The Astor Grill @ St. Regis Singapore - A Pop-up Restaurant Inspired By The Heritage of St. Regis, New York

Nestled within the St. Regis Singapore, The Astor Grill is a pop-up dining experience that promises an unforgettable culinary journey from 1 June to 31 August 2023. This exclusive pop-up brings together premium cuts from renowned artisan suppliers and introduces bespoke dining rituals from the esteemed House of Astor in New York. Available for a la carte lunch and dinner at Brasserie Les Saveurs, The St. Regis Singapore, The Astor Grill offers a truly exquisite experience.

Assorted Bread Basket

To kickstart the gastronomic adventure, diners are treated to a complimentary Assorted Bread Basket featuring a delightful selection of Sourdough, Curry Leaves, and Seaweed-infused bread.

Amuse Bouche

The culinary journey begins with a tantalizing Amuse Bouche—grilled sourdough topped with Tomato and Iberico Ham. While a small morsel, it serves as a flavorful teaser to awaken the taste buds.

Traditional Beef Tartare 4/5

King Crab Salad 4.2/5

Grilled King Prawn 4.2/5

Impeccably crafted starters grace the menu, including the Traditional Beef Tartare ($30), King Crab Salad ($52), and Tiger Prawns 'A la Plancha' with Avocado, Peach, and Basil ($39). Each dish offers a unique combination of flavours and textures, making it difficult to choose a favourite. However, the grilled tiger prawns stand out with their sweet succulence, complemented by the fruity peach and creamy avocado.

Tomahawk Australia Angus Grass Fed 4.2/5

From the signature sharing cuts menu, we had the 1.4kg Australian Grass Fed Angus Tomahawk ($290) grilled over the custom-built parilla grill. The whole tomahawk will be presented on a steak trolley and carved tableside. Beautifully marbled texture, tender and succulent. A rich and robust full-bodied flavour enhanced with the rosemary aroma.

Striploin Japan Full Blood Wagyu A5 4.5/5, Bavette Australian Angus 4.8/5

For discerning palates, The Astor Grill offers artisanal cuts and monthly exclusives. We had the pleasure of savouring the Striploin Japan Full Blood Wagyu A5 500 Days Grain Fed ($170) and Bavette Australian Angus 200 Days Barley Fed ($62). Our table was divided in preferences, with some favouring the Japanese Wagyu for its exceptionally high marbling content, resulting in buttery tenderness. On the other hand, I found the Bavette more appealing, with its well-rounded beefy flavour and a slightly firmer bite, striking a perfect balance between tenderness and texture.

Oven Roasted Rack of Lamb 4.2/5

The menu also features non-steak options, such as the Oven Roasted Rack of Lamb ($76). Perfectly grilled, tender, and devoid of any gaminess, it is a delightful choice for those seeking an alternative to beef.

Grilled Whole Turbot 4.5/5

The Grilled Whole Turbot ($298) is ideal for sharing, and it impresses with its impeccable texture and flavours.

Lemon Tart 4.2/5

Astor Grill Tiramisu 4.5/5

To conclude the meal on a sweet note, The Astor Grill offers a selection of delectable desserts. The Lemon Tart ($22) is a perfect choice for a light and refreshing option. Those with a sweet tooth will delight in the Chocolate Mi-Cuit ($22) and Sticky Toffee Pudding ($22). However, my personal favourite is the Astor Grill Tiramisu ($22)—a deconstructed yet well-balanced rendition comprising espresso-soaked ladyfingers, coffee gelato, and crispy gold crumbs.

Chocolate Mi-Cuit 4/5

Sticky Toffee Pudding 4/5

The Astor Grill at St. Regis Singapore is a culinary haven that delights diners with its exquisite cuts, bespoke dining experiences, and impeccable flavours. Whether you're a steak aficionado or searching for a remarkable dining adventure, The Astor Grill will leave a lasting impression on your palate. There is even a value-for-money 3-course Set Lunch priced at $48.

Note: This is an invited tasting.


The Astor Grill
St. Regis Singapore
Lobby Level
29 Tanglin Road
Singapore 247911
Tel: +65 65066860
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm 1030pm
Sun: 630pm - 103pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. 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]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]

Morsels @ Dempsey Hill - Celebrates 10th Anniversary With A New Spring Menu

Morsels at Dempsey Hill celebrates its 10th anniversary with a renewed concept. Moving away from its small plates sharing menu concept, Morsels 2.0 offers a new fixed course tasting menu concept to showcase the season's best produces with Chef Petrina's fermented sauces.

