dairy & cream - A Singapore + Japan Food Blog : Eat, Write & Relish

The traditional Lo-Hei comes in all sorts of patterns and luxury ingredients these days. But how about one with Champagne Jelly? This CNY, you can literally toast off to an auspicious Monkey year with the Eight Happiness Gold Rush Yusheng (from $68++ onwards for 5 pax) that is enlivened with peach dressing (Yes, cos Monkey God Sun Wu Kong loves his peaches, doesn't he?)

This is part of the Lunar New Year reunion dishes by Chef Leong Chee Yeng and his culinary team that is available till 22 February. While hearty dishes such as Pen Cai is also available, why not invest your calories in the pot of nutritious Braised Six-head abalone soup ($58++/pax) so that you can not only indulge in more dishes but also revitalize your skin for glowing complexion? Unlike classic Cantonese soups, this boasts a unctuously creamy mouthfeel that is testimonial to long hours of brewing all the premium ingredients including sea cucumber, fish maw and ROASTED PORK!

Poached Seaweed and Abalone Fortune Dumplings ($16++ for 3 pcs per pax/$38++ for 8 pcs)Never would I expect to have abalone inside Chinese dumplings because it is simply too extravagant. But yet when such a creation truly came into reality, it did not taste awkward at all. Shaped like those pretty green corals in the oceans, these juicy seafood parcels offered succulent and bites, with an underlying umami that is reinforced by the drizzles of XO sauce.

New dishes such as the Simmered Boston Lobster with Ginger Milk ($88++ for one whole lobster 700g) scored high on creativity with its unique milky gravy but the gingery notes seemed to relegate into the backseat and did not make a strong presence, though the portion was outrightly fresh and generous. Meanwhile, popular classics such as Wok-fried Glutinous Rice ($14++)continues to impress regular diners and the younger generation alike. The tantalizing sweetness in the grains melded with the smoky caramelized flavors of the sausages to form such a humble yet delicious dish.

For the sweet year ahead, don't forget to try some of the unique pastries specially produced by the pastry team besides the usual dine-in desserts like Almond Cream and Sago Red Bean Dumplings. For instance, they have given the typical cumbersome Nian Gao a beautiful makeover by scaling it into bite-sized tarts and infusing it with local Asian flavors. The Sweet Potato Pandan Flavored Nian Gao tarts ($28++ for box of 8)are chewy and crunchy at the same time, with an alluring fragrant and fine measure of sweetness. The Rose-water Chestnut cake is actually not a cake but a toothsome dessert that comes close to Chinese Osmanthus Jelly. The chestnut bits imbued delectable crunch, making this an extra light and refreshing treat.

Other highlights include the Honey Peach Pastry ($26++ for box of 8), a delicious alternative to the Pineapple Jam by substituting the filling with peach jam and baked in a golden buttery crust, as well as a very adorable Longevity Monkey Mandarin Orange Buttercream cake which I have posted here. The impressively wide selection of CNY sweets is definitely a good news for those with a sweet tooth (including me) since many restaurants/hotels tend to focus on the usual savoury dishes. All these are available for order and collection until 22 Feb 2016.

Jade Restaurant (玉楼）

The Fullerton Hotel Singapore

1 Fullerton Square

Singapore 049178

Tel: +65 68778188
Daily: 1130am - 230pm, 630pm - 1030pm

www.fullertonhotel.com

Facebook @The Fullerton Hotel Singapore

Instagram @FullertonHotel

Besides Fauchon, Le Clair De Genie is probably the only famous eclair brand in Japan as I haven't heard of any good Japanese patisserie that sells only eclairs except Creme de la Creme which covers both eclairs and Choux puffs.

It is no coincidence that these eclairs strike a resemblance with the flamboyant versions from Fauchon as the Marais-based chef-owner Christopher Adam used to train under Fauchon before reinventing them with his unique interpretation in 2012. This former TV cooking show finalist should be given duly credit for pioneering the trend of whimsical eclairs these years because eclairs were never under the spotlight years ago.

The price range SGD5.00-6.80 per piece might hold back one from trying but they are more affordable than those in Singapore. Compared to Fauchon's eclairs, these are
shorter and slightly wider, but still impeccable in the execution and steered clear from the painfully sweet fondant frosting. Each sturdy choux shell were filled with the perfect ratio of cream, maximizing the pleasures in every bite. It was hard to select from the wide range of flavors but everything I tried were immensely delicious.

