Joie @ Orchard Central - Restaurant with Modern Meatless Cuisine in Orchard Central’s Rooftop Garden

Tucked on the 12th floor of Orchard Central is Joie, a restaurant that prides itself on bringing diners a modern meatless menu with Japanese-European elements. It shares the top floor with one other restaurant and the mall's rooftop garden, with views overlooking the bustling Orchard Road.

Joie offers a 4 or 5-Course set for lunch and a 6-Course for dinner. The prices are as follows:

4-Course Lunch
$38++ on Mondays to Fridays, except Eve of Public Holidays and Public Holidays

5 Course Lunch
$50++ Daily

6-Course Dinner
$78++ on Mondays to Thursdays
$88++ on Friday to Sunday, Eve of Public Holidays and Public Holidays

For this visit, we had two sets of the 6-Course Dinner and hence could sample more dishes as indicated individually below. Beverages are not included, but Joie offers quite a comprehensive list of alcoholic drinks and a more straightforward non-alcoholic list containing mocktails, coffee, tea and soft drinks.

Complimentary Snack - Spaghetti Sticks

We were first served with a complimentary crunchy snack of Spaghetti Sticks in two flavours, spiced and non-spiced.

Palate Cleanser - Passionfruit Sorbet

After that, we were treated to Passionfruit Sorbet, which was intended to cleanse our palates before beginning the course properly. However, it could have been less icy and a lot less sweet to provide a lighter and more refreshing start.

Starter - Chef’s Selection of Assorted Platter 3/5

However, we were uncertain if it was intentional, but the capsicum kebab was made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

However, we were uncertain if it was intentional, but the capsicum kebab seemed to be just made with a mix of vegetables in their raw form, and the raspberry sphere was overly sweet with a flat burst of flavour.

Side Dish - Bailing Mushroom on Paper Hot Pot 2.8/5

Our first side dish was the Bailing Mushroom on Paper Hot Pot. We appreciated the chunky yet soft-texted mushrooms here, but the accompanying soup was overly sweet, making it challenging to savour fully. A more balanced base would have enhanced the overall enjoyment.

Side Dish - Gratinated Champignon with Mozzarella 2.8/5

For our second side dish, we had the Gratinated Champignon with Mozzarella. I looked forward to it when I saw the copious amount of cheese and golden-brown crust, but I was disappointed with the meagre portion of button mushrooms. The bread meant to pair with the Belgian endives was, unfortunately, a bit stale.

Cold Dish - Tuna Cold Steak 1/5

We ordered the Tuna Cold Steak as our first cold dish, which had marinated watermelon with dill mustard dressing and a topping of pine nuts. The texture of the 'steak' was soft, but flavour-wise, it was cloyingly sweet.

Cold Dish - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass 2/5

We've had vegetarian sashimi a couple of times before this and were excited to try Joie's carefully plated rendition - Vegetable Sashimi On Ice with Oyster-Leaf Shooter Glass.

Instead of the usual konjac for the sashimi, they've ventured to use other elements, such as coconut, huai shan and aloe vera. The platter featured 'salmon, octopus, jellyfish and abalone', arranged from left to right. It was served with soy sauce and an oyster-leaf shooter glass. Unfortunately, like the previous dishes, most of these items leaned towards the sweeter side. We would have preferred a better balance with more savoury elements.

Soup - Japanese Kunbu Broth with Hand Carved Tofu 1/5

Our first choice of soup was the Japanese Kunbu Broth with Hand Carved Tofu. We understand from the menu that it was meant to be a double-boiled Japanese seaweed consomme, but what we had was regrettably bland.

Soup - Infusion of Cepes & Truffle 3/5

The Infusion of Cepes & Truffle was a better bowl. The mushroom soup here had delightful bits of mushroom and carried a mild truffle fragrance.

Main - Truffle Risotto 2.8/5

There are 5 mains to choose from for the dinner course. The Truffle Risotto with a croquette on top, mascarpone cream, greens, and black truffle didn't quite meet our expectations. The risotto had a thick porridge-like texture, lacking the desirable al dente bite. Additionally, we would have appreciated the croquette more if it had been served hotter and crunchier to provide better textural contrast.

