Chef's Table by Chef Stephan Zoisl @ Tras Street - A Menu With Seasonal Produce Around The Globe

Omakase experiences are common, but one that allows you to choose your ingredients out of a list is rare. That makes the first Chef's Table Only Restaurant in Singapore by Owner and Chef Stephan Zoisl, unique and intriguing. Over here, without having to step out of this island, you get to try dishes crafted using some of the best of seasonal produce and gourmet products from around the globe. Part of the Chef's Table experience includes having the chefs serving the dishes right up to your table personally, and share with you the philosophy behind each dish. With such friendly chefs, you are also encourage to interact with them at their open kitchen, if you are curious to know what's going behind your food for the evening.

With 28 ingredients on the menu, cross out those that you are not keen to have on your plate, then leave the rest to the chefs to work their magic. Chef’s Table by Chef Stephan offers three menus, 4 course at $98+ per person, 6 course at $128+ per person.

Crabmeat with Cucumber, Cucumber Flower, Gazpacho of Cucumber and Yogurt 4.5/5

For starter, we had Crabmeat with Cucumber and Cucumber Flower. Chefs came forward and poured a portion of gazpacho of cucumber and yogurt over the crabmeat. I was awed by it. The crabmeat, aromatic with dills, was sweet and savoury. Every bite into the bright tobiko pearls was a surge of flavour. Before it turned too savoury, the diced cucumber and the cold Spanish soup drew it back with their sweet and refreshing flavours, along a light touch of astringency from the microgreens.

Hamachi with Peas with texture, Bouchot Mussels and Saffron sauce 3.8/5

We slowly built up our appetite with a light main - Hamachi with Peas Puree, Bouchot Mussels and Saffron sauce. I googled and learnt that this specific type of mussel was grown on ropes strung from wooden poles in the sea, resulting in grit and barnacle-free mussels with full meats and a cleaner flavour. Indeed, the mussels doesn't taste briny at all. Instead, it is plump with a sweeter and sharper taste than usual, giving nice punches to the oily Hamachi.

Cod Fish with Parsley Risotto, Green Asparagus, Lobster stock and Jamon Iberico 4/5

Every dish is indeed a surprise. The next item is crafted with an another unusual combination of Cod Fish with Parsley Risotto and Jamon Iberico. Once again, chefs poured the mustardy Lobster stock over the lush green and dark red. Just like the mussles, the savoury Jamon Iberico punches intensity into the sweet, buttery cod, while the herbaceous risotto, being firm and chewy, supports these heavy-weights with a nice textural contrast.

Veal Ragout with White Butter Bean Puree, Horseradish, Mustard and Salad Burnet 4.5/5

Meat was introduced to us subtlely with Veal Ragout, served with White Butter Bean Puree, Horseradish, Mustard, and a green highlight by Salad Burnet. With such a tangy profile, this meat dish is oddly light and appetising. Diced into similar size as the pickled beets, eating veal's tongue in this manner is alot less intimidating. It has texture like luncheon meat, meaty and chewy, hence in every mouthful, I had a mixture of crunch, mash and chewiness. The grilled horseradish, though small, surprised my taste buds with its charred bitter-sweetness.

Muscovado Duck with Foie Gras 3/5

Our last main was Muscovado Duck with Foie Gras, Fermented Grains, Shallot, Chanterelle Mushroom, highlighted with Nasturtium Leaves. The fermented grains was interesting, somewhat like miso. The duck meat was light and tender with a juicy layer of seared fat. However, pairing the meat with the savoury sauce and grain plus the Foie Gras on top, was really a bit too much for the evening.

Flavours of Black Forest with Cherry, Chocolate, Cream (liquid nitrogen) 3/5

For dessert, we had a deconstructed Black Forest, presented to us with the ice cream still brewing with liquid nitrogen. I like the cherry sorbet, which was sweet and tangy but the chocolate was a little too sweet for my liking.

Similar to the food menu, Chef's Table also boasts a wine menu with over 100 wine labels, each personally selected and curated in small batches by General Manager and Sommelier, Per Drews.
What I really appreciate about Chef's Table is that every dish is highly engaging and intriguing. The play of colours, ingredients, be it big or minute, all seem to tease each and every individual nerve of my senses. Even the toilet is inviting. Don't forget to visit their toilet before you leave for the night.

Written and photograph 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.