L'Eclair De Genie, Truly Genius~

Eclairs Hideout:

Kyoto Takashimaya Outlet B2

Tokyo Nihonbashi Takashimaya B1

Tokyo Shinjuku Takashimaya B1

Yokohama Takashimaya

http://leclairdegenie.com/

Signature Caramel Beurre Sale (¥430)

Chantily Fraise (¥594) シャンティ―フレーズ

Orange flower infused strawberry confiture, mascarpone cheese chantily

Choux Choux Caramel Eclairシュシュキャラメルエクレア (¥594)

I don't know why this is called Choux Choux but this is another caramel option on the list. What stands out from this piece is the caramelized peanuts that are encased beneath the the silver chocolate armour, which made this as enjoyable as a smooth crunchy toffee candy.

Passion Chocolat Au Lait パッションショコラオレ (¥594)

The Passion Milk Chocolate emerged as the dark horse as no one expected that it would taste so delicious. The fruity scents of passionfruit enhanced the smooth milk chocolate filling beautifully and the effect simply lingered on the palate.

Marianne (¥594)

Designed with the symbolic face of French Revolution, Marie Antoinette, this vanilla eclair is a special edition to commemorate opening of Osaka/Kyoto. Even simple flavors like vanilla tasted so decadent.

If you are a meat lover or if your loving half is a meat lover and you are willing to accommodate that love for meats, then both of you will have a great time this Valentine's Day at the Carvery. This all-new buffet restaurant which has only opened in Nov will be presenting a finely-curated Valentine's Day semi-buffet dinner with free flow of quality roasts, salads and desserts.

Priced at $188 per couple, this dinner includes 2 glasses of Veuve Clicquot champagne and a pair of complementary cocktail that is specially concocted for lovers. Gentlemen will receive an invigorating blend of Hendricks gin, elderflower liqueur, cucumber and lime while Ladies enjoy a fruity and sweeter drink featuring Belvedere Vodka, pineapple, mango, violette liquor, Bols yoghurt liqueur and grenadine.

To start, diners can savour a delicious Duo of Oven Roasted Tomato Soup and Leek Potato Soup which is best enjoyed when the two different soup bases are mixed together evenly. The tangy sourish notes of the tomato were balanced out by the white counterpart while the Manchego Cheese Fritter worked like a palate teaser that pulled everything together. I really appreciated the concept of this dish as it drew parallels to reality where one complements the other. The sum was definitely more than the parts.

Also served at the table is the Seafood Platter which includes the fresh sashimi and freshly shucked Seasonal Oysters in Ponzu dressing. Get more lovey-dovey after the meal with your loved ones as you deshell the Tiger Prawns, Red Claw for each other, before enjoying with the Maldon Sea Salt with Shallot Oil or the Horseradish Cream.

From the Carvery station, there is free-flow of premium US Black Angus ribeye, tenderloin, juicy pork and chicken with crisp-fluffy Yorkshires, a sizable range of side dishes and roasted bulbs of garlic/onion to seal the deal. Slow-roasted in the wood-fired oven and later quick-roasted again at high temperatures before serving, the tender ribeye is undoubtedly the best part of the show.

I like the fact that the meats are minimally seasoned so that one can enjoy the natural succulence or pair it with any of the dips. Did I mention that there's the heavenly truffle butter too? Those less carnivorous can indulge in the Salmon Wellington which is encrusted not only with the usual swiss chard but also with rice. This gives the dish a charming oriental flavors in an otherwise very western-dominated setting.

Tucked at a dimly-lit corner next to the pasta and pizza station is where diners can find a good range of desserts, including Valentine's Day edition items for the sweet finale. Any Valentine's dinner will not be complete without chocolate which have been proven by scientists to be better than love. Embedded within the dark, fudgy Flamingo chocolate cake is a sweet raspberry cream core that complemented the earthy cacao flavor.

Meanwhile, the Cranberry and Cheese Tart stood out from the average tart quality you'll find in most hotels as the pastry shell was crisp and brittle, with a mousse-like filling that kept everything light. But at the end of the day, guys might want to form a bouquet of the colorful cake pops and present them to the other half.

