Tablescape Restaurant & Bar @ Grand Park City Hall - Traditional Connects Modernity

Tablescape is a new Modern European restaurant and bar located within the newly refurnished Grand Park City Hall. Tablescape lead by Executive Chef Robert Chan, focuses on delivery hearty and comforting classic favourites, where traditional connects modernity in a beautiful setting.

Tablescape definitely brought back a sense of nostalgia with the bread trolley showcasing the freshly homemade bread selection. During my visit, the bread selection has Focaccia with Cheese, Sour Dough Mini Baguette, Onion Bread and Squid Ink Brioche. Diners have a choice to pair the bread with salted or unsalted butter.

Salmon Gravlax 4.5/5

Getting our dinner started is the Salmon Gravlax with Vegetable Shavings, Lemon Myrtle Oil and Cream Cheese Ice Cream ($16). I enjoyed the play of the icy cold cream cheese ice cream with the salmon. It is a very refreshing way to enjoy the salmon.

Steak Tartare & Crispy Battered Poached Egg 3/5

The Steak Tartare & Crispy Batter Poached Egg ($24) stands tall like a mini tower. Cut into the crispy battered poached egg to let the egg yolk flow onto the steak tartare. I find the execution a bit overpowered by the onions, and it need a bit more zest to liven the flavour.

Veal Sweetbread in 2-Minute Pea Soup with Ceps Mushroom Ragu 3/5

The Veal Sweetbread in 2-Minute Pea Soup with Ceps Mushroom Ragu ($18) can be acquired for some, especially those that does not like peas. The earthy taste of the pea is still very distinct in the soup. I personally prefer the pea soup to be more creamy to hide the distinct taste.

Prosciutto Ham Wrapped Monkfish and Maine Lobster on Risotto 3.8/5

I have mixed feeling for the Prosciutto Ham Wrapped Monkfish and Maine Lobster on Risotto in Armagnac Lobster Bisque ($38). The maine lobster and risotto is cooked to point, complemented by the flavourful and robust lobster bisque. However I find the monkfish needs refinement and was a bit dry. I didn't like the layer of prosciutto ham that is wrapped around the monkfish. It is like dry over dry.

Milk-Fed Veal Stuffed with Foie Gras, Duxelles and Sage 4.2/5

I guess I am still a meat person and I enjoyed the Milk-Fed Veal Stuffed with Foie Gras, Duxelles and Sage with Cauliflower Mimosa and Madeira Jus ($38) more. The rich flavour of both the veal and foie gras works beautiful on the palate. Even the accompanying cauliflower mimosa play an important supporting role to balance the richness on the plate.

Champagne Jelly 4/5

Camembert Cheesecake 4/5

Do save some space for the dessert trolley. A variety of dessert selection ($12 each) will be available for diners to choose from. We tried a number of items such as the Champagne Jelly, Camembert Cheesecake, Raspberry Lychee & Almond Cake, Spicy Mango Mousse and Carrot Cake. The desserts are really good, they are not to be missed. Its just about whether you have the space to try them all.

Raspberry Lychee and Almond Cake 4.2/5, Spicy Mango Mousse 4.2/5, Carrot Cake 4/5

Tablescape offers a la carte as well as set lunch and dinner menus every day. The attractive two or three course set lunch (priced at $32++ and $42++ respectively) is a fantastic option for a weekday business meal, or a leisurely one in between museum stops on the weekend — the restaurant is located conveniently just a 5-minute walk to the National Gallery and a short walk to the Singapore Art Museum. The three or four course set dinner (priced at $48++ and $58++ respectively) provides true value for a delectable night out.

Note: This is an invited tasting.


Tablescape Restaurant & Bar
Grand Park City Hall
Level 3
10 Coleman Street
Singapore 179809
Tel: +65 64325618
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk to junction of Coleman Street and North Bridge Road. Cross the road and walk to Peninsula Plaza. Continue down Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]

Akira Back @ JW Marriott Singapore South Beach - Brown Rice Chirashi Don and Vegetarian Sushi Platter

Celebrate Chinese New Year with a different at Akira Back at JW Marriott Singapore South Beach. For this Chinese New Year, Akira Back has taken a modern approach on the Yu Sheng with a Japanese-Korean touch.

AB Yu Sheng 4.5/5

The AB Yu Sheng at Akira Back turned out to be my favourite yu sheng for the year. The AB Yu Sheng comprises of many Japanese ingredients such as seaweed, yellow picked daikon, shredded fennel and yam. The different textural enjoyment is liven up by the ume plum dressing.

Tuna and Mushroom Pizza 4/5

The Tuna and Mushroom Pizza is probably the thinnest pizza I have eaten. Forming the base is actually a tortilla instead of flatbread. Hence you get a thin and crispiness pizza topped with tuna and mushroom. with umami aioli, micro shiso and truffle oil.

AB Wagyu Tacos 4.2/5

A delightful light bite is the AB Wagyu Tacos with spicy tomato. Interestingly, the usual tortilla shell of a taco is replaced with yam shell. It is like having cracker filled with wagyu stuffing.

Hokkaido Scallop 4.5/5

Love how the chef elevates the appreciation of the sweet Hokkaido Scallop by pairing it with kiwi and truffle yuzu. The combination not only pep up the sweetness of the scallop but the whole dimension of the dish.

White Fish Carpaccio 4.5/5

The White Fish Carpaccio swimming in a shallow pool of Nanbazu sauce and topped with jalapeno demonstrates the culinary influences of Chef Akira. The tangy Japanese vinegar provides the zest while the jalapeno gives it a little heat and crunch. A clean and refreshing dish.

Hamachi Kama 4/5

The Hamachi Kama is baked to a golden brown colour, giving it a nice crispiness on the exterior while the interior remains succulent. It is accompanied with mesclun mix dressing in a ginger balsamic sauce.

Barley Risotto 4.5/5

Interesting there are more requests for vegetarian dishes. With that demand, Akira Back has introduced a few new vegetarian dishes on the menu. One of them is the Barley Risotto. It comes with al dente barley covered in a pool of edamame pea foam, paired with eringi scallop. The barley gives the dish a health and enjoyable textural bite. Even the scallop made from eringi mushroom tasted almost like the real thing.

Sushi & Maki Platter 4.2/5

I needed a second look before noticing that the Sushi & Maki Platter is actually made from a variety of vegetable such as eggplant, cucumber, capsicum, mushroom, avocado, zucchini and brussel sprouts, using Hokkaido Nanatsuboshi rice. Who say vegetarian cannot enjoy Japanese cuisine now?

Chirashi Donburi 4.5/5

Most Chirashi Donburi uses with white Japanese rice but for a healthier option, furikake brown rice is used here. Topped with an assortment of fish, this is a pretty and healthy rice bowl.

AB Egg 4.5/5

Moving to the dessert, we tried the AB Egg which comes in a bird nest. The egg is actually edible and it comprises of vanilla foam, mango passion sphere and jujube ice cream. Break the egg and have a bit of everything together for a harmony of flavours and textures.

Mandarin 4.2/5

In conjunction with the Chinese New Year, Akira Back has introduced some traditional Chinese New Year snack with a modern take such as the pineapple tart and egg roll. The star is the Mandarin, a orange sphere which is made of pineapple compote, caramel sponge and tropical cream. A very tropical and festive dessert indeed.

This is my first time visiting Akira Back and I am really impressed with the modern take of Japanese cuisine. The idea of having vegetarian items on the menu is definitely commendable.

Note: This is an invited tasting.


Akira Back
JW Marriott Singapore South Beach
30 Beach Road
Level B1M
Singapore 189763
Tel: +65 68181914
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]