Chef's Table by Chef Stephan Zoisl 
61 Tras Street
Singapore 079000
Tel: +65 62244188
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 6pm - 12midnight
(Closed on Sun and Mon)

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

The Disgruntled Chef @ Dempsey Road - Celebrating 6 Years Anniversary With A New Brunch Menu

Time flies and The Disgruntled Chef at Dempsey has been around for six years. Not only is it celebrating its six years anniversary, it has also opened a new outlet at Ann Siang Road offering a fine dining concept. In conjunction with the anniversary, The Disgruntled Chef at Dempsey has rolled out a new brunch menu.

Pear Tree and Bora-Bora 4.5/5

Kick starting the brunch at The Disgruntled Chef, we started with some freshly juice blend in the Pear Tree ($10) and Bora-Bora ($10). The Pear Tree is a concoction of pear, lime and mint which is light and refreshing. For a more tangy counterpart, the Bora-Bora made up of a mixture of pineapple, passionfruit and pomegranate will lift the day on a bright note.

Truffle Bikini 4.2/5

Time to ditch the kaya toast and go for the Truffle Bikini ($10) instead. The sandwich toast is layered with black truffle, iberico ham and brie. The combination gives it a richness that is very addictive to just stop at three.

BBQ Pork Belly Bao 4/5

The BBQ Pork Belly Bao ($10) comes in a pair. The pork belly is sandwiched in between fluffy steamed bao and paired with house made kimchi, dressed in a spicy mayonnaise. The modern interpretation of steamed bao is a delightful introduction to the brunch menu.

Truffle Macaroni & Cheese 4.5/5

Mac & Cheese is rather common on mot restaurants' menu but the Truffle Macaroni & Cheese ($18) will blown you away with its cheesy and depth in flavours. The macaroni also retained a delectable bite. This is definitely one of the better version I have eaten for a long while.

Crispy Lamb Shortribs 4.5/5

A surprised item on the menu that won my heart is the Crispy Lamb Shortribs ($21) paired with spiced pumpkin puree and mint yoghurt. I have never seen since execution of the lamb before. The exterior has a enjoyable crispiness to it, dusted with aromatic spices while the interior is succulent and fell off the bone with ease.

Saikyo Miso Hamachi Collar 4.2/5

I thought Saikyo Miso Hamachi Collar ($34) is a dish I would only see in Japanese restaurant. It shows the diverse culinary knowledge of Chef and owner Daniel Sia. The softness of the collar meat has a lovely hint of sweetness from the soy sauce base marinade, grilled to a nice smokey aroma.

Braised Veal Cheeks 4/5

The Braised Veal Cheeks ($34) is served on top of a yorkshire pudding and wilted spinach. I am not a big fan of yorkshire pudding but the braised veal cheeks were braised excellent to a melted in the mouth texture.

Crackling Suckling Pig 4.2/5

I am a sucker for suckling pig. I find it hard to resist the Crackling Suckling Pig ($68) paired with purple potatoe and apple puree. Actually I thought the condiments were not necessary as the meat was already so good on it own. The crackling skin and the tender meat, there is nothing more I can ask for.

Sticky Toffee Pudding 4/5

Wrapping up the brunch at The Disgruntled Chef, we tried the Sticky Toffee Pudding ($14) and Avo-gato ($12). I appreciate that the sticky toffee pudding was not too sweet, as I am not really a sweet tooth person.

Avo-gato 3/5

I like the little twist in using avocado ice cream and cotton candy for the Avo-gato, substituting the classic Affogato. While the fun element is there, the execution needed a bit more sweetness to balance the bitterness of the coffee.

Overall I have enjoyed the new brunch menu at The Disgruntled Chef, especially the Asian inspired or influenced flavours in the dishes. You can pick either two or three items from the menu for a reasonable pricing at $32 or $39. This is definitely a good change from your normal cafe brunch items such as pancakes and egg benedict.


The Disgruntled Chef
26B Dempsey Road
Singapore 247693
Tel: +65 64765305
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Tue-Thu: 12pm - 230pm, 6pm - 12midnight
Fri-Sat: 12pm - 230pm, 6pm - 1am
Sun: 12pm - 5pm, 6pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard, opposite Orchard Parksuites (Stop ID B09022. Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to destination. Journey time about 25 minutes. [Map]

PerBacco @ Craig Road

When I got to know that PerBacco is situated along Craig Road, I wondered how would it differentiate itself from its neighbouring Italian restaurants. Northern regional specialities, I was told, where pasta often has to make way for risotto and polenta, and olive oil takes a back seat to butter.

