Avenue 87 @ Amoy Street - The Third Edition Tasting Menu

I am back again at Avenue 87, a modern Asian restaurant opened by co-Chef-Founders Glen Tay and Alex Phan. The duo has recently put together a new menu - Journey Menu (125++) and  Experience Menu ($168++).

Pork Jelly 3.5/5

I had the Experience Menu, kickstarting with several Snacks that showcase the chef's interpretation of the local flavours. For example, the Pork Jelly is inspired by the classic Teochew pig's trotter jelly sandwiched between two thin crispy sheets.

Tofu and Kueh Pie Tie 4/5

Next is the Tofu and Kueh Pie Tie. The Tofu is an interpretation of the mapo tofu substituting the spiciness with Korean chilli paste (gochujang). The Kueh Pie Tie is not a new snack but an elevated one for their love of the local curry fish head. It is Indian-style curry, tangy and packed with aroma from the spices.

Laksa 3.5/5

As for the Laksa sphere, it was an interesting representation of the local flavour topped with caviar and an Indian spiced cracker. Unfortunately, I thought the cracker spices overpowered the appreciation of the laksa flavour.

Uni on Toast 4.2/5

The last snack is the Uni on Toast. A delicious combination that will get one screaming for more.

Foie Gras 4/5

Moving on to the next dish, we have the Foie Gras, which is thick and creamy, paired with Chinese celery, confit tomato and mandarin orange. I like the touch of mandarin orange that helps to refresh the palate.

Duck 4.5/5

One of my favourite courses is the Duck item, a soup dish. Being Chinese, we love our soup. The saltiness from the salted vegetables and heat from the peppercorn made this a delicious pot of soup. You can also find a cabbage roll wrapped with duck meat in it.

Frog Legs 4.2/5

The Frog Legs are my dining companions' favourite dishes. The boneless and tender frog legs are cooked in a beautiful Thai green curry sauce, with the addition of lemongrass and Thai basil for the extra fragrant.

Toothfish 4.5/5

The Toothfish has a sweet buttery flavour similar to cod fish. The beautifully cooked fish is complemented by the crab roe and baijiu sauce, topped with ikura.

Aged Yamaguchi Wagyu

The last savoury dish is the Aged Yamaguchi Wagyu. It is served together with Taiwanese claypot rice with wild mushrooms. Having them together, it felt like having a plate of Asian char siew rice on a plate.

Calpis

Before moving to the dessert, we had the palate cleanser that was sweet and refreshing.

Toast 4.2/5

For dessert, we had a soft and fluffy Toast deep-fried to a crispy exterior, paired excellently with kaya ice cream.

Last, we had the Petite Four to wrap up the dinner. I enjoyed the soft and spongy Mochi coated with peanuts. The Jackfruit Ice Cream Sandwich is as good too.

Overall, I enjoyed the new menu at Avenue 87. Previously, I felt their menu might be hard for customers to accept as it was too focused on local flavours. The new menu is more balance, incorporating more Asian flavours while still showcasing the local flavours in the snack items.

Note: This is an invited tasting.


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Avenue 87
47 Amoy Street
Singapore 069873
Tel: +65 98388401/ 69705491
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Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sat 1130am - 230pm, 530pm - 10pm
(Closed on Tue, Sun and PH)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

L'Angelus @ Club Street - Elevates The French Dining Experience With A New Menu

Known for its top quality authentic French cuisine, L'Angelus at Club Street launched a delicious line-up of new dishes to their grand menu. Though the restaurant has been around since 1998, this is my first time visiting it. I am so looking forward to my dinner after hearing so many good reviews of their food.

Ventrèche en Tartare 4.2/5

Starting our meal is the Ventreche en Tartare ($34++), giving the classic tartare a Japanese take in the use of Japanese blue fin tuna belly, decadently combined with nori, homemade seaweed mayo and shallots, paired with crispy bread chips over-baked with extra virgin olive oil.

