1-ATICO @ ION Orchard - Newest Sky-High Luxe Multi-Concept Housing 3 Different Concepts: FLNT, FIRE & ATICO Lounge

1-ATICO is the latest sky-high luxe multi-concept on level 56 of ION Orchard that houses an Argentinian restaurant FIRE, Japanese-Peruvian influenced sumiyaki bar and grill FLNT and ATICO Lounge, which will be launched at a later date. Located at the top level of ION Orchard, with floor-to-ceil windows around the place, it also offers a spectacular panoramic view over the city.

Mizuame 4.2/5

We started our gastronomy journey at FLNT with a couple of their signature cocktails - Mizuame ($25) and Nuevo Casa ($23). The Mizuame is an easy and fruity drink that consists of cognac, kyoho grape sake, blood orange liqueur, cheery blossom syrup and fresh citrus.

Nuevo Casa 4.2/5

The Nuevo Casa is another easy drink that is a mixture of kumquat, pisco, yuzu sake, cherry blossom syrup, yerba mate orange tea and tonic water.

Ceviche Nikkei 4.2/5

While the cocktails at FLNT are beautiful, what attracts me is the food. Being Singapore's only Nikkei-influenced sumiyaki bar and grill, I look forward in tasting the culinary movement that started in Lima in the 1980s. First up is the Ceviche Nikkei ($25) comprises of seasonal raw fish with leche de tigre, lime, yuzu, roasted hazelnuts, shallots, tomatoes, avocado and white corns. It is best to enjoy together with the taco. The combination of sweet, sour and different textures make the dish a multi-sensory enjoyment.

Foie Gras Taco 4/5

A delightful snack or appetiser is the Foie Gras Taco ($12/pc), in which you get a chunky piece of grilled foie gras resting on a deep-fried taco. It brightens up by the toppings of rocoto yogurt, flying fish roe and kaffir lime.

Gindara Misoyaki 4.5/5

From the grill section of the menu, we tried the Gindara Misoyaki ($28). The highlight is the greenish Aji Verde sauce. It is a vibrant Peruvian green sauce made with mayonnaise, nutty cheese, cilantro, spicy peppers, garlic and lime.

Inka Sushi 4.2/5

For something more filling, you can go for the Inka Sushi ($14), which is similar to a chirashi bowl. It comes with fresh ingredients such as flame-seared salmon, ikura, seaweeds and aji amarillo. Arousing my interests is aji amarillo, a type of yellow pepper that is commonly grown in Peru.

Wood-fried Sourdough 4.2/5

After checking out FLNT, we proceed to FIRE restaurant upstairs for their dishes cooked by various Argentinian fires - Parrilla, Asado, Rescoldo, Caldero, and Chapa. Upon settling down at our table, we are served Wood-fired Sourdough ($10) brushed with wagyu fat paired with yerba mate smoked sea urchin butter. The first item already got me excited for the rest of the menu.

Mud Crab 'Rescoldo' 4.2/5

Served in a scallop shell is the Mud Crab 'Rescoldo' ($36); Rescoldo is an ancient method of ingredients buried and cooked under the embers. Nothing fancy, just allowing the sweetness of the mud crab and Hokkaido scallop to shine through.

Patagonian Red Prawns "Parrilla" 4.2/5

Next, we have the Patagonian Red Prawns "Parrilla" ($28) dressed with northern criollita sauce. Parrilla is an open wood-fire hearth grill with adjustable grates.

Salt-Baked Whole Rainbow Trout 3/5

Guests having the Salt-Baked Whole Rainbow Trout ($52 for 400g/ $70 for 600g) has to be careful. It is quite an unpleasant experience as I need to stop eating a few times to remove the fish meat bones. I also notice my dining companion sitting opposite me doing the same thing.

