Botanico @ The Garage (Singapore Botanic Gardens) - New Dinner Menu With Grilled/Smoked Highlights

Botanico at The Garage (Singapore Botanic Gardens) has introduced a new dinner menu that is more casual and communal. The seasonality driven cuisine focuses more on grilled and smoked items from the wood-fired Inka oven for its new menu.

Cauliflower 4.5/5

Our dinner started with the Cauliflower ($10) which was very addictive. We could not stop going back for more of it. The cauliflower is deep fried and smoked in the Inka wood-fried oven and then tossed in a canarejal cheese cream mixture. Almonds which have been sauteed with butter and cumin is sprinkled on top of the dish and finished with kaffir lime zest.

Seabass Ceviche 4.2/5

The Seabass Ceviche ($18) is an unique dish with an Asian interpretation inspired from assam laksa. The diced seabass is dressed in the characteristic spicy sweet and sour relish of a classic ceviche. What elevated the dish is the addition of tamarind laksa sauce and shrimp paste ice cream. It excites my palate because it somewhat tastes familiar but yet foreign.

Charred Sucrine Lettuce 3/5

If you like something like and crunchy, then you will enjoy the Charred Sucrine Lettuce ($14). The Spanish sucrine lettuce is grilled in the Inka wood-fired oven and drizzled with arbequina olive oil and salt. It is paired with sunchoke puree, Kyoho grapes and pine nuts.

Foie Gras "Latte" 3/5

Why am I having a cup of latte in the middle of my meal? Well it is actually a Foei Gras "Latte" Soup ($15). Foie gras is blended together with chicken stock and cream to make the delicious broth. It is then topped with milk foam and finished with some black pepper. It is a comforting and flavourful soup but I could not really detect the foie gras in te rendition. Saying that I like the idea of the accompanying churro to dip into the soup, to soak up the delicious broth. It reminds me on how I would have my coffee with youtiao.

Pork Belly 4.5/5

Moving to the meats, we started with the Pork Belly ($12). The succulent Spanish pork belly is brined, sous vide and then grilled. The flavour is enhanced with the sherry glaze and this is complemented by the charred Sarawak pineapple. Lastly the dish is garnished with red vein sorrel for some acidity.

Iberico Char Siew 4.2/5

The Iberico Char Siew ($35) is what I called the premium bak kwa. The Spanish top loin marinated with housemade char siu sauce is smoked and chargrilled to perfection. Something barbecue pork can come across too sweet but this is well balanced. It is paired with carrot noodles and roasted carrot puree. While it is a very good dish, I find it not substantial for a meal, more like a bar snack.

Wagyu Beef Cheek 4.5/5

The Wagyu Beef Cheek ($32) literally melted by heart with its melted in the mouth texture. It is braised in red wine for 4.5 hours and paired with delectable picada. Parsnip crisp provided the extra texture to the whole enjoyment.

Beef Tongue 4/5

The Beef Tongue ($20) may sounds rather exotic but it is actually not as bad as what you may imagine. Putting aside the barrier, it is actually a very enjoyable dish with different textures and flavours at play. The thinly sliced beef tongue is dressed with chipotle mayonnaise and topped with mustard caviar and thinly sliced pickled celeriac.

Lamb T-Bone 4.5/5

Not many people enjoy the gamey taste of lamb but you will not find it with the Lamb T-Bone ($32) here. Rendered until tender, the meat is then marinated with hatcho miso for 48 hours before grilling in the Inka wood-fried oven. It is paired with smoked eggplant puree and complemented by the soy pickled tomatoes for acidity.

Jalapeno Ice Cream 4.2/5

Jalapeno Ice Cream ($14). This is really interesting. You get both savour and sweet which is inspired from the local rojak. Every scoop is a playful composition of flavours from the charred pineapple, dehydrated bacon financier crumble, fresh micro coriander and Jalapeno cream cheese ice cream.

Malt Ice Cream 4.2/5

The other dessert, Malt Ice Cream ($16) has a richer and bolder flavours. Guinness Stout is incorporated into 70% dark chocolate cake and gel with a scoop of horlicks ice cream. The dessert is then sprinkled with dehydrated sugar coated thyme and bits of chocolate meringue

Overall I have enjoyed the new menu at Botanico which is more casual and has incorporated a lot of Asian influence into the dishes. There is also a 5-course set dinner menu ($72) to celebrate a special occasion. Saying that I kind of missed the more refined menu when it first opened.

Note: This is an invited tasting.