Oeufs Meurettes 4.2/5

The Oeufs Meurettes ($24++) is a hearty and comforting dish, comprising of 2 poached eggs, wild mushrooms, pancetta, red wine reduction and croutons. It remembers me of our local soft boiled eggs breakfast. I am craving for some bread to soak up that delicious sauce. It is also available as a option on the Three-Course All-Day Set Menu ($72) but it only comes with one poached egg.

Carpaccio de Saint Jacques 4.2/5

Another beautiful entree choice on the Three-Course All-Day Set Menu ($72) is the Carpaccio de Saint Jacques comprising thinly sliced Hokkaido scallop,topinambour purée, black truffle vinaigrette and pickled radish. I enjoyed the refreshing touch from the pickled radish that freshen the palate with each mouth bite.

Calamars Farcis 4.8/5

One of my favourite dish for the night is the Calamars Farcis ($42). The wild-caught squid is stuffed with couscous infused with preserved lemon, rosette and zucchini. It is then pan-roasted with butter for that extra lift in flavour, further topped with a vibrant Italian-style Romesco sauce and premium ikura.

La Légine 4.2/5

Another beautiful dish on the menu is the La Legine ($52) glazed with miso and sake-mirin reduction. The gorgeous Patagonian toothfish is paired in a sweet bafun uni butter sauce, complete with French beetroot and crispy wheat pastry.

Yugo Wagyu MS7 4.2/5

Moving from the sea to the land, we have the priced Yugo Wagyu MS7 ($92, 200g), an award-winning Australian full-blood ribeye boasting a marbling score of 6-7. The impressive cut is tender and juicy, paired with seasonal vegetable and pomme puree.

Crepe Suzette 3.5/5

The dessert that makes every heads in the dining hall turn is the Crepe Suzette ($26++). The dessert is prepared tableside, cooked i homemade orange syrup and flambeed with the classic Grand Marnier. A scoop of vanilla ice cream completes the treat.

Lavender Crème Brûlée 4/5

Last but not least, we ended out meal with the Lavender Creme Brulee ($16). The cream brulee is fragranted with lavender buds, complemented by the sourish rhubarb puree for a balanced and enjoyable finish, accompanied by a piece of homemade sable Breton (shortbread).

Note: This is an invited tasting.


L'Angelus
85 Club Street
Singapore 069453
Tel: +65 62256897
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT Line, NE Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Verde Kitchen @ Hilton Singapore - Holistic Approach To Healthy Eating

Verde Kitchen at Hilton Singapore is a small intimate space that focus on healthy eating with a more all-round approach. Not just about super food and drinks but the sources and processes of making every dish happen. Similar to Opus, 60 percent of seafood served is sustainable sourced and certified with Marine Stewardship Council / Aquaculture Stewardship Council eco-labels. All chicken and eggs are certified organic, free-range and lacto-free. While all these may seem repetitive, given that most health food concepts are founded on similar principles, Verde Kitchen cultivates a team that is conscious about food waste and resource efficiency. Food surplus and food waste are distributed among appropriate purposes according to food waste hierarchy (Reduce/ Feed people in Need/ Feed livestock / Compost / Disposal), and using recycled and recyclable packaging which is part of the segregated commercial food waste collection scheme.

Salmon Sashimi & Pomelo Salad 3.8/5

When salads are made wholesome, they are just as good as the mains. Salmon Sashimi & Pomelo Salad ($27) looks and taste vibrant with crunchy vegetables such as purple cabbage and carrots, pulpy pomelo, zesty with yuzu soy dressing. Highlighting this dish is the addition of salted strands of wakame, which adds a dimension to both its texture and flavour.

Super Food Grilled Halloumi 3.8/5

Super Food Grilled Halloumi ($25) is a 'warmer' salad with a Middle Eastern touch, made with Bulgur, chickpeas, grilled halloumi and rocket leaves. Tossed with roasted walnut dressing, its a salad that is very full on both texture and flavour. The bulgur grains are chewy and nutty, and get nuttier as you chew on it slowly. The chickpeas boosts even a fuller mouthfill I like how the sharp peppery flavour from the rocket leaves cuts through the savoury cheese. The cheese could come in thicker cut for a meatier bite.