'Devesa' Argentinian Grain-Fed OP Rib 4.2/5

Plato de Verduras 3.5/5

The night's highlight has to be the 'Devesa' Argentinian Grain-Fed OP Rib ($210 for 1kg). The beautiful piece of beef is grilled to perfection, allowing the natural flavour to shine through. It is paired with red chimichurri sauce made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. You may want to order the Plato de Verduras ($36) to go along with the beef. The platter comprises pickled heirloom carrots and new world potatoes 'Rescoldo', purple Asparagus 'Parilla, wood-fire white corn & corn 'humita', and wood-fired palermo peppers and smoked salt.

Flan 'Adriana' 4/5

Besides the savoury items, there is a selection of desserts such as Flan 'Adriana' ($24), Alfajores & Dulce de Leche Cookies ($3 each), and Choco Torta with Gianduja Sorbet ($22). The Flan 'Adriana surprises with its rich creaminess, complemented by the acidic strawberries and berries.

Alfajores & Dulce de Leche Cookies 3.5/5

Choco Torta, Gianduja Sorbet, Hazelnut 4.2/5

The Choco Torta with Gianduja Sorbet may appear very rich, but surprisingly, I didn't find it. I kept going back for more though I am not a sweet person.

Note: This is an invited tasting


1-ATICO
ION Orchard
2 Orchard Turn
Level 56
Singapore 238801
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
FLNT
Daily: 1130am - 11pm

FIRE
Daily: 12pm - 2pm, 6pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

Dallas Restaurant and Bar @ Boat Quay - Stylish Bistro Bar Experience In The Heart Of Singapore

Established in 2006, Dallas Restaurant and Bar is a contemporary bar-bistro concept occupying two prime locations in the heart of Singapore's Central Business District - Boat Quay and Marina Bay Sands. We visited their first outlet at Boat Quay, where the alfresco seating area is located just beside the Singapore river, so you can the gentle sea breeze and people-watch while indulging in their hearty western cuisine and sipping on cocktails. The first level is a casual bar with high bar stools, while the second level offers a quieter, intimate ambience, with plush cushioned seats.

We had their Frozen Yuzu Lemonade Mocktail ($9) with fresh yuzu, lemonade and mint, as well as the Singapore Sling Cocktail ($14) which consists of gin, cherry brandy, Benedict DOM, grenadine, pineapple juice and fresh lime.

Salt and Pepper Calamari 4.2/5

We started off the meal with one of their most popular appetisers - their Salt and Pepper Calamari ($16) is coated with a light batter and flash-fried so that the crisp on the outside is thin and slightly crispy, while the calamari inside remains tender and chewy. The dish is seasoned simply with salt and pepper and paired with a side of sweet chilli mayonnaise dip to provide a stronger sweet-spicy flavour to this addictive snack.

Snapper Fish Tacos 4/5

The Snapper Fish Tacos ($12 for 2pcs) consists of chunky fish deep-fried to perfection and topped with a homemade pineapple chutney to add a fruity flavour to the savoury dish, as well as coleslaw and chipotle. The lime wedges on the side add some acidity to the tacos as well.

Prime Rib Steak 4.2/5

From the mains, we had their signature Prime Rib Steak ($38), which was lightly seasoned, slow-cooked and then char-grilled to a perfect medium-rare doneness, rendering the slab of prime rib steak extremely tender and juicy, while the wild mushroom sauce added a savoury, earthy flavour to the meat as well. This is served atop fries, and along with a side choice of salad or vegetables.

Avocado Chicken Parmigiana 4/5

Next, we had the Avocado Chicken Parmigiana ($24). The dish features a large, pan-fried panko crusted chicken breast, topped with avocado, melted gooey mozzarella cheese, and napolitana sauce. We were pleasantly surprised that the chicken breast was executed well - still retaining its tenderness and juiciness. The dish is definitely a bang for your buck for its huge portion, and generous servings of fries and salad as well.

