Element @ Amara Hotel

There is a buzz along Tras Street with cool rhythms in the air and a large merrymaking crowd gathered at the new Element on Tras Street, the new alfresco terrace of Element at Amara Hotel Singapore. The newly renovated Elment at Amara Hotel Singapore unveils an unique contemporary integrated dining that fuses food, drink, social dining and lifestyle in a sensational, all encompassing package. With the different elements at play, the new concept of the integrated gastronomic options offers an International Buffet (Heritage Element), Basque Cuisine (Basque Element), Toby's Estate Coffee (Barista Element), Outdoor Bar (Hip Element) and Flexible Dining (Individualist Element)

Toast of Grated Tomato and Iberico Ham 4.2/5

With the newly opened Element at Amara Hotel Singapore, a bold concept of introducing Basque cuisine with a young talented 22 years old Chef de Cuisine, Chef Mikel Badiola from San Sebastian in Basque Spain. Mikel picked up cooking at the age of 14 when he joined a txoko, a traditional gastronomic society where make members come together to cook in typical Basque culture. Went to culinary school and work in several local restaurant kitchens. At the age of 20, he worked with feted 3 star Michelin chef Martin Berasategui at his eponymous restaurant in Lasarte-Oria, Spain. Left for London to work before returning to Spain as Head Chef at the Real Nuevo Golf Club where his talent was spotted.

Showcasing Basque cuisine by the talented new Chef de Cuisine, Mike Badiola, we started with a selection of Pintxos equivalent to tapas. First up was the Toast of Grated Tomato and Iberico Ham ($15 for 2pc). The combination of the flavourful iberico ham and grated tomato was an excellent pairing whetting up the appetite.

Mushroom Brochette in Oporto Sauce 3.5/5

The Mushroom Brochette in Oporto Sauce ($12 for 2pc) has a delectable earthy flavour with a nice hint of spiciness form the oporto sauce.

Cod Fish Bechamel filled in Piquillo Pepper 4.5/5

The Cod Fish Bechamel filled in Piquillo Pepper ($12 for 2pc) with its love shaped like presentation was not only delight in sight but in taste. Meticulously prepared in grounding the cod fish into a paste and filled in Piquillo pepper, paired with a delish buttery and creamy bechamel sauce, bursting with beautiful flavour with each mouthful.

Spanish Omelette with Potato and Onion 4.2/5

Spanish Omelette with Potato and Onion 4.2/5

The ordinary looking round shape Spanish Omelette with Potato and Onion ($10) was surprisingly very delicious. The moist interior of chopped potatoes and onions is wrapped in a fragrant slightly charred omelette packed with homely goodness.

Basque Fish Soup cooked with Oven Roasted Bread 4/5

The Basque Fish Soup cooked with Oven Roasted Bread ($16) took me a while to get used to the acquire taste of burnt bread. As I got used to the taste, I could appreciate the different medleys of flavours hitting the palate with a aromatic smokiness in it. A very comfort and hearty bowl of fish soup.

Basque Tuna Stew with Potato and Pepper 4.2/5

While the Basque Fish Soup has a very robust and complex flavour, the Basque Tuna Stew with Potato and Pepper ($28) will come across as a cleaner version with delectable potatoes and pinkish tuna in cube shape. Given a choice, I would prefer this over the basque fish soup.

Squid with Tartar Sauce 4.5/5

Unlike Singaporean which likes the batter of our calamari to be crispy, the Spanish prefers it to be thin so that it can enjoy the freshness and juiciness of the squid. Squeezing a little zest from the lemon, the Squid with Tartar Sauce ($18) was both springy and crunchy allowing one to enjoy the freshness of the squid to the fullest.

Traditional Roast Suckling Pig 4.5/5

To adapt to the local palate, Chef Mikel has made a number of fine tuning such as making the skin more crispy. I really enjoyed the crackling paper thin skin and the extremely tender meat of the Traditional Roast Suckling Pig ($88 for 3 pax). Paired with the "Amara" sauce which went very well with the roast suckling pig.

A trio of dessert ended our night on a sweet note with the Cheese Cake ($9), Honey Jelly Yoghurt with Walnut Cream ($9) and Cold Strawberry Soup with Fruit Brochette ($9). The Honey Jelly Yoghurt with Walnut Cream is an interesting introduction to Singaporean as a dessert instead of breakfast. The combination of honey jelly and nutty walnut cream with yoghurt was interesting nice and great as a dessert. My favourite was the Cold Strawberry Soup with Fruit Brochette ($9). An unique and refreshing drink of infusing the savoury bruschetta with fruity strawberry.