The bar that fronts the entrance, together with the rustic brick wall and red sofa, sets a casual vibe that is a lot more engaging compared to some which can be a little too serious and static. If you want something more intimate, you will find it right behind a beautiful ceiling to wall divider. It is made of stacked wine crates, custom-designed with the restaurant’s name embossed on the side. Inviting and unpretentious, as per what its owners have envisaged for Perbacco.

We started off with some 'cicchetti' or small snacks from their bar. Tapas, starters, or appetitsers as you name it always excites me. I feel this is the category that really allows the chefs to showcase both their creativity and personality. I look forward to what Chef Marco Fregnan has got to offer.

Spicy Crab Meat Croquettes (Crocchette di Granchio) 3.8/5

Full of fresh crab meat made creamy with ricotta and potato, these crusty nuggets, Spicy Crab Meat Croquettes ($12) sets  the standard of regular bar bites. The spicy creamy tuna sauce atop gives my taste buds the right kick. I couldn't help but reach out for my glass of wine, Pomino Bianco ($12).

Scamorza with Soft Fritters (Frittelle alle Verdure) 3.8/5

The next plate. Scamorza with Soft Fritters ($14) was equally delightful. Like an egg with a hardy shell, under the crust was a light batter made with flour, butter, peas, carrots and zucchini. It does make alot of sense to eat both together - the soft baked scamorza cheese, which is heavier in taste, with the fritters which are relatively light tasting but crusty.

Sweet and Sour Prawns (Gamberi in Saor) 4/5

What we had next is a variation to the classic Venetian dish Sarde in Saor, or sweet and sour sardines. What remains is the sweet and sour onions, but the sardines is being replaced with prawns. The Sweet and Sour Prawns ($24) is wrapped in parma ham, with the prawns taking on the characteristic of its partner while retaining its subtle sweetness and bouncy texture. Though I have yet tried the original, I believe this surpasses the latter.

Green Pea Risotto (Risi e Bisi) 4.2/5

I guess Chef Marco is a very homely guy. Not only he adopts the original recipe for the classic Venetian Green Pea Risotto ($20), it is his grandma's recipe! Though green peas was not exactly a well-liked green among us, the rice was so yummy that we still polished it off effortlessly from its plate. Infused with minty oil, this risotto carries an refreshing note, which is not commonly found in others.

Gnocchi with Gorgonzola and Walnuts (Gnocchi e Fonduta al Gorgonzola) 3/5

The North relies more on cheese for sauces, hence creamy sauces are more commonly seen on the table than tomato sauce. Gnocchi with Gorgonzola and Walnuts ($26) is made in-house daily. The potato gnocchi were soft and not starchy, and the crunchy walnuts proved to be a great accompaniment. I would have enjoyed the dish more if the gorgonzola cheese sauce is on the savory side instead of sweet.

Stewed Veal Cheek (Guanciale di Vitello Brasato) 3.5/5 

We moved on to something heavier. Their Stewed Veal Cheek ($34) which has been slow-cooked for three hours was as tender as expected.

Milk-Stewed Codfish (Baccala’ alla Vicentina) 4.2/5

What surprises me was their Milk-Stewed Codfish ($32), served with grilled polenta. The usual treatment to codfish is mostly sear or bake, but Chef Marco does it differently. Slow-cooked in milk, onions and anchovies for one and a half hours, the savoury flavour suits the buttery codfish well. Anything sweet may be too cloying.

Hazelnut Panna Cotta (Pannacotta Nocciola) 3/5

We had 2 desserts Hazelnut Panna Cotta ($12) and Ricotta Cheesecake ($15). I very much prefer something with texture and bite, hence I enjoyed the latter more, especially with the buttery base. It is lighter and fluffier than American cheesecake, made sophisticated with the peach compote atop.

Ricotta Cheesecake (Cheesecake alla Ricotta) 3.8/5

Great food, paired with very affordable wines, I guess PerBacco has pretty much achieved its aim - meaning 'of Bacchus” in Italian, the mythical God of wine and merrymaking. Your ticket here is even better on Tuesday. From 6pm-8pm, you get to enjoy a tasty cichetti (worth $12) for any order of a glass of wine. Alternatively, choose between a glass of intensely fruity and floral Marchesi Gavi DOCG (white wine) or full-bodied Marchesa Vincenza Stanga Barbers D’Asti (red wine) for just $6 nett.

