Beach Road Kitchen @ JW Marriott Singapore South Beach - Reopening The Weekend Before Thanksgiving Just In Time For the Festive Celebrations

Beach Road Kitchen at JW Marriott Singapore will be reopening the weekend before Thanksgiving with a lineup of delicious menus bringing back the signature Chefs-on-Show Buffet available from Friday to Sunday. Diners can look forward to an eclectic spread ranging from traditional festive roasts, signature seafood specialities and more. It is timely for the festive seasons since gathering of five from the same household is allowed to dine in now. You can make a reservation at https://www.sevenrooms.com/reservations/beachroadkitchensinjw

A staple for every Christmas feast is turkey and ham. From the Christmas carvey live station, customers can savour the Traditional Whole Roasted Turkey and Honey Glazed Ham, with accompaniments such as Brussel Sprouts, Sweet Potato Au Gratin, Roasted Mushroom, Smashed Baby Potato and more.

For the seafood lover, head to the Seafood On Ice section for an ocean of fresh seafood such as prawn, mussel, clam, snow crab, Alsakan king crab, Boston lobster, Normandy oyster and Fine de Claire oyster. Assorted of sushi and sashimi, as well as house-cured salmons, are available too.

For the carnivores, the Charcoal Grill section will delight you with an array of meat selections such as the Marinated Peri Peri Chicken, Iberico Pork Secreto, Roasted Beef Tomahawk, Salmon Wellington and Grilled Catch of the Day. I highly recommend you to go for the grilled catch of the day. You can have a whole live fish grilled to perfection.

A highlight at Beach Road Kitchen is the Chef's Passarounds. The chef will push around a trolley and go around the restaurant serving each table. Look out for them, especially the Pan Seared Foie Gras and Roasted Truffle Duck with Black Lentil.

For the sweet tooth, the buffet also features a patisserie of sweet treats from White Chocolate Citrus Log Cake and Sweet Raspberry Log Cake to holiday favourites Maple Pecan Pie and Pumpkin Cheese Cake.

Many of their festive items are available for takeaway and delivery too. If you are still uncomfortable dining out, you can check out the vast festive menu on its e-store at https://shopatjw.oddle.me/en_SG/

20 November 2021 - 2 January 2022
Sat Lunch (12pm - 230pm): Adult $78++ | Child $39++
Sun Brunch (12pm - 230pm)*: Adult $118++ | Child $59++
Fri-Sun, Thanksgiving Day Dinner(6pm - 9pm)*: Adult $98++ | Child 49++
Fri 24 Dec, 31 Dec Dinner (6pm - 9pm)*: Adult $148++* | Child 73++
Brunch 25 Dec, 26 Dec (12pm - 230pm)*: Adult $148++* | Child 73++
*Supplement of $60++ per person for free flow champagne, wine, beer & juices

Note: This is an invited tasting.


Beach Road Kitchen
JW Marriott Singapore South Beach
30 Beach Road
Singapore 189763
Tel: +65 68181913
Facebook
Website
Nearest MRT: Esplanade (CC Line)

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

MOONBOW @ Dempsey Hill - A Dazzling New Addition That Specialises In Modern European Cuisine With An Asian Accent

The ever-changing dining scene at Dempsey Hill sees a dazzling new addition, MOONBOW. Chef Heman Tan and Dylan Soh opened the restaurant, which specialises in modern European cuisine with an Asian influence. The glass wall in the main dining hall separating the kitchen reminds me of Hell Kitchen's scene. Diners have a full view of the adrenaline rush in the kitchen.

Candy Floss 3.5/5

Our dinner begins with the complimentary Candy Floss. It is a playful starter to kick start the dinner.

Moonbow Oyster Bay 4/5

Next up is the Moonbow Oyster Bay ($10++/pc), serves with oyster leaves at the side. The purposes of the oyster leaves are to open up the palate. The briny Fine de Claire oyster is paired with yuzu gel, cucumber pearl and yuzu granita for a flavoured and refreshing finish.

Garden of Escargot 3.5/5

The Escargot ($23++) is plated like a garden as if the snails are roaming among the fields of edible flowers, fresh micro cress, truffle gelato, mashed edamame and mushroom soil. There are even lychee pearls representing raindrops.