It'll probably keep the ladies happier than receiving non-edible flowers :D

The Carvery @ Park Hotel Alexandra

323 Alexandra Road, Singapore 159972

Mon-Sun 12pm-3pm, 6pm-10pm

Website: www.parkhotelgroup.com/alexandra

Email: thecarvery.phal@parkhotelgroup.com

#thecarverysg

-Valentine's Day Dinner is priced at $188++ per couple (inclusive of 2 glasses of champagne) or $226++ with additional wine pairing

-Double Date Bookings for four (2 couples) includes a complimentary bottle of Victoria Park Shiraz or Victoria Park Chardonnay worth $58.

-The complimentary cocktail (worth $19.99++ per set) is also available at Aqua Luna

There are some places which I wish should be kept a secret forever and this is another one.

In central Tokyo that is dotted with commercial buildings, it is difficult to find a place where nature, aesthetics and tradition converges. And here comes Kosoan, the missing piece that will complete this puzzle. Located in the quiet residential area Jiyugaoka, Kosoan is a tea house within an old Japanese house. There is no English signboard to indicate its presence, merely a wooden signboard carved with the Japanese Kanji name.

Visitors are led by a series of stone steps through the tiny garden into the house. Warm yellow lightings, precious woods, carefully crafted paper screens and tatami mats, the intimate space overlooks the garden which is especially charming during my visit as it was wet and drizzling. Stepping off a bustling city street into the calm of a Japanese tea house, it is easy for me to feel the draw of this place.

Yet it is none of those strict regimented tea house where you have to sit with a kimono-clad obasan who will brew the tea in front of you. It is a relaxing place to gaze wistfully into the surroundings, with a hot brew of matcha or houjicha latte. Each set comes with a mini sweet. For some light desserts, there is also the traditional anmitsu or zenzai but that's about it on the single-side bilingual A4 size menu.

Sip on the drink and enjoy the moment of peace in this warm, cosy space. Just hope that you won't run into any rowdy tourists that speak boorishly and spoil the mood.

Kosoan 古桑庵

1-24-23 Jiyugaoka, Meguro-ku, Tokyo

Daily 11.30am-6.30pm

www.kosoan.co.jp

Brunch is a decidedly indulgent affair and what better way to indulge than with J65's Sunday buffet brunch, replete with an endless supply of food, live music performance and free flow champagne? Situated within the rebranded Hotel Jen Tanglin, J65—a name that was inspired by Singapore's international dialling code—offers all-day dining and embraces a modern chic Southeast Asian market concept, cleverly using an eclectic mix of day-to-day ingredients such as canned foods, cereal boxes and bottled sauces to create a familiar yet intimate setting.

While the venue offers deli-style weekday lunch buffets and seafood-themed dinner buffets from Thursday to Saturday, the Sunday Champagne Brunch is undoubtedly the highlight as it offers a comprehensive selection of Asian and Western cuisine, with a LIVE music performance to set the tone for the meal. Here are some of the more note-worthy foods that you should definitely create space for!

Sunday Roasts:
While most people will make a beeline for oysters or fresh sashimi, the Signature Roasts station, which is only set up on Sundays, is the place to head to. You will be spoiled for choice with meats like baked salmon, German pork knuckle, bone lamb and the handsome slab of prime rib. My mouth literally watered as I watched the tantalizing juices ooze out from the roast beef while the chef was slicing it for me. Throw some chutneys or couscous on the side, drizzle the meat with some beef jus and you'll have the perfect start to your Sunday.

Salads:
Singaporean diners are far more discerning now and a simple DIY Caesar salad can no longer satisfy our palates. Tastefully displayed with upright salad tongs thrust into the greens (and reds, and purples, and yellows...), there were at least 6 types of artisan-quality salads, all of which were vibrant-looking, fresh, and appetizing. One of my favourite salads was the Beetroot and Pumpkin tossed in Blue Cheese and Walnuts. Salads may look deceivingly simple to prepare, but it takes knowledge about the ingredients to create a perfect salad bowl. Here, it is done with finesse.

Seafood on Ice:
Almost every other decent buffet in town serves seafood staples such as lobsters, sashimi, tiger prawns and Fine de Claire oysters, although the freshness of the seafood often varies. I'm glad to say that the selection here is rather impressive! Definitely try the Boston lobsters—they were overlooked by many other diners because of their size but the tomalley found inside was amazingly sweet and creamy!

Laksa:
The restaurant takes pride in their laksa and serves 6 different kinds (Singapore, Curry, Thai, Sawarak, Penang and Johor), and you can customise your ingredients and type of noodles as well. I only tried two types: the Curry laksa and the Penang laksa. Between the two, I preferred the latter due to its tangy, umami-laden broth. Next to the noodles station was the chicken rice corner that had char siew and roasted pork belly (siew yoke). However, those were an unfortunate letdown that day.

