Szechuan Court @ Fairmont Hotel Singapore - A Seasonal Crustacean Affair At Szechuan Court

The annual hairy crab season is back at Szechuan Court, Fairmont Hotel Singapore. The much anticipated Shanghai delicacy will be available at the restaurant from 24 October to 24 November 2016. Gourmands can indulge in the finest hairy crabs dishes specially created by Master Mok Wan Lok, ranging from dim sum to main dishes.

Hong Kong Style Traditional Roast 4.2/5

Dinner at Szechuan Court started with a trio of Hong Kong Style Traditional Roasted Duck, Pan Fried Pi Pa Tofu and Hairy Crabmeat Broth & Honey Glazed BBQ Pork. All three items on the plate were well executed and I have a hard time deciding which was my favourite. For something different, I would go for the Fried Pi Pa Tofu which is slightly crispy on the exterior with a smooth and silky interior. It is then topped with luxurious hairy crabmeat, giving it a fuller flavour.

Chef's Signature Superior Crabmeat Consomme 4/5

Next we have the Chef's Signature Superior Crabmeat Consomme. In the comforting and lavish bowl of soup, there are zucchini, cod fish, crab meat, carrot and scallop. There are so many ingredients in it that it can be a meal by itself.

Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea 4.2/5

The highlight of the night has to be the Hairy Crab itself. The Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea comes with both a male and female hairy crab. The prized crabs are sourced from the pristine freshwaters of Yangcheng Lake in Jiangsu province, China. I felt that the female crustacean is sweeter compared to the male one. But the utmost enjoyment was the rich and decadent roe.

Hairy Crab Roe Scrambled Egg White Tart 4/5

A new creation this year is the Hairy Crab Roe Scrambled Egg White Tart. This dim sum creation has incorporated a DIY element. Customers can squeeze from the plastic tube to add the amount of vinegar they like onto the pastry. Besides the flaky pastry, the vinegar plays an important element to make the scrambled egg whit glow.

Homemade Crispy Crabmeat Beancurd Skin Roll 4.5/5

Another new creation that I enjoyed a lot was the Homemade Crispy Crabmeat Beancurd Skin Roll. Besides the thin and slightly crispy beancurd skin, what I enjoyed most is the flavoursome stuffing of mushroom and crabmeat. It felt that the chef has wrapped a whole luo han zhai dish into the parcel.

Handmade Ramen, Hairy Crab Roe, Golden Pumpkin Soup 4.2/5

Progressing from the usual hairy crab fried rice, Chef Mok created the Handmade Ramen with Hairy Crab Roe in Golden Pumpkin Soup. The rich and sweet pumpkin soup complemented the silky ramen beautifully. This is further crowned by the hairy crab roe, giving it an unami finishing.

Black Glutinous Rice Cream with Lotus Paste in Filo Pastry 3.5/5

Wrapping up the sumptuous meal, I had the Black Glutinous Rice Cream with Lotus Paste in Filo Pastry. I enjoyed the modern interpretation of the traditional pulut hitam. This will delight both the young and old. Shaped like a flower, the lotus paste in filo pastry felt like Chinese Mid-Autumn festival again.

Set Menu (minimum 2 pax)
5-course set - $138++ per person
6-course set - $188++ per person
Complement your meal with a bottle of Shao Hsing Hua Tiao wine or house wine at a special price of $50++

For a truly decadent experience, dine in a minimum party of two and opt for the set menu from $138++  per person, and stand to win a weekend stay at Fairmont Yangcheng Lake. Seasonal a la items from $18++; a selection of premium Chinese teas and wines is also available.

Note: This is an invited tasting.


Szechuan Court
Fairmont Hotel Singapore
80 Bras Basah Road
Level 3
Singapore 189560
Tel: +65 64316156
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

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

FORT by Maison Ikkoku @ Fort Canning Arts Centre - 12 Course Omakase For Only $68

Sitting on top of Fort Canning Hill there is literally a Fort but this is not a fortified place occupied by troops. Instead it housed a omakase gastro-bar concept, FORT by Maison Ikkoku which is led by commander-in-chef, Executive Chef and Senior Master Mixologist, Ethan Leslie Leong.

Together with my dining partner, we sat through a 12 course omakase set dinner at only $68. The gastro-bar dining concept is set up in such a way that there are only bar counter seats. Diners sit around the bar counter enjoying their meal while at the same time you can watch the skillful mixologist prepares your bespoke cocktails.