Jerusalem Artichoke 4/5

The Jerusalem Artichoke ($25++) is a comforting and creamy soup that comes with a 64 °C Sous Vide Egg, Caviar and Sunchoke Chips to balance the earthiness of the artichoke.

Cauliflower Bloom 4/5

The Cauliflower Bloom ($25++) is a multi-textural enjoyment of the various forms of cauliflower. On the plate, you can find warm cauliflower floret, dehydrate cauliflower, cauliflower cous cous, cauliflower puree paired with nuts crumbs, garlic crumbs, cress and hollandaise.

Tomahawk de Swine 4.2/5

Moving to the mains, we tried a couple of items from their menu. First is the gigantic Tomahawk de Swine ($68++). The restaurant uses untrimmed 4 days aged young pork tomahawk chop paired with roasted garlic, caramelized lime and pineapple compote. The pork chop glazed with BBQ marinade is grilled to a beautiful tender with a hint of smokiness and sweetness. My favourite way of appreciating the beautiful pork is to spread the roasted garlic on it.

Black Silkie Poulet 4.2/5

My first thought when I see the Black Silkie Poulet ($38++) is that the restaurant has taken a big risk. It is an ingredient that is usually used in Chinese cuisine but not in European cuisine. The sight of a black chicken may turn some diners off. I love black chicken, so I was worried but internally delight to have the dish on the menu. The black chicken's leg is chargrilled and paired with garlicky crumb, wolfberry mashed, black garlic puree, ugly heirloom tomatoes and chives. I have to call out the accompanying bearnaise sauce that brightens the tender chicken.

Chef Heman’s Black Berry 4 Grain Healthy Rice With Roasted Pork Jowl “Ton Toro” 4/5

One can opt for Chef Heman's Black Berry 4 Grain Healthy Rice With Roasted Pork Jowl "Ton Toro" ($38++) for a healthy eat. I enjoyed the different textures of the rice, and what brightens up the dish is the addition of Chinese lap cheong sausage.

Fermented Red Yeast Wine 4.5/5

Another favourite dish of mine is the Fermented Red Yeast Wine ($38++). I applaud the creativity of incorporating fermented red glutinous rice wine with the barramundi fillet. I am usually sceptical of this type of East meets West creations, but this dish has won me over.

Treasure Drawer 4/5

To wrap up the dinner on a sweet note, you can try the Treasure Drawer ($32++), which comes in two trays of dessert. Diners can enjoy a sweet treat of pistachio chocolate souffle, mango passion mousse, petite apple crumble tartlets, financier raspberry, orange granita, yuzu star anise pate fruit and truffle cheese macaron. It will be a good choice as you can have a bit of everything.

Note: This is an invited tasting.


[CLOSED]
MOONBOW
Block 10 Dempsey Road
#01-21
Singapore 247700
Facebook
Website
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 1030pm
Sat-Sun: 10am -3pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Walk to destination. Journey time 20 minutes. [Map]

InterContinental Hotels Group Festive And Takeaway Promotions 2019

InterContinental Hotels Group's Christmas Party this year was held at InterContinental Singapore. We had the first look at their festive delights and takeaways put together by their various brands and accompanying the festive spreads were Christmas cocktails concocted from InterContinental Singapore's latest hotel bar Idlewild.

Familiar flavours of Christmas delights never fail to bring joy to the table, such as Honey-baked Boneless Ham ($148, 2.2kg) from Crowne Plaza Changi Airport. Glazed with a sauce made from pineapple juice, honey and raspberry vinegar after being baked in the oven, its sweet and tangy flavours are crowd-pleasing.

For something a lot more luxurious, a night with red, Holiday Inn Singapore Atrium will have the perfect roast for you Slow baked Australian Grain-fed Tomahawk with truffle jus ($138).

Or spice up your spread with Asian flavours instead. Turkey takes on a new Asian profile at Holiday Inn Orchard City Centre - Roasted Whole Turkey with Masak Lemak, meaning turkey in coconut curry with Bird’s Eye chilli. Light green with the Masak Lemak sauce and spiked with Asian red spices, it is as Christmasy as you want it to be. Another option is the Soya Glazed Turkey with Coconut Sriracha (hot sauce named after the coastal city of Si Racha in Thailand), which gives the festive bird its red roast colour.

