Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. Show all posts

Monday, February 12, 2024

AMI Patisserie @ Scotts Road - Popular Online Pastry Shop Opens First Physical Concept, Crafting Fine Pastries through an ode to Japanese and French Traditions


AMI Patisserie, celebrated for its online prowess in crafting exquisite pastries under the skilled hands of Chef Makoto Arami, has finally materialised into a physical haven at 27 Scotts Road. The Kyoto-style wooden townhouse on the grounds of the colonial black and white bungalow marks AMI Patisserie's debut in the brick-and-mortar world.


Upon entering, patrons are greeted by a serenely elegant Patisserie Café, offering seating for 12. This inviting space provides the perfect backdrop for intimate brunches or leisurely afternoon teas, showcasing fine a la carte sweets, savouries, and viennoiseries — all artfully prepared a la minute. The Chef's Table Discovery Experience ($118++) awaits for a deeper gastronomic affair in the exclusive 8-seat Tsudoi Dining Room.

Piedmont Hazelnut Financier 4.8/5

I had the privilege of embarking on the Chef's Table Discovery Menu — an exquisite 6-course culinary journey that delved into the artistry of pastry creation by Chef Makoto Arami. The Piedmont Hazelnut Financier initiated our journey. Spread with hazelnut praline and adorned with shaved roasted Piedmont hazelnuts, it provided a sweet overture to our 6-course symphony.

Bread Basket 4.5/5

A complimentary Bread Basket graced our table, featuring Sourdough Bread and Iwa Nori Escargot Bun. Accompanied by applewood-smoked and whipped unsalted Lescure butter, these creations showcased Chef Makoto's prowess in bread making too.

1st Course - Signature Choux 5/5

The Signature Choux held a special place in Chef Makoto's heart, paying homage to his father's choux recipe. This Japanese egg-filled craqueline choux, topped with crème fraîche, Schrenckii caviar, hanaho, and edible gold flakes, delivered a delightful blend of sweet and savoury flavours — a perfect harmony of crispiness and complexity.

2nd Course - Shizuoka Tomato Tartelette 4.8/5

The Shizuoka Tomato Tartelette drew inspiration from Chef Makoto's love for Italian flavours. Aged parmesan tartelette, topped with fromage blanc cream, fresh Amela tomatoes, basil oil, micro basil, and cornflower, harmonised Italian classics with a modern twist.

3rd Course - Japanese Uni Brioche 4.8/5

The Japanese Uni Brioche showcased Chef Makoto's fusion prowess, featuring brown butter brioche topped with lime cream, sea urchin, grated fresh wasabi, finger lime, and lime zest. This creation provided a burst of flavours, bursting with a firework of delights.

4th Course - Nasu Brulee 4.2/5

Inspired by Kyoto's Miso Dengaku, the Nasu Brulee featured bruleed eggplant custard, grilled beinasu dusted with sansho powder, and miso caramel. Paired with soy and miso ice cream, it presented a unique and complex flavour profile.

Palate Cleanser - La France Pear 4.2/5

A refreshing interlude came in the form of La France Pear — fresh pear topped with pear puree, chamomile gelee, and yuzu and pear granita. It is a sweet and invigorating dessert that cleanses the palate.

5th Course - Marble Dark Chocolate 4.2/5

The Marble Dark Chocolate was an artistic ode comprising three types of ganache, layered with plain and chocolate tuile and finished with a quenelle of Amaretto ice cream. This dessert celebrated the craftsmanship of the ceramic ware master who crafted the tableware for the Tsudoi Dining Room.

6th Course - Ichigo Milk 4.2/5

The Ichigo Milk, a finale featuring Amaou strawberries, showcased the 'king of Japanese strawberries.' With strawberries mixed in strawberry sauce, fromage blanc mousse, mint gelee, Hokkaido milk ice cream, strawberry granita, and edible gold flakes, it was a delightful conclusion — a light yet sweet ending to the culinary journey.

Oyatsu - Kumquat & Kokuto Pineapple Pie 4.5/5

To cap off the experience, the Oyatsu — Kumquat & Kokuto Pineapple Pie — offered a taste of Lunar New Year festivities. A Mille feuille puff pastry filled with almond cream, pineapple jam simmered with Okinawan kokuto black sugar, and kumquats from Miyazaki prefecture provided a sweet and symbolic ending.

In conclusion, the Chef's Table Discovery Experience at AMi Patisserie transcended a mere culinary journey — a symphony of flavours, artistry, and sentiment. Chef Makoto Arami's meticulous craftsmanship and thoughtful compositions elevate pastries to a form of culinary art, offering patrons an unforgettable and deeply personal gastronomic encounter. AMi Patisserie's physical concept place is more than a patisserie. It is a testament to the craftsmanship and passion that defines Chef Makoto Arami's culinary world.

