Mimi (秘密) @ Clarke Quay - Modern Chinese Tapas Restaurant At The RiverHouse

Mimi is a new and modern Chinese Tapas Restaurant on the second level of  The Riverhouse. It takes over the space of the defunct VLV. This is the newest concept by the 1-Group, featuring four different concepts under one roof. Besides Mimi, the ground floor house the live music revue Yin, international club Yang, and Greek fast-casual concept Zorba.

Crispy Beef "Jerky" 3/5

The Crispy Beef "Jerky" ($14)is a long-forgotten Sichuan classic from the Ming Dynasty. The thinly sliced, deep-fried to crispy beef slices are glazed in a spicy and numbing mala sauce. This is topped with fried shredded ginger and roasted white sesame seeds. This is good to go with some drinks.

Black Gold Chicken 4/5

The Black Gold Chicken ($18) gets its name from the black garlic which gives the tender chicken a layer of sweetness. Probably a modern interpretation of the local chicken rice, the chicken rest on top a bed of crispy rice.

Garden of Mushrooms 3/5

The Garden of Mushrooms ($15) is an Instagram-worthy dish that features Char Siew Baos in the form of mushrooms on a bed of chocolate soil. It is really a beautiful dish that you just want to take out your handphone to snap a picture or two. However, this is not a new creation, as it has been widely served in other restaurants. I also dislike the white mushroom, which is just plain mantou or dough. I have difficulty accepting or appreciate a restaurant putting that in the dish.

A Saucy Crab & Egg Affair 3/5

I am also not impressed with A Saucy Crab & Egg Affair ($18). Presentation-wise may score some cherry points, but this so-called de-shell take of the chilli crab dish failed to excite me. It features a pool of spicy chilli crab, and a briny soup of egg whites with fresh crab meat served with fried mantou. Unless I am a tourist, I will not order this.

The Unsubtle Truffle Mein 3.8/5

The saving grace goes to The Unsubtle Truffle Mein ($20). Actually, this is not new as there is a similar dish using beef and hor fun. However, Mimi cleverly replaces it with bee hoon and tung hoon, giving it an enjoyable al dente and yet contrasting texture enjoyment.

Lychee Lust 2.8/5

Unfortunately, the Lychee Lust ($8) did not manage to arouse me. I applauded the effort to bring something different to the table, but the lychee fritters with candied ginger and vanilla cream just can't make it a satisfying orgy.

Overall I was not impressed with the food at Mimi. While it tries to do modern Chinese tapas, it lacked that creativity to bring something new and unique to the table. The restaurant, ambience and service give the feeling of a fine dining restaurant, but the tapas concept doesn't match the image. It felt like the restaurant is confused about its identity.

Note: This is an invited tasting.


Mini @ The Riverhouse
3A River Valley Road
#01-02
Singapore 179020
Tel: +65 66610197
Facebook
Website
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Mon-Fri: 12pm - 2pm
Sat-Sun: 6pm - 1030pm

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

Crystal Jade Palace @ Ngee Ann City - Unveils A Brand New Look And Menu

After undergoing a three month of renovation, Crystal Jade Group's flagship fine-dining restaurant, Crystal Jade Palace at Ngee Ann City has unveiled a brand new look and menu. The restaurant now boasts a sophisticated contemporary space that includes an intimate tea room, breezy communal dining hall, elegant courtyard, as well as chic private dining rooms.

Garden Salad with Crab Meat, Pomelo & Sakura Ebi 4.2/5

We kickstarted the dinner with the light and refreshing Garden Salad with Crab Meat, Pomelo and Sakura Ebi ($14.80). This dish used to be only served upon request has made permanently into the menu. It is an elevated rendition of the classic Thai-inspired appetiser that is a medley of fireworks, with the flavours coming together.

Deep-fried Chive Stem Pancake 3.5/5

At first sight, the Deep-fried Chive Stem Pancake ($14.80) looks like any ordinary Chinese style pancake. However, I find the ingredient used to put this together is interesting. The crispiness comes from the thin sheets of spring roll skin, while the filling is a tasty combination of sweet chives stem, minced prawns and bits of Chinese Lap Cheong.

Steamed XO Scallop Dumpling Wrapped in 'Marbled' Skin 3.5/5

Crystal Jade Palace also offers dim sum on their menu. We got to try the Steamed XO Scallop Dumpling Wrapped in 'Marbled' Skin ($8.80 for 3pc). This is a premium take from the usual with the used of the scallop. The parcel is filled with plump scallop and prawn, crowned by a robust homemade XO sauce. Steamed scallop can be quite tasteless; hence, the XO sauce played an important role in holding the whole parcel together.

