Sunday, July 15, 2018

Ginger @ PARKROYAL On Beach Road - The Wonders Of Pincers

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From now till 31 October 2018, Ginger at PARKROYAL on Beach Road will be running their The Wonders of Pincers, featuring a spread of crustacean dishes. Alongside their signature Black Pepper, Chilli Crabs and Pumpkin Lobster, you will be delighted to know that our all time favourite Salted Egg Yolk Crab has joined the family too!

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Salted Egg Yolk

The Salted Egg Yolk certainly didn't disappoint with its finger-licking good coating, livened with spices and curry leaves. The salted egg yolk forms a layer of thin batter around the crab, hence there is a lot more texture and flavor to it, rather than being just a runny gravy that drips off the meat.

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Chilli Crab

Park under the same hot food station is the Chilli Crab. The gravy was quite on point, unlike some buffets which tend to make it sweeter for the international palate. There is even a bowl of crushed peanuts at the side for those who like the nutty fragrance to be in it.

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Crab Bee Hoon

But my personal favourite is this Crab Bee Hoon. Somewhat overshadowed by the rest, this Crab Bee Hoon surprised me with its 'cze char' taste. By that I meant the wok hei flavor the bee hoon inhibits, which seemingly comes from the gravy. Like a plate of well done white bee hoon, the gravy carries a myriad of flavours that I believe a part of it comes from the succulent crabs embedded within.

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Rock Salt Crab

From the Barbecue Live Station, you will find the newly created Rock Salt Crab. Ideally, get the pincer parts as I find others a tad dry.

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Pumpkin Lobster

One advice. Do order this Pumpkin Lobster right as the start if you are here early. Other than the fact that it is lobster, the credit also goes to the beautiful golden pumpkin puree. Infused with locally sourced herbs, the puree first hit my taste buds with sweetness and seconds later the flavors of the herbs spread slowly in my mouth.

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Oyster Omelette

Dishes are on rotational basis. That evening, I got to try their Oyster Omelette. Do take it first before it runs out which was what happened to me!

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Braised Pork Ribs and Beancurd

Other local dishes include their porridge station and I highly recommend their Braised Pork Ribs and Beancurd. Having just came back from Taipei, the smell coming from the pots and the taste of that tender ribs, beancurb and egg, triggered all the fond memories.

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Roasted Meats

Not just seafood, a selection of roasted meats is available as well to complete your feast.

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Desserts include pastries and Nonya Kueh. Do try their special coconut cake, which consist of sliced coconut sandwiched in between.

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I feel The Wonders of Pincers has done justice to the crabs. Although it is a buffet, the dishes taste freshly out from the woks.

Pricing for The Wonders of Pincers
Mon to Sun: Dinner 6pm to 10pm
SGD68 per adult
SGD34 per child

Sat and Sun: Lunch 12pm to 230pm
SGD68 per adult
SGD34 per child

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.


Ginger
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199590
Tel: +65 65055710
Facebook
Website 
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 6am - 12midnight

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards Parkroyal Hotel. Journey time about 8 minutes. [Map]

Saturday, July 14, 2018

Zafferano @ Ocean Financial Centre - The Revitalised Menu Comes With A Touch of Finesse

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I visited Zafferano when it first opened its door back in 2012. Six great years have passed and the restaurant located on level 43 of the Ocean Financial Centre, revitalised its menu with a new chef on board. The new Executive Chef, Chef Emanuele Faggi has bags of experience under his belts, with his last stint helming the kitchen of Gaia Ristorante.

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Rice Cracker 3/5

Before starting our meal, we are served complimentary Rice Crackers and Homemade Bread. The colourful rice crakers looks like coral in the sea. The coloring comes from natural ingredients such as beetroot, saffron, spinach and squid ink.

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Homemade Bread 4.2/5

The warm and fluffy homemade bread is not to be missed too. My favourite is the Cheese and Onion Bread which gives it an added bonus in aroma.

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Salmone 3.8/5

The slices of Salmon is marinated in beetroot juice for 3 days. I find it a bit on the salty side when having it on its own. Hence it is better to pair it with the salsa verde, beetroot lime salad and quinoa chips, to get that balance.

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Raw Red Prawns 4.5/5

I didn't know Italian cuisine serves raw food too. The Raw Red Prawns ($32) from Mazara is drizzled with olive oil and crowned with a cocktail sauce. The sweetness of the raw red prawns goes really well with the cocktail sauce. I think the Japanese chefs can learn a thing or two from Chef Faggi.

