Nest At One Farrer @ One Farrer Hotel - Bespoke Private Dining Experience

Nest at One Farrer Hotel offers an exclusive and unique private dining experience inside their private studios and villas on level 20, the top floor of One Farrer Hotel. Jointly designed by Executive Chef Marcus Tan and Pastry Chef Wee Pai Hau, they invite you to experience their all-new Executive Set menus alongside curated wine recommendations.

The Havens' private dining studios are converted from their hotel rooms, with a staff assigned to serve the customers in these studios. Meaning we had had the entire room to ourselves! The private studios offer two 5-course Executive Dinner menus - Lavender set menu ($98) and Wisteria set menu ($98). Two Executive menus for lunch are available as well.

We started with two warm buns, served with Truffle Butter and Unsalted Butter. The fluffy and buttery soft bun was particularly warming.

Honey Soy Unagi 4/5

Both the starters were excellent. The Honey Soy Unagi (Lavender) is a warm starter that whets my appetite with savoury, unctuous unagi, complemented by a slightly sweet tamago. The al dente kimchi capellini topped with saltish ikura and scallion helped build the dish's texture.

Ceviche Hokkaido Scallop 4.8/5

As for the cold starter, Ceviche Hokkaido Scallop (Wisteria), each slice of the scallop was succulent, offering an almost melt-in-your-mouth texture, complemented by the bright flavours of the Asian citrus-soy dressing and pink ginger. The accompanying savoury kaiso salad added an extra layer of flavour dimension, and texture.

Ginseng Chicken Consommé Wolfberries, Chicken Gyoza 4.8/5

Mushroom Velouté 4/5

For the second course, the Ginseng Chicken Consommé (Lavender) stood out with its elegant consommé carrying a good depth of ginseng flavour. Partially immersed within, a chicken gyoza was a highlight, featuring a juicy, well-seasoned filling encased in a perfectly pan-fried crust. The Mushroom Veloute (Wisteria) boasted a deep, earthy flavour from sautéed forest trumpets, with a touch of truffle oil to further enhance that earthiness.

Hoisin-barbecue pork belly 4.5/5

Both the third courses were well executed, but I found the Hoisin-Barbeque Pork Belly (Wisteria) to have a better balance of flavours, thanks to a yummy house-made Hoisin sauce that elevated the barbecued pork belly. The pork belly itself was succulent and tender, devoid of any strong porky flavour, and the crunchy macadamia sprinkles on top provided a delightful textural contrast. The tangy pineapple compote added a sweet and bright acidity, cutting through the dish's richness.

Mentaiko Mayo Halibut 4/5

The flavour profile of the Mentaiko Mayo Halibut leans more towards the sweeter side, but overall, we still enjoyed the dish. The fish had a tantalizingly buttery texture and flavour, enriched by the mentaiko mayo. The fruity and savoury tomato mousseline, along with the pickled tomato, was a thoughtful touch by the chef.

Braised Beef Cheek Rendang 3.5/5

Both menus feature beef as the fourth course. The Lavender menu presents a visually appealing Braised Beef Cheek Rendang served with Blue pea glutinous rice, pickled pineapple-cauliflower, and crispy parsnip. The beef cheek was incredibly tender, with a melt-in-your-mouth texture, and the pickled cauliflower played a role similar to our Asian achar in a rendang dish. Though the taste of the parsnip was slightly off for some reason, it was a cohesive dish.

Filet mignon 2.8/5

As for the Filet Mignon, while the 'shao xing' wine jus that dressed it was flavourful, alongside thin slices of pancetta, the meat seemed to lack seasoning to bring out its flavours fully.

White Peach Terrine 3.8/5

Apple Tart Tatin 4/5

For desserts, the White Peach Terrine with Red Muscat Granite and Aloe Vera (Wisteria) was refreshing, especially due to the delectable bite of the jelly terrine. The Apple Tart Tatin with vanilla crème anglaise (Lavender) was stunning, striking a good balance between sweetness and acidity. However, a slight, distinct bitterness came through from the apple itself, and I'm not sure if that was intentional.

For dining at The Havens, a minimum of 4 guests is required, up to a maximum of 10 guests. Floral arrangement is upon request.

Photos and words 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.


