Showing posts with label Truffle. Show all posts
Showing posts with label Truffle. Show all posts

Tuesday, September 20, 2022

Taiga Dining @ Regent Hotel Singapore - Semi Hidden Omakase Restaurant Offering Edomae Style Sushi


Taiga Dining is a 13-seater fine-dining sushi-ya located in Regent Hotel Singapore. The restaurant is somewhat semi-hidden behind a mountainous rockscape. Upon finding the hidden entrance, diners are transformed into a dark and contemporary interior. The restaurant is helmed by Master Chef Taiga Kanekuni, who specialises in Edomae-style sushi.

Pumpkin Ravioli and Biwa Trout 4/5

We had the Hi To To Se Omakase Menu ($480), which comprises 5 Signature Appetisers, 9 Pieces of Sushi, Trio of Uni Hand Roll, Miso Soup and Dessert. The omakase dinner kickstarted with the 5 appetisers, starting with the Pumpkin Ravioli and Biwa Trout, served with pumpkin sauce. I enjoyed the layer of crispy skin on the trout. However, I didn't expect to have ravioli in a Japanese restaurant, which made me slightly confused about what cuisine I was having for a moment.

Striped Jack with Mikan Orange and Caviar 4.2/5

Sandborer Tempura 4/5

Next is Striped Jack with Mikan Orange and Caviar served chilled. A light and refreshing appetiser that whetted up the appetite. Coated in a light tempura batter is the Sandborer paired with matcha salt. It is light and clean tasting. Though deep-fried, it is not greasy at all.

Fatty Tuna Pickled in Soy Sauce 5/5

Completing the 5 appetisers is the Fatty Tuna Pickled in Soy Sauce and White Shrimp with Murasaki Uni and Autumn Truffles. These were my favourites among the five appetisers. The melted in the mouth fatty tuna, complemented by mustard, tasted heavenly.

White Shrimp with Murasaki Uni and Autumn Truffles 5/5

Shaved Autumn truffles are piled atop sweet white shrimp with Murasaki uni hidden in it. Have it all in one bite to get a burst of luxe flavours working harmoniously together.

Sea Bream 5/5

Sardine 4.2/5

Lean Tuna 4.2/5

Sujiko Roe 3.8/5

Following that, we moved on to the Sushi course. There are 9 sushi pieces starting with the Sea Bream, Sardine, Lean Tuna and Sujiko Roe. Sitting at the sushi counter, it is with great pleasure to see Chef Taiga meticulously put each morsel together, giving justice to the premium and fresh ingredients.

Medium Fatty Tuna 4.5/5

Blackthroat Seaperch 5/5

Orient Clam

The Medium Fatty Tuna, Blackthroat Seaperch and Orient Clam are next. The highlight has to be the blackthroat seaperch which comes with a hint of charred fragrance, lightly seared on the surface over binchotan.

Sea Urchin Handroll 5/5

Who can resist the Sea Urchin Handroll brimming with three different types of sea urchin? Atop the sushi rice is Bafun Uni and two varieties of Murasaki Uni wrapped in A-grade jet black nori seaweed.


Botan Shrimp 4.8/5

Sea Eel 4.2/5

Wrapping up the sushi course are the Botan Shrimp and Sea Eel. We are given a glimpse of the fresh, enormous botan shrimp before Chef Taiga skilfully deshelled and served the sweet and meaty shrimp on top sushi rice. The sea eel grilled over binchotan has an incredibly soft texture that easily falls apart in my mouth.

Dessert 3.8/5

Wrapping up our omakase meal, we are served a bowl of Miso Soup followed by a platter of Fresh Fruits with a scoop of chestnut ice cream.

Besides the Hi To To Se Omakase Menu ($480) we had, Taiga has another two menus. They are Ino Shika Cho Omakase Menu (3 appetisers, 8 pieces of sushi, miso soup and dessert) and Ka Cho Huu Getsu Omakase Menu (4 appetisers, 9 pieces of sushi, uni hand roll, miso soup and dessert) priced at $280 and $380 respectively.

Note: This is an invited tasting.

Taiga Dining
Regent Hotel Singapore
1 Cuscaden Road
Singapore 249715
Tel: +65 80314306
Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 1030pm

1) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn right and walk down Cuscaden Road. Walk to destination. Journey time about 3 mintues. [Map]

Tuesday, March 8, 2022

Garden At One-Ninety @ Four Seasons Hotel Singapore - Floral Weekend Afternoon Tea by Nicolai Bergmann


Nicolai Bergmann, celebrity florist and Floral Art Director at Four Seasons Hotel Singapore, collaborates with Garden@One-Ninety and presents a Floral Weekend Afternoon Tea by Nicolai Bergmann. Renowned for his unique style that blends Scandinavian and Japanese design, be enthralled by his sophisticated floral arrangements as you delight your taste buds with botanical-inspired sweets and floral-inspired craft cocktails.