Beef Sliders 3.8/5

The Beef Sliders ($12 for 2pcs) features a thick black angus beef patty topped with caramelised onions, then slathered with BBQ sauce, and sandwiched in between two fluffy buns. Flavourful and well-seasoned with a subtle sweetness and a hint of acidity, the sliders are perfect when you are just craving for something a little less substantial than the full burger, yet fulfilling that desire for a mini one.

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.


Dallas Restaurant and Bar
31 Boat Quay
Singapore 049820
Tel: +65 6532 2131
Facebook
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk towards the river. Turn left and walk down the river bank. Walk to destination. Journey time about 5 minutes. [Map]

Cicada @ Clarke Quay - Modern Asian Cuisine With Cocktails On Tap

Cicada is a newly opened restaurant at Clarke Quay that offers cocktail on tap and Asian-inspired dishes using Western culinary techniques. Unlike the restaurants in the area, Cicada stood out with its lush and greenery interior with softwood furniture.

Cicada Sling

Iced Kopi

We started our dinner with a couple of cocktails from the tap to go along with the small bites. From the tap, we kickstarted the diner with Cicada Sling ($18) and Iced Kopi ($18). Both are light and easy drinks that will ease one into the night. The other cocktails available on the tap are Quayside Aperol Spritz, Fennicillin, Thai Collins, Chocolate Mojito and Farang. During happy hour, the cocktails are going at $15 per glass instead of $18.

Truffled Edamame 3.5/5

Beer Battered White Bait 4/5

For small bites, we had the Truffled Edamame ($9) and Beer Battered White Bait ($12). While the truffle gives the edamame a beautiful scent, it doesn't get infused with the beans inside. Hence I doubt it is necessary to add truffle to it unless one eats the skin. Or else lightly seasoned with salt is sufficient. As for the beer-battered whitebait, topped with wasabi snow is very addictive. I could not stop going back for me.

Smokin' Dumplin's Foie Gras 3.5/5

An interesting take of the Chinese dumpling is Cicada's version of Smokin' Dumplin's served in an encased jar filled with applewood smoke. It comes in 3 stuffing options, Truffle Foie Gras ($22), Truffled Mushroom ($14) and Pork and Mushroom ($14). The dumpling skin is replaced with a crepe skin to house the stuffing in it. I didn't enjoy the dumpling because the crepe skin becomes soggy from the filling inside. However, I feel that this will be acceptable for Westerners for the innovative take of the traditional Chinese dumpling.

Cicada's Nori Tacos 4/5

The Cicada's Nori Tacos ($14) comes in trio with a crispy nori shell. Available in three flavours, they are Salmon Belly Cubes with Japanese Pickles ($14), Korean Beef Bulgogi with Kimchi Slaw ($14) and Pan Seared Foie Gras with Peanut Sauce, Pickled Cucumbers ($18). This is not the first time I have eaten such interpretation, but I really enjoy the fusion of the vibrant flavours.

Cicada's BaoBao Trio 3.5/5

If you not into tacos, there is an oriental interpretation of the slider using steamed mantou. Cicada's BaoBao Trio comes in 3 delightful flavours. They are Crispy Prawn Kakiage with Wasabi Mayonnaise ($14), Chicken Katsu with Rojak Salad ($12) and Aubergine & Mushroom with Teriyaki Mayonnaise ($12). Once again, these dishes are not new, but I applauded the thoughtfulness behind the sauce pairing for each ingredient.

Char-Grilled Spatchcock 4/5

For the mains, we have the Char-Grilled Spatchcock ($42) which is suitable for up to 4 people. Weighing around 800g, the bird is marinated with a middle eastern spice rub. Nothing fancy in the cooking, allowing the full appreciation of the tender meat with a subtle aroma of the spices. It comes with cherry tomatoes, potato gratin, sauteed mushroom and rojak salad as accompanying sides.

Grilled Vegetables Platter 4/5

For the vegetarians or you still want some vegetables for your meal, there is the Grilled Vegetable Platter ($35) that comprises of Impossible Meatballs, Sweet Corn, US Jumbo Asparagus, Shiitake Mushrooms, Cherry Tomatoes, Baby Carrots, Baby Potatoes and Sundried Tomato Pesto.