Roasted Honey BBQ Iberico Pork 4.2/5

Personally not to be missed at Crystal Jade Palace is the Roasted Honey BBQ Iberico Pork ($30 regular portion) and the Roasted Irish Duck with Black Truffle ($26/$48/$95). Using the prime pork shoulder meat for the roasted honey BBQ pork, it is really tender and juicy with the right fat and lean ration which I enjoyed. The sauce is also just right, not overly sweet.

Roasted Irish Duck with Black Truffle 5/5

As for the Roasted Irish Duck, this is a winner for me. The Irish duck is already well known for its amazing texture. The addition of the black truffle is a match in heaven that lifted the flavour and whole appreciation of the beautiful poultry.

Double-boiled Chicken Soup with Peruvian Ginseng 4/5

Perfect after all the richness, is the nourishing Double-boiled Chicken Soup with Peruvian Ginseng ($26 per pax). This is my first time coming across Peruvian Ginseng or also known as Maca. It is actually a member of the radish family. It is also claimed that the root plant helps to boost energy, may improve libido and reduce the psychological symptoms of menopause.

Sauteed Beef Cubes with Shishito Peppers in Black Pepper Sauce 4.2/5

Filled with "Wok Hei" on top of the succulence is the Sauteed Beef Cubes with Shishito Peppers in Black Pepper Sauce ($36 for regular portion). The shishito peppers are actually not spicy, and it has a delightful crunchy texture. The black pepper sauce was not peppery, leaning towards the sweet side.

Braised Sea Cucumber with Grandma's Braised Pork Belly 4.5/5

A new favourite for me at Crystal Jade Palace is the Braised Sea Cucumber with Grandma's Braised Pork Belly ($36). It is a comforting pot of sea cucumber and fork-tender pork belly that has been slow braised with soy sauce, rock sugar and spices. That rustic home-style flavour is a home run for me.

Poached Seasonal Vegetable with Fresh Beancurd Skin and Gingko Nus in Superior Broth 4.2/5

A usual order at any Chinese restaurant for me is the poached vegetable with trio eggs. Thanks to the recommendation, I would order the Poached Seasonal Vegetable with Fresh Beancurd Skin and Gingko Nus in Superior Broth ($26) whenever I visit Crystal Jade in the future. It is a simple poached vegetable dish elevated by the flavourful and collagen-rich chicken stock, with fried ginko and garlic cloves. The bonus is the addition of the smooth sheets of fresh beancurd skin.

Fried Crispy Rice and Arzo Pasta with Prawn and Shrimp 4/5

A unique dish on the menu is the Fried Crispy Rice and Arzo Pasta with Prawn and Shrimp ($26). It looks like fried rice, but it is not. Chef Foo has substituted the rice grains with orzo pasta. The orzo pasta is skilfully tossed over high heat with prawns, char siew, red and green capsicums to get that al dente rice texture. Crispy sakura ebi and deep-fried rice grains are added for the textural contrast. It is undoubtedly a delicious dish to eat. However, it lacks the wok hei and egg fragrant, which I think the rice grains can absorb better than the orzo pasta.

Chendol with Coconut Ice Cream 3.5/5

Last but not least, we wrapped up the dinner with the Chendol with Coconut Ice Cream ($12.80) for dessert. Inside the coconut husk, there are coconut gelato, chendol, grass jelly cubes and feuilletine shards. I like the idea and presentation, but somehow I didn't feel satisfied, especially if I am looking forward to a bowl of chendol dessert. I couldn't really enjoy the different components in the husk together to associate it to the chendol dessert, as I ended up tackling the elements individually.

Note: This is an invited tasting.


Crystal Jade Palace
Ngee Ann City
391 Orchard Road
#04-19
Singapore 238872
Tel: +65 67352388
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 1030pm
Sat: 11am - 1030pm
Sun & PH: 10am - 1030pm

Direction: 
1) Alight at Orchard MRT station. Take Exit C or D. Walk to Ngee Ann City. Journey time about 8 minutes. [Map]

Dolce Vita @ Mandarin Oriental Singapore - 10 New Creations By New Chef De Cuisine Giorgio Maggioni

With a new chef on board, Dolce Vita at Mandarin Oriental Singapore is serving up 10 new creations, exquisitely crafted by Monza-born Chef de Cuisine Giorgio Maggioni.

Capasanta 4/5

We started off our lunch with their monthly special - Capasanta, featuring winter truffle. Against the earthy tones of the plate, the flavours of the dish stood out even more. The scallops were evenly seared on both sides, with a slight translucent core. Succulent and sweet, the buttery Verona celery at the side was an additional luxury spread of flavour.

Pappardelle 4.2/5

I enjoyed their homemade pasta tremendously. We had Pappardelle, a classic originating from North Italy. Ribbons of fresh homemade pasta in lamb ragout, spiked with crispy artichoke for a textural contrast. The drizzle of Pecorino cheese sauce right before my eyes was like a spray of perfume that got my appetite going. The lamb ragout was gentle and soft on the palate, allowing the delicate profile of the pasta to come through effortlessly.