Low-fat Creamy Broccoli & Kale Soup 3/5

Though some of you may find the Low-fat Creamy Broccoli & Kale Soup ($16) too green but it sits well with me, for someone who has no issue with finishing a bouquet of it. Submerged in the soup is a poached Omega 3 egg and its golden yolk has the effect of making the soup sightly creamier. This savoury vege soup goes pretty well with the side toast that is rich with emmental & parmesan cheese.

Organic Basil-crusted Glacier 51 Tooth Fish 3.8/5

And of course, its not all about soups and salads, there are 'real' food as well. My favourite is the Organic Basil-crusted Glacier 51 Tooth Fish ($38). As mentioned earlier, this highly prized Glacier 51 Tooth Fish is MSC certified. Its meat is buttery and tender, and the minty basil crust works well with its subtle sweetness. The crisp, bitter rocket salad cuts the meat's richness. Though the sauteed mushrooms at the side didn't quite gel with the fish, it was tasty nonetheless. Be sure to finish all the greens on your plate, as most of them come from the chefs' Vertical Garden on the ground floor, which are pesticides free and zero packaging.

Free-range Pulled Pork Burger 3/5

The Free-range Pulled Pork Burger ($28) comes with pulled pork with sweet BBQ sauce, coleslaw and cheddar cheese sandwiched in sunflower seed brioche bun. It would have been better if the pork can be more savoury or perhaps more char or smokey in flavour. It satisfies a lot more as a hearty pulled pork sandwich than a burger.

Malay-style Organic Lacto Chicken 3/5

The Malay-style Organic Lacto Chicken ($32) is a good attempt in bringing a traditionally rich food to healthier level but more work has to be done to make the gravy more robust.

Flourless Chocolate Cake 3.8/5

I was really glad that the desserts here are nothing too far off than they should be, compared to those made diary free, egg free or what not. The Flourless Chocolate Cake ($14) has an enjoyable spongy texture, tastes really quite chocolatey, with occasional drops of tartness from the berry sauce.

Homemade Gula Melaka Ice Cream 3.5/5, Chia Seed & Caramelized Hazelnut Pudding 3/5

You will be surprised that the Homemade Gula Melaka Ice Cream ($14) is simply your comforting tub of Chendol. As for the terrarium like Chia Seed & Caramelized Hazelnut Pudding ($14), it is yummy but as a sinful breakfast, less of a guilt-free dessert.

Other healthier South-East Asian cuisines are available, and also a range of juices, smoothies, including freshly brewed coffee and espresso made using Java Mountain Coffee, a responsibly farmed and sourced micro-roaster that is committed to empowering rural women farmers in Java. Other than the food, what I really appreciate about Verde Kitchen is its holistic approach towards healthy eating - from sourcing, to cooking, to managing waste and resources.

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.


Verde Kitchen
Hilton Singapore
Level 2
581 Orchard Road
Singapore 238883
Tel: +65 67303397
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Sat: 1030am - 530pm

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]

665°F @ Andaz Singapore - Gourmet Cuts & Seafood Grillhouse with Skyline Views

If temperature is one of the keys to get your meats perfectly grilled, is there a magic number to it? 665 Fahrenheit could be it, hence the moniker 665°F of the premium steakhouse belonging to Andaz Singapore. Sitting right at the top at Level 38, it offers exceptional views of the Singapore skyline. Not uncommon, you might be thinking, since there are indeed many others that offer somewhat similar views. But what's captivating, is the rich interior of this restaurant that will elevate your dining experience.Tailored by famed designer Andre Fu of AFSO, 665°F is seamed with traits of a traditional Savile-Row tailor shop. Think Kingsman. Walk through a narrow doorway that seems to encapsulate time with a copper-arched ceiling, and eventually you will find yourself in a dining room of its own that is strong with solid furnishings, tone with hues of walnut, burgundy and copper. The focal point of this room is the show kitchen, almost as wide as the room and at the heart of it sits the Pira oven and grill. Set at temperature 665°F, it's where your prime selection of meats are being chargrilled to your desired doneness.