Season Oyster 4.2/5

We had the 9-course Full Tasting Menu ($188++), starting with four snack items. Interestingly, Chef Petrina incorporates East and West influences into each snack. We kickstarted with the fresh Season Oyster (French + Japanese) paired with citron green tea kombucha vinaigrette and olive gel, brightening the taste profile of the shellfish.

Sanchoku Corned Beef Cream 4/5

Next is the Sanchoku Corned Beef Cream (British + Indian) that is presented in the form of a Pani Puri. The blended Sanchoku beef d-rump is mixed with crunchy cornichon stuffed inside a crispy pani puri shell. Bite into it and get an explosion of flavours.

Zucchini Pancake 4/5

The bite-size Zucchini Pancake (Korean + Spanish) coated in egg batter is pan-fried till golden brown and topped with ricotta cheese, red bell pepper and boquerones. I felt the soul of the dish come from the marinated anchovy fish, accentuating the whole dish.

Mushroom Garum Broth 3.8/5

Lastly is the Mushroom Garum Broth (Chinese + Indian), packed with the essence from the smoked willow tree mushrooms and blaze mushrooms, topped with burnt banana leaf oil. It even comes with a crispy light puffed pastry twist dusted with oregano, thyme and onion powder.

After the snacks, we had the bread course, in which a warm and fluffy Brioche is served together with seaweed herb butter.

Cured Stolt Farm Turbot Carpaccio 4.2/5

We moved on to the entree, starting with the Cured Stolt Farm Turbot Carpaccio. The sustainably sourced turbot is aged for 3-5 days, then thinly sliced and dressed in smoked zucchini dashi to enjoy the turbot. It is paired with crunchy ice plant, cucumber and crispy rice puff for texture, enhanced with 8 Gems caviar for popping brininess.

Toriyama A4 Japanese Wagyu Eye Round Tataki 4.2/5

Next is the Toriyama A4 Japanese Wagyu Eye Round Tataki paired with a spring salad. The wagyu eye round is cured overnight in Morsels's two years old corn miso and finished in the hibachi for a pleasant smokiness while retaining the tender and juiciness. Round up the enjoyment with the thick creamy sabayon and cured eye yolk.

Chinese Celery Tortellini 4/5

Another beautiful dish is the Chinese Celery Tortellini. The delectable texture of the pasta dough is stuffed with wild mushrooms and potato duxelles, served in a vibrant green pea sauce and preserved lemon foam. Lastly, the morsel is topped with charred fermented asparagus for texture.

Jeju Abalone & Sakura Chicken 3/5

The Jeju Abalone & Sakura Chicken is a rice dish. The bouncy abalone and tender chicken rested on a bed of multigrain risotto flavoured with Morsels's four year old doenjiang. I enjoyed the risotto texture comprising Koshihikari Japanese rice, Calrose Californian short grain rice, Cambodian brown rice, and barley. It felt like travelling to Jeju island with the beetroot stock surrounding the dish, poured at the tableside. However, there was a lack of sharpness in the flavour, and it was too earthy for my preference.

Fjord Trout 4/5

Still from the ocean, we had the Fjord Trout that is lightly cured and smoked, complemented by a delicious soy dashi stock, rhubarb compote and edamame cereal. Though cooked using Western techniques, each bite has flavours resembling our local fish soup.

Primrose Farm Pork Tenderloin 4.2/5

I have already lost count of the number of dishes I had, and we are just moving to the mains. For mains, there is a choice of Primrose Farm Pork Tenderloin or Rougie Magret Duck. The sous vide Primrose Farm Pork Tenderloin was tender and succulent, enlivened by the accompanying kumquat red pepper kosho. The other components on the plate are potato pave and grilled baby gem.

Rougie Margret Duck 4.2/5

The other main is the Rougie Margret Duck presented in Western and Asian styles. The grilled duck breast grilled and glazed with ume bbq sauce is tender and comes with a hint of smokiness and sweetness. For the Asian style, it is served as a Japanese duck tsukune.

Palate Cleanser

After all the savoury dishes, we had a cup of refreshing beverage comprising a mixture of lemongrass, pear juice and yuzu juice as a palate cleanser.

Apple 4/5

Moving to desserts, we started with the Rice Whipped Panna Cotta, which is topped with sago and diced apple. The dessert, served chilled with shiso granita and apple lemon balm kombucha, provided the acidity for a light and refreshing finish.