Photograph and 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.


PerBacco
Craig Place
20 Craig Road
#01-03
Singapore 089692
Tel: +65 66357130
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 1130pm
(Closed on Sun)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 12 minutes. [Map]

Sprigs @ Purvis Street

Sometimes, all it takes is just a sprig of herbs to bring a dish up a notch. That is what Sprigs aspires to - to convey a sense of simplicity which a touch of sophiscation and refinement in the small details. Located at Purvis Street, its design is relatively quiet compared to its neighbours, which I feel makes it a good option for diners who are looking for somewhere more quaint and chill at this area.

Roasted Vel Carpaccio (100g) 2.5/5

Baby Squid 'A la Placha' 3.8/5

Its new menu has assimilated a more adventurous flair to its rustic European demeanour, which is rather evident in both their starters - Roasted Vel Carpaccio ($22) and Baby Squid 'A la Placha' ($22).  Although the roasted veal were thinly sliced, its luscious texture remains, and was further aided by the creamy tuna-favoured tonnato sauce seeping and egg confit atop.  However, I very much prefer the latter. A Spanish dish with baby squid served on Sunny side up, along with toasty crumbs and lomo iberico, not only it is textually more exciting, it also has more layers of flavour. Although it looks kind of bits and pieces, I find every spoonful of it really yummy, especially the crispy squid bits. 

Black Bershire Pork Chop (300g) 4/5

Chilean Seabass 4/5

Moving on to mains, the Chilean Seabass ($40++) is my favourite. The fish was very well done, which was tender with a nicely crisp side. The tangy sauce vierge (a French sauce) goes really well with its buttery texture, and the lomo iberico complements its mild flavour as well. Second to that would be its Black Bershire Pock Chop ($45). I love its juiciness and rich flavour, which was well balanced by the use of butter lime sauce.

New Zealand Rack of Lamb  2/5

As for the New Zealand Rack of Lamb ($38) dish, it is just too heavy for me. I don't think that the spicy Aubergine Cavier and the Au Jus are good accompaniments to the meat at all.

Frozen Mandarin Souffle 3.5/5

I had one of the most delightful savoury desserts of all time! Tete De Moine Cheese ($12), a savoury dessert crafted using a dessert cheese from Switzerland. Shaved into delicate rosette in front of you, they are then being placed onto the toast which is served with quince paste. The dessert cheese is so light that it kind of melted in my mouth along with the buttery toast. The quince paste was so yummy that I thought it was made in house. As for the Frozen Mandarin Souffle ($12), it was tangy and refreshing, but I find it a little too sweet.

Tete De Moine Cheese 4.5/5

To be honest, I find the pricing slightly too steep. That said, from starters to desserts, there is no doubt to Sprigs' standard and quality of its team. However, its identity may need some strengthening so as to stand out from its "much louder" neighbours along Purvis Street.

Written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of rain and the aroma of fine coffee and food.


[CLOSED]
Sprigs
12 Purvis Street
Singapore 188591
Tel: +65 63385844
Facebook
Website
Nearest MRT: Bugis (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 10pm

Direction: 
Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Continue on North Bridge Road towards National Library. At the traffic junction of North Bridge Road and Middle Road, cross the road and continue on North Bridge Road. Turn left onto Purvis Street. Walk to destination. Journey time about 12 minutes. [Map]

Bread Street Kitchen @ Marina Bay Sands

As a self-confessed TV food show addict who counts Gordon Ramsay's shows as those that would stop me from switching to another channel, I saw how he yelled at the contestants in the F Word and Hell’s Kitchen. At the same time, I also remembered how he boldly embarked on an exotic food adventure to the unexplored territories of North East India like Guwahati and Majuli Island in Gordon's Great Escape, attempting to impress the locals with his curry after mixing with the community for a few days.

But don't get me wrong. I am neither a die-hard fan nor a critic of this celebrity chef. More than his TV persona, I have been very curious about the flavours and textures of his dishes. Hence, I was very excited to learn that Chef Ramsay has finally opened his third restaurant in Asia right at the premium Marina Bay Sands. This comes after his first restaurant at Conrad Tokyo in 2005 and Bread Street Kitchen & Bar in Hong Kong last year.

