 4.2/5, Seaside Sangria 4/5

To kick off our dining experience, we indulged in some expertly crafted cocktails while savouring the gorgeous sea view. The "Beautiful To Sea" cocktail ($21/glass) combines vodka, kyoho grape liqueur, lemon juice, sugar, and lychee, creating a refreshing and fruity concoction. For those seeking a tropical twist, the "Dirty Little Pina Colada" ($23/glass) presents a delightful mix of dark rum, honey pineapple juice, vanilla sugar, and coconut cream. Lastly, the "Seaside Sangria" ($16/glass) is a vibrant ensemble of white wine, rum, peach liqueur, orange juice, green apple, and strawberries, promising a perfect harmony of flavours to complement the seaside ambience.

Seasonal Live Oysters 3.8/5

We tried their Seasonal Live Oysters, available in a set of six units, with each oyster expertly shucked upon ordering. The selection of oysters varies daily, ensuring a fresh and dynamic assortment for patrons.

Lemongrass Wings 4/5

We tried the Lemongrass Wings ($16/6pcs), a tempting offering of six deep-fried chicken wings marinated with lemongrass. The infusion of lemongrass imparts a fragrant and citrusy note to the wings, creating a unique and aromatic experience. To elevate the taste, these delectable wings are served with a homemade spicy dip, adding an extra kick to every bite.

Butter Garlic Prawns 4/5

A recommended starter was the Butter Garlic Prawns ($22), which features head-on prawns cooked to perfection in a flavourful garlic and butter broth. Served alongside crispy sourdough toast, this dish promises a harmonious blend of succulent prawns and the rich, aromatic essence of garlic and butter.

Grilled Pork Skewers 4.2/5

Our favourite is the Grilled Pork Skewers ($16/6pcs), which features marinated pork skewers and a delectable homemade spicy dip. The succulent pork, grilled to perfection, is complemented by the tantalising heat and zest of the spicy dip.

Seasonal Squid 4.2/5

Elevate your dining experience with the must-try Seasonal Squid ($22). The squid is expertly pan-seared to perfection, showcasing its seasonal freshness. Served with a homemade spicy dip to add an extra layer of flavour to the dish.

Seafood Linguine 3.8/5

We tried the Seafood Linguine ($18), a delectable pasta dish with a rich and cheesy base and a medley of succulent prawns, clams, and squid. Topped with crispy herbed bread crumbs, the linguine was perfectly cooked to al dente, adding a satisfying texture to the overall dish.

Smashed Beef Burger 4.2/5

The Smashed Beef Burger ($24) features double smashed beef patties, complemented by homemade sauce, onions, and cheddar cheese. This flavourful ensemble is served alongside a generous portion of fries.

Beer Battered Fish on Chips 3.5/5

The Beer Battered Fish on Chips ($18) offers a delightful combination of tangy beer-battered Humpty Doo barramundi slices served with a side of crispy fries and mayo, creating a delicious and satisfying dish.

Fisherman’s Tray 4.5/5

The Fisherman’s Tray ($170), available exclusively from Friday to Sunday, is a delightful sharing platter that features a whole lobster, seasonal live whole fish, and clams bathed in a flavorful cajun sauce. This sumptuous seafood ensemble is complemented by a selection of assorted vegetables, making it a perfect choice for those who appreciate a variety of ocean-fresh delights.

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.


Stella Seaside Lounge
NSRCC Sea Sports Centre
11 Changi Coast Walk
Singapore 499740
Tel: +65 6214 9168
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Nearest MRT: Tanah Merah (EW Line)

Opening Hours:
Mon-Fri: 4pm -10pm
Sat-Sun, PH: 12pm - 10pm

Direction:
1) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT station (Stop ID 85091). Take bus number 35. Alight 6 stops later at Tanah Merah Ferry Terminal. Walk to Tanah Merah Coast Road. Turn left and walk down Tanah Merah Coast Road. Turn right onto Changi Coast Road. Walk to destination. Journey time about 45 minutes. [Map]