Main - Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone 3/5

Our second main, the Grilled Summer Mushroom Steak on "Pu Ye" Hot Stone, fared better. Beyond the visual presentation, the "Pu Ye" hot stone was intended to keep the dish hot. The mushroom steak here highlights a well-grilled monkey head mushroom with a mild smokiness. While the deep-fried spaghetti was too oily, I would have liked more of the truffle mashed potato as it was smooth and carried a good amount of flavour.

Dessert - Yoghurt Pudding 2.5/5

The Yogurt Pudding dessert had a watery texture, lacked the expected tangy yoghurt notes and leaned towards the sweeter side.

Dessert - Homemade Cheesecake with Oreo 2.8/5

Our last dessert was their Homemade Cheesecake with Oreo. It was average, with a decent amount of cheese flavour.

Unfortunately, our visit to Joie fell short of expectations. While we valued the warm service, the food quality needed to align with what we anticipated from a casual fine dining establishment. Many dishes lacked flavour or erred on the side of excessive sweetness. We hope this was an isolated occurrence and hope to experience better in the future.

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.


Joie
Orchard Central
#12-01
181 Orchard Road
Singapore 238896
Tel: +65 9663 0901
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit C or D. Walk to Orchard Central. Walk to destination. Journey time about 5 minutes. [Map]

La Dame de Pic @ Raffles Singapore - Enliven The Tastebuds With Masterfully Crafted Creations Capturing The Emotions Of Spring In Multi-Course Dining Experience

La Dame de Pic at Raffles Singapore showcases the best of Spring's produce in its latest menu, celebrating the season's finest offerings. The Spring menu features a range of vibrant and delicate flavours, with new and refreshed signature dishes that perfectly capture the season's essence. In addition, guests can enjoy the taste of Spring's quintessential produce, including green and white asparagus, which adds to the overall bloom of the season.

The exquisite spring menu draws on Chef's creativity. It is presented as a 4-course menu Exploration (S$188++ per guest) during lunch on Fridays, as well as a 6-course menu Experience (S$248++ per guest) and 7-course menu Elegance (S$348++ per guest) for both lunch and dinner. Of the four amuse bouche, my favourite is the minimum tart topped with bafun uni.

Green Asparagus 4/5

As asparagus is in season, we also had the Green Asparagus for amuse bouche. I understand the asparagus was marinated overnight with sea salt to gently "cook" it while retaining its raw and tender texture. The seasonal ingredient is enhanced with ginger, wasabi's spiciness, and rocket and matcha's bitterness.

Kuruma Tiger Prawn 4.2/5

Next is the Kuruma Tiger Prawn resting on a bed of smoked burrata and topped with oscietra caviar. If I am not wrong, it is paired with a light and refreshing tomato broth that brightens the taste profile. It even comes with deep-fried prawn head, which can be eaten like a snack.

Les Berlingots 4.2/5

A iconic dish at La Dame de Pic is the Berlingots which is given its own local twist. The green-coloured triangle shaped pasta parcels are filled with pea puree, elevated with a sake and pepper leaf beurre blanc and roasted pistachios.

Langoustine 4.2/5

The Langoustine is presented at the dining table in a custom-made trolley and enhanced with freshly-grated cedrat. I have never seen such a huge aromatic French citrus fruit. A light tempura-like coating around the langoustine gives it a delightful textural contrast, accompanied by a moreish bite of romaine lettuce and nori.

A4 Wagyu Tenderloin 4.5/5

The A4 Wagyu Tenderloin is cooked using a time-honoured technique known as 'a la ficelle' giving it a beautiful tender texture. What I found interesting was using a clear consomme-like sauce for the beef instead of the usual rich brown-based sauce. It is a good pairing, allowing the beef's flavour to shine more.

Pre-Dessert Yogurt Espuma with Blood Orange and Pistachio 4.2/5

Brillat-Savarin 4.2/5

We had the Yogurt Espuma with Blood Orange and Pistachio for pre-dessert before moving to the Brillat-Savarin for dessert. It is like a cheese course served as a dessert with a brioche. It is served with jackfruit and orange blossom. However, the jackfruit brings a tad of bitterness to the finish, which I didn't enjoy.

Chocolate Mint Mousse

The Chocolate Mint Mousse was not only pretty in presentation but beautiful in taste too. On the plate, you can find different components, such as coconut panna cotta and sorbet. I am not much of a dessert person, but I cleaned the plate. It just showed how good it is.

Petit Four

Last but not least, we ended the Spring menu with the Petit Four for a wonderful meal.