Ang Butter 3.8/5

Morsels's version of Any Butter comes in the form of a polenta cake crowned with Amalfi lemon cream, sitting atop a bed of sweet red bean paste, paired with rosemary namelaka and kinako sable. It is richer in flavour than the first dessert, but the combination worked beautifully.

Petit Fours

Wrapping up the 9-course meal is the Petit Fours comprising of choux, nougat, and pear sour cherry pate de fruit.

Note: This is an invited tasting


Morsels
25 Dempsey Road
#01-04
Singapore 249670
Tel: +65 62663822
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Nearest MRT: Napier (TE Line)

Opening Hours:
Tue-Sat: 12pm - 3pm, 6pm - 10pm
Sun: 1130am - 3pm
(Closed on Sun dinner and Mon Full Day)

Direction: 
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Opposite Botanic Gardens (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 and 174. Alight 2 stops later. Take the flight of stairs up to Dempsey Hill. At Dempsey Road, turn left and walk to the open-air carpark in front of block 25. Walk to destination. Journey time about 8 minutes. [Map]

One Prawn & Co @ MacPherson Road - Brand New 12-Course Seafood Grill Dinner Situated In A Coffee Shop

One Prawn & Co by Chef Gwyneth Ang is best known for its robust prawn noodle claypot soup, recognised by the Michelin Bib Gourmand in 2022. While retaining its signature offering in the day, Chef Gwyneth wants to spice things up by transforming her coffee shop in MacPherson into a space to offer her brand new 12-Course Seafood Grill Dinner at night. The team carefully picks and procures all seafood ingredients, and dietary restrictions can be highlighted prior.

Made available from 21 February 2023, the seafood-focused menu is set at $128 per pax with a minimum of 2 to dine, with the choice of a top-up of $30 per pax for the free flow sake of the day. Diners can also opt for curated seasonal sakes that are rotated bi-monthly or other alcoholic and non-alcoholic beverages.

Amaebi

To start off our dinner, we had an amuse-bouche of Amaebi. Topped on a crisp rice flower are avocado, tomatoes and sweet amaebi.

Starters

Next was a 4-item starter: a fresh Hyogo Oyster paired with mignonette granita, cured Amberjack with soy and crisp seaweed, poached White Shrimp with coconut and garam masala, and Soft Shell Crab in tempura style with a unique choice of kicap manis.

Our favourite was the White Shrimp for the harmonious blend of flavours - especially the choice of garam masala gave it a fragrant touch of heat.

Maitake Mushrooms on Bed of Burnt Barley Risotto 4.2/5

Moving on to the sharing plates, the Maitake Mushrooms impressed me with their earthiness and the great bite from the bed of burnt barley risotto underneath. We enjoyed this but wished the portion was bigger and the smokiness could come through a tad more.

Squid ‘Noodles’ with Salsa Verde, Black Olives 4.5/5

This Squid 'Noodles' with Salsa Verde had appetising salsa verde paired with squid noodles carrying a lovely smokiness. The zestiness, tanginess and hint of spice were perfect.

Scottish King Scallop with XO Chilli Jam 4.8/5

One of our favourites for the night was the Scottish King Scallop with XO Chilli Jam. While the king scallop was plump, tender and smokey, the flavour-packed XO chilli jam stole the show for us. It came in a generous portion of scallop shreds that carried just the right kick of spice. I would be the first to join the queue if Chef Gwyneth decides to sell this addictive chilli jam by the bottle!

Pork with Apple Compote 3.5/5

The highlight for proteins was the Onglet, a hanging tender steak with sunchoke cream and chives. As we don't take beef, it was replaced with Pork. Even though the grilled pork's texture was spot on, the seasoning was too salty.

Charcoal Grilled Turbot with Garlic Brown Butter and Capers 4.2/5

We were eyeing the Turbot as soon as Chef Gwyneth started grilling it over the bed of charcoal. The resulting fish meat was light, tender and flaky, paired with a heavier mix of garlic brown butter and capers. The unassuming pickled papaya salad on the side provided a contrasting acidity which balanced the overall dish.

Abalone Pao Fan 4.8/5

We were already quite full at this point of the meal but still wiped the Abalone Pao Fan clean. The dish is served in a claypot. One Prawn & Co's signature prawn bisque served as the base, with baby abalones, egg floss, rice puffs and rice added on. The rice puffs lost their crunchiness quickly, but the rich and hearty broth was more than satisfying.

Desserts

Dessert was a combination of Seasonal Fruits and Mini Ice Cream cones with burnt white chocolate ice cream. We appreciate the special attention down to the fruits, which were extremely sweet.