Oriental Braised Duck Leg 4/5

Among the dishes, the Oriental Braised Duck Leg ($24) is one of my favourites. The duck leg is cooked to tender, absorbing the sweet, savoury five-spice duck jus. Though I find the sauce is on the sweet side, it may be my own preference. This is paired with crispy yam balls, the classic duck and yam pairing in Chinese cuisine.

Sakura Ebi Capellini 4.2/5

My favourite goes to the Sakura Ebi Capellini ($22). Each mouthful of the springy capellini is filled
with the strong crustacean flavour, complemented by the toppings of sakura ebi, bonito flakes and shredded nori.

Purple Sweet Potato Panna Cotta 3/5

Moving to the desert, we began with the colourful Purple Sweet Potato Panna Cotta ($12). Aside from the vibrant plating of mixed fresh fruits, the panna cotta was a letdown. Instead of being smooth and silky, it turned out to be a mousse-like texture.

Cicada's Chendol 4/5

I am actually quite surprised with Cicada's Chendol ($12) that comes with a scoop of coconut ice cream. It hits the spot with the fragrant coconut milk and gula melaka, which to me is the deciding factors of a good bowl of chendol. The grass jelly is rather weird for chendol, but I am not complaining as I thought it gives the dessert extra textural enjoyment.

Yam Mille Feuille 4.2/5

I find the Yam Mille Feuille ($12) a creative creation that reminds one of the Chinese Orh Nee dessert. In between the layers of crispy pastry are fragrant yam paste, paired with coconut ice cream on the side.

Sticky Date Pudding 3/5

The Sticky Date Pudding ($14) with butterscotch sauce and vanilla ice cream, unfortunately, was too sweet for me. That aside, the sticky date pudding is moist and flavourful. I have to admit I don't have a sweet tooth. Hence this is hard for me to finish.

Note: This is an invited tasting.


Cicada
Clarke Quay
Block 3C River Valley Road
#01-10
Singapore 179022
Facebook
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Sun-Wed: 5pm - 11pm
Thu-Sat: 5pm - 1am

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]

Torasho Ramen & Charcoal Bar @ Tras Street - New Contemporary Izakaya In The Heart Of Tanjong Pagar

I am glad that I am reunited with Chef Sho Naganuma at his new restaurant Torasho Ramen & Charcoal Bar. Formerly the Execute Chef at Hide Yamamoto, chef Sho Naganuma has partner with restaurateur Tora Widjaja to open the contemporary izakaya restaurant in the heart of Tanjong Pagar.

Ikura Nachos 4/5

We started with a couple of appetisers, and I have to say they are not the usual items you get in a traditional izakaya restaurant. The creative bites are inspired by the sophisticated Singapore palate which chef Sho Naganuma has a wealth of experience, having been working in Singapore since 2010. First up, we had the Ikura Nachos ($12). The delightful bite comes with tobiko and herbs on a crispy papadum chip. A delightful bite with the right balance of flavour and texture.

Unagi Tacos 3.8/5

The Unagi Tacos ($15) is quite similar to the ikura nachos except the meaty unagi takes centre stage resting on the crispy papadum, crown with green papaya for acidity and crunch. I thought a little more punch in the sourness from the green mango and even a little heat will lift the dish.

Uni Pillow 4.8/5

The Uni Pillow ($15/pc) may seem small in portion, but it's an explosive combination of flavours and textures from the karaage crumbs, nori and uni. This is definitely one of my favourite appetisers.

Wagyu Chips 4.2/5

The Wagyu Chips ($8) thinly sliced and fried with the wagyu fats is very addictive. It comes with truffle shio konbu that perfumed the enjoyment further.