Note: This is an invited tasting.


La Dame de Pic
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:

Lunch (Fri-Sat): 12pm - 145pm

Dinner (Tue-Sat): 630pm - 845pm
(Closed on Sun and Mon)

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to the junction of Beach Road and Bras Basah Road. Cross the road. Walk to destination. Journey time is about 3 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Caviar @ Palais Renaissance - Welcomes New Head Chef And A New Spring Menu

Caviar at Palais Renaissance is a fine dining restaurant offering a unique dining experience featuring over eight different types of caviar. A Spring Menu was recently launched, crafted by their new head chef, Chef Dannel Krishnan. The focus is still on showcasing the variety of caviars available at the restaurant.

Duck Rillette Quail Egg Kataifi

Chef Krishnan draws inspiration from seasonal produce from both the East and West, as seen in our first course - an adorable Duck Rillette Quail Egg Kataifi. Nestled in the crisped kataifi is a quail egg akin to a mini ozzy Ajitsuke Tamago, cushioned by a buttery layer of duck rillette. The kataifi was deep-fried in duck fats with a little sprinkle of kombu salt, lending each bite a savoury, aromatic crunch.

Tai Shirako

What followed was Tai Shirako, which is by far the most mouth-watering shirako I had. These unctuous morsels were elegantly plated with tangy apple balsamic jelly, and perhaps what made it moreish was that they were hand breaded in Japanese panko and fried till perfection. It can be a lot to have all three in a plate, but the occasional hints of salt and flavours from the Polanco Siberian caviar helped to offset that richness.

Firefly Squid

The next dish was one of my favourites - Firefly Squid with Egg Custard. The Tonburi Hotaru-Ika aka Firefly Squid, is prized for its bursting umami flavours packed in a tiny self. The savoury flavours from the creamy shoyu custard, mushroom reduction, and tonburi (some called it the land caviar) built upon one another and harmonized beautifully with the delicate squid's very own umami flavours.

Aged Big Scaled Bream

Next was Aged Big Scaled Bream with Yuzu Mandarin, physalis (add on Caviar de Neuvic 8g $40), with flavours embodying the spring season. Scaled and prepared in shinkei jime style, the sea bream was dressed with tangy yuzu mandarin sauce, garnished with charred physalis (cape gooseberries), Japanese myoga (Japanese ginger) and kaffir lime shavings that further enlivened the dish with citrusy and herbaceous notes. A little less of the dressing's acidity would have been better.

White Asparagus

The next dish, White Asparagus with almond cream and ice plant (add on kaviari caviar 8g $42), is ideally best to add on caviar due to its sweet profile. The White Asparagus from France is poached in koji milk, paired with charred nashi pear and sweet almond cream. I can understand the recommendation to pair it with caviar, as it was leaning too much on the sweet side on its own. The seemingly withered ice plant didn't help balance the flavours.

Bluefin Tuna

Next was an artistically plated Bluefin Tuna, served with two types of caviar - an award-winning Polanco Siberian and Kaluga Queen Cross Breed known for its creamy texture. The tartare is marinated with ponzu emulsion and served alongside crunchy Jerusalem artichoke. The tuna had a luxurious meaty mouthfeel, making it an ideal partner to its two equally exquisite counterparts.

Stone Axe Wagyu Tenderloin

Our main was Stone Axe Wagyu Tenderloin, one of Australia's best wagyu, served with cordyceps and oolong jus. While the Wagyu Tenderloin delivered in both taste and texture, what also impressed me was the well-seasoned cordyceps that acquired the consistency of a very springy noodle.

We had a refreshing pre-dessert, Sour Cream Snow with Almond Soil and Banana Jelly, followed by a sweet ending. The dessert was definitely the highlight - White Chocolate Strawberries and Yoghurt Ice Cream with Polanco Oscietra. The custardy White Chocolate dessert was adorned with a layer of glistening award-winning Polanco Oscietra caviar, paired with a scoop of yoghurt cream and sweet fresh Japanese strawberries. The mingling of the various components' sweet, savoury, tangy profiles was simply divine.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Caviar
Palais Renaissance
390 Orchard Road
B1-07
Singapore 238871
Tel: +65 98881217
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes. [Map]