Botanico 
The Garage (Singapore Botanic Gardens)
via Cluny Park Gate
50 Cluny Park Road
Singapore 257488
Tel: +65 98311106
Facebook
Website
Nearest MRT: Botanic Gardens (CC Line)

Opening Hours:
Wed-Sun: 6pm - 10pm

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn left and walk to Cluny Park Road. Turn left onto Cluny Park Road and continue walking down the road. At Cluny Park Gate, walk in and walk to destination. Journey time about 8 minutes. {Map]

Pince & Pints Lobster Restaurant & Bar @ Katong – One Of The Best Lobster Places In Singapore Opens New Outlet

Pince & Pints. A name that invariably comes to mind when I ponder over a place to get that lobster craving fixed. Reputed as one of the best lobster restaurants in Singapore, its popularity with the first outlet opened in 2014 along Duxton Road is pretty evident with its infamous snaking long queues and no reservations policy. Food consistency and attentive service still holds despite years into its operations. The talk of the town - that got all the seafood lovers flocking to this happening lobster joint. Food so good, the 'hype' over its lobster rolls never really dies down.

Following the success with its first and second outlet (in KL), the much-anticipated third outlet is opened today, 16 October 2017. This 60-seater restaurant is nestled along the charming, heritage-rich streets of Katong, located conveniently just across the Katong 112 mall. Owner Frederick Yap imports delicious seafood decadence from North America to his restaurant - Air-flown live and direct from the Alantic Coast to the storage tanks at Pince & Pints all within 3 days, the wild caught lobsters are so deftly handled that they might be tricked into thinking that they are still swimming in the waters on the other side of the world. The importing process takes place 2-3 times a week depending on demand, and no lobster is allowed to stay in the restaurant for over a week. This guarantees the freshness and quality of the lobsters served at the customers' tables.

Similar to its flagship outlet, the menu may not be be extensive. It consists of a few main dishes such as the Live Whole Lobster, Chilli Lobster and the Lobster Roll. It gravitates towards a strong emphasis on quality ingredients used and ensuring the finest execution on each of its dishes. Expect two new additions to its menu as well - The Lobster Burger with a lobster patty in the middle, served with sweet potato fries and 3 housemade sauces, and The Lobster Noodles to cater to the local’s palate, with its wok fried egg noodles, generous chunks of shell-on lobster served with housemade sambal and chili oil for that extra shiok-ness.

The Lobster Roll 4.8/5

I must say - This is my favourite item on the menu. The Lobster Roll ($58) comes in a buttery hotdog bun, stuffed to the brim with a generous amount of lobster meat and a side of chef's salad, straightcut fries and garlic aioli. The bread roll, butter-soaked and pan-fried golden has a slightly toasted crisp exterior while being irresistibly soft and fluffy inside, exuding a buttery fragrance when biten into. The hearty chunks of lobster meat, on the other hand are steamed and tossed in mayo, salt and pepper. It boasts a bouncy texture and you can taste the juiciness and freshness of the seafood. It is totes satisfying when eaten with the warm fluffy bread roll. That said, this is one of the best lobster rolls I had. I will definitely return to have this anytime again.

Live Whole Lobster 4.5/5

The Live Whole Lobster ($58) is served with a choice of either grilled or steamed versions and comes with a side of chef’s salad, straightcut fries and butter sauce. I had the grilled version of the dish and it did not disappoint. Fresh and well-grilled, it is straightforward dish recommended for a full appreciation of the natural sweetness and freshness of the lobsters. Though it might be a tad bland on its own, the pairing of the butter sauce served alongside imparts a richer flavour to the dish which I really enjoyed.

Chilli Lobster 4.2/5

To cater to the Singaporean’s palate, The Chilli Lobster ($58) comes with a side of 5 small fried mantous, nicely fried to a golden brown, with the lobsters soaked in a bowl of chilli sauce. The lobster meat is no doubt sublime – firm, succulent and fresh. While the sauce leans towards a sweeter taste with just a hint of spiciness. Dip those fluffy mantous into the sauce, and well, it gives me immense satisfaction sweeping the bowl clean with it.

Lobster Mac & Cheese 4.5/5

The Lobster Mac & Cheese ($29) is categorised under side dishes on the menu but it feels more like a main course instead. This dish consists of elbow pasta, lobster meat, mozzarella cheese, and cognac. The cheesiness is not too watered down nor overpowering. It is done just perfect, gooey, and satisfying with bits of fresh lobster meat in between bites. A well-executed variation of the Mac & Cheese dish overall that I am really impressed with.

Crispy Fish Skin 3.8/5

Another side dish I had was the Crispy Fish Skin ($10++). It arrives in a small bowl of fried fish skin pieces and sweet thai chilli sauce for dipping. Although it is crunchy and gets pretty addictive after a while, the taste of the fish skin fell flat on its own and is only slightly lifted when paired with the sweet chilli sauce.

 The high price point of the lobster rolls may set one back from frequent visits but for the quality I’d say it is pretty value for money, and definitely worth a try to indulge in a satisfying lobster meal. One of the best around, the experience at Pince & Pints will not disappoint.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting


Pince & Pints
95 East Coast Road
Singapore 428793
Tel: +65 63863988
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 530pm - 11pm
Sat-Sun, PH: 11am - 11pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]