Showing posts with label Wagyu. Show all posts
Showing posts with label Wagyu. Show all posts

Monday, November 4, 2024

Gunther's Modern French Dining - A Special Curated Degustation Menu Highlighting Chef's Signature Dishes and Culinary Artistry

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Established in 2007, Gunther's Restaurant is a renowned destination for Modern French dining in Singapore, which speaks to the consistency and quality of their food and service over the years. Their thoughtful approach in presenting the entire dining experience is evident, an example being their continued use of real silverware, which adds a touch of old-world sophistication and charm.

They have recently updated their à la carte menu and offered a curated degustation menu highlighting the chefs' signature dishes and culinary artistry. There is a choice of a 4-course ($158 per person) or 6-course Degustation Menu ($228 per person), with a further option to have wine accompaniment for either menu.

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We started our 4-course dinner with a freshly Baked Mini Baguette with Butter. The baguette was served warm and featured a crisp, golden crust and a soft interior, accompanied by a rich, creamy butter that melts beautifully when spread on the baguette.

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Tempura Prawn

Next, we were treated to a snack of Tempura Prawn that was light and crispy. This nice touch provided a little nibble as we waited for our first course.

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Cold Angel Hair Pasta topped with Oscietra Caviar 5/5

For our first course, we selected two different options- the first being their famous Cold Angel Hair Pasta topped with Oscietra caviar, and the second being the Tartare Flavoured Carpaccio of Saga Wagyu Striploin.

The Cold Angel Hair Pasta, topped with Oscietra caviar, is truly a dish that speaks for itself, and in my opinion, it's absolutely perfect. Every delicate, silky strand of chilled pasta is tossed with chives, kombu and truffle oil for a delicious taste. It is also luxuriously topped with Oscietra caviar for a briny pop of flavour. A standout choice, I would love to eat this again!

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Tartare Flavoured Carpaccio of Saga Wagyu Striploin 4.2/5

The second starter we tried was the Tartare Flavoured Carpaccio of Saga Wagyu Striploin, a dish that showcases the high quality of meat used. Thinly sliced, the carpaccio highlights the rich marbling and tenderness of the Saga Wagyu, known for its exceptionally buttery texture. It’s also sprinkled with some cheese shavings and crispy croutons.

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White Whole Truffle

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Gratinated Cevennes Onion 3.8 /5

Moving on to our second course, we also savoured two different options. I had the Gratinated Cevennes Onion with Seasonal White Truffle, lemon and black pepper, whilst my dining companion opted for the Roasted Spanish Carabinero Gambas with light spicy tomato-flavoured rice.

For the Gratinated Cevennes Onion dish, seasonal white truffles are shaved over the caramelised Cevennes onions and served elegantly in a silver bowl. The baked dish features a rich, buttery aroma that complements the distinctive sweetness of the onions, creating a comforting yet refined flavour profile. However, I found the portion size of this dish to be really small, and I finished it in two bites.

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Roasted Spanish Carabinero Gambas with Light Spicy Tomato Flavoured Rice 4.5/5

For a heartier second starter, consider the Roasted Spanish Carabinero Gambas. This dish has half of the Carabinero prawn roasted to perfection and bursting with flavour. It is served alongside a tangy tomato-flavoured rice with a bit of spiciness that makes it even more satisfying.

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Roasted Iberico Pork Jowl 4.8/5

Moving on to our main plate, we tried two delightful dishes: Roasted Iberico Pork Jowl and Grilled Wagyu Beef Sirloin.

Considering that pork is almost never my first choice for a main, I was thoroughly impressed with the Roasted Iberico Pork Jowl, which was accompanied by herbs, raspberries, and hibiscus sauce. The pork jowl was beautifully prepared—tender and juicy, with a perfect balance of fat and meat. The hibiscus sauce and raspberries complemented the pork wonderfully, adding a touch of tanginess without being overly sour. I would definitely pick this dish again!