Note that reservations must be made via https://bit.ly/oneprawnandco as limited seats are available each day.
Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.



One Prawn & Co
458 MacPherson Road
Singapore 368176
Tel: +65 98788897
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Nearest MRT: Mattar (DT Line), Tai Seng (CC Line)

Opening Hours:
Lunch
Tue-Sun: 11am - 5pm
Course Dinner
Tue-Sun: 6pm - 11pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit B. Walk towards Macpherson Road. Turn right at Macpherson road. Walk down Macpherson Road to the stretch of shop houses. Journey time about 12 minutes. [Map]

2) Alight at Mattar MRT station. Take Exit A. Walk down Merpati Road to Jalan Anggerek. Turn right onto Jalan Anggerek. Walk to the end of Jalan Anggerek. Turn right onto Macpherson Road. Walk to destination. Journey time about 12 mintues. [Map]

Bedrock Origin @ Oasis Resort Sentosa - All New Beef & Reef Series

Bedrock Origin at Oasis Resort Sentosa, which opened in September 2021, introduces an all-new Beef & Reef series. It is a quarterly showcase through the year that celebrates a bounty of seafood and premium meats prepared with primal culinary techniques such as curing, dry-ageing and grilling over an applewood fire.

The first edition, available until 31 March 2022, features an array of delectable seafood dishes and steak with a 6-Course Dinner Tasting Menu ($188** per person) or a 6-Course Dinner Tasting Menu with Caviar ($288** per person). In addition, diners can enhance the dining experience with an exquisite wine pairing for an additional $88 per person.

Kingfish Tartare, Salmon Pastrami Toast, King Crab Roll 4.2/5

The 6-Course Dinner Tasting Menu starts with a medley of petite bites comprising Kingfish Tartare, Salmon Pastrami Toast, and King Crab Roll. Among the three starters, my favourite is the king crab roll. It comes with sweet Japanese king crab meat in a tartare sauce is enrobed in thinly sliced green apples and crowned with mountain caviar.

Wine Pairing: A perfect accompaniment to the trio is the Cullen Amber, Sauvignon Blanc Semillon from Australia with beautiful tropical and citrusy notes.

Truffle Corn Custard 4/5

The second course is the Truffle Corn Custard. It is a sweet egg custard coming from the freshly juiced corn, complemented with brown butter red prawns, a drizzle of truffle oil, basil oil and tarragon leaves.

Wine Pairing: French Domaine Albert Mann, Riesling, flaunts notes of white flowers and citrus fruits amidst a zippy and mineral finish of delicious green apples and zesty limes.

Grilled Octopus Tentacles 4.2/5

Next is the Grilled Octopus Tentacles. The hearty dish features tender octopus tentacles that have been applewood-smoked and grilled. The hearty dish also comes with jamon iberico, fried cauliflower rice, and pickled radish on a bed of velvety cauliflower puree.

Wine Pairing: Terrazas Reserva, Malbec from Mendoza, revealing black fruit notes, soft tannins, and a smooth and oaky finish.

Aged Turbot 4.2/5

The Aged Turbot has been dry-aged in-house for three days giving it a firmer texture and concentration of flavours. It is elevated with a side of sweet and tart sun-dried cherry tomatoes, basil cress, and kombu compound butter.

Wine Pairing: Domaine Cazes, Alter, a blend of Syrah, Grenache, and Mourvèdre, with ripe fruit notes of plum and cherries.

Kyoto Tamba A5 Wagyu (100g) 4.5/5

The highlight has to be the Kyoto Tamba A5 Wagyu (100g), grilled over applewood fire and glazed with a red wine veal jus reduction. Top-quality piece of richly marbled beef that melted in the mouth.

Wine Pairing: Roberto Voerzio, Nebbiolo Di Sanfrancesco from Italy. It is an ideal match with its red fruit notes of cherry, raspberry, and strawberry.

Flourless Chocolate Cake 4/5

Rounding off the 6-course meal is the Flourless Chocolate Cake. The 85% dark chocolate cake is adorned with brandy-infused cherries and grated toasted whole hazelnuts,

Wine Pairing: Jean Leon 3055, Merlot from Spain, boasts toasty notes and a profile of smooth tannins and forward notes of cherries for an exceptional closure.

Note: This is an invited tasting.


Bedrock Origin
Oasia Resort Sentosa Hotel
23 Beach View Palawan Ridge
#01-02
Singapore 098679
Tel: +65 68183333
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Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]