Supergreek @ Raffles City - Singapore's First Greek Fast-Casual Concept

Have a taste of Greek flavours and traditions at Supergreek. Nothing fancy but wholesome souvlaki grain bowls, pita wraps, and salads loaded with ingredients and dips freshly made daily such as traditional Greek hummus, yoghurt avocado sauce and even Harissa. And speaking of yoghurt, Supergreek serves its proprietary homemade authentic Greek yoghurt, made daily through a process that spans 30 hours. Souvlaki is the highlight of Supergreek’s menu offerings. An everyday Greek street food of small pieces of meat or vegetables grilled on a skewer, Supergreek dresses it up with herbs such as oregano and dill, as well as tomatoes, onions and Greek vinaigrette, then grilled, roasted, or steamed, but never fried. Conceptualised by the team behind Omakase Burger and Picnic Food Park, the chef imparting his knowledge and culture into the food is Head Chef Altin “Alex” Mata, an Albanian immigrant who ran his own Greek restaurants in Athens, Greece for 20 years.

Lamb Kebab 4.2/5

The meat that best represents the concept is this Lamb Kebab ($10.90). I'm definitely not a red red-meat person, but the combination of the souvlaki of minced lamb kebab, the zesty house-made hummus and the spicy-sweet harrisa did get me thinking about it for a couple of days. The souvlaki of minced lamb was well-seasoned with spices and herbs, and I was surprised by how juicy it was when I took my first bite. The harrissa sauce spread on the pita was punchy and bright, with just a hint of heat. Another key element is the specially imported Greek pita bread - soft with a very toasty aroma. To balance the richness of the meat, the accompanying ingredients are basmati rice, grilled zucchini and eggplant, purple and white cabbage, cherry tomatoes and onions, with a little drizzle of orange vinaigrette.

Fresh Seafood Roasted Barramundi 4.2/5

With eight types of souvlaki grain bowls, you can choose to enjoy these combinations within a traditional pita, or in a hearty salad. We had Roasted Barramundi ($12.90) as a salad, which seemed to be one of the most popular picks. Within the bowl are a dill-marinated Barramundi fillet, quinoa, mixed salad, arugula, mashed potato, roasted broccoli and cauliflower, onions, cherry tomatoes and Greek vinaigrette. The Barramundi fillet was very tender and moist, and the mashed potato was a texture boost to the salad. And I think what makes this salad so appealing to our appetite is the creamy homemade Parmigiano sauce that binds the ingredients together.

Grilled Steak 3/5

Grilled Steak ($13.90) uses a premium USDA choice roast beef, paired with house-made Tzatziki and hummus, and served with brown rice, arugula, lettuce, roasted broccoli and sweet potatoes with a sprinkle of sunflower seeds. Using its housemade yoghurt as the base, the Tzatziki was refreshing with bits of pickled cucumber, and its creaminess goes well with the beef. The steak was a bit tough to chew though, which is a pity.

Grilled Chicken Steak 4/5

Grilled Chicken Steak ($9.90) salad gets a lot more exciting when you have a dollop of creamy Greek yoghurt avocado sauce and zingy hummus to go with. Grilling the chicken breast accentuates its herbs marination along and releases a hint of smoky flavour, which complement the smoky-sweet grilled capsicum and roasted pumpkin.

The Roasted Vegan 3.8/5

For a 100% Plant-Based meal, the Roasted Vegan ($7.90) hydrates your body with a myriad of crunchy vegetables - cured beetroot, purple and white cabbage, roasted broccoli and cauliflower, corn, cucumber, onions, cherry tomatoes and quinoa, bind together with a dollop of creamy house-made hummus and roasty mango capsicum sauce. A dash of orange vinaigrette at the end makes it even more refreshing.

Greek Classic 4/5

Not just as a base for its sauce, the triple-strained greek yoghurt has a texture almost like dry ricotta cheese, rich and creamy, making it a very suitable choice for a healthy snack or dessert. To appreciate it's natural milky taste of the yoghurt, go for the Greek Classic ($4.90), fresh Greek yoghurt topped with the classic pairing of honey and walnuts.

Each souvlaki grain bowl is scrumptious in its own right, and what stands out is really its kebab!

Written and photography 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.


Supergreek
Raffles City Shopping Centre
252 North Bridge Road
#B1-54
Raffles City
Singapore 179103
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 10am to 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit C and D. Walk to destination. Journey time about 3 minutes. [Map]