Matcha Lava Cake:
The name is a bit of a misnomer as the 'lava' did not flow at all (I was, admittedly, rather disappointed with that) but being a matcha-lover, it was truly a delight to find this special item at the Sunday brunch. I loved the moist, fudgy, and creamy centre, though the sweetness level could have been taken down a notch. If they are able to serve this warm upon request, I think this will become the talking point of the table.

And there you have it, the top 5 things to gorge on at J65. Prepare your stomach and head there for your next brunch outing!

The Sunday Brunch is available from 12pm-3pm and priced at $128 nett with free flow of champagne and other alcohols, $88 nett without alcohol.

Book Online to enjoy 15% OFF total bill

J65@ Hotel Jen Tanglin

Sunday Brunch 12pm-3pm Every Sunday

Hooked! Seafood Dinner 6pm-10pm Every Fri and Sat

Weekday Lunch 12pm-2.30pm Mon to Sat

1A Cuscaden Road
https://www.hoteljen.com/singapore/tanglin/taste/restaurants/j65/

It's a cheesecake like no other.

I'm not exaggerating. Tokyo has bananas. Hokkaido has that the white lovers. Osaka has.....???

Takoyaki?

Nah.

Okonomiyaki.

Boo boo.

It's cheesecake.

Barely established for less than 2 years, Pablo has gained a cult following for their cheesecakes from Kansai to Kanto. If you have been following my Instagram or Facebook, you would have seen posts of the buttery cheese langue de chats which I got from the Tokyo station and Shinjuku outlets.

But Pablo is not any Tokyo brand. It originates from Osaka as a takeaway cheesecake shop which has attracted long queues for its signature "Rare/Medium" cheesecake. Recently, Pablo have even packaged its products as Osaka souvenirs targeting at travelers.

So what is so special about their cheesecakes? It's neither as dense as classic NY cheesecakes, nor is it anywhere near those Japanese "Rare" cheesecakes which ironically doesn't taste as rare as this one. It is also nowhere like soufflé cheesecakes.

Pablo's cheesecake is like a cheese pudding fitted inside a utterly crispy pie shell. It's so creamy, wobbly, very much like a Portugese Egg Tart but it doesn't leave any trace of grease on your lips. It's more fluid than the popular Hokkaido cheese tarts from BAKE by Kinotoya but it doesn't spill into a mess like a molten lava cake. As you can see, it is so difficult to put its deliciousness into words and the easiest way to understand what I'm rambling at is to try it.

Do have a taste of the Matcha Azuki flavor as well. It is excellent not because it is matcha by virtue, but because every component was pieced together brilliantly. Generous amount of azuki beans were embedded below the bittersweet matcha cheese custard and the shiratama balls were exceedingly soft, much to my surprise.

And if you are usually frightened by the sugar level or richness of cheesecakes, then you will enjoy Pablo's cheesecake pretty much without any stress. A standard takeaway size is a 15-cm whole portion but "mini" sizes good for 1-2 pax are served if you dine-in at their cafe outlets. For cheesecake purists who have a fetish for the classic western cheesecakes, they also have sliced cheesecakes(above) which tasted very good but not much different from those outside.

Even their cheese soft serve (¥300) is so mindblowingly good. Creamy, milky with mild savoury tang to it. From cookies, cakes to their millefeuilles.... I think I've tried most items except for the cheese pudding and the Pablo cheese shakes.

I am not abashed to admit that I am a fan of Pablo and I think they should quickly start a point card for their pool of loyal customers, including me.

Pablo パブロ

Eat-In available at Dotonburi

2-3-15, Shinsaibashisuji, Chuo-ku, Osaka

大阪市中央区心斎橋筋2-3-15（宗右衛門町通り）

Daily: 11am-10.30pm

For full outlet listing: http://www.pablo3.com/

Source: Norwegian Seafood Council

Do you know that salmon, a saltwater fish raised in cold, pristine waters of Norway, is safe to be eaten RAW?

With the recent ban on the consumption of raw freshwater fish in Singapore, some consumers might choose to stay away from the traditional Chinese New Year Lo Hei, which usually features salmon-the symbol of abundance. However, the fact is that Norwegian Salmon from retailers and food outlets that uphold high quality standards in preparation and cleanliness, is perfectly safe to be eaten raw.