The exciting young talent in Chef Mikel with its Basque cuisine will delight patrons with his culinary skill while the different flexible dining element allow one to eat and sit as one please. The integrated, multi-concept cuisine means that under a single roof one can dine from the international buffet, Spanish a la carte, Spanish set, Spanish pintxos, signature appertiser from Thanying, Silkroad Cafe Oriental (three other restaurants within Amara Hotel).


Element and Element on Tras Street
Amara Hotel
165 Tanjong Pagar Road
Singapore 088539
Tel: +65 68792555, +65 68792607
Facebook: https://www.facebook.com/amarasingaporehotel/
Website: http://singapore.amarahotels.com/dining/element/
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Breakfast (Daily): 6am - 1030am
Lunch (Mon-Fri, except PH): 12pm - 230pm
Brunch (Sat-Sun, PH): 1130am - 330pm
Dinner (Daily): 630pm - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes. [Map]

Catalunya @ Collyer Quay (Fullerton Pavilion)

Known to many as the top Spanish Restaurant in Singapore, Catalunya which is helmed by Executive Chef Alain and Restaurant Manager Pol Perello who both have worked at the elBulli for more than a decade. Located at the new Fullerton Pavilion, Catalunya's unique glass-encased dome architecture floats atop the water of marina bay giving it a 360 degree panoramic view of the city and Marina Bay Sands.

Catalunya Tartar 4/5

"This tartar has a trick up its sleeve, give it a taste and guess what is in it"? When seeing this description on the mention, it just aroused our interests to order it and gave it a try. The Calalunya Tartar ($20) has a sweet finishing that is very pleasant to the palate. It is actually tomatoes. It did have an element of surprise as it gave me a new association to how we can use tomatoes as a tartar dish and elevate the taste of such simple ingredient.

Avocado Roll 4.2/5

The Avocado Roll ($22) was filled with lobster meat with thin slices of avocado wrapping it into a roll. I was expecting the flavour to be more mild and refine but instead it was very robust and bursting with flavours with little popping exciting of the fish roes.

Octopus A Feira 3.5/5

Octopus A Feira ($24) is a smooth and spicy Galician tapa finished with an extra touch of pork dewlap. The octopus was nicely cooked to a nice crunchy bite. The pork dewlap was kind of interesting which resembled our Asian roast pork.

Bikini 4/5

What a catchy name for a dish. The Bikini ($20) is basically truffle sandwich with ham and cheese in between. Simply but surprisingly packed with lots of lovely robust flavours.

Traditional Suckling Pig Segovian Style 4/5

One of the signature dish at Catalunya is their Traditional Suckling Pig Segovian Style ($135) which serves about 2 to 3 people. There were 4 of us and we could not finish it. I think Asian has a small stomach so I think this is good to go with 5-6 people. The whole roasted suckling pig is served to the table side and the waiter will portion it using a small plate. It showed how tender the suckling pig was, which was effortless portioned into several pieces. After that it is usually a Spanish tradition to smash the cutting plate symbolizing throwing away the bad luck.

Lobster Rice 4.2/5

The Lobster Rice ($80) was amazing flavoured with fresh grilled lobster. Each mouthful of the infused grains with bursting with bold and robust flavours. It is a beautiful dish but the price in my opinion was too steep.

Beside the beautiful view of the restaurant, the food at Catalunya was really good too. Flavours here are strong, robust and bold if I am to summarize my dining experience. However I felt that the pricing is a bit on the steep side. I probably will only visit the restaurant for very special occasion.


Catalunya
82 Collyer Quay
Singapore 049327
Tel: +65 65340886
Facebook: https://www.facebook.com/CatalunyaSingapore
Website: http://www.catalunya.sg/
Nearest MRT: Raffles Place (EW Line, NS Line)

Operating Hours:
Daily 12pm - 2am

Direction: 
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]

Si Chuan Dou Hua @ TOP of UOB Plaza

Sichuan cuisine is not just about their spicy food. There is more to their spicy and numbing flavours. (麻辣). For a limited period from now to 31 July 2013, Si Chuan Dou Hua introduces the Petites Selection to showcase the many unknown and robust flavours of Sichuan cuisine with a collection of 30 tapas sized offerings designed by Si Chuan Dou Hua's maestros Zeng Feng, Peter Tsang and Leung Wing Chung.

Spinach with Ginger Sauce

Savouring in a myriad of flavour, we get to sample an eclectic selection of the tapas sized offerings. The Spinach with Ginger Sauce is a refreshing and tangy combination of the aromatic herb ginger with vinegar and salt.