Note: This is an invited tasting.

AMI Patisserie
27 Scotts Road
Singapore 228222
Tel:+65 8907 6146
Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Patisserie Café
Tue-Fri: 1130am - 6pm
Sat-Sun, PH: 11am - 6pm
(Closed Mon-Tue from 19 Feb 2024 onwards)

Tsudoi Dining Room - Chef's Table Discovery Experience
Wed-Sat: 12pm - 3pm, 7pm - 9pm
Sun: 12pm - 6pm

1) Alight at Newton MRT station. Take Exit A. Walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]

Saturday, December 30, 2023

Entrepôt @ The Robertson House - A Taste of Anglo-Asian Inspired Cuisine


Entrepôt at The Robertson House stands the hotel's all-day dining restaurant and bar. Conceptualised based on Singapore's quayside story and growth as an entrepôt port, Entrepôt's menu is inspired by Anglo-Asian cooking techniques and flavours. The dishes are also crafted with communal dining and a spirit of friendliness in mind.

Black Sesame Hummus 2.8/5

Pita Bread

Our dinner began with an off-the-menu starter - Black Sesame Hummus and Charcoal-grilled Pita Bread with dukkah. The acidity of the hummus was quite on point, but the flavour of the black sesame seemed to have been overshadowed by the seasoning.

Signature Chinese Terracotta Tea 4/5

Next was the Signature Chinese Terracotta Tea ($10/portion), featuring a Crustacean Tortellini in Chinese Dried Mushroom Tea and Lapsang Souchong. The tea-infused mushroom consomme was earthy and light, complementing the meaty tortellini well.

Heirloom Tomato and Fermented Plum Salad 4/5

From the Starter menu, we also tried the Heirloom Tomato and Fermented Plum Salad ($18). The Fermented Plum Dressing, combined with a sprinkle of salty Olive Vegetables, worked harmoniously to enhance the inherent sweetness of the tomatoes. Elevating the dish further were drops of Thai Basil Oil, adding a delightful pepperiness to the overall flavour profile.

Angelica Root French Corn-fed Chicken Roast 3/5

Tasting portion

For Mains, we had the Angelica Root French Corn-fed Chicken Roast ($45), served with Cordyceps, Mushrooms and Asian Napa Cabbage. The well-caramelised skin was deliciously savoury-sweet with Herbal Honey. While the meat was tender, I found it rather bland, particularly when contrasted with the heavily seasoned Angelica Root Chicken Jus.

Claypot Rice 3/5

Claypot Rice ($28) indulged with Chorizo Sausage and Smoked Pancetta, contributing robust flavours and a meaty texture to the rice. The earthiness of the Wild Mushrooms provided a well-balanced contrast to the intense flavours of the meats. However, the dish leaned towards being a bit overly flavoured due to the infusion of Harissa in the rice.

Sticky Red Date Pudding 3/5

For desserts, we had Sticky Red Date Pudding with Butterscotch Ice Cream. The ice cream had a smooth and velvety texture, but the pudding, unfortunately, lacked the dense and sticky texture that I was anticipating.


The Drinks Menu is attractive with spirits and teas exclusively crafted for The Robertson House, such as Dr Robertson's Gin & Tonic concocted with Dr Robertson's Gin, the hotel's exclusive gin crafted with Tanglin Gin, Singapore's pioneering gin distillery.


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.

The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]

Monday, November 20, 2023

Happiness Kitchen Private Dining (幸福廚房), Mother & Son Duo Serving Comforting Taiwanese Cuisine


Gathering with the foodie gang, we explored Happiness Kitchen, a relatively new home private dining that unveils the rich tapestry of Taiwanese cuisine.

Pickled Tomatoes 4.2/5

Our meal commenced with the Pickled Tomatoes, a delightful mix of sweet and tangy flavors that sparked our appetites. Its refreshing taste acted as intermittent palate cleanses, making it a constant companion throughout the dinner.
Bamboo Shoot 4.8/5

An unexpected gem was the Bamboo Shoot with Goma Sauce, crowned with sakura ebi. The goma sauce complemented the chunky and sweet bamboo shoot, while the sakura ebi added a contrasting texture and fragrance.

Moonlight Prawn Cake 4.5/5

The Moonlight Prawn Cake, shaped like a full moon, showcased a prawn stuffing encased in a light and crispy wrap. Its unique texture made it a standout on the table.