Source: Norwegian Seafood Council

Why is this so?

1)Regulated Checks:

Numerous inspections and analysis are conducted by the Norwegian Food Safety Authority and the National Institute of Nutrition and Seafood Research (NIFES) each year.
Since 2003, an extensive monitoring program has been carried out by NIFES in accordance with European Union legislation (Directive 96/23/EC), which requires national authorities to monitor the presence of undesirable substances in raw materials and food derived from animals.

2)Hygienic Transportation Practices:

Norwegian Salmon is transported in correct temperatures and stored in boxes that have been specially designed to keep the product cold all the way to its destinations, one of which is Singapore.
In fact, more than 90% of the fresh salmon available in Singapore is imported from Norway and flown in within 48 hours from harvest. Hence, freshness and food safety is always preserved.

Source: Norwegian Seafood Council

Your Fish Origins Matters
Thanks to a long coastline of fjords surrounded by cold Arctic waters that consist of the right currents and temperatures, Norway is the ideal nation for farming salmon.

Producing more than 65% of the world’s Atlantic salmon that is raised in pristine, cold, clear waters, Norway is responsible for serving up more than 14 million Norwegian Salmon meals everyday worldwide.

Norwegian fish farms adhere to regulations that imposes the world’s strictest control systems and advanced environmental measures to ensure responsible fish farming is practiced.

Enjoy Your Fish and Stay Healthy {YUSHENG GIVEAWAY}

Under the careful handling of their skillful chefs, fresh salmon sashimi can still be found on many buffet tables and Japanese restaurants. One of the top-chain Chinese dining brands, TungLok, has always been using safe and fresh Norwegian Salmon in the yu sheng served to their guests in restaurants.

For their takeaway yusheng packs, the TungLok team has specially taken extra steps to prepare Smoked Norwegion Salmon so that consumers can continue to enjoy and toss their Lo Hei with a peace of mind!

Thanks to Norwegion Salmon Council and TungLok, I am giving away a set of Takeaway Yusheng (worth $80++ and serve up to 10 pax) to each 10 selected lucky readers who can redeem it from Tung Lok Orchard Central before 22 Feb 2016. All you have to do is:

1) Follow my instagram account @dairyandcream
2) Like and Tag 2 other friends on the specific instagram photo (Set your account as public)
3) Leave a comment on that instagram post answering the question below

" More than 90% of the fresh salmon available in Singapore is imported from Norway and flown in after 48 hours from harvest." Is this TRUE or FALSE?

Contest closes 2nd Feb 2016 23:59
Opens to readers in Singapore only
Winners will be notified directly within 24 hours of closing.

Disclaimer: This information is brought to you by Norwegion Seafood Council and the writer receives NO monetary compensation for this post. She simply loves her salmon too much:)

Visit http://www.salmonfromnorway.com/for more information and resources

"No fish no life".

These words were the first thing I saw when I reached the restaurant. They were painted on the door curtain and made me laughed as this is the first time to see this for a Japanese restaurant.

And when we stepped in, the place was so noisy and seated with few groups of customers despite the fact that it was only 30 minutes past their dinner service time.
Contrary to the name, this place does not serve only fish.

For instance, the Sashimi Platter (¥1480/pax and from 2 pax onwards) contains CHICKEN SASHIMI. So rare a sight that I wasn't paying attention to what the waiter was saying when he was explaining the region where each seafood came from. So how does a raw chicken taste like? Well, it tastes....just like a chicken. This Kyoto Nanatani Chicken is very lean and the seared skin has a tantalizing char fragrance.

Another interesting dish was the Rare Toro Hamburger Tuna (¥980). Topped with an onsen tamago, the raw Maguro came sizzling on the hot plate before the waiter drizzled some special sauce on it. By the time you tossed everything together, it would have been partially cooked by the heat and looked like minced meat. The taste wasn't as heavy on the seasonings as I thought. It's wet, slimy and I must say its quite a unique appetizer.

The next dish, something simpler in its demeanor and preparation, was the Asparagus and 68 degrees soft boil egg. I would have thought this is some fine-dining Italian restaurant if not for the loud rowdy chatters and roars in the background. From the "Carbohydates" section, we had Hokkaido Sea Urchin and Thick Asparagus Peppercino (¥1280), which looked unimaginatively plain but full of umami, with bits of sliced chilli pepper for some twisted sensation.