Noble Scallops 4.5/5

The first thing that caught my attention is the colourful shells of the Noble Scallops ($27). Cooked in a sake-soy butter nage, the scallop was plump and juicy, infused with the aroma of sweet sake. Don't forget to take a sip of the sake based broth to enjoy the umami flavour.

With all the delicious appetisers, don't forget to order some sake to go along with them. Torasho even has their sake brand. If you order a bottle of sake, they even come in a mini sake barrel. Do note there are limited sake barrels available, so don't be disappointed if you didn't get one.

Truffle Baby Chick 4/5

For those that need something for filling or you have a big group, there is the big plates and rice section on the menu. The Truffle Baby Chicken ($38) may look like any original roasted chicken, but you will be in for a surprise. The chicken is actually stuffed with Kolkata style biryani rice cooked with potato inside. The hint of truffle further elevated the aroma and enjoyment of the fluffy rice and tender roasted chicken.

Bak Kut Teh Donabe 4.5/5

Anther rice dish on the menu is the locally inspired Bak Kut Teh Donabe ($38). Give the hotpot a good mix to get all the flavours blended together. The rice does come across garlicky and peppery like the local white bak kut teh. However, it doesn't resemble a bak kut teh dish at all. It is a delicious dish on its own with its own characteristic which all of us enjoyed.

One should not miss the ramen at Tora, especially their Dipping Ramen. Having tried Menya Sakura owned by Chef Sho Naganuma, I look forward to tasting the familiar flavour again at Torasho. At Torasho, the menu offers three types of ramen - Dipping, Dry and Soup.

Uni and Ikura Dipping Ramen 3.8/5

For the Dipping Ramen, we decided to go for the Uni and Ikura ($34) and Tsukemen "Singapore Best" ($14). The Uni and Ikura Dipping Ramen comes with a bowl of uni dipping soup, separates from the ramen that is topped with uni, ikura and nori. The noodle for dipping ramen is thicker and chewier compare to the rest as to complement the rich dipping soup.

Tsukemen "Singapore Best" Dipping Ramen 4.2/5

Between the two dipping ramens I tried, I still prefer the Tsukemen "Singapore Best" Dipping Ramen which comes with charcoal pork, bamboo shoot and nori with rich seafood and tonkotsu dipping soup. The dipping soup is more robust and richer in flavour, which goes better with the thick noodle. After finishing your noodle, you can ask for the staff to add either clear dashi broth or yuzu dashi broth to the soup so that you can appreciate the drink the remaining dipping soup. I would recommend the clear dashi broth.

Soup Ramen 3.8/5

For the soup ramen, there are three choices. You can go for the normal Tonkotsu Ramen ($12), Truffle Tonkotsu Ramen ($18) or Spicy Tonkotsu Ramen ($14). I decided to have the Spicy Tonkotsu Ramen, which comes in three levels of spiciness. Even at level 1, I feel that it will be a challenge for those that can't take spicy. What you can find in the bowl of ramen are roasted garlic, green onion, nori, kikurage and charcoal pork chashu. While the chashu is thick and charred, some prefer the more thinly sliced and tender type.

Dry Ramen, Lobster 4/5

Last but not least for the dry ramen, diners can choose to have the Truffle & Wagyu ($20), Lobster ($16) or Torasho Pork "Bak Chor Mee" ($14). We decided to have the Lobster Dry Ramen that comes with minced lobster, claw croquette, onsen egg, green onion and nori. Due to the crustacean flavour, it tastes like have a bowl of dry prawn noodle.

It has been a while since I get excited about a new opening. I really enjoyed the food at Torasho. Besides the flavours, I like the modern-inspired izakaya dishes that brings a refreshed concept to the table. It is definitely a place I will recommend my friend to go to for our next gathering.

Note: This is an invited tasting.


Torasho Ramen & Charcoal Bar
32 Tras Street
(Main Entrance along Cook Street)
Singapore 078972
Tel: +65 69705055
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street and turn left onto Cook Street. Walk to destination. Journey time about 5 minutes. [Map]