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Grilled Wagyu Beef Sirloin 4.5/5

The Grilled Wagyu Beef Sirloin is also delicious; it comes with roasted sweet corn and a caramelised banana shallot that enhances the flavour of the dish, whilst crispy potato strips provide a nice crunch. Overall, this is a well-rounded dish showcasing the beef's high quality.

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Floating Island of Chocolate on Coffee Flavoured Parfait 4.2/5

Last but not least was the dessert course, and I selected the Floating Island of Chocolate on Coffee-Flavoured Parfait. It's a dense, warm chocolate cake with a rich, gooey centre. Paired with coffee-flavoured parfait, it's a timeless flavour combination that is quite irresistible.

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Fine Apple Tart “Aux Dragées”, Salted Caramel, Havana Rum Raisin Ice Cream 4.5/5

The Fine Apple Tart "Aux Dragées" features a delicate pastry base filled with sweet apple compote and some crunchy caramelised sugar. To elevate the experience, it is served alongside Havana rum raisin ice cream, which makes for an indulgent dessert. It is something quite special that I have not had before, and I enjoyed the crispy pastry paired with the ice cream very much.

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Canelés, Cookies and Choc Truffle

We were presented with Petit Fours, featuring Canelés, a crisp Cookie, and a rolled Chocolate Truffle to conclude our meal. We also enjoyed warm, freshly baked mini financiers with delightfully crisp edges.

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Dinner at Gunther's was a memorable dining experience marked by high-quality ingredients and well-balanced, delicious flavours in each dish. The chef is very skilled and has many signature dishes which are well worth trying.

However, expect that portions are on the smaller side overall. Personally, it left me feeling satisfied but not uncomfortably full. However, for those with a larger appetite, the smaller portions might leave you wanting more.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Gunther's Modern French Dining
36 Purvis Street
#01-03
Singapore 188613
Tel: +65 9010 3075
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line), City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to National Library Building (NLB) along North Bridge Road. At NLB, cross the road at the traffic junction of North Bridge Road and Middle Road. Walk further down North Bridge Road and turn left into Purvis Street. Journey time about 8 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre, walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road. Turn right onto Purvis Street. Walk to destination. Journey time about 8 minutes. [Map]

Sunday, November 3, 2024

The Ushi Club @ Boat Quay - A Hidden Gem for Japanese Beef Aficionados

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The Ushi Club on Circular Road offers an authentic Japanese yakiniku experience, showcasing premium A5-grade Miyazaki and Miyazawa beef. Walking into the restaurant feels like a brief escape to Japan; the cosy, intimate space exudes a Japanese ambience with its minimalist decor and warm, inviting atmosphere. We were seated at the counter, where each guest had their own grill, and the attentive staff handled the grilling process to ensure each cut was cooked to perfection.

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Assorted Kimchi and Namul 4.2/5

We started our Ushi Club Course ($111) with a selection of Assorted Kimchi and Namul. The bright flavours and tangy notes perfectly whet the appetite, offering a refreshing counterbalance to the rich meats that followed. Throughout the dinner, we found ourselves returning to these small bites to cut through the richness of the beef.

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Choregi Salad 4/5

The Choregi Salad might look simple at first glance, but it's surprisingly flavourful. The greens are tossed in a light yet savoury choregi dressing, adding a delightful crunch and freshness to the course lineup.

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Wagyu Beef Sashimi 4.2/5

The Wagyu Beef Sashimi was a revelation. It might seem unusual for anyone unfamiliar with beef sashimi, but the clean and mild flavours of the high-quality raw beef surprised me. There was no hint of gaminess — just a smooth, buttery taste that elevated the experience.

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Beef Muscle with Ponzu 3.5/5

The Beef Muscle with Ponzu was less tender than other cuts due to its natural texture, but the tangy ponzu sauce with radish brightened up the dish. While it was not my favourite, the flavours were well-complemented by the acidity of the ponzu, making it an interesting addition.

