Dew by Whitegrass @ Chijmes - A Rendezvous of Delightful Flavours and Social Enchantment

In the heart of Chijmes, Dew by Whitegrass emerges as a vibrant nexus where gastronomy meets social engagement. This casual offshoot, nestled in the heritage wing, presents an enticing amalgamation of curated small plates adorned with an Asian touch. It beckons as a dynamic hub for casual rendezvous, after-work libations, and late-night gatherings, fusing a convivial atmosphere with a tapestry of delectable cuisine.

Molten Cheese 3.5/5

We started with the Molten Cheese ($28), a platter showcasing molten brie, grapefruit jam, chimichurri sauce, and crispy crostini. It is an ideal prelude, setting the stage for the dinner that follows.

Hokkaido Pearls 3.8/5

Next on our culinary sojourn were the Hokkaido Pearls ($26) - scallops cloaked in a light batter, deep-fried to a golden crisp. Paired with pickled tartar and dipped in lemon garlic soy sauce, they delivered a delightful symphony of textures and flavours.

Potato Bombs 3/5

A delightful interlude arrived in the form of Potato Bombs ($10) - bite-sized potato fritters in three flavours: original, anchovy, and curry. The anchovy variant, with its savoury notes, proved particularly addictive.

Prosciutto On Brioche 4.2/5

A morsel of joy awaited us with the Prosciutto On Brioche ($15). Savoury prosciutto atop stracciatella cheese, nestled on Whitegrass's famed house-baked black sesame brioche - a harmonious blend of flavours.

Cheese Choux Puff 4/5

Indulge in the airy decadence of the Cheese Choux Puff ($10). These fluffy delights, adorned with shredded Parmigiano and a sprinkle of black pepper, present a perfect harmony of rich cheese flavour and a peppery kick. Each bite offers a delightful contrast of textures and a burst of savoury goodness.

Unagi Meet Tamago 4/5

In a surprising fusion of flavours, the Unagi Meet Tamago ($18) unveils an unexpected yet harmonious combination of sweet unagi and creamy tamago, bound together with the luscious touch of house-made mayonnaise. This dish's interplay of textures and tastes creates a delightful and memorable culinary experience.

Pink Ocean 4.2/5

The Pink Ocean ($22), a dual platter featuring chef-smoked salmon and hamachi, unfolded as a maritime masterpiece on the palate. The smoked salmon, adorned with sweet and sour pickled purple onions and a dash of aiyori sauce, presented a dance of flavours. On the other hand, the hamachi, dehydrated overnight and embellished with soy sauce, anchovies, and black olives, showcased a sophisticated blend paired with ohba and daikon. The creation embodied a light and clean oceanic experience that tantalized the taste buds with its nuanced symphony of tastes.

Yuzu Kosho Seaweed Pasta 4/5

The Yuzu Kosho Seaweed Pasta ($20) stood out as a testament to innovative culinary prowess. The al dente tagliatelle, entwined with seaweed and yuzu pepper, delivered a harmonious blend of textures. Crowned with ikura and a choice of salmon or prosciutto, this dish was an unexpected yet delightful marriage of Japanese and Mediterranean influences. The zesty yuzu pepper played a captivating role, infusing each bite with a burst of citrusy freshness, transforming a familiar pasta dish into a symphony of unique and pleasing notes.

'R' IGA Ribeye $58

Resting gracefully on a bed of sautéed spinach, the 'R' IGA Wagyu A4 ribeye showcased the pinnacle of Mie Prefecture's renowned wagyu. Delicately seared for the perfect charred exterior and marbled tenderness within, this prized cut of IGA wagyu ribeye unfolded an indulgent appreciation. Enjoy it in three distinctive ways: in its unadulterated glory, with a special house-made sauce marrying red wine jus and Japanese soy sauce, or paired with the fresh kick of wasabi. Each presentation offered a unique perspective on the exquisite flavour profile of this premium wagyu cut.

DEW Set Lunch - Shiok! Oji Chick Don 4/5

An irresistible proposition, the Dew Set Lunch presented the Shiok! Oji Chick Don ($28) features shio koji-marinated chicken with jalapeno atop Japanese Koshihikari rice. It is a gem, accompanied by otoshi and a salad of the day, offering exceptional value for money.

Immerse yourself in the culinary charisma of Dew by Whitegrass - a rendezvous of delightful flavours and social enchantment.

Note: This is an invited tasting.