Tajima wagyu beef tenderloin 4/5

Another highlight from chef is the Tajima Wagyu Beef Tenderloin. Simply plated to showcase the meat's highly prized qualities, served alongside were salt baked shallot, chick peas and finished off with red wine jus. Perhaps of the years spent in Dubai, Chef has picked chick peas over other starches such as your potato or pumpkin. It lends a savoury depth to the dish, while the baked shallot tops it with sweetness.

Mango 3.5/5

Summing up our meal is Mango, a beautiful assemble of mango mousse, coulis and a passionfruit sorbet. And the 'Mango' is an adorable mango pudding. The pinkish fingerlime, or some called it caviar lime, provides bursts of acidity to the sweet dessert. I like how the hazelnut coulis adds a dimension to the overall tropical flavours while the spiced crushed feuilletine elevates that nuttiness. A little less sweet would have been ideal.

I like Chef's contemporary approach to the classic Italian dishes, with simple touches and skilled plating to highlight the ingredients. I'm certain the rest of his new creations will deliver a satisfying experience as well.

Words and photos 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.


Dolce Vita
Mandarin Oriental Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
Facebook
Website
Nearest MRT: Promenade (CC Line, DT Line), Esplanade (CC Line)


Opening Hours:
Weekday Lunch: 12pm - 230pm
Weekend Brunch: 12pm - 3pm
Daily Dinner: 630pm - 1030pm

Direction: 
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]

Din Tai Fung @ Paragon - Smoked Salmon Yu Sheng And Exclusive Dishes To Usher In The Year Of The Pig

A visit to Din Tai Fung will be more than just a regular affair during this Lunar New Year period. Over at Paragon, be sure to order some exclusive dishes not available at any other outlets.

Usher in the Year of the Earth Pig with their Signature Prosperity Smoked Salmon Yu Sheng ($26.80/$39.80). Other than the usual refreshing radish, carrot and piquant condiments, replacing the golden pillows is a heap of crispy yam strips for that quintessential crunch. This is definitely more satisfying in my opinion. I like the additional fragrance from the fried yam strip lingering in my mouth. Topped with smoked salmon and drizzled with house-made plum sauce, the combination of savoury and sweet is favourable, especially if you ain't a fan of raw fish.

You can even top up to make your Yu Sheng even more extravagant, including less commonly served Smoked Unagi ($9.80/serving), Fried Salmon Skin ($4.80/serving). Vegetarian option is available too, and you can top up for an additional serving of Crispy Yam Strips ($3.80) or Pine Nuts ($2.80) for a boost of fragrance and crunch.

Start off your meal with other auspicious items such as the Yam Paste in Crispy Strips ($6.60). If you already has a liking towards their yam paste dumplings, this will not disappoint either, especially when it is a fried item!

I guess our love for salted egg yolk is going to be a long lasting affair, especially when there are always good renditions around us. Be it as a starter or a dessert, this savoury-sweet Steamed Custard Bun ($2 each) with hot golden lava oozing out will get your appetite going for sure. Isn't the little golden ‘福‘ character adorable?

Deep fried Handmade Tofu with Water Chestnut and Mushrooms is Paragon exclusive too. Deep fried till golden brown, the interior is moist with crunchy water chestnut bits.

A regular dish but apt for the festive period is the Fried Rice with Shrimps and Egg.

And if Xiao Long Bao is too much of a daily affair, go for the Truffle & Pork Xiao Long Bao then.

Round off your meal with their Steamed Layered Red Date Cake. This is actually a Niao Gao and definitely one of the better ones I had. The red date flavour is pronounced but not too sweet with the original flavour sandwiched in between.

While the exclusive dishes will be available all year round, the Yu Sheng will only be available from 11 Jan to 19 February 2019.


Din Tai Fung
Paragon
290 Orchard Road
#B1-03
Singapore 238859
Tel: +65 68368336
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 11am - 930pm
Sat-Sun: 10am - 930pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk to junction of Orchard Road, Orchard Link and Cairnhill Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

HIRYU @ Tras Street - Inventive Japanese Cuisine But I Failed To See The Innovation & Creativity

HIRYU at Tras Street positioned itself as one that specialises in inventive Japanese cuisine, through the blend of Eastern traditions and Western influences. Helmed by head chef Raymond Tan who is known for his exquisite and contemporary culinary techniques among his regulars. He led the acclaimed Japanese restaurant Sushi Jin by award-winning Les Amis Group as well as Sushi Murasaki and Kurama Robatayaki, which he opened in 2015 and 2016 respectively. Both omakase and ala carte menus are available, updated seasonally according to the availability of the Japanese ingredients.