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Assorted Wagyu Platter 4.8/5

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Beef Tongue with Spring Onion 4.8/5

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The star of the night was the Assorted Wagyu Platter (120g), featuring cuts like Chunk Tender, Premium Short Rib, Beef Skirt, Chunk Rib, Top Blade, and Triceps Brachii Caput. Each piece was grilled by the skilled staff, allowing us to savour the unique textures and flavors of each cut, one by one, at their optimal doneness. For a more adventurous bite, we had Beef Tongue with Spring Onion, which had a pleasant crunchiness balanced by the fresh, sharp flavour of the green onions.

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Brisket Yakisuki 4.8/5

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A standout from the grilled selection was the Brisket Yakisuki. Tender and well-marbled, this cut melts in your mouth. Dipping it into an egg yolk added a layer of creaminess, enhancing its richness and making it one of the most indulgent dishes of the night.

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Garlic Rice 4/5

We were served a comforting bowl of Garlic Rice to wrap up the meal. The garlicky aroma and warm, hearty flavour were the perfect ends to a rich and satisfying dinner.

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Wagyu Beef Tartare 4.2/5

We tried the Wagyu Beef Tartare ($28) from the à la carte menu. Mixed with egg yolk, spring onion, and a touch of seasoning, the tartare is perfect when paired with seaweed for a rich, umami-filled wrap.

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Kourayaki 4/5

The seasonal Kourayaki ($18) was another treat—a blend of crab tomalley and roe grilled directly in its shell. The rich, creamy texture of the king crab tomalley, combined with the umami depth from Japanese cooking sake, homemade mirin, and butter, was a decadent addition to the meal.

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The Ushi Club delivers a stellar Japanese yakiniku experience in a cosy setting where high-quality ingredients and meticulous preparation shine. Each course, from the refreshing starters to the premium Wagyu cuts, is thoughtfully prepared to bring out the best flavours. This spot is a hidden gem for Japanese beef aficionados, offering a taste of Japan in the heart of Singapore.

Note: This is an invited tasting.


The Ushi Club
64 Circular Road
#01-01
Singapore 049418
Tel: +65 6423 9060
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Nearest MRT: Raffles Place (EW, NS Line)

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

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk straight down Chulia Street to Circular Road. Walk down Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, November 2, 2024

Iru Den @ Scotts Road - A Refined Dining Experience with Taiwanese Ingredients

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My first encounter with Iru Den, then called IL Den, was when it was a small, 8-seater hidden gem in Orchard Plaza. Today, Chef Javier Low has transformed Iru Den into an elegant establishment on Scotts Road, with a main dining area, counter seating, and a private room accommodating up to 31 guests. Chef Javier has reimagined his menu along with the expanded space, now featuring Taiwanese ingredients crafted with a Japanese-European approach. The Chef's Experience Autumn Menu ($258++) consists of 9 creative courses, each thoughtfully curated to showcase Taiwan's unique flavours.

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Snow Crab Cake 4.5/5

The meal started with a trio of snacks, beginning with the Snow Crab Cake. Made with Hokkaido snow crab seasoned with ginger and garlic, the crab was coated in flour and egg and then deep-fried to a golden crisp. Topped with a mixture of snow crab, sour cream, and crème fraiche, this dish was a luxurious bite that set the tone for the rest of the meal.

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Five-spiced Duck Croquette 4/5

Next, the Five-Spiced Duck Croquette featured tender, confit duck flavoured with aromatic five-spice. Shaped into a croquette, coated in ciabatta crumbs, and fried to golden perfection, this savoury treat was topped with Taiwanese red chilli, adding a hint of spice to round out the flavours.

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Prawn Toast 4.2/5

Inspired by Taiwanese Moonlight cakes (月光饼), the Prawn Toast was a delightful creation made with finely chopped ama ebi, coated in panko and fried to a crisp. Finished with a drizzle of Taiwanese lovage oil, this dish bursts with bold, herbaceous flavours, offering a complex interplay of taste and texture in each bite.