Botanical-inspired Sweets

Surrounded by a hand-arranged wreath of fresh flowers, the Afternoon Tea set features a medley of botanical-inspired sweets crafted by Pastry Chef Audrey Yee - Pu-Er Tea-infused Mandarin Crémeux, Osmanthus-Peach Puff, Elderflower-Lemon Panna Cotta, Yuzu-Matcha Cake, Manjari Nama Chocolate Truffle and Violet Macaron.

Pu-Er Tea-infused Mandarin Crémeux

I find the Pu-Er Tea-infused Mandarin Crémeux really adorable. Encased at its core is a sweet, tangy mandarin jam, which balances the sweetness of the cremeux. Another of my favourite is the bitter-sweet Manjari Nama Chocolate Truffle.

Savoury Collection

Scottish Smoked Salmon served in Mini Brioche

The savoury collection was delicious, with a handcrafted selection of sandwiches. I like the luscious Scottish Smoked Salmon served in Mini Brioche, and the other vegetarian-friendly ones fared just as well, such as the Truffle and Portobello Mushroom and Tomato and Green Olive on Wholemeal.

Vanilla and Blackcurrant Scones

Halfway through the bites, you will have freshly baked Vanilla and Blackcurrant Scones served to you, accompanied by homemade Lemon Balm Curd, Strawberry-Rose Preserve and Devonshire Clotted Cream.

Floral-inspired Craft Cocktails

Complete the experience with floral-inspired craft cocktails by Bar Manager Gabriel Carlos and Head Bartender Sophia Kang. Served in exquisite glass teapots, you may try the floral gin-forward Hanami or a whisky-based Apple Blossom.


Floral Weekend Afternoon Tea by Nicolai Bergmann ($68/pax) with a choice of craft cocktails and a choice of tea or freshly brewed coffee. Available on weekends from now till June 2022, served from 2pm to 5pm.

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.

Four Seasons Hotel Singapore
190 Orchard Boulevard
Singapore 248646
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 8am - 1030pm

1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to destination. Journey time is about 6 minutes. [Map]

Sunday, January 19, 2020

Black Marble @ Raffles Holland V - New Sizzling Hot Steak And Grill Concept By Renowned Chef Otto Weibel


Nicknamed ‘The Grandfather’ of the Singapore F&B scene, Swiss-born Chef Otto Weibel, the man behind the newly launched Black Marble at Raffles Holland V, believes flavours come from the grill and not the 'plastic bags'; hence sous vide meat is forbidden in his kitchen. That makes so much sense, and with those words, you can be assured of the quality of the food at Black Marble. Specialising in grilled items, Black Marble selectively sources meats from Australia, Japan and USA, and they will be all chargrilled to bring out the best of their qualities for you to savour upon.

Black Truffle Emulsion 4/5

Truffle-infused mushroom soups are typical these days but not with Black Marble. Instead of using bits or chunks of mushrooms for textures, Black Truffle Emulsion ($15.00) is spiked with puffed wild rice, crisped kale bits to juxtapose against the creamy mushroom emulsion.

Baked Brie Cheese 4.2/5

Baked Brie Cheese ($16) suits any occasions, be it as an appetiser, as a wine accompaniment if you are just here for a couple of wines, or even as a dessert. Freshly baked, it's like a cheese lava cake but trusts me, it's better than a lava cake. To complement the Brie, which isn't a particularly sharp varietal of cheeses, Acacia honey is used for its mellow and floral sweet notes, and the tiny sprigs of rosemary elevate that herbaceous characteristic. And if you notice the blackish drops on the cheese, that's not balsamic, though it tastes like one. It's actually fermented black garlic, and just a few tiny dices of it adds another depth to the taste of the cheese.

Lobster & Scallop Saffron Risotto 4.5/5

Although Black Marble specialises in grill meat, its contemporary western dishes are worth looking out for, such as this stunning Lobster & Scallop Saffron Risotto ($34.00). The heady lobster broth was well balanced with Cream Fraiche, and the finishing touches of grated parmesan cheese and smoked mullet bottarga provide just the right of saltiness to bring out the crustacean flavours of the dish. Firm and succulent meat of the seafood with the creamy contrast of the risotto, the dish is a winner.

