The Feather Blade @ East Coast Road - Second Outlet with a Brand New Seafood Bar Alongside Store-exclusive Surf & Turf Dishes

The Feather Blade Steakhouse, renowned for its commitment to alternative cuts of beef, ventures into the East Coast with its second outlet. This new establishment introduces a seafood bar, showcasing delectable treasures from the sea, and debuts store-exclusive surf and turf dishes. In the spirit of melding the boldest flavours from the land with the sweetest offerings from the sea, The Feather Blade Steakhouse aims to provide a unique surf and turf steakhouse experience that resonates with Singaporeans' love for both steak and seafood.

Oysters 4/5

From the Seafood Bar, we indulged in Fresh Oysters from France, each pair paired with distinct accompaniments. The Salsa Taquera ($7.80/pair) offered a burst of flavours, while the Ponzu Ikura ($12/pair) elevated the oysters with a delightful zing.

Shrimp Cocktail 4/5

Another tempting creation from the seafood bar was the Shrimp Cocktail ($18.50 for 3pc). The prawns, poached to perfection and served chilled, retained their freshness and crunch. Accompanied by a sweet and tangy house cocktail sauce, it was a delightful symphony of flavours.

Scallop 4/5

Continuing our seafood experience, the Hokkaido Scallop Carpaccio ($16), served with a shiso lime glaze, the sweet scallop received a zesty finishing touch, accentuated by the briny burst of salmon roe.

White Corn 4/5

The menu includes a vegetable delight - White Corn ($8.50). Charred to perfection, the corn was remarkably sweet, with a hint of smokiness. The smoked paprika oil added a touch of spiciness, while the tarragon cream provided a creamy balance.

Aubergine 3.8/5

The Aubergine ($7.50) from Australia presented a unique pairing. While the eggplant was mild, the dish exploded with flavours from the feta cheese, miso glaze, and balsamico. Cashew nuts sprinkled on top added an extra layer of texture contrast.

Bincho Feather Blade 3.5/5

For the pièce de résistance, we savoured the Bincho Feather Blade ($28 for 200g). Grilled with a sweet and savoury house glaze over Bincotan, this signature steak might not be the most tender cut, but it compensates with a smoky richness in flavour.

Fries 4/5

Accompanying our main course was the Triple Cooked Wagyu Beef Fat Fries ($7.90). Crispy, fluffy, and imbued with the fragrance of wagyu beef fat, these fries were a delight. The dill sour cream dip added a refreshing twist, or, for an extra indulgence, you could opt for the ikura dip.

Swordfish Sando 4.5/5

A surprising gem was the Swordfish Sando ($32). Featuring swordfish belly with smoked katsu sauce sandwiched between toasted Japanese milk bread, it played an optical illusion akin to a pork sando. However, the swordfish's taste and tenderness set it apart, making it a remarkable dish.

Pistachio Tiramisu 3/5

The dessert, Pistachio Tiramisu, was a moist creation with a creamy pool of pistachio sauce drenching it, and pistachio nuts adding a delightful texture. Unfortunately, the pistachio flavour was somewhat subdued, leaving room for improvement.

In conclusion, The Feather Blade Steakhouse's East Coast outlet has successfully brought a unique blend of land and sea to the whole experience. With its alternative cuts of beef and the addition of a seafood bar, it continues to redefine the steakhouse experience, offering a symphony of flavours that will surely resonate with steak and seafood enthusiasts alike.

Note: This is an invited tasting.


The Feather Blade | Steak & Seafood Bar
225 East Coast Road
Singapore 428922
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon: 530pm - 11pm
Tue-Fri: 12pm - 330pm, 530pm - 11pm
Sat-Sun: 1130am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

Ginkyo by Kinki @ One Holland Village - Redefining Japanese Dining with a Festival of Flavours

Nestled in the heart of One Holland Village, Ginkyo by Kinki emerges as a vibrant social haven, weaving a tapestry of contemporary creativity into the fabric of traditional Japanese dining. Drawing inspiration from the Icho Matsuri 'Ginkgo Festival' in Tokyo, this modern Japanese bistro is the brainchild of the visionaries behind Kinki Restaurant + Bar at Customs House. Ginkyo doesn't just offer a meal; it orchestrates an experience, blending authenticity with a touch of avant-garde flair.

Truffle Fat Wings 4.2/5

We first sampled the Truffle Fat Wings ($19) - a delightful symphony of textures and flavours. Deboned wings, generously stuffed with Niigata Koshihikari rice infused with truffle paste, edamame, and sea kelp. Charcoal-grilled to perfection and glazed with housemade yakitori sauce, these wings transcend the ordinary. The oil from the chicken skin elevates the dish, and a squeeze of lemon adds the perfect zing.