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Homemade Ciabatte with Cai Pu Brown Butter 4/5

For the bread course, we were served Homemade Ciabatta with Cai Pu Brown Butter, featuring aged, sun-dried radishes from Pingtung, Taiwan. Accompanied by a warming Chicken Broth Soup with cai pu and Taiwanese green chillies, this course was rich with umami flavours and provided a comforting prelude to the upcoming dishes.

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Aged Kampachi with Taiwanese Plums, Dill Oil and VerJus 4.5/5

This dish showcased Chef Javier's skilful ageing technique by incorporating two Taiwanese ingredients — Penghu-sourced Kampachi and Taiwanese plums. The Kampachi, aged for four days and lightly charred over charcoal, was paired with dill oil, verjus, and Taiwanese plums. The resulting dish was bright and refreshing, perfectly balancing the fish's richness with the plums' acidity.

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Prawn XO, Provence Sauce 4.2/5

The Prawn XO Provence Sauce was a standout course featuring Carabineros (Spanish red shrimp) from Yilan, Taiwan. Prepared two ways, the prawn flesh was brushed with a special XO sauce made from Taiwanese flying fish innards, while the head was deep-fried to a satisfying crunch. Paired with a rich, prawn-stock-based Provence sauce, this course was a flavorful tribute to the complexity of Taiwan's seafood.

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Uni, Wheat Noodles & Hanawasabi 4.5/5

One of Iru Den's signature dishes, the Taiwanese Somen, was a symphony of textures and flavours. Tossed in white wine vinegar dressing with shallots, diced Taiwanese octopus, wasabi, and sawtooth herb (Ci Cong), the somen noodles were topped with Hanawasabi, adding a delicate floral note. The herb's robust, citrusy, and slightly peppery flavour complimented the uni, creating a memorable dish.

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Tilefish, Green Chilli & Katsuo Dashi 4.2/5

Chef Javier presented Tilefish (Amadai) for the fish course, with scales left intact and fried skin-side down to a crisp finish. Paired with rich katsuo dashi and pickled Taiwanese green chillies, this dish perfectly contrasts the fish's flaky, tender flesh and the zesty, umami-laden broth.

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Wagyu 4.5/5

The Japanese Beef Short Rib is perfectly cooked — remarkably tender and juicy, with a rich, savoury depth. Paired with Taiwanese pumpkin, which adds a subtle sweetness, the dish achieves an elegant balance that enhances the flavour profile of the beef. The highlight, however, is the Maqaw jus. This native Taiwanese pepper from the mid-altitude mountains introduces a bright, citrusy note with hints of lemon and lemongrass, adding complexity and a gentle warmth to each bite. The combination of the beef's richness, the pumpkin's sweetness, and the vibrant maqaw makes for an exquisite and well-composed dish.

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Sanma Claypot Rice 4.8/5

The Sanma Claypot Rice featured Pacific Saury sourced from Kaohsiung, Taiwan. The fish, harvested during autumn for its tender, oily texture, was dry-aged for three days, salt-cured, and lightly grilled over charcoal. Cooked with Hokkaido Yumepirika rice, the sanma's fat infused the grains, creating a deeply flavourful base with ginger, garlic, mushroom, pork lard, and kale. This seasonal donabe was comforting and rich, capturing the essence of autumn.

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Muah Chee 4/5

Muah Chee was served alongside dairy-free goma (black sesame) ice cream and cashew nuts for dessert. A beloved traditional snack in Taiwan, this chewy, nutty treat provided a satisfying conclusion to the meal, merging simplicity with nostalgia.

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Petit Four 4/5

The meal concluded with a Financier for Petit Four, perfectly moist inside and crisp exterior. This small, delightful bite was the perfect end to an exceptional dinner experience.

Chef Javier Low's Iru Den has successfully evolved from a small, intimate spot into a refined dining destination. His commitment to Taiwanese ingredients, paired with Japanese and European techniques, makes the Chef's Experience Autumn Menu a captivating journey through nuanced flavours and thoughtful presentations. Iru Den is a must-visit for those looking to experience the harmony of Taiwanese ingredients with global culinary styles.