45 Days Dry-aged Angus Bone-in Ribeye 4.5/5

That said, the star of Black Marble is its aged beef. This 45 Days Dry-aged Angus Bone-in Ribeye 600gm ($78.00) dry-aged in-house with Himalayan salt through a time-consuming process, and indeed, only chargrilling it will do justice to this stunning meat. Given such quality and the portion, we all agreed that the price tag is exceptionally friendly. That will have you think twice before opting for a regular steak next time.

Grain-fed Lamb Rack 4.5/5

Grain-fed Lamb Rack 350gm ($38) is equally impressive. The most feedbacks gathered were that one could hardly taste the gaminess at all.

From The Sea 3.5/5

Just to add some varieties to your table, From The Sea ($88) comes with Boston lobster tail, Tasmanian mussels, U6 tiger prawn, octopus and salmon trout. Compared to the rest of the dishes, this was a little underwhelming.

Burnt Banana & Buttermilk Waffle 3.5/5

For dessert, we had Burnt Banana & Buttermilk Waffle ($12) served with peanut butter ice cream. The waffles didn't disappoint us with its crisp exteriors and fluffy core. But I can definitely do more with the Baked Brie Cheese for sure!

Written and photography 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.

Black Marble
Raffles Holland V
118 Holland Ave
Singapore 278997
Tel: +65 9641 6913
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 10pm

1) Alight at Holland Village MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Wednesday, December 11, 2019

Celebrate Chinese New Year With Paradise Group's Lunar New Year Takeaway Sets and Festive Goodies


Have you started planning for Chinese New Year? If you are planning to have your reunion dinner at the comfort of your home, a good choice will be the Paradise Group Abundance Takeaway Set 丰盛外带套餐 (Public: $328+; Paradise Gourmet Rewards Member: $298+; Usual Price $375.40+). The abundance takeaway set comprises of four dishes which includes Prosperity Abalone Yu Sheng, Grandeur Treasure Pot, Auspicious Black Truffle Kampong Chicken and Fortune Lotus Leaf Glutinous Rice.

Prosperity Abalone Yu Sheng

The Prosperity Abalone Yu Sheng is good for 8 pax. It comes in a medley of vegetables freshly prepared daily in the kitchen and a can of abalone.

Auspicious Black Truffle Kampong Chicken

Cooked beautifully and infused with the earthy black truffle aroma is the Auspicious Black Truffle Kampong Chicken. This is really tender and juicy.

Fortune Lotus Leaf Glutinous Rice

For a more filling reunion dinner, diners will be satisfied with the Fortune Lotus Leaf Glutinous Rice. The fragrant glutinous rice is first soaked, then stir-fried with house-made sauce, mushroom and Chinese sausage, before being steamed.

Grandeur Treasure Pot

The highlight of the abundance takeaway set is the Grandeur Treasure Pot which showcases 16 delicacies and classic ingredients stewed in the housemade sauce. The treasure pot consists of abalone, sea cucumber, fish maw, conpoy, dried oyster, mushroom, dried fish maw, black moss, fermented pork trotter, duck wing, Chinese sausage, bean dough, cabbage, yam, lotus root and radish.


Over at Paradise Teochew Restaurant, diners can look forward to exclusive items such as the Teochew-style Yu Sheng ($68/5pax; $138/10pax). It is available for both dine-in and takeaway.


For the dim sum menu at Paradise Teochew, who can indulge in exquisite creations such as the Steamed Abalone Siew Mai ($12.80/4pc), Steamed Prawn Dumpling with Mushroom ($12.80/4pc) and Crispy Radish Pastry with Ham and Diced Celery Bits ($9.80/3pc).


Exclusive for takeaway and dine-in at Paradise Teochew is the Braised Eight Treasure Duck ($108). The braised duck is cooked until tender, absorbing the flavoursome braising sauce, falling off the bone with ease. Do note this has to be pre-ordered at least 3 days in advance.

The Paradise Group Abundance Takeaway Set 丰盛外带套餐 (Public: $328+; Paradise Gourmet Rewards Member: $298+; Usual Price $375.40+) is available for pre-order now at Beauty In The Pot, Paradise Dynasty, Canton Paradise, Paradise Classic and Paradise Hotpot. It even comes with a complimentary 6-can pack of Tiger Crystal.

Note: This is an invited tasting

Saturday, November 23, 2019

Morton's The Steakhouse @ Mandarin Oriental Singapore - Raises Decadent Autumn Flavours To The Next Level


This Autumn season, Morton's The Steakhouse launches a new seasonal menu of hearty autumn dishes. Diners will be pleasantly surprised by the two new premium cuts of Wagyu beef accompanied by decadent sides.