Uni, Caviar, Ikura 4.2/5

The Uni, Caviar, Ikura dish ($22) is a visual and gustatory masterpiece. Resembling sushi, the rice is seasoned with kombu, shaped, and pressed overnight. Tempura-battered and deep-fried for a crispy texture, it's adorned with negitoro, Tokujo grade uni, Magnum ops, Oscietra caviar, Kita-sanriku ikura, sliced cucumber, and gold flakes. A symphony of flavours unfolds with each bite—a perfect harmony of the sea and land.

Kimchi Onigiri Arancini 3.8/5

Ginkyo's playful creativity shines in the Kimchi Onigiri Arancini ($14). A Japanese twist on Italian arancini, deep-fried kimchi rice filled with gorgonzola is wrapped in seaweed and served with kimchi aioli. The result is a tantalising explosion of spicy and savoury notes, redefining the boundaries of fusion cuisine.

Swordfish Ceviche 4/5

The Peruvian Swordfish Ceviche ($19) is a journey to South America and Japan on a single plate. Diced swordfish marinated in fig-infused Japanese rice vinegar and lime juice meets a medley of citrus, tomato, avocado, Japanese cucumber, shallots, pickled green chilli, and spicy mayo. Enjoy it on crispy rice crackers for a burst of textures and flavours — a delightful wrap of freshness.

Hamburg Wagyu 4.2/5

For a carnivorous indulgence, the Hamburg Wagyu ($36) steals the spotlight. Kagoshima A4 wagyu, minced and seasoned to perfection, graces a bed of crispy rice. Topped with a hot egg bath, burdock chips, and oba tempura, this dish is an orchestra of flavours and textures — grilled elegance that unfolds with every bite. There is also the option of topping up $15 for foie gras.

Okonomi-Rosti 4.5/5

The Okonomi-Rosti ($30) offers a quirky take on the traditional okonomiyaki. Grated potatoes seared to a crisp form the base, adorned with cabbage, bacon, Hokkaido scallops, bonito flakes, mentaiko sauce, and shredded nori. Each bite is a dance of flavours — a perfect fusion of Japanese and European influences.

Ginkyo by Kinki is more than a restaurant; it's a culinary overture that celebrates the fusion of tradition and innovation. The menu is a curated symphony, with each dish a note in the harmonious composition of Japanese flavours and global influences. As you step into Ginkyo, prepare for a gastronomic journey that transcends boundaries, guided by the expert hands of culinary maestros.

Note: This is an invited tasting.


Ginkyo by Kinki
One Holland Village
7 Holland Village Way
#03-01 to 04
Singapore 275748
Tel: +65 9337 7451
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 5pm - 10pm
Fri-Sat: 1130am - 230pm, 5pm - 1030pm
Sun: 5pm - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Caviar @ Palais Renaissance - Showcasing Caviars From Around The World

New at the basement of Palais Renaissance is Caviar, Singapore's first caviar-based restaurant showcasing a wide variety of caviars around the globe, incorporating them into the menu by a team of young chefs with bags of fine-tuning experience from various Michelin-starred restaurants.

Amuse Bouche

I visited Caviar for their 4-course Lunch ($128++), starting with a glass of champagne and amuse bouche. The bite-size amuse bouche is topped with caviar from China.

Next, complimentary bread with caviar butter is served to kickstart the meal.

Swordfish 4/5

Starting our 4-course menu proper is the Swordfish served with abalone slices. It comes in a thin blanket of kohlrabi laid over the swordfish and abalone, topped with arctic char roe. A light and refreshing ginger vinegar holds everything together for a complex yet harmonious finishing.

Organic Egg 4.2/5

The Organic Egg is a beautiful dish in which the smooth and silky steamed egg custard is paired with chorizo and caviar from Giaveri White Sturgeon. However, being a caviar theme restaurant, I thought the chorizo sold the limelight of the dish. Saying so, it is a dish that everyone at my table enjoyed.

Wagyu 4.5/5

For the mains, we had the Wagyu paired with broccolini, smoked mash and topped with Royal Oscietra's caviar. The excellent cut is cooked to perfection. It is tender and juicy, not too fatty, with a fantastic bite to appreciate its natural beefy flavour. Once again, I was distracted from the caviar by the beautiful wagyu.

Coconut 3.8/5

Got to say, not everything on the menu has caviar. The Coconut dessert is a welcoming freshness from the fruity strawberries and lime to wrap up the meal on a refreshing note..

Petit Four 4/5

Lastly, the 4-course lunch ends on a high with the Petite Four. I have enjoyed my lunch at Caviar, which enriched my knowledge of caviar. I always think caviar comes from Russia, but you can source it globally. As for the food, they are well-executed and delicious. However, I felt some dishes could be better by turning the caviar into the leading actor instead of being a calafare.