Your old folks may be stoked to see you bringing home the Hakka Salt Baked Chicken with Stuffing ($52 for 1.5kg), This is one of the mod-sin creations by Baba Chews from Hotel Indigo. It is inspired by a Salt-Baked Chicken stall that originally started in 1962 at Mohamed Sultan Road but had ceased operation in 2017.

For sweets, you can also go include some mod-sin flavours such as Chendol Yule Log ($65) and ‘Kopi’ & Chocolate Yule Log ($68). Holiday Inn Singapore Atrium also has an Asian version as well - Cempadak Yule Log Cake ($78)

My pick for log cake this year would be from Regent Hotel, Dolcetto by Basilico’s Festive Booth - Golden Delicious Apple Tarte Tatin Log Cake ($108), interpretation of the traditional French dessert with caramelised apples wrapped around a sponge log sitting on a crisp pastry base.  Never have I come across such an elegant version of a log cake. But for something comforting, it has to be its Old English Christmas Fruit Cake, I simply enjoy the rummy flavour of the raisins and dried fruits.

The fanciest Christmas sweets will be from Intercontinental Singapore, such as the Santa’s Carousel Fruit Cake- an intricate rendition of the classic Christmas bake crafted with rum and brandy-infused candied fruits and chocolate. It even comes with a revolving Santa attached to it, which is great as a centrepiece. The range also includes sugar-free options - White Christmas log cake comprising sugar-free chocolate mousse and cinnamon apple compote;

Otherwise, settle for flavours that are simple, yet indulgent. Crown Plaza introduces two new Yule Logs - Pink Ruby Yule Log and Chocolate Banana Yule Log ($68 each). The Pink Ruby Yule Log is made with ruby chocolate, which is seemingly a new rose-hued gem in the chocolate scene ever since it was launched in 2017 by Swiss chocolate maker Barry Callebaut. Pretty in pink, the log cake is made with raspberry puree and pink ruby chocolate mousse filling, interlaced with layers of vanilla cream cake and white chocolate feuilletine. As for the latter, the classic combination of chocolate sponge cake, rich chocolate buttercream and caramelised banana will end every meal with a happy note.

Do check out the individual hotel's website to find out more about their festive and takeaway promotions.

InterContinental Singapore
InterContinental Singapore Robertson Quay
Regent Singapore
Crowne Plaza Changi Airport Hotel 
Indigo Singapore Katong
Holiday Inn Singapore Atrium
Holiday Inn Orchard City Centre

Opus Bar & Grill @ Hilton Hotel Singapore - Celebrates Fourth Birthday With A New Menu, Premium Sharing Cut And Wine Deal

Known as one of the top ten steakhouses in Singapore, Opus Bar & Grill celebrates its fourth birthday by giving complimentary bottle of premium red wine (worth $90) with an order of any of their sharing steak cuts. The offer is valid for the month of March and available from Sundays until Thursdays.

There are a variety of 6 different Opus Premium Sharing Cuts and Platters to chose from. All the sharing cuts and platters serve two, and prices start from $128++.

- Signature 1kg U.S. Black Angus bone-in rib eye, dry-aged, marble score 4
- 1kg Australian Black Angus Porterhouse, marble score 4
- Wagyu & Lobster of 500g Australian Wagyu Sirloin and MSC-certified Boston lobster
- 1kg whiskey-aged Australian F1 Wagyu Tomahawk, 300 days grain-fed, marble score 5
- Premium Butcher’s Platter of 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages.
- 600g New Zealand roasted tenderloin

Opus Sharing Cuts Platter 4.5/5

Featuring a platter of Opus House Specialties including the 500g Whole Live Lobster ($54), 600g Grilled Butterfield Spring Chicken ($38), 300g DeRaz Iberico Pork Rack ($38), 300g Premium Lamb Pork Chops ($48) and 300g Lamb Porterhouse Chops ($42). Opus's Premium Sharing cuts are dramatic, bone-in-show stoppers that showcase a variety of textures and flavours. Also look forward to the Signature U.s. Black Angus bone-in rib eye, dry-aged Australian Wagyu Sirloin, whole live MSC Boston Lobster, Australian Whiskey-aged F1 Wagyu Tomahawk.