Designed to fit to the brand's East London industrial roots, Bread Street Kitchen offers a truly relaxing dining experience without the rigid pressures of fine-dining. But perhaps cutting straight to the chase, I must confess that the dishes were very impressive, right from the starters to the desserts.

Roasted Veal Carpaccio 4.2/5

Take for example this Roasted Veal Carpaccio ($26) from the cold starters section. I've had beef and horse carpaccio but not yet a veal version. These pinkish slices were succulent and not too gamey, tossed in shredded tuna dressing and dill pickles for a refreshing vibe.

Potted Salt Beef Brisket 4/5

For a classic Scottish dish, try the Potted Salt Beef Brisket ($18) with grain mustard and piccalilli (a kind of salty-sour Indian relish). Some might think of it as corned beef, but I say this is more like a funky British-Indie hybrid that makes a fabulous filling on the aromatic caraway crackers.

Roasted Black Cod 3.8/5

Main courses range from $26 to $44, with the Roasted Black Cod ($44) being ranked at the top of the list. Not much complicated cooking involved here, but it was a straightforward dish that would speak to your soul with its impeccable freshness in a mellow red wine and lemon sauce. In fact, the sides of crushed potato, salted capers and artichokes complemented the fish so well that this dish would be incomplete without one element or another.

Traditional Fish and Chips 4.2/5

That said, the elegant cod fish did not make quite a big splash compared to the Traditional Fish and Chips ($26). The fish beneath the golden crisp batter is meaty yet delicate, needing no further adornment other than the likes of tartar sauce and sweet crushed peas. As such, one will commit a grave mistake to strike this classic British beer food out from the menu because this may just be one of the most delicious version you can find outside UK.

Dingley Dell Pork Belly 4.5/5

Another star dish was the Dingley Dell Pork Belly ($28). As the name suggests, the pork is sourced from a welfare-friendly outdoor pig farm in Suffolk, England. The crunchy bites of the golden crackling was symphony to the ears and the meat was tender without being greasy. Brightened with the light acidity from spiced apple puree, this dish can be paired with a selection of innovative cocktails and world wines from the "interactive" bar area overlooking the scenic waterfront of Marina Bay.

Monkey Shoulder Cranachan Cheesecake with Roasted Balsamic Strawberries 3.5/5

Most restaurants often neglect the desserts section but Bread Street Kitchen is a rare exception with eight options, each of high calibre. The Monkey Shoulder Cranachan Cheesecake with Roasted Balsamic Strawberries ($18) won the hearts of many with its playful textures of thin cocoa crisps atop the sticky pud but this dish has the potential to up its ante on the complexity given that it costs about 3-4 times more than a cheesecake from an average patisserie.

Coffee and White Chocolate Parfait 4.2/5

The Chocolate Fondant with Salted Caramel ($20) was profound in cacao notes but I preferred the Coffee and White Chocolate Parfait with poached blackberries ($18) as its incredible soft and cloud-like texture—somewhat in between an espuma and crème fraiche but not a panna cotta—came as a welcome surprise. The subtly sweet fluff dissipated within seconds in your mouth, leaving behind traces of alcohol scents which stubbornly lingered on.

Treacle Tart with Crème Fraiche Ice Cream 4/5

For a truly old-school British dessert, nothing beats the Treacle Tart with Crème Fraiche Ice Cream ($18). With golden syrup being a non-negotiable ingredient of this dessert, the sweetness might not rally enough supporters but there was a nice, sticky chewiness to the filling cupped within a superb crust. Otherwise, the unique Pineapple Carpaccio with coconut sorbet will bring a zesty and rather unpredictable ending to a British European feast.

As Chef Ramsay said at the start of the meal "You'll want to share a bed with the desserts tonight" Yes, he may be a controversial public figure but when it comes to his food, I think there is nothing much to dispute about.

Photograph and written by Li Tian, a passionate foodie behind Singapore-Japan Food Blog “Dairy & Cream”. Has an eye for pastries and desserts.


Bread Street Kitchen
The Shoppes at Marina Bay Sands
South Promenade
2 Bayfront Avenue
L1-81 and B1-81
Singapore 018972
Tel: +65 6688 5665
Website: https://www.gordonramsayrestaurants.com/bread-street-kitchen-singapore/
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Lunch
Daily: 1130am - 530pm
Dinner
Sun-Wed: 530pm- 10pm
Thu-Sat: 530pm - 12am
Bar
Sun-Thu: 1130am -1am
Fri-Sat: 1130am - 2am

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