Lime-cured Kingfish 3.8/5

Made with hefty ingredients such as kingfish, yellowfin tuna, jumbo lump crab, you soon realise that the appetizers here are to be recognised. Lime-cured Kingfish ($29) is firm and meaty, which formed a strong but welcoming textural contrast with the twirl of watermelon radish underneath. The radish has a pink-magenta core, hence the watermelon reference. The mustardy notes of the radish, together with the acidity of finger lime, cut the fattiness of the fish and gave a clean finish.

Yellowfin Tuna Tartare 3.8/5

Equally refreshing is the Yellowfin Tuna Tartare ($48) which is crowned with a luxurious layer of cavier. its beef-like texture satisfied even more than the former, as it tasted fuller and creamier with the avocado.

Jumbo Lump Crab Cakes 3.8/5

Jumbo Lump Crab Cakes ($32) are seared on both sides. Encased in it is shredded bits of crab meat in a slightly creamy mixture. I love the tanginess that accented the crab cake, tinkling my taste buds as I bit through. The herbs and seasoning within highlight and boost the natural flavours of the crab meat. The only problem I had with this dish, as well as the first two, was the amount of salt that went into them, which hampered the sweetness of the meats from coming through fully.

Beef Carpaccio Celeriac, Truffle 4/5

Beef Carpaccio Celeriac, Truffle ($39) is more moderately salted. So soft and tender, every piece is something to slowly savour upon. The truffle fails to exude much presence however. I reckon it works better with warm dish, when there's some heat to help release its aroma and flavour.

Patagonian Toothfish Fillet 4.5/5

Moving on to the mains. Being a fan of fatty fish, the Patagonian Toothfish Fillet with Lemon and Dill ($60) sits really well with me. Baked and lightly seasoned with lemon and dill, such simple cooking method to treat a good piece of fish is really the way to go.

Boston Lobster with Thermidor 4.2/5

Boston Lobster with Thermidor ($80) is an extravagant dish with a luscious blanket of cheese. The lobster flesh underneath the golden brown crust was firm and bouncy.

USDA Prime, Omaha, USA Sirloin 4.2/5

Australian Lamp Chops 3/5

As for the meats, the affordable pricing may make you smile. We had the grain-fed USDA Prime, Omaha, USA Sirloin ($69 for 340gram) and Australian Lamp Chops ($55). While we loved the flavourful medium rare sirloin that came with a deep rich crust, the lamp chops however fell short with a gamey taste.

Mac & Cheese 4.2/5

Sides are available to complete your meal. Both Mushrooms ($15) and Mac & Cheese ($14) live up to expectations, especially the latter, which hit the spot with its al dente macaroni just gently bathed in cream and cheese.

Vegetable Dauphinoise 3/5

Green Asparagus 2.8/5

However, I can't say the same for the Green Asparagus ($14).  Not only was it limp in the truffle butter, I did not enjoy the soft texture of the asparagus. The Vegetable Dauphinoise ($15) also failed to showcase the qualities of root vegetables.

Ivory and Bitter Chocolate Mousse 4/5

Desserts here are meant to be fun and messy. But I feel Ivory and Bitter Chocolate Mousse ($28) is a case of lacking in texture, which is a pity as the bitter sweet mousse tastes really good with the tart cassis compote that spreads along the surface of the chocolate sphere. I would probably be happier if it is solidified into an ice cream. While the Baked Alaska, Passion Fruit, Raspberry Sauce ($28) has an old-fashion sweetness that I couldn't deal with.

Baked Alaska, Passion Fruit, Raspberry Sauce 3/5

Have a feel of the exclusive and intimate atmosphere of 665°F yourself. The menu carries a range of produce and ingredients sourced directly from the United States, Ireland, Australia, the United Kingdom and more. With time, I believe the dishes delivered will be just as polished as the interiors.

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.


665°F
Andaz Singapore
Level 38
5 Fraser Street
Singapore
Tel: +65 64081255
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sat: 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit F. Walk to destination. Journey time about 5 minutes. [Map]

il Cielo @ Hilton Hotel Singapore - Offers A New Sensorial Dining Menu

Sitting on the rooftop floor of Hilton Hotel Singapore is an award winning Italian restaurant, il Cielo, lead by Italian Chef Riccardo Catarsi, a new menu has been crafted to create a sensorial dining experience for diners. Same as Opus, il Cielo has been awarded with Marine Stewardship Council (MSC)'s Chain of Custody certification. MSC certified means sustainably caught seafood sources and dishes prepared with such environmentally ingredients can be identified by the eco-label in the menu.