Braised Beef Shank 4/5

Surprising us in both flavour and portion, the Braised Beef Shank, though labelled an appetiser, was generously sized. The lean cut, adorned with connective tissue, boasted tenderness and rich flavour, a testament to skilled braising.

Spring Onion Chicken 4/5

Defying appetiser norms, the Spring Onion Chicken graced our table as a whole chicken. The tender meat, complemented by ginger and scallions, showcased an unexpected gelatin layer beneath the skin.

Handmade Peanut Tofu 3.8/5

The Handmade Peanut Tofu, akin to a creamy pudding, featured a unique texture. Paired with bonito flakes and a garlic-infused sweet peanut sauce, it presented a distinct flavour profile, though the garlic notes were a tad overpowering.

30 Yr Old Chay Po Chicken Soup 4.8/5

A highlight was the 30-year-old Chay Po Chicken Soup, a comforting elixir that was light, clean, and sweet. Its flavours were so captivating that seconds were inevitable.

Perilla Plum Pork Ribs 4.8/5

Introducing a brilliant fusion, the Perilla Plum Pork Ribs, adorned with sesames, showcased the innovative use of perilla plum sauce. The fall-off-the-bone ribs immersed in this delectable sauce proved to be a winning combination.

Seasonal Greens 4/5

In a nod to freshness, Seasonal Greens made a simple yet satisfying appearance. Stir-fried to retain crunch and sweetness, it served as a wholesome accompaniment to the meaty offerings.

3 Cups Squid 4.2/5

The 3 Cup Squid was a delightful twist, a departure from the more common 3 Cup Chicken. The springy squid, bathed in rice wine, sesame oil, and soy sauce, was elevated by the aromatic basil leaf, adding a distinctive charm.

Dry Braised Prawns 4.8/5

Seafood stole the spotlight with Dry Braised Prawns, featuring impeccably fresh prawns immersed in a delectable sauce. So enticing was the sauce that not a drop went to waste.

Handmade Hakka Abacus Seeds

A surprise find on the menu was the Handmade Hakka Abacus Seeds, showcasing the versatility of Taiwanese cuisine. Soft and delightfully chewy, these seeds were wok-fried with an ensemble of flavours for a robust finish.

Roe Crab Glutinous Rice $160

Our dining experience took an indulgent turn with the addition of Roe Crab Glutinous Rice. A dish usually reserved for grand occasions, this Taiwanese delicacy promised a symphony of flavours.

Yam Sago

Concluding our feast was the sweet note of Yam Sago, bringing a delectable end to our private dining expedition at Happiness Kitchen.

Happiness Kitchen Private Dining

Sunday, June 25, 2023

Gyu San Charcoal Bar @ The Forum Shopping Mall - First-of-its-Kind Grilled Wagyu Japanese Hamburg Over Binchotan Grill


Gyu San Charcoal Bar, a first-of-its-kind concept in Orchard, promises a compelling gastronomic experience centered around grilled wagyu Japanese hamburgs. This unique restaurant is located in The Forum Shopping Mall and features an open-concept island charcoal bar. The wagyu hamburgs are skillfully crafted from ball to patty right before your eyes and then cooked to perfection over binchotan charcoal.

Gyu San Hamburg Set

Green Salad

Baby Corn

Opting for the Gyu San Hamburg Set ($23.80), we were treated to two succulent wagyu patties weighing 90g each. Accompanying the hamburgs were a refreshing Green Salad, free-flow Niigata Japanese Premium Rice, and free-flow Miso Soup. To enhance our dining experience, we also indulged in a variety of sides, such as asparagus, shiitake mushrooms, kabocha, shishito peppers, enoki mushrooms with beef, and baby corn. For those seeking an even heartier feast, additional wagyu patties can be added for $8.50 each.


The rice served at Gyu San Charcoal Bar is exclusively harvested from Uonuma City in Niigata. Known as top-grade Koshihikari rice, it boasts a fluffy texture and natural sweetness that perfectly complements the savoury hamburg steaks. We decided to elevate our meal further by adding an onsen egg, adding a delightful layer of creaminess and helped bind all the flavours together.


When it comes to savouring the hamburg patties, there are two options. The first is to relish the beef's pure, unadulterated flavour by enjoying the patty on its own. Alternatively, the second patty can be savoured with any combination of the eight different accompaniments, allowing for a personalized gastronomic adventure. These accompaniments include traditional yuzu kosho, taberu rayu, sambal, shio lemon, garlic chips, kimchi, garlic confit, and chimichurri.