Note: This is an invited tasting.


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Wed-Sat: 12pm - 130pm, 6pm - 830pm
Sun: 1130am - 415pm
(Closed on Mon-Tue)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes.  [Map]

999.99 - Five Nines @ Keong Saik Road - 999.99 Setting The Gold Standard

999.99 (Five Nines) is another new kids on the block that has joined the stretch of restaurants along Keong Saik Road in December 2015. Helmed by Chef Masanao Saito who has close to a decade of experience working around the world from Japan to Sweden and now in Singapore. Five Nines prides itself for being able to serve guests luxury ingredients at affordable prices, pairing it with fine wines incorporating seasonal flavours and techniques from around Europe and Japan.

Burrata & Tomato Salad 4/5

A classic dish of Burrata & Tomato Salad ($14) kick started our dinner at Five Nines. The creamy burrata is paired with three different types of tomatoes. Fresh tomatoes, sun dried tomatoes and the interesting tomato jelly. Completing the dish is the pesto sauce that brings everything together.

King Crab Croquettes 3.5/5

The crispy breaded crumb on the exterior of the King Crab Croquettes ($13) is the highlight of the dish. It is like having tonkatsu except that the interior is replaced with a mixture of potatoes and king crab meat. As a dish, it is very enjoyable and packed with textures and flavours. However I was trying very hard to detect the king crab, which should be the star of the dish, shouldn't it?

Oyster Ajillo 3.5/5

The aroma of butter and garlic with a tad of spicy kick, has my inner soul screaming for a bowl of rice. The Oyster Ajillo ($13) gives me the comfort feeling of Chinese cooking. I was joking with my dining partner that the dish is missing out some green vegetable. On a serious note, those we do not like raw oyster will appreciate this dish. As for me, I still prefer to have my oyster right off the shell.

Chilled Caviar Capellini 3/5

The Chilled Caviar Capellini ($20) did not quite meet my expectation. The cold pasta was quite soft in texture. I prefer the pasta to have a bit more bite to it. The whole execution is also missing a sense triggering factor or punch to it. It felt quite monotone.

Grilled Swordfish & Spring Onion 4/5

My first thought when I saw the menu is why the use of swordfish, it probably would not be my preferred fish to order and I think many will have the same view. However when the Grilled Swordfish & Spring Onion ($15) is served, I understand the whole concept behind the choice. The meaty swordfish is ideal to be grilled and served in a steak form. The meaty property and flavour of the swordfish, even in some instances resemble the like of pork in a blind taste.

Lobster Gratin 3.8/5

The concept at Five Nines is about small plates and sharing but the Lobster Gratin ($29) does not look anything small at all. The whole lobster is mixed with creamy bechamel sauce and covered with a melted cheese topping. While I can't fault the taste, I simply don't like the fact that the lobster is being chopped into pieces. Lobster fans do note that early birds get to purchase the dish at $19++, limited to 20 portions each day only. After that. it is back to original price.

Beef Tenderloin & Foie Gras 4.2/5

For me the highlight of the dinner is the Beef Tenderloin & Foie Gras ($29). The beef was not only tender but very flavourful. On my second bite, I paired it with a bit of the black truffle. I was quite taken back how the combination accentuated the whole flavour. For that moment, I was hoping that the piece of beef tenderloin can be bigger, for me to savour the beautiful flavour longer.

Pistachio & Chocolate Cake 3/5

Moving on to the dessert, we have the Pistachio & Chocolate Cake ($9). While the chocolate cake base was rich and intense, the pistachio was kind of a shadow to the whole combination. The pretty presentation, unfortunately did not translate to taste.

Tiramisu 4/5

Never judge a book by its cover. Compared to the plating of pistachio & chocolate cake, the Tiramisu ($8) may not look pretty in the plate but it tastes extremely good. I could not help going back for a more helping.

Lemon Granita & Mango Panna Cotta 4/5

I like sourish stuff so the Lemon Granita & Mango Panna Cotta ($8) suits my palate with its light and refreshing finish. The sweetness from the creamy mango panna cotta and the sour from the fresh mango and lemon granita jazzed up the night for a smoothing ending.

Five Nines have kept their pricing below $30 for all dishes for an affordable dining experience. The 5 course dinner menu at $59++ is another steal. The menu consists of Trio of Tomato & Burrata, Pan Fried Scallops & Caulflower, Fish Broth, Tenderloin Steak or Lamb & Eggplant and Mango & Lemon Granita. It also offers 2 and 4 course set lunch at $19++ and $29++ respectively.


999.99 - Five Nines
29 Keong Saik Road
Singapore 089136
Tel: +65 6221 7098
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Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 12midnight
Sat-Sun; 6pm - 12midnight

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]