Violet Herbs @ Tras Street (Tanjong Pagar)

A new kid on the block along the row of shop houses at Tras Street, amidst the competitive stretch of restaurants, Violet Herbs opened in January 2015 is helmed by Executive Chef and owner Edward Hoe who has almost 20 years of experience under his belt. Violet Herbs offers a modern European fine dining experience at affordable prices.

Amuse Bouche 4/5

Dinner at Violet Herbs started with an amuse bouche of Duck Confit with Champagne Jelly giving us a glimpse of the culinary experience we are going to expect for the rest of the dinner. I felt the used of champagne jelly smartly blanced the dish and complemented the duck confit.

Pistachio and Herb Crusted Scallops 4/5

Moving on to the appetiser, we have the Pistachio and Herb Crusted Scallops ($18). The beautiful scallop is coated with herb crust giving it a nice contrast in textures paired with butternut puree, bisque gel, potato chips and chocolate soil. An impressive delight on the plate is the paper thin potato chips which has pieces of parma ham sandwiched in between, lifting the whole dimension of a simple potato chips.

Lobster Cappuccino and Brandy 4.2/5

Next is a comforting and yet luscious bowl of Lobster Cappuccino and Brandy ($14) which is simmered for a good 6 hours to produce the flavouful broth. It is then further cooked in red wine and cream, finished off with a dash of cognac and topped with juniper infused milk foam. Chunks of lobster can also be found in the aromatic soup.

Ebi Pasta (Angel Hair) 4.5/5

One of the favourite mains for the night has to be Ebi Pasta ($32) which is cooked al dente and accentuated by bird's eye chilli, sakura ebi, rayu oil and lobster essence. With hints of spiciness, the combination was just heavenly.

Roasted Lamb Rump 4.5/5

The gorgeous pinkish Roasted Lamb Rump ($32) is first sous vide with olive oil, butter and rosemary to achieve the tender texture. Perfumed from the rosemary, the lamb rump is then lightly pan seared and served on a bed of creamy sweet corn with sauteed baby spinach. The beautiful meat has been cooked to a beautiful medium, tender and flavourful.

Marinated Red Miso Cod 4.2/5

Another delectable dish on the menu is the Marinated Red Miso Cod ($33) served with roasted pimpkin, almond eggplant and mixed herbs. The red miso gave the buttery fish an added layer of sweetness lifting the flavour of the whole dish.

Sous Vide 48 Hours Wagyu Beef Cheek 4.5/5

Another highlight is the Sous Vide 48 Hours Wagyu Beef Cheek ($32) that is served on a bed of chewy fregola sarda drizzled with tart raspberry vinaigrette with zucchini spheres at the side. The fork tender wagyu beef is glazed with red wine and port reduction. The beef tender literally melted in the mouth with lovely flavours bursting in the mouth.

Frozen Nougat 4/5

The dinner ended on a sweet note with the Frozen Nougat ($14) with mixed fruit, lychee sorbet, and raspberry sauce. I like how the tanginess of the lychee sorbet cut through the sweetness of the nougat complementing each other which works pleasantly on my palate.

In celebration of SG50, Violet herbs is running a promotion on every Friday night up to end of August 2015, when customer dress in violet enjoys a 50% discount to their total bill.


Violet Herbs
81 Tras Street
Singapore 079020
Tel: +65 62213988
Facebook: https://www.facebook.com/violetherbs
Website: http://www.violetherbs.com.sg/
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel via Wallich Street. Turn right onto Tras Street. Walk to destination. Journey time about 3 minutes. [Map]

Samsara Gourmet @ Mount Elizabeth Novena Hospital

When I was told that we are going to Mount Elizabeth Novena Hospital for dinner, there was a puzzled look in me. I mean who would have thought that there is actually a Chinese restaurant hidden inside the hospital. Samsara Gourmet is a hidden gem opened by Miss Violet Lee, Miss Singapore 1984 and a career woman who has built her success as Direct and GM Guocoland Properties Limited in China. She returned to Singapore in recent years and decided to open the current restaurant which is helmed by a ex-Tung Lok chef with more than 20 years of experience.

Vegetarian Platter 4/5

Even though Samsara Gourment is not a vegetarian restaurant, it does cater for special request. We will given a glimpse of what the chef can do with a delightful trio of Vegetarian Platter as a starter. The mock meat satay stood out among the trio with its interpretation of the local skewer with curry sauce.

Fish Maw Soup 4/5

Boiled in a superior broth, the Fish Maw Soup ($8/pax) was brimming with rich flavours with delightful bites of spongy fish maws and sweet crab meats.

Sauteed Prawn Ball in Almond Wasabi 4/5 and Fragrant Pumpkin Prawn Ball 4.2/5

Next is a sampling servicing of the Sauteed Prawn Ball in Almond Wasabi ($20/$30/$40) and
Fragrant Pumpkin Prawn Ball ($20/$30/$40). Deep fried to golden brown, both have a nice crunchy and crisp texture. The sauteed prawn ball in almond wasabi is a classic pairing that will not go wrong. I actually preferred the signature fragrant pumpkin prawn ball more. It seems like the pumpkin sauce helps to bring out the sweetness of the crunchy prawn more.

Stir Fried Fish Slices in Egg White 4/5

The Stir Fried Fish Slices in Egg White ($16/$24/$32) served in a net bowl has a moist and silky texture. Similar to the classic crab meat in scrambled egg white, this version uses sliced fish.

Black Pepper Pork Chop 4.5/5

The Black Pepper Pork Chop ($9/pc) took me by surprise with its extreme soft tender texture. I never known that a piece of pork can be cooked until so soft and tender. The black pepper sauce with that slight peppery punch, completes the whole enjoyment.

Jade Gourd Stuffed with Assorted Vegetables and Beancurd 4/5

For a lighter and healthier choice, there is the Jade Gourd Stuffed with Assorted Vegetables and Beancurd ($14/$21/$28).

Samsara Signature Chicken 4.2/5

The Samsara Signature Chicken ($18/half, $36/whole) is one of the dishes I have been looking forward to since the start of the meal. This is probably the dish that brought fame to the restaurant with food critic Wong Ah Yoke giving it a thumbs up. The dish uses kampong chicken which comes with a good flavour. Ate it together with some minced ginger dip and chili dip for a wholesome appreciation of the poultry.

Claypot Rice 4.5/5

The Claypot Rice is a surprise dish that the restaurant has prepared for us. Cook from scratch using raw rice grains, the fragrant rice is further accentuated by the essence of the Wing Wah lup cheong and aromatic dark soya sauce. If not for the earlier dishes, I would have cleaned the whole claypot by myself.

Rice Dumpling in Ginger Soup 4/5

Last but not least, I have the Rice Dumpling in Ginger Soup to wrap up the delicious Cantonese feast. I am glad fate has brought me to Samsara Gourmet, discovering this little hidden gem right in the corner of a hospital. Besides the delicious and quality of the dishes the restaurant offers, the price point is also quite reasonable and affordable.


Samsara Gourmet 
 Mount Elizabeth Novena Hospital
38 Irrawaddy Road
#01-05
Singapore 329563
Tel: +65 67343138
Nearest MRT: Novena (NS Line)

Opening Hours:
Mon-Fri: 9am - 9pm
Sat: 9am - 6pm
(Closed on Sun & PH)

Direction: 
1) Alight at Novena MRT station. Take Exit A. Turn left and walk towards the traffic light junction. Cross the road and walk to destination. Journey time about 5 minutes. [Map]