Cold Braised Radish with Cuttlefish 3.5/5

Our 12 omakase menu started with the Cold Braised Radish with Cuttlefish. A refreshing start to dinner. It helped to freshen up the palate for the upcoming courses. I like the addition of the cuttlefish which provided an additional texture and oomph to the dish.

Chef's Salad with Dehydrated Cauliflower and Yuzu Wasabi 3/5

The Chef's Salad with Dehydrated Cauliflower felt rather boring for an omakase item. The saving grace has to be the Yuzu Wasabi, that gives life to the fresh and crunchy shredded vegetables.

Pan Seared Scallop with Japanese Purple Sweet Potato and Bonito Broth 4/5

Dinner got more exciting at the 3 course. The Pan Seared Scallop sits in a pool of Japanese Purple Sweet Potato and Bonito Broth. Besides the beautifully cooked scallop, what arouse me is the purple broth. The use of the Japanese purple sweet potato and bonito is a deliciously new experience for me. I can see it working well with other seafood dishes too.

Swordfish Carpaccio with Asian Dressing 4.2/5

The Swordfish Carpaccio with Asian Dressing caught me off guard in a good way. Beside appreciating the freshness of the swordfish, I was drawn to the Asian dressing. It gives the dish an oriental dimension which felt like having Cantonese style steamed fish.

Onsen Egg with Garlic Oil and Seaweed 3/5

The dinner experience got a little bit confusing with the Onsen Egg with Garlic Oil and Seaweed. The whole presentation made me felt that I was having breakfast. The dinner flow kind of took a detour but I am not saying it is a bad dish. It is more in terms of the whole dining experience. Maybe the presentation can be more elegant with a bit more components to change the perspective.

Signature Spicy Fort Roll 3.8/5

The Signature Spicy Fort Roll comes with spiced maguro tuna and cucumber rolled up in sushi rice and sprinkled with sesame seeds. Pop the parcel into the mouth to get a a fiery burst of flavours. Be warned if you have a low tolerant of spicy food.

Green Peas Soup with Homemade Wasabi Oil 4/5

Like a runner in a marathon, the Green Peas Soup with Homemade Wasabi Oil is served timely on the half way point at the seventh course. The hearty soup is further lifted with a few drop of the wasabi oil for a comforting finish.

Foie Gras Sushi and Charcoal Salt 4.2/5

An interesting substitution of the sashimi is the used of Foie Gras with Sushi Rice. The rich and buttery foie gras literally melted in the mouth. Dip it with a bit of the charcoal salt to get a fuller enjoyment of the sushi.

Truffle Mushroom, Mac & Cheese 3.5/5

Replacing the macaroni with shell-like pasta (conchiglie) it gives the Truffle Mushroom, Mac & Cheese a delectable al dente bite. Using only simple ingredients, the chef has managed to turn it into a beautiful dish, coating the pasta in a pool of cheese and perfumed by the earthy scent of truffle.

Lamb Burger 4/5

The mini Lamb Burger comes with a juicy lamb patty that is sandwiched in between 2 crispy buns. If you are worried of gamy taste, you would not get that in the burger. In fact you probably would not be able to tell its made of lamb. It is a lovely burger but if it can be more cheesy, I would have love it more.

Salmon Aburi Don with Ikura

The last dish before dessert is the Salmon Aburi Don with Ikura. Each mouthful of the bowl comes with the sweet and smokey torched salmon complemented by the popping saltiness of the ikura and fluffy Japanese rice.

French Vanilla Ice Cream with Japanese Red Beans

Wrapping up the 12 course omakase, we had the French Vanilla Ice Cream with Japanese Red Beans. Matcha and red bean is the usual combination so this is rather unique. I also like the fact that it is not overly sweet but nicely balanced for a smoothing finishing to the dinner experience.

At FORT by Maison Ikkoku, besides the affordable 12 course omakase menu, one should not missed out having a drink or two of their bespoke cocktails. Let the mixologist knows what you like and they will work their wonders to make your night even more magical.

Note: This is an invited tasting.


FORT by Maison Ikkoku
Fort Canning Arts Centre
5 Cox Terrace
#01-02/03
Singapore 179620
Tel: +65 63360507
Facebook
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Sun-Thu: 4pm - 1am
Fri-Sat: 4pm - 2am

Direction: 
1) Alight at Dhoby Ghuat MRT station. Take Exit B. Walk to Penang Road. Cross the road and turn left. Walk to the end of the building. Take the stairs up the hill. Walk to destination. Journey time about 15 minutes. [Map]