Right at the top on 24th storey with city skylines in full view, just feeling the evening breeze against my face was rejuvenating. As the restaurant opens up to the pool, it has that relaxing charm of a rooftop bar without compromising its elegance.

Burrata Fatta in Casa 4/5

Our starter was Buffalo Milk Burratina ($25) that sits like a lady (a rather plump one) on a layer of marinated tomato carpaccio, basil cream & olives. The tangy sweetness from the tomato and the mild peppery flavour of the basil gave the dish just the right punch without overwhelming the fresh milkiness of the pillowy cheese.

Fantasia Di Capesante 3.8/5

One of the new MSC dish is the Hokkaido scallop ($28), adorned with roasted mushrooms, pine nuts and bottarga mayonnaise. If the burratina is a young plump princess, this to me is like a queen. It reminded me of a Japanese dish I once had over at Mikuni at Fairmont but instead of pairing it with its ocean relatives, it was being placed in an earthy pasture of roasted mushrooms, truffles and pine nuts. The truffles appeared to be just ornamental, what really hyped up the taste is the bottarga mayonnaise. Bottarga is an exquisite cured fish roe and when mixed with mayonnaise, it was like an Italian-born Mentaiko sauce. Savoury and tangy, it woke up my tastebuds for the mellow scallop.

La Toscana in Tortello 3/5

Pumpkin Charcoal Ravioli ($24) with chickpeas cream, red onion & Modena balsamico. This is a black beauty. The black petal was a thin pasta pouch that unveils a puree of golden pumpkin which is in season back in Chef Riccardo's hometown. This enigmatic looking dish has a harmonizing sweetness, balanced with a tartness lent by pickled red onion and Modena balsamico. Should Chef turns to using the more common squid ink for the aesthetic, the flavour would have been completely off sync with the overall feel of the dish.

Spaghettoni All'Astice 4.2/5

The Spaghetti with Maine Lobster ($39) may look stiff but each strand was surprisingly well flavoured and al dente. The tomato sauce had a light creamy body and embedded within is aromatic Italian basil and savoury bottarga, which tickled my nose and taste buds as I took in the pasta. When the maine lobster was so supple and sweet, it would have been a huge letdown if the pasta was not executed to such excellency.

Baccala 4/5

The charcoal bread dust on top brought an unexpected flavour to the buttery sweet Toothfish ($45). The roasted pumpkin cream, with an inherent sweetness, was punctuated with earthiness and charred flavour from the grilled asparagus and cauliflower. A crowd-pleasing dish.

Branzino D'orbetello 3/5

Whole Seabass ($68) roasted on olive wood The whole seabass was presented to us in sizzling heat on olive wood. As spectacular as it may be, it didn't manage to delight me as much as the rest. With its skin removed, I thought much of its flavour was lost.

Tiramisu Mille Foglie 3.8/5

Not known to many, Chef has a solid foundation in dessert making. Perhaps, his appreciation for beauty comes from there, where he got the inspirations for creating all the ascetically pleasing dishes since the start of the evening. I think this is the first time that I have had such pretty desserts in an Italian restaurant.

Composizione Di Frafole 3.8/5

Chef's gelatos is a must try. Tiramisu Mille Foglie ($14) is coffee centric, like eating a solidified vanilla coffee frappacino. The feeling I had when I saw Composizione Di Frafole ($14.00) is like stepping into a strawberry field. Strawberries in different forms, textures, sweetness and tartness.

Drop by at il Ceilo, and discover its quiet beauty amidst the urban traffic. Not just dinner, lunch sets are available here as well. On Thursday to Saturday, enjoy live acoustic music over at the Sky Bar, just right next to it.

Written 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.


Il Cielo
Hilton Singapore
Level 24
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 7pm - 1030pm
Sat-Sun: 7pm - 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]