Dew by Whitegrass
Chijmes
30 Victoria Street
#01-27A
Singapore 187996
Tel: +65 9067 3891
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Fat Cow @ Camden Medical Centre - Launches New Lunch Set Menus and Additional A La Carte Items

Embarking on a culinary odyssey at Fat Cow, tucked in the heart of Camden Medical Centre, guarantees a voyage into the realm of refined Japanese dining. Enriched by a renewed set lunch menu, this establishment, a culinary staple since 2011, persists in refining the Wagyu encounter through intricate curation.

Priced from $45++, the set lunches are a comprehensive affair, featuring a salad, miso soup, chawanmushi, a choice of mains, and a dessert of the day. A symphony of flavours unfolds, inviting patrons into exquisite Wagyu indulgence.

Sous-vide Toriyama Wagyu Don 5/5

The highlight of the new set lunch mains, the Sous-vide Toriyama Wagyu Don ($55++), is a masterpiece. Slow-cooked Toriyama Wagyu from Gunma Prefecture graces a bed of Hokkaido Nanatsuboshi sushi rice. Sliced onions, chives, shio konbu, and housemade truffle ponzu sauce complement the dish, culminating in an explosion of umami flavours. Topped with a Japanese egg yolk, truffle shavings, and edible gold flakes, this donburi stands out as one of the best, boasting complexity and depth.

Pure Wagyu Hamburger Steak 4.8/5

The Pure Wagyu Hamburger Steak ($58++) is another gem among the set lunch mains. Crafted from 100% pure Wagyu minced patty, grilled over binchotan, it arrives with seasonal vegetables and Fat Cow's signature 'Fat Rice.' The flavorful and juicy minced patty paired with the hearty Fat Rice, seasoned with kombu, truffle, and rendered Wagyu fat, is a delightful combination, elevating the dining experience.

Australian Imperial Blossom F4 Wagyu 4.8/5

For those seeking pure beef indulgence, the Australian Imperial Blossom F4 Wagyu, available a la carte at $108++ for 200g, is a stellar addition. Renowned for its exceptional marbling, this Wagyu striploin offers unparalleled tenderness, succulence, and umami flavour. Accompanied by pickled Sri Lankan black pepper, Kizami Wasabi, and Sea Salt, each bite unveils a different facet of premium Wagyu indulgence.

Honeycomb Vanilla Ice Cream 3.5/5

As a sweet conclusion to the set lunch, a scoop of Honeycomb Vanilla Ice Cream provides a refreshing note. Smooth, creamy, and delicious, it also serves as a delightful palate cleanser after all the richness.

Housemade Yuzu Cheesecake 4/5

The Housemade Yuzu Cheesecake ($22++) is a revelation for those craving a tangy finish. Silky cream cheese and freshly shredded yuzu create a harmonious blend, delivering creaminess, tanginess, and the zest of yuzu in every bite.

Fat Cow's new set of lunch menus celebrates Wagyu artistry, showcasing the restaurant's commitment to providing an unparalleled Japanese dining experience.

Note: This is an invited tasting.


Fat Cow
Camden Medical Centre
1 Orchard Boulevard
#01-01/02
Singapore 248649
Tel: +65 6735 0308
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Sun-Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk to destination. Journey time about 3 minutes. [Map]

En Yakiniku @ Middle Road (Bugis) - First in Singapore Sake Tengoku

En Yakiniku, nestled in the heart of Middle Road, introduces a first-of-its-kind experience in Singapore - Sake Tengoku. This unique offering involves superior broth and sake being steamed with Ebi, Hotate, and Asari over charcoal in a special steamer, adding a distinctive touch to the traditional Japanese yakiniku experience.

En Sashimi 4.2/5

Embarking on our dinner experience, we delved into a couple of appetizers, starting with the En Sashimi ($32.40). A platter of fresh and generously cut Salmon, Maguro, Hamachi, Mekajiki, and Tako.

Foie Gras with Yam 3/5

Following the exquisite sashimi is the Foie Gras with Yam ($36). The pan-seared duck liver, resting atop a slice of yam, offered a decadent experience. However, the slightly sweet sauce somewhat obscured the nuanced creaminess of the foie gras.

Sake Tengoku 4.5/5

The pièce de résistance was the newly introduced Sake Tengoku ($68). Prawns, clams, and scallops were meticulously steamed over charcoal in a special sake and superior broth-infused steamer. Arranged in three layers, each tier unveiled a seafood symphony. The Japanese congee in the final layer, infused with the essence of seafood and sake, reached perfection when paired with a serving of wagyu shabu-shabu - a bowl of comforting and hearty porridge.

Zabuton

For the quintessential Japanese yakiniku experience, a variety of beef cuts graced our table. The cut of the day, Zabuton ($38.90), showcased a rich beefy flavour and a satisfying textural bite.