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Raw Hokkaido Scallops 4/5

I am suspecting that Chef Faggi has worked in a Japanese restaurant with his next dish, the Raw Hokkaido Scallops ($32) which is sprinkled with dried capers powder and topped with avruga caviar, served with saffron sauce. It is another beautiful dish with excellent pairing but not stealing the limelight of the ingredient.

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Saffron Risotto 5/5

The Saffron Risotto ($32) is Chef Faggi’s tribute to his mentor, the late Chef Gualtiero Marchesi. Putting aside the 24 karats gold leaf which I thought it is not really necessary, scored full marks for me. Cooked in a vegetable stock, with white vinegar, bone marrow and saffron, these yellow gold rice grains are packed with robustness and an enjoyable textural bite to it. This is the most perfect plate of risotto I have ever even.

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Ricotta and Spinach Gnudo 3/5

Chef Faggi is from Tuscan and gnudo is a staple there. He has also brought this onto the menu in the Ricotta and Spinach Gnudo ($26). Gnudo is like a gnocchi-like dumplings without the pasta. Ricotta, parmesan, spinach and egg white are mixed in and rolled into a ball, and then boiled in water. The sauteed baby squid provided the needed dimension to the dish or else it will be quite monotonous.

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Bottoni 3.8/5

While I was slightly lacked down by the salty veal stock, the Bottoni ($38) has the potential to be one of the signature dishes at Zafferano. The hand crafted bottoni is filled with braised veal tongue which has been slowed cooked in vegetable stock for 4 hours. These little parcels are really delicious. What is even bolder and surprising is the pairing of fresh oyster. An unexpected combination that actually works harmoniously together.

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Oven Baked Black Cod 4/5

The Oven Baked Black Cod ($58) is served on a bed of roasted potato puree, with vanilla scented green asparagus on the side. Cooked to perfection is the Alaska black cod which comes with crispy skin, while the fish meat is still moist.

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Lamb Loin 4/5

If you are those that is concerned with the gaminess of the lamb, the Lamb Loin ($55) does not have that. This is probably due to the fact hat the lamb loin has been sous vide with thyme and garlic. It is pan fried and finished off on charcoal grill before serving. For the sides, there are the bok choy and eggplant puree to go along with the tender red meat.

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Black Angus Beef Tenderloin 3.5/5

Another bold combination by Chef Faggi is the Black Angus Beef Tenderloin ($58) which is gratinated with liquorice and capers. Although the liquorice did not overpowered the beef, I thought it somehow suppresses the flavour, not allowing it to shine. I have to admit I am not a fan of liquorice so I can't speak for those who enjoys it. Completing the dish, the red meat is paired with celery root puree and grilled leeks.

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'Bresse' Pigeon 2 Ways 4/5

At Zafferano, the Pigeon ($68) dish is presented in two ways. The legs are braised till tender while the breast meat is roasted and smoked in rosemary before serving. The first plating is a bit shocking after all the previous plating, it felt like the bird has died a tragic death. I personally prefer the roasted breast meat for that acquire taste that is quite close to that of pig liver. This is further accentuate with hints of rosemary aroma.

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Mascarpone Cloud 4/5

What an appropriate name for the soft and fluffy as cloud dessert, Mascarpone Cloud ($16). It is made up of mascarpone cheese and cream. The shredded sponge covering the mascarpone cheese and cream is infused with saffron and crafted to look like the mimosa flower.

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Chocolate Cremino 4.2/5

Last but not least, the Chocolate Cremino ($16) wraps up the dinner on a sweet note. The chocolately rice mousse is without cream, made using 65% Valrhona cocoa. To balance the bitterness, this is paired with white sable, yoghurt sponge and watermelon sorbet.

Compare to the menu when Zafferano first started which is more traditional and comforting Italian cuisine, the new menu by Chef Faggi has brought finesse and bold flavours to it.

Note: This is an invited tasting.


Zafferano 
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Lunch
Mon-Fri: 1130am - 3pm
Brunch
Sat: 12pm - 3pm (contact restaurant for more info)
Dinner
Mon-Fri: 530pm - till late (last order 10pm)
Sat: 630pm - till late (last order 10pm)
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C or J. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]