Sliced Pork in Garlic and Chilli Sauce

The Sliced Pork in Garlic and Chilli Sauce makes up of a blend of ground garlic, chilli oil, soya sauce and sugar that has a medley of spicy garlic and chilli flavour.

Chilled Sliced Radish Wrapped with Sliced Carrot

The exquisite labour intensive Chilled Sliced Radish Wrapped with Sliced Carrot has a subtle sweet and sour flavour.

Chilled Sliced Duck Wrapped with Egg Yolk

One of my favourite of the Petites Selections is the Chilled Sliced Duck Wrapped with Egg Yolk. The salty flavour is made up of salt, huatiao wine and other condiments is one of the predominant flavours in Sichuan cuisine.

Prawn in Spicy Ma La Sauce

Ma La flavour is one of the most significant, popular and recognisable flavours of Sichuan cusine made up of a piquant mix of peppercorn, chilli powder and salt. This is showcased in the Prawn in Spicy Ma La Sauce.

To enjoy the myriad of flavour, Si Chuan Dou Hua offers two options friendly on both the wallet and palate for the enjoyment of Sichuan cuisine with The Petites Selection in Wine Pairing and Tea Pairing with the Imperial High Tea.

Wine Pairing
A great option for pre-lunch or pre-dinner nibbles, enjoy your choice of 5 Petites dishes and 2 glasses of wine at only $55. UOB cardmembers exclusive: $48 for the above promotion; or enjoy a complimentary bottle of wines with every order of 10 Petites dishes, priced from $8.80 each.

Tea Pairing with the Imperial High Tea
Relish a leisurely afternoon savouring handcrafted dim sum, premium Chinese tea and your choice of 5 Petites dishes at only $30++ per person. UOB cardmembers exclusive: Start off your high tea with a complimentary glass of wine per person.


Si Chuan Dou Hua
TOP of UOB Plaza
UOB Plaza 1
80 Raffles Place
#60-01
Singapore 048624
Tel: +65 65356006
Website: http://www.sichuandouhua.com
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 6pm, 630pm - 1030pm The Petites Selection is available from now to 31 July 2013 for lunch, dinner and high tea from 1130am to 230pm, 630pm to 1030pm and 230pm to 6pm respectively.

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.

Amuse @ Orchard Hotel

Never do we expect renowned Chef Armin Leitgeb to be back at Singapore F&B scene as a consultant for the latest dining concept, Amuse a casual eatery and bar that serves an array of international small bites and drinks by the Esmirada Group after he left Les Amis and went back to France.

Chef Armin creates the eclectic cosmopolitan menu of affordable small plates drawing inspiration from his experiences with food in his 20 years of travelling and working around the world, childhood memories and his understanding of Asian appetite in his 6 years stint in Singapore. Amuse is helmed by Chef Lee Chee Keong, the trusted righ hand man who has worked closely with Chef Armin in the past three years.

Amber Bowl 4/5

The great food at Amuse is matched by a great bar front by young Austrian whiz kid, Klaus Leopoid. I tried the Amber Bowl ($18) which is an elegant balance of Rhum Vieux du Pere Labat, apple juice, homemade vanilla syrup, Fee Brothers Orange Bitters and chilled with a classy ice ball that is moulded in house.

Beef Tartare Cone 4.2/5

What an innovative creation to serve beef tartare in a ice cream cone. The Beef Tartare Cone ($14) with horsedish mousse encased in filo pastry was fun, playful and exquisite.

Ciabatta Wrapped Crispy Egg 4.2/5

Putting a quirky spin to the local soft boiled egg and toast breakfast, the Ciabatta Wrapped Crispy Egg ($15) with prosciutto, spinach and mushroom ragout blown my mind with its tsunami of flavours and textures.

Crispy Pork Crouton with Lightly Smoked Eel 4.5/5

A signature item which Chef Armin brought over to Amuse is the Crispy Pork Crouton with Lightly Smoked Eel ($21). The pork croutons comprise a thin layer of homemade pork terrine spread deftly over a slim piece of ciabatta and toasted over the plancha. Complex but yet subtle.

Grilled Spanish Octopus 4.5/5

The Grilled Spanish Octopus ($19) is like a multi nation on a plate. The octopus is imported from Spain, the tomatoes from France and pumpkin seed oil from Austrian. This is my first encounter with Austrian pumpkin seed oil. It has an aromatic peanut/sesame similarity flavours that paired very well with the ingredients on the plate.