Nest at One Farrer
One Farrer Hotel
Level 20
1 Farrer Park Station Road
Singapore 217562
Tel: +65 6705 7828
Facebook
Instagram
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 12 - 230pm, 6pm - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. Map]

Three Buns Quayside @ Robertson Quay - For Weekends Brunches, Award-Winning Burgers and Cocktails by Potato Head Family

Nestled in the vibrant Robertson Quay of Singapore is Three Buns Quayside. This trendy eatery offers a menu that goes beyond the ordinary, featuring a mouthwatering selection of gourmet burgers crafted from the finest ingredients. The chic and welcoming ambience, paired with a carefully curated cocktail menu, makes Three Buns the perfect place to unwind with friends or enjoy a memorable meal by the scenic riverside.

Aperol Spritz 4/5

Kickstart the meal with their selection of brunch cocktails, or brunchtails, as they called it. One of their standout offerings is the classic Aperol Spritz ($15). This refreshing cocktail is a harmonious blend of bright and zesty flavours, making it an ideal aperitif.

Blueberry Basics 4.5/5

The brunch menu at Three Buns, available every weekend from 10am to 4pm, is a delightful fusion of classic brunch favourites and innovative twists. We tried the Blueberry Basics ($15), which features a generous stack of buttermilk pancakes, each layer light and fluffy, topped with a luscious wild blueberry compote and drizzled with organic grade A maple syrup. The pièce de résistance is the pairing with salted vanilla ice cream, a creamy and slightly savoury contrast that elevates this brunch dish to a level of pure indulgence.

Shrooms with a View 4.2/5

The Shrooms with a View ($18) centres around scrambled free-range eggs prepared to a silky and tofu-like texture, providing a unique and velvety mouthfeel. The eggs are expertly paired with sautéed diced garlic mushrooms, olive oil and zesty tomato salsa to brighten the dish with fresh and tangy notes. All this deliciousness is served atop crispy and chewy toasted sourdough, which provides a delightful contrast in textures.

Chick It Out 4/5

The Chick It Out ($20) features similar creamy scrambled free-range eggs with a unique tofu-like texture. The star of the dish is the twice-cooked sakura boneless chicken thigh that is perfectly tender and juicy. The guacamole, olive oil, and tomato salsa add a creamy, rich, and zesty note, while the crispy toasted sourdough provides a hearty base.

Jason Four Cheese 4.5/5

The Jason Four Cheese ($27) is an indulgent masterpiece for burger enthusiasts. This signature burger boasts a decadent combination of flavours and textures, starting with a double beef patty made from 100g Tasmanian Vintage Beef Patties. What sets it apart is the special blend of four premium cheeses: VSOP Aged Gouda, Cave Aged Cheddar, Brie, and Mozzarella. The blend is expertly cooked down with Brewlander IPA to enhance the cheese infusion, creating a rich and intense cheese sauce that envelops the beef patties. The burger is further layered with double ketchup and three-island mayo, providing tangy and creamy elements that balance the richness of the cheese. All of these mouthwatering components are nestled inside a toasted demi brioche bun. The Jason Four Cheese burger is a flavour explosion that is both rich and intensely flavourful, making it a must-try for those seeking a truly indulgent and satisfying burger experience at Three Buns.

Naughty Fries Jnr. 4/5

The Naughty Fries Jnr. ($10) is a delightful twist on loaded fries. They are generously coated with spiced béarnaise sauce and hot beef chilli, creating a contrast of creaminess and spiciness. The crispy fried shallots (bawang goreng) and Parmesan Reggiano cheese add crunch and richness, while the sesame seeds provide a nutty aroma. These fries have a curved potato chip-like shape perfect for scooping up the generous toppings. This dish is a flavour-packed and satisfying snack, ideal for those craving a combination of textures and bold flavours.

Photos and words 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.


Three Buns Quayside
60 Robertson Quay
Singapore 238252
Tel: +65 69097838
Facebook
Instagram
Website
Nearest MRT: Chinatown (DT, NE Line), Fort Canning (DT Line)

Opening Hours:
Mon-Thu: 5pm - 12midnight
Fri: 12pm - 12midnight
Sat: 10am - 12midnight
Sun: 10am - 10pm

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite State Courts (Stop ID 06171). Take bus number 51 or 186. Alight 1 stop later. Cross the road and walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

2) 1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk towards the river. At the river, turn right and walk to destination. Journey time about 10 minutes. [Map]