If you're a beef lover, go for the Premium Butcher’s Platter with all the beefy goodness, which includes the 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages.

With the Tomahawk steak whiskey-aged for up to 21 days, and masterfully cooked by expert chefs over an open-flame grill using charcoals and sustainable Jarrah wood, the result is a rich depth of smoky caramelized flavours, with the perfect char. I enjoyed the juicy slices of Australian Wagyu Sirloin as well, and would recommend it if you're looking to try another cut of steak. Don't miss out on the lobster for a surf and turf experience - the meat boasts a springy freshness in each bite.

In addition to the good selection of premium cuts, the restaurant also revamped its dinner menu and introduced a variety of exciting ala carte dishes. Diner can look forward to savour a range of mouthwatering new dishes and sides.

250g New Zealand Roasted Tenderloin Steak 4.5/5

My favourite is the New Zealand Roasted Tenderloin Steak ($62) which boasts an incredibly tender texture that just melts in the mouth. Perfectly grilled and almost flawless in execution, the steak tasted so good on its own even without any other compliments. Offered as sharing cuts as well, it is also included in the sharing cuts and wine deal.

There is also a selection of new premium sides available for add-on to complement the grilled dishes that include seared foie gras, twice-baked Idaho Cheddar potatoes and scallions, Opus-Over-The-Top Fries drizzled with foie gras fat, truffle oil and shaved Parmesan, tempura Vidalia onion rings and more.

Opus-Over-The-Top Fries 4.2/5

Opus-Over-The-Top Fries ($15) was absolutely addictive. Comes blanketed in generous amounts of black truffle and parmesan, the crispy fries are also doused in luscious foie gras fat which elevated the whole enjoyment.

Grilled Fat Green Asparagus 3.5/5

A refreshing side to the heavier grilled meats is the Grilled Fat Green Asparagus ($10) that boasts a fresh crunchy texture. However, lacking much on the flavour component as it gets a tad too bland.

Watermelon & Feta Salad 4/5

The Watermelon & Feta Salad ($15) is refreshing start to the meal with its sweet juicy cubes of yellow and red watermelon, paired with feta cheese cubes and white balsamic sauce.

Seared Atlantic Scallops 4/5

Dishes labeled with the eco-label in the menu are prepared with seafood sources that are sustainably caught. Some of the new dishes using MSC-certified seafood from the Opus menu include the Seared Atlantic scallops ($22) with butternut squash purée, pumpkin seeds and basil. The seared scallops are fresh and juicy, while the complimenting butternut squash purée adds subtle hints of sweetness to the fresh seafood.

Crab Cake 4.2/5

The Crab Cake ($18) boasts soft flavourful premium lump crabmeat fillings within a golden brown crispy exterior. The crabcakes fell apart easily with a gentle touch of the fork. The celeriac remoulade and pink grapefruit adds a subtle sweetness to the crab cakes as well.

Citron Tart 4/5

Ma-Chakura Azuki 4.2/5, Belle 4/5

End the meal on a sweet note with a series of artfully crafted desserts from the D9 cakery selections, such as the Citron Tart which features a zesty lemon tart with meringue. I particularly enjoyed the Belle which features a well-balanced sweet and zesty flavour from the lime and coconut fillings. Another of my favourite is the Ma-Chakura Azuki which has a great combination of sweet zuki fillings, toned down by the subtle bitterness from the crumbly matcha cake base.

Paris Brest Hazelnut 3.8/5

Fraise 4.2/5

The Paris Brest Hazelnut boasts a strong hazelnut chocolate flavour which I find it a tad too sweet. In contrast, the Fraise is not so cloyingly sweet. It features a white chocolate exterior encasing a soft strawberry cake sponge, perfumed with a delicate berry fragrance within each bite which I enjoyed very much.

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.


Opus Bar & Grill
Hilton Hotel Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630pm - 1030pm

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 walking along Orchard Road. Journey time is about 8 minutes. [Map]