Temari Gyutan

The Temari Gyutan ($14.90) was a unique offering, presented with seasoned rice balls wrapped in thinly sliced wagyu beef tongue. Grilled over charcoal, this dish offered a delightful fusion of sushi and barbecue.

Negi Gyu Tan

To fully savour the tender beef tongue, the Negi Gyu Tan ($27.90), adorned with spring onions, provided a flavorful and aromatic option.

Miyazaki A4 Wagyu Striploin

For those seeking a more premium indulgence, the Miyazaki A4 Wagyu Striploin ($54.90) showcased top-quality marbling, delivering a distinct melt-in-the-mouth texture.

Chestnut-fed Duroc Pork Belly

Non-beef enthusiasts need not fret. The Chestnut-fed Duroc Pork Belly ($15.90) and Tiger Prawn ($22) offered equally gratifying options. The grilling process released fragrant aromas, enhancing the overall dining experience.

Tiger Prawn

En Yakiniku's meticulous attention to detail and innovative offerings make it a standout destination for those seeking a Japanese BBQ experience elevated by culinary creativity and premium cuts.

Note: This is an invited tasting.


En Yakiniku
Midland House
112 Middle Road
#01-00A
Singapore 188970
Tel: +65 62555744
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Nearest MRT: Bugis (EW, DT Line), Bras Basah (CC Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk down Victoria Street to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk down Queen Street to Middle Road. Cross the road and turn right onto Middle Road. Walk to destination. Journey time about 5 minutes. [Map]

Vietsmith @ One Holland Village - Discovering a Stir-fried Version of Vietnamese Pho

Exploring the newly unveiled One Holland Village offerings, we found ourselves at Vietsmith, a Vietnamese restaurant, amid the growing array of dining choices. During my visit a few weeks ago, the mall was still in the process of welcoming all its restaurants, but we discovered a delightful Vietnamese option in Vietsmith.

Fried Seafood Spring Roll 3.5/5

Our lunch commenced with the Fried Seafood Spring Roll ($7.90). Crispy and golden on the outside, it harboured a delectable blend of seafood and vegetables within, delivering a satisfying contrast in each bite.

Lemongrass Prawn 4.2/5

Next, we had the Lemongrass Prawn ($14.90). A delightful starter, it exuded the enticing aroma of herbs and spices and a side of pickled vegetables that served to refresh the palate.

Grilled Chicken with Broken Rice 3.8/5

For a heartier option, we had the Grilled Chicken with Broken Rice ($15.90). Moist and flavourful from its well-crafted marinade, the chicken was complemented by a juicy meat patty featuring a tantalising mix of vermicelli and minced meat, creating an additional layer of textural contrast.

Wagyu Beef Pho 4/5

Opting for a premium choice in the pho selection, my dining companion savoured the Wagyu Beef Pho ($20.90). The luscious slices of Wagyu beef infused the broth with rich flavour, offering a delightful symphony of taste in every slurp.

Stir-fried Pho with Beef 4/5

A departure from the traditional soupy pho, the Stir-fried Pho with Beef ($14.90) caught our attention. The flat rice noodles, wok-fried to perfection, carried the unmistakable aroma of wok-hei, showcasing Vietsmith's prowess in crafting traditional pho and presenting an enticing dry variation.


Vietsmith
One Holland Village
7 Holland Village Way
#03-25/26
Singapore 275748
Tel: +65 6263 9163
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Alma by Juan Amador @ Goodwood Park Hotel - Homecoming of Executive Chef Yew Eng Teng, Leading Alma to a New Chapter

Excitement filled the air as I stepped into Alma by Juan Amador, eager to explore the new chapter under the helm of Executive Chef Yew Eng Teng. With a remarkable career quietly etched in Michelin-starred kitchens and the prestigious role of the winning Team Captain for Singapore at the Culinary Olympics 2014 in Germany, Chef Yew brings a wealth of experience and accolades. His journey extends beyond national borders, with participation in various international competitions further highlighting his culinary prowess.

Cauliflower Tartlet 5/5

The 8-Course Dinner ($248++ per pax) unfolded with two snack bites, starting with the Cauliflower Tartlet. Delicately crafted with raw cauliflower, creme, and marinated raw seafood in a pie tee cup, it danced with flavours of white shoyu, fried white kombu, salted finger, and arctic char skin crisp.

Takoyaki Potato Gratin 4.2/5

Following suit is the Takoyaki Potato Gratin, inspired by the dish created at the esteemed Bocuse d'Or competition. This delightful morsel is a symphony of flavours, blending potatoes, cream, and Parmesan, encasing a core of pink garlic-infused cream. Adorned with a dab of black garlic, it's a testament to Chef Yew Eng Teng's artistry and ingenuity.