Note: This is an invited tasting.


Iru Den
27 Scotts Road
Singapore 228222
Tel: +65 8923 1127
Facebook
Instagram
Website
Nearest MRT: Newton (NS Line)

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

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Saturday, September 28, 2024

Drunken Cat Private Dining - Japanese Cuisine Infused with Asian Influences

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Drunken Cat Private Dining is one of the newer establishments that graces Singapore's home private dining scene. It brings a refreshing twist with its unique blend of Japanese cuisine infused with Asian influences. The majority of private dining menus typically feature Peranakan, Thai, or Chinese fare, making Drunken Cat a standout option for those looking for something a little different. Hosted by Amanda Loo, this dining experience offers a thoughtful and well-crafted six-course meal ($148nett per pax).

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Nama Sotong 4.2/5

The meal kicked off with the Nama Sotong. Thinly sliced, fresh Aori Ika (Japanese bigfin reef squid) is served with a vibrant green curry-like sauce, giving the delicate squid a rich depth of flavour. The chamame (green soybeans) add a welcome contrast in texture, while the kabosu (a Japanese citrus) elevates the dish with a bright and zesty note. This light yet flavourful starter really sets the tone for the meal.

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Summer Breeze 4.2/5

Following the sotong, we were treated to Summer Breeze, a refreshing dish featuring Aji (horse mackerel). The Aji, known for its strong flavour, is balanced by a coconut-based sauce that softens the fish's natural brininess. Crispy puffs were added to the dish, providing a delightful contrast in texture, rounding out this course in both flavour and crunch.

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Green with Curry 4.2/5

The next course, Green with Curry, offers a trio of ingredients, each with a unique texture. Awabi (abalone), with its sweet and bouncy texture, takes centre stage, while lightly battered Kamo Nasu (Japanese eggplant) and Yamaimo (mountain yam) add both flavour and balance to the dish. The Japanese-inspired curry sauce ties everything together, offering warmth and spice without overpowering the delicate ingredients.

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Challenger Tsukemen 4.5/5

The highlight of the evening was, without a doubt, the Challenger Tsukemen. Our group has dined at various home private dining establishments, but this was the first time we encountered tsukemen on the menu. This dish featured Hokkaido pork collar chashu, ajitama (soft-boiled egg), and handmade noodles that had the perfect bite. The broth was a masterful blend of kombu, katsuobushi, niboshi, and gyofun (dried fish powder), giving it an intense umami depth. The tare (dipping sauce) was uniquely infused with roasted Aji bones, creating a rich and memorable flavour profile. It was clear that each component was thoughtfully prepared, making this dish a standout.

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Donabe of the Week 4.5/5

The Donabe of the Week was Wagyu Donabe with Mushroom. Cooked in a traditional claypot, the dish made a grand entrance, and the fragrant aroma of the rice mixed with the umami richness of mushrooms and wagyu beef filled the room. The dish was hearty, satisfying, and packed with flavour — definitely a highlight for those who enjoy rice dishes with a rich, earthy taste.

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Dark and Sunny

The meal concluded with a dessert called Dark and Sunny, a medley of textures and flavours. The dessert featured a scoop of chocolate ice cream alongside cake, peanut candy, and pomelo, all served together with a zesty citrus sabayon. While I appreciated the creativity, I personally felt that there were too many components at play. However, the peanut candy stood out, providing a nostalgic crunch that paired well with the smoother elements of the dish.

Overall, Drunken Cat Private Dining offers a refreshing change from Singapore's typical home private dining offerings. The thoughtful blending of Japanese and Asian flavours created a unique and memorable dining experience. The Challenger Tsukemen was the star of the meal, while the Wagyu Donabe and the opening Nama Sotong further solidified the restaurant's innovative approach to private dining. For those looking to explore new culinary landscapes in the home private dining scene, Drunken Cat is definitely worth a visit.


Drunken Cat Private Dining
23 Akyab Road
Singapore 309978
Tel: +65 9008 4647
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