Tai Carpaccio 2.8/5

Starting off our lunch was Tai Carpaccio (available ala carte). Thinly-sliced white fish (snapper) with Shio Konbu, chives, shaved truffles, drizzled with truffle soy sauce. Thinly cut, yet each slice was full and luscious in the mouth. However, none of its flavours managed to seep through that thick coating of truffle oil. Being one of the most prized fish in Japan, it was a mistake to suffocate this beautiful plate of fish with that grease.

Uni & Toro Truffle Bruschetta 3.5/5

Anointed with gold flakes, here we had Uni & Toro Truffle Bruschetta (available ala carte). I overheard one of his regulars asking for it and I could see why. The seasoned Japanese chopped tuna was really rich and fatty, lending a boost of texture to the accompanying sea urchin, whose custardy texture reinforced that decadent mouthfill. The housemade toast had been buttered for extra aroma which made it even more heavenly but what I didn't appreciate was the truffle oil that trickled down my fingers simply because there was just too much of it. Instantly, I reminisced my first encounter with a Uni Bruschetta which took place at Terra. The execution was relatively cleaner - with just a dash of citrusy from a 6-month old homemade preserved lemon to highlight the key ingredient.

Hiryu Wagyu Sando 3.5/5

A crowd pleaser is the Hiryu Wagyu Sando (available ala carte). Indulge in the extravagant toast featuring char-grilled Miyazaki A5 Wagyu and sea urchin jam. I like how the toast help to sop up the flavours, fats and juice from the wagyu. A lot less on the salt level would be good as those on my plate had sort of blanketed the flavours from coming through. The delicate Uni was completely overshadowed.

Uni Tempure 4/5

When all things seemed so opulent, the unassuming Uni Tempura (available ala carte) captivates with its simplicity. Deep-fried in seaweed, that gives the mushy ingredient a lovable crunch and the accompanying sweet house-made Anago sauce complements its oceany flavour well.

ToroToro Caviar 4.2/5

Botan Ebi 4/5

Lunch omakase includes sushi and we had the ToroToro Caviar and Botan Ebi. I was quite amazed by the level of satisfaction I got from these small bites. I love the former alot with just toro toro and rice, coupled with a touch of seasoning, that allows me to relish its flavours fully. An unusual partnership between Ebi and Foie Gras, the latter delivers another kind of pleasure. The ebi was so sweet and succulent, it was not at all weighed down by the slab of rich foie gras.

Chilled Truffle Angle Hair 3/5

There are two 'Signature Donburi' items found on the Omakase options as well as the ala-carte menu, one of which is Chilled Truffle Angle Hair. Served in an exquisite handmade wooden box, drawing it open reveals a beautiful display of Sakura shrimp, scallop, sea urchin and caviar in cold angel hair pasta, topped with shaved black truffle. The firm and sweet fresh scallop was ideal for the chilled pasta and the savoury crispy Sakura shrimps made it quite moreish. I don't think the truffle oil works as a right agent to pull the ingredients together, especially when the Uni was masked by it.

Wagyu Claypot Rice 3.8/5

The Miyazaki A5 Wagyu Claypot Rice was our grand finale. After numerous trials and errors, this special claypot is picked for its ability to deliver the desired result that Chef Raymond has in mind. Interesting, there was no burnt rice (although I was very much dying for some), there was this elusive wok hei fragrance lingering in my mouth after each bite.

Slow-cooking the Miyazaki A5 Wagyu in the heat of the claypot rice is meant to keep the meat tender, while the rice remains plump and grainy. But given that beautiful marbling, I can imagine how just a little sear will do to release that juice and flavour trapped within the fats, something that slow cooking can't achieve. For a more varied texture too. Good for 4 pax, each portion is quite substantial. Besides Wagyu, in the "Choose Your Style" menu section, you can choose from a variety of meats such as Lamb Rack, Iberico Pork or Seafood that can be prepared in various styles.

Shingen Yuzu Mochi 3/5

For dessert, we had Shingen Yuzu Mochi. I thought 'Japanese Raindrop Cake" is a thing of the past but Chef Raymond revives it with a refreshing Yuzu twist. Found on the omakase dessert option as well as the ala-carte menu.

Warabi Mochi 3.5/5

I would recommend the rustic Warabi Mochi instead, which is also made in-house, covered with a nutty soybean powder and drizzled in Kuromitsu syrup. I love the matcha powder which has a slight bitterness to balance the sweetness. When everything is all about hyper and new, this brings me back to presence.

I feel an inventive Japanese cuisine can be more than uni, truffles and piling premium ingredients on top of one another, which in some cases, one gets undermined. When most of these ingredients are so delicate, they deserve to a single spotlight on them. At Hiryu, perhaps, ala carte would be a more satisfying experience by choosing a few of its creative and bold dishes to wow your senses.

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.


HIRYU
39 Tras Street
Singapore 078978
Tel: +65 67889188
Facebook
Website 
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 11pm
(Closed on Sun)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]