Tomato 'Bouchot' Mussel Risotto 4.2/5

The Tomato 'Bouchot' Mussel Risotto ($19) was packed with robust flavours. The rice grains which was aged for a year was beautifully cooked absorbing the flavours and had a slight crunchy bite to it.

Grilled Hamachi 'Kama' 4.5/5

Simply love the fatness of the Grilled Hamachi 'Kama' ($25) that had a nice grilled crisp to the skin and a moist interior. Dipping the fish meat with the lime salt lifted the flavour to a new dimension.

Spicy Lamb Burger 4.2/5

The Middle East influenced Spicy Lamb Burger ($16) with its special harissa spice blend, fennel pollen aioli and eggplant was juicy and tangy. Messy to eat but finger licking good.

Char Grilled Wagyu 'Cubes' Cooked in Hay 4.8/5

The Char Grilled Wagyu 'Cubes' Cooked in Hay ($39) is reminiscent of Chef Armin's childhood in Austria when he grew up on his grandparents' farm and hay was aplenty in the barn. The beef served with mushrooms, lettuce and Mignonette sauce was cooked perfectly, tender and succulent.

Amuse which replaced the Spanish tapas bar Bodega Y Tapas instead of just Spanish tapas, offers diners with an eclectic fusion of global small bites that uses quality ingredients prepared deftly with high end culinary techniques. Coupled with relaxing and vibrant ambience, Amuse will be a convivial and fun place. Price wise it can be quite sensitive to the wallet but it comes with full spectrum of global tastes of quality fare.


[CLOSED]
Amuse
Orchard Hotel
442 Ochard Road
#01-29
Singapore 238879
Website: http://www.esmirada.com
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 5pm - 1am
Sat: 12pm - 1am
Sun: 12pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Cross the road at the traffic light junction at Forum Shopping Mall and turn left to Orchard Hotel. Journey time about 15 minutes.

1) Alight at Orchard MRT station. Take Exit A. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Continue onwards to Orchard Towers. Cross the road at the traffic light junction at Orchard Towers and continue onwards to Orchard Hotel. Journey time about 15 minutes.

[CLOSED] Serenity Spanish Bar & Restaurant @ Vivocity

The Spanish restaurant located at the Vivocity has both indoor and alfresco dining area. The alfresco dining area has a bar and is overlooking the waterfront. There is also live band performance every Monday to Saturday from 7pm to 12 midnight.

Serenity has a wide selection of tapas, soups, paellas on the menu. Our group has a hard time deciding what to order. Lucky Maureen has visited this place before and she helped in the ordering.

The Calamares a la plancha indeed was a good choice. The freshly grilled squid in extra virgin olive oil brought out the nature ocean taste of the squid. The squid was also soft and not chewy.

Calamares a la plancha 4.5/5

The other tapas dish we had was Patatas Bravas, roast potato in Romesco sauce and Alioli sauce. For a few pieces of potato to cost $10.80, I find it rather expensive and not worth.

Patatas Bravas (Roast Potato) 3.5/5

The Crema de Mariscos or Cream Seafood Soup was hearty and comforting. The broth was quite flavourful from the fresh mussels, calamari, fish and prawns. In the back ground was Sopa Catalunya, a clear soup of pork, beef, chicken and butter beans.  It tasted like Chinese tonic soup.

Crema de Mariscos (Cream Seafood Soup)

The huge Pork Knuckle got us excited when served. The sauce was not enough and we have to ask the waitress for more. Meat was a bit dry.

Codillo de cerdo (Baked Crispy Pork Knuckle)

The iconic dish for any Spanish restaurant would be the Paella. It is sort of a National dish regarded by most originating from Valencia. The Paella at Serenity uses Boomba rice, a short grain varietal. This type of grain is able to absorb the flavours of the ingredients 3 times more than normal rice. Similar to the Chinese claypot rice, Paella is enjoyed with a slight burnt rice at the base of the pan.

Paella Valenciana

We have both the Paella Valenciana (saffron, chicken, Spanish chorizo, tiger prawns, squid, half shell mussels, rice) and Arroz Negro (Squid ink, squid, tiger prawns, capsicum, rice). The nature flavours of the ingredients were well absorbed by the grain infusing the dish with more flavours.

Arroz Negro

The Paellas are prepared freshly to order and it takes 30-45 minutes of preparation time. So remember to order early to avoid a long wait.

[CLOSED]
Serenity Spanish Bar & Restaurant
Vivocity
1 Harbourfront Walk
#01-98/99
Singapore 098585
Website: http://www.serenity.com.sg/
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Sun-Thu: 11am - 11pm
Fri-Sat: 11am - 12am