Pickled Cherry Tomato

In addition to the hamburgs, Gyu San Charcoal Bar offers a selection of delectable sides. The Chawanmushi, a savoury steamed egg custard, provides a comforting and velvety indulgence. Meanwhile, the chilled Pickled Cherry Tomatoes offer a delightful burst of sweetness and refreshment, making them an ideal accompaniment for a complete and satisfying meal.


Gyu San Charcoal Bar presents an innovative and unforgettable dining experience for wagyu enthusiasts and food lovers alike. With its mastery of grilling techniques, thoughtfully curated accompaniments, and delightful sides, this establishment truly sets itself apart as a must-visit destination for a remarkable wagyu hamburg adventure.

Note: This is an invited tasting.

Gyu San Charcoal Bar
The Forum Shopping Mall
583 Orchard Road
Singapore 238884
Tel: +65 83136633
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 1030pm

1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Tuesday, March 21, 2023

Wagatomo @ Guoco Tower - Chef Tomoyuki Welcomes The Arrival Of Spring With A Refreshed Omakase Menu


Wagatomo at Guoco Tower is considered Chef Tomoyuki Kiga's new home following the opening of his butchery and sando shop - Gyu San. It is where Chef Tomoyuki pushes boundaries to create his version of modern Japanese cuisine, drawing inspiration from his past experiences with food and culture gathered over the years. Experience the arrival of spring with a refreshed omakase menu here at Wagatomo with the new line-up of seven courses that features Spring ingredients, which are all about lighter flavours and fresher profiles.

Maguro & Green Pea Tartlets 3.5/5

The Spring Menu starts with Maguro & Green Pea Tartlets, with the tartlet base inspired by Kuey Pie Tie. Serving up two very contrasting profiles to tease your taste buds. One is a topping of spicy tuna sashimi spiced with togarashi aioli that brought a tinge of fiery kick. The other is a Japanese interpretation of the French Petit Pois, topped with sweet and crunchy green peas nested in a mashed green pea base.

Tomato 3 Ways 4.5/5

The 2nd course celebrates the humble tomato - Tomato 3 Ways, made with Tomato Houjicha Consommé, Tomato Jelly, and Marinated Tomatoes. A mix of French tomatoes marinated in tangy amazu and cubed tomato jelly made from tomato water was served chilled with a tomato consommé. The tomato jelly didn't provide much flavour, but I liked the contrasting texture they gave to the dish. Sweet, savoury and tangy, it was a stellar example of a dish celebrating the beauty of a single ingredient.

Maguro Tataki 3/5

The next course Maguro Tataki follows a similar flavour profile - Tataki in a sauce of vinegar, soy and sugar, garnished with Pickled Ginger Flower, Negi and garlic chips. While the flavours were pleasing, I would prefer a creamier dressing for the lean maguro.

Haru Kakiage 4.8/5

Next is Haru Kakiage, which is served with a tentsuyu sauce and a yummy batter of Bamboo shoots, Asparagus, Onion, Burdock and Prawn Tempura. Concocted with dashi, mirin and soy, the sauce delivered an umami punch to the light batter. I love the chewy texture and crunch lent by the various ingredients.

Saba Shio Yaki 4.5/5

Following is an individual portion of Saba Shio Yaki. Such tasty fish needs no seasoning, only some sea salt to bring out its sweetness. The grilled Japanese saba mackerel from Fukuoka is served with grated daikon with yuzu zest to cut the fatty flavour of the fish. The crisp skin that had been slightly seasoned with a sprinkle of coarse sea salt was delicious, with the flesh being firm and rich in taste.

Beef & Negi 4.5/5

The Main showcases Wagatomo's signature beef Kamichiku 4% Miracle Gyu - Beef & Negi. The Kamichiku 4% Miracle Gyu chuck roll is grilled using an open grill fired by binchotan charcoal and oakwood, with the right doneness to render the marbled fat. The sweetness of the caramelised negi in brown butter and the savoury potato puree complement the robust meat well, with all flavours welded together harmoniously.

Baked Ringo 4/5

The omakase ends with a divine Baked Ringo - Chef Tomoyuki reimagines an apple pie. Here we get an apple pie chutney encased in a baked apple, topped with refreshing green apple sorbet, alongside a cap of dehydrated apple with apple gel dollops.


The Spring 2023 Omakase menu will be available from 6 March 2023 onwards and is priced at $96 per person, with a minimum of two pax to share required.

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.

Guoco Tower
5 Wallich Street
Singapore 078883
Tel: +65 83136622
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130 am - 230pm, 530pm - 1030pm
(Closed on Sun)

1) Alight at Tanjong Pagar MRT station. Take Exit A or B. Walk to Guoco Tower. Walk to the open air square. Journey time about 3 minutes. [Map]