Revolution Coffee @ Infinite Studios - Madam Tan's Nasi Lemak Is Back

The first time I tried Chef Shen's Mod-Sin cuisine when she was at the defunct Wok & Barrel and I was impressed by her modern take of Singapore cuisine. Back in 2011, Mod-Sin cuisine is still quite new and Chef Shen has definitely elevated the common local favourites to a whole new level. I am glad that Chef Shen is back again, dishing out her signature dishes at Revolution Coffee at Infinite Studios.

Nasi Lemak Crispy Pork 4.2/5

At Revolution Coffee, Chef Shen is offering 5 different choices of her nasi lemak. There is a choice of Crispy Pork, Fried Chicken, Spice Pork Confit, Beef Rendang and Chicken Rendang. I tried the Nasi Lemak with Crispy Pork ($7.90) which is served with ikan billis, omelette, housemade sambal belachan and coffee sambal on cool cucumber slices. If you have tried Chef Shen's nasi lemak, you would know that the fragrant rice is twice steamed. Unlike others that steamed the rice with coconut milk, she used fresh coconut. It resulted in a soft and fluffy lemak rice with aromatic scent. Not to forget the deep fried slices of pork belly that is marinated in a secret marinade, that was crispy and juicy.

Buah Keluak Pasta 4.2/5

There are 3 pasta dishes on the menu - Bak Chor Mee, Fish Curry and Buah Keluak Pasta which I wanted to try all but I only have one stomach. Hence I have to made the hard choice of choosing her latest creation Buah Keluak Pasta ($19.90). The al dente tagliatelle pasta is tossed in house made buah keluak sauce, minced prawns and minced pork. It is also served with fork tender and juicy twice cooked pork belly (poached and pan seared). This is a delightful take of incorporating Asian flavours into Italian past.

Shendol Delights 4.2/5

Our favorite local dessert, Chendol is given a modern rendition in Chef Shen's Shendol Delights ($10). It comes in the form of a creamy and smooth coconut panna cotta served with gula melaka syrup, chendol and house made red bean ice cream.

I am glad that Chef Shen has decided to be back in the kitchen dishing our her mod-sin cuisine at Revolution Coffee. The permanent location means I can satisfy my craving for her nasi lemak or Asian inspired pasta dishes whenever I missed it.


Revolution Coffee
Infinite Studios
21 Media Circle
#01-03A
Singapore 138562
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Nearest MRT: One North (CC Line)

Opening Hours:
Daily: 9am - 6pm

Direction:
1) Alight at One-North MRT station. Take Exit. Take shuttle bus to Infinitel Studios. Only available on weekday 8am-8pm. Journey time about 10 minutes. [Timetable] [Map]

2) Alight at One-North MRT station. Take Exit B. Walk to bus stop along Portsdown Road (Stop ID 18151). Take bus numbe 191. Alight 4 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Cheek by Jowl @ Boon Tat Street - Modern Australian Cuisine, 5 Courses Dinner At $88

Opened 11 months ago, Cheek by Jowl has been in my radar for a while. I finally get the chance to visit the modern Australian restaurant lead by the husband and wife team - Head Chef Rishi Naleendra and GM Manuela Toniolo, known for their original creations imbued with multi-cultural influences and the use of natural, sustainable ingredients.

Baby Potato 3.5/5

For my visit, I had the Chef's dinner menu ($88) which consists of snacks and 5 courses. The Baby Potato is rest on top of mushroom crumb and cocoa, complemented with the chive dressing. A delightful snack which gives a glimpse of chef's bold combination.

Chicken Liver Parfait Cigar and Date Jam 4.2/5

One of my favourite snacks is the Chicken Liver Parfait Cigar and Date Jam. An interesting and playful concept to enjoy the chicken liver parfait. The sweetness of the date jam provided an additional enjoyment to the dish.

Quail Egg Wrapped in Kataifi Pastry with Togarashi Seasoning 3.8/5

The Quail Egg Wrapped in Kataifi Pasty with Togarashi Seasoning looks like an egg in a bird nest isn't it? In my wildest imagination, i would never expect a simple quail egg can turn into such an beautiful dish.

Coffin Bay Oyster, Smoked Tomato Granita 4.5/5

Chef Rishi has managed to surprise me again with the combination of smoked tomato granita with Coffin Bay Oyster. I have never expect oyster can be enjoyed in this way. The smokiness and sweetness of the smoked tomato granita complemented the fresh oyster excellently.

Smoked Mackerel 4.8/5

It is very interesting to know that Chef Rishi conceptualized his dish from vegetables before working on the protein to go with them. Appearance wise, the Smoked Mackerel ($22) seems like an ordinary dish but it turned out to be a combination that I have not tried before. The smoked mackerel together with the horseradish and green pea juice was well balanced and executed for a harmony enjoyment. The pickled cucumber provided the tang for a refreshing touch.

Raw Beef Salad 4.2/5

Another bold combination that worked wonderfully is the Raw Beef Salad ($22). The dry aged wagyu is tossed with kohlrabi and kimchi, before being dressed in cured egg yolk. If you are not into raw beef you can't even tell if you are blind folded with its rich flavours.

Lamb Shoulder 4.2/5

The Lamb Shoulder ($38) was so soft that it melted in the mouth. Marinated in spices, there wasn't any traces of gaminess. It even comes with baked pumpkin and cavolo nero. What hit me in delight with each bite of the lamb is the black olive, which is an unique element to pair with the meat.

Roasted Scallops 4/5

I was privileged to try the new Roasted Scallops dish which composed of scallops, corn puree with miso, pickled and raw turnips, dressed in a fermented prawn sauce. Feremented prawn sauce in western fare, there is something rather bold. It was not overpowering but work harmoniously with the ingredients.

Coconut 3.5/5

Moving on to the dessert, we started with the ever popular Coconut ($15) which consists of laksa leaf ice cream, pomelo and green chilli. The concept is definitely very refreshing. Unfortunately it did not manage to deliver the wow factor that I was eagerly anticipating.

Honeydew Melon 4.8/5

I would highly recommend the Honeydew Melon ($15). The Italian cream cheese is topped with pickled rind and caraway. Not to forget the scoop of honeydew melon ice cream that is extremely refreshing. A very well thought dish that has every components coming together for a lovely night.

I have to say I am really impressed with the food at Cheek by Jowl. Besides the beautifully plated dishes, I enjoyed the element of surprises in each dish with the bold creations using multi-cultural flavours.

Noted: This is an invited tasting.


Cheek By Jowl
21 Boon Tat Street
Singapore 069620
Tel: +65 62211911
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Website
Nearest MRT: Telok Ayer (DT Line). Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street and turn left onto Telok Ayer Street. Walk down Telok Ayer street and then turn left onto Boon Tat Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. At the junction of Telok Ayer Street and Boon Tat Street, turn right. Walk to destination. Journey time about 10 minutes. [Map]