Blue Fin Tuna 4.8/5

An exquisite presentation graces the palate with the Blue Fin Tuna at Alma by Juan Amador. A delicate "fish bone" potato crisp sits atop a grilled squid ink brioche, housing luscious tuna tartare adorned with smoked mayonnaise and truffle parfait. The culinary ballet unfolds as flavours and textures dance in harmony, a testament to Chef Yew Eng Teng's culinary finesse.

Artic Char 5/5

The meticulously crafted Artic Char undergoes a flavourful journey. Brined and seasoned, it transforms into a roulade through sous vide cooking, encased in a layer of pickled radishes and sushi vinegar jelly. Sliced into perfection, it is crowned with N25 hybrid caviar and passionfruit gel, resting on a vibrant watermelon and salsa bed. The result is a symphony of bursts, amplifying this cold-water fish's mildly sweet and pristine essence. Chef Yew Eng Teng orchestrates a palate-pleasing masterpiece.

Egg 4.5/5

The Egg course takes center stage. A sous-vide 65-degree egg, bathed in hollandaise, accompanies sautéed cep with chicken velouté in a cep broth. This seemingly simple ingredient, the egg, transforms in taste and the overall experience. Chef Yew Eng Teng's mastery elevates this humble component into a symphony of flavours, creating a memorable moment for the diner.

Mantou Bread 4.8/5

Indulging in the Mantou Bread at Alma by Juan Amador is a delightful experience. Crafted as a homemade multi-seed bun, it undergoes a unique preparation — steamed and fried to perfection upon order. Each bite is topped with a blend of chia seeds, sesame, and flaxseed, revealing a soft and fluffy texture. The true magic happens when paired with the smoked Bordier butter and prawn head espuma, creating a symphony of flavours that lingers on the palate, making it a must-try sensation.

Blue Lobster Tail 4.2/5

The Blue Lobster Tail is truly a feast for the senses. Glazed with an assam balsamic glaze and seasoned with a harmonious blend of curry and Japanese rice seasoning, the lobster tail is char-grilled over an open flame, ensuring it retains a delectable moist texture. The inherent sweetness of the lobster is elevated by Chef Juan Amador's signature purple curry sauce, creating a symphony of flavours that dance on the palate. Adding ladyfinger in ponzu and pickled mustard seed adds a delightful touch, completing this delicious masterpiece.

Glacier 51 toothfish (Turbot) 4.5/5

The Glacier 51 Toothfish was replaced by Turbot, pan-seared and served with crustacean cream, chive, carrot and prawn oil, caviar vinaigrette, seaweed tempura crisp, and carrot puree. The dish's finesse is further accentuated by the textural contrast of seaweed tempura crisp and the smoothness of carrot puree. This dish is a culinary dance of lightness and robust flavours, which is a testament to Chef Yew Eng Teng's ingenious marriage of diverse elements.

Miyazaki Wagyu A5 4.2/5

The exquisite Miyazaki Wagyu A5 is captivating with its charred leek ash coating, perfectly complemented by a luscious cocoa jus. The simplicity of the execution allows the exceptional quality of the ingredient to shine, offering a melt-in-the-mouth texture and pure, unadulterated flavour.

Red Ruby 4/5

In a creative interpretation of the Red Ruby, a beloved Thai dessert, it presents a delightful composition featuring water chestnut with rose gelatine. This exquisite treat is immersed in lemongrass coconut soup, accompanied by coconut espuma with a hint of mint oil, and crowned with a delicate milk crisp. The dessert achieves a perfect balance of textures, offering a contemporary twist while preserving the authentic taste of the traditional Thai sweet.

Poached Peach 5/5

Expressing adoration for the dessert, the Poached Peach takes centre stage, accompanied by soursop sorbet on a bed of salted buttermilk sago. The ensemble is elevated with Sakura espuma and purple shiso salt and crowned with Sakura and purple shiso meringue. Despite the challenge of capturing its essence in words, the combination stands out as one of the most exceptional desserts experienced.

Petit Fours

The Petit Four concludes the dinner experience, featuring the Burnt Calamansi Tart, Pandan Financier, and Mochi Bread. Often regarded as mere baked confections, these petite fours at Alma showcase a distinct passion and commitment. They go beyond the ordinary, infusing a soulful touch into each bite, ensuring that the dining experience concludes on a high note, leaving a lasting impression.

Note: This is an invited tasting


Alma by Juan Amador
Goodwood Park Hotel Singapore
22 Scotts Road
Singapore 228221
Tel: +65 6735 9937
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes.[Map]