Burrata, Brussels Sprouts & Roasted Butternut Squash Salad 4/5

We start off the meal with their Burrata, Brussels Sprouts & Roasted Butternut Squash Salad ($28++). The healthy plate features a rich and creamy burrata cheese, which balances the earthy charred Brussel sprouts and roasted butternut squash well. Complete with housemade basil pesto, crispy prosciutto and toasted pine nuts to add a crunch to the dish.

Black Truffle & Porcini-Crusted Center-Cut Wagyu Filet 4/5

The Black Truffle & Porcini-Crusted Center-Cut Wagyu Filet ($118++) is impossibly tender and lean, dusted with porcini mushroom seasoning and black truffle zest, before being broiled and topped balsamic and roasted shallot butter for an explosion of flavours.

“Gold Label” Wagyu New York Medallion 4.2/5

The highlight is undoubtedly the “Gold Label” Wagyu New York Medallion ($138++) with its magnificent 10oz cut simply broiled and finished with Morton’s signature au jus. The indulgent steak features superior marbling, flavour and texture.

Gnocchi with Gorgonzola Cream 3.8/5

For something more substantial, go for the Gnocchi with Gorgonzola Cream ($18++), which serves as the perfect side dish to the succulent steaks. The rich flavours, creamy texture, and just the right hint of lemon zest make this the ultimate comfort dish.


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.

Morton's The Steakhouse
Mandarin Oriental Singapore
Level 4
5 Raffles Avenue
Tel: +65 63393740
Nearest MRT: Promenade (CC Line, DT Line). Esplanade (CC Line)

Opening Hours:
Mon-Sat: 530pm - 11pm
Sun: 12pm - 9pm

1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

Friday, November 8, 2019

LaBrezza @ The St. Regis Singapore - A White Truffle Gastronomy


Hailing from Piedmont, the highly prized white truffles has arrived at LaBrezza at The St. Regis Singapore. Only available during this short winter season between 15 October - 30 November 2019, Executive Sous Chef Fabio Granata has crafted a special menu to incorporate this delicacy into Italian classics.

Organic Poached Egg, Spinach, Tre Latti Cheese Fondue, Alba Truffle Shavings 4.5/5

The strength of white truffles, as you will realise as you go along with the dishes, lies with their aroma. The most ideal way to treat white truffles is to slice them thinly only a finished pasta, eggs etc, allowing heat to release its aroma and flavors, rather than cooking or infusing them into other ingredients as we would with black truffles. I learnt that ingredients such as cream, milk, eggs, cheese harmonize and accentuate the characteristics of white truffles. That explains why Uovo Affogato, Spinaci, Uovo Fonduta E Tartufo ($56) is so imperative in the entire gastronomic experience. The garlicky scent wafting out from the warmed Alba truffle shavings teased my senses the moment this dish was served. While the green element can be interchanged with other vegetables, the cheese fondue and the poached egg are essential to this Italian signature. Made with sheep milk cheese, cow milk cheese and goat milk cheese, the cheese fondue was sharp but not too pungent, rich and creamy, and the egg yolk lava thickened its consistency even further. Accented with earthy nuances from the white truffle shavings, the way to balance the assertiveness of the dish, is to tear the toasted brioche served at the side, dip it in and then deliver the decadent goodness straight into your mouth. The toasty sweetness of the brioche coming through will bring all the elements together in harmony.

(Half portion) Traditional Egg Tagliolini, Butter-Parmigiano Emulsion, Alba Truffle Shavings 4.8/5

Along the same pairing principle, Tajarin Al Tartufo ($60) allows the delicate truffle shavings to soften and release their aroma and flavours into the pasta, and the earthy, garlicky notes of the truffle were even more pronounced in this dish. Coated with Butter-Parmigiano Emulsion, the pasta inherited an almost creamy texture. Carrying just a light saltiness from the cheese, the pasta was able to drew much flavours out from the earthy truffle shavings.

Braised Guinea Fowl, Soft Polenta, Brussel Sprouts, Alba Truffle Shavings 3/5

Just when I thought the experience would get even better with a meat pairing, the choice of lean meat in Faraona Con Panna E Tartufo ($70) didn't quite work with the truffles. Perhaps it lacks the fats and body to meld with the latter, I'm actually quite happy with just the brussel sprouts and polenta to mingle with the fungus.

Zeppole Puff, Chantilly Cream, Hazelnut Nougat, Alba Truffle Shavings 3.8/5

Complete this annual gastronomic journey with Zeppole, Nocciole E Tartufo ($49). If you find it disconcerting about this dessert idea at first, it all makes sense as you appreciate its profile through the various savoury dishes.

Additional shavings of Alba White Truffle is available at market price.

Written and photography 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.

St Regis Singapore Hotel
Level 2
29 Tanglin Road
Singapore 247911
Tel: +65 65066884
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 7pm - 10pm

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. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]