If you find it too light, there is always the soy sauce spray, part of the set of quirky condiments at each table. They even have a meat potato cake and a "Fuwa fuwa tofu" squeezed from a bottle on the menu.

Oh, just be warned that there is a table charge for each pax that includes an "amuse bouché" of live ebi that is shaken in an ice jar and deshelled right in front of you.

Itadakitai 頂鯛

栄和ビル1F, 1-6-21 Sonezakishinchi, Kita Ward, Osaka, Osaka Prefecture 530-0002, Japan

Within 10-15min walk from Osaka Umeda Station

Map and details: http://tabelog.com/osaka/A2701/A270101/27072428/

From the very first bite--a Squid ink Burrata with Smoked Salmon and Caviar to the final mouthful--invariably an epiphany burst of chestnut honey cream in a petit choux shell--dinner at Basilico unfolds with a series of unorthodoxies and witticisms. Whether it's my first or Nth visit, there is always pleasant surprises that keeps me wondering what will be coming up next.

Wine-drunken cheese

This is not char siew. It is Beetroot Cheese

If I didn't had the menu next to me, I think I would not have touched the odd looking Orange cocoon-shaped stuff on this plate. I'm glad I avoided such a grave mistake as this was such a tasty plate of hand-kneaded Beetroot gnocchi with Boston Lobster. The gnocchi was soft, chewy and pretty cheesy, paired off with a discreet asparagus cream that smoothened the robust flavors. This is one of the new dishes on the seasonal-rotating menu of "Mari e Monti", a year-long series produced by Executive Sous Chef Angelo Ciccone and Basilico Head Chef Luca Beccalli that draws inspiration from the mountains and seas of the Italy.

A dinner here theoretically goes by 3 courses of antipasti, ala carte main course and dessert but realistically speaking, it's probably 10 courses or more since it is in the style of buffet for antipasti and desserts.

One of the highlights that evening was the Squid Ink Risotto that would be available for the first quarter (25 Jan-3 April) which focuses on region specialties from the Appenini Mountains in Central Italy. Though the shallot sauce seemed detached from the rice, the risotto wore fine flavors of the sea and the exceptionally tender cuttlefish exuded a lovely smokiness.

Also from the same region is the Roasted Pigeon with Seasonal Baked Vegetables while the Grilled Sea Bass and Octopus will only be rolled out in the next quarter when the focus shifts to ingredients from Adriatic Sea, the East Coast of the Italian Peninsula. I prefer the fish to the wild poultry as the former achieved a better balance on flavors and textures.

That dish was brightened by the Spicy Datterni Tomato sauce and roasted green olives, with a tasty crispy squid ink risotto cake. There might be plenty of elements here but the cooking was underpinned by an almost luminous depth of flavor.

To conclude, we had the crispy Chestnut Honey Bigne, which was just as sweetly satisfying as the Almond Tartlet with Cherry Compote and Lemon Meringue. In fact, I was not aware that the golden cream puff had been deep-fried until after the meal. That was really heavenly. Of course, there is still PLENTY of other quality desserts to indulge free-flow as long as your stomach space permits.

It is always so fascinating to see that the chefs are always thinking out of the box to create something new and exciting for diners. Yet, everything carried out so smoothly without compromising on quality. This is perhaps one of the reasons why Basilico has constantly been recognized as one of the best Italian restaurants in Singapore that promotes Italian lifestyle and culture and food.

Now I'm sure you know where to head for quality Italian food.

Basilico

Regent Singapore, 2F

1 Cuscaden Road, Singapore 249714

Lunch 12pm-2.30pm (Mon-Sat) / 12pm-3pm (Sunday)

Dinner 6.30pm to 10pm

Priced at $88++ per person

Tel: +65 6725 3232/3

For email reservations: basilicogrm.rsn@fourseasons.com

Visit https://www.facebook.com/regentsingapore or http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico for the latest updates

Ever seen a pot of curry with "roti" in a hotel afternoon tea?

Not for me as it was my first time having a delicious bowl of chicken curry served with artisan French baguette for a non-buffet afternoon tea. This tasty dish is part of the newly launched Peranakan Afternoon Tea at the Atrium, Pan Pacific Singapore that goes beyond traditional scones and jams. The curry gravy wasn't too fiery at all, yet so thick and richly fragrant that had me using those crisp baguette toast literally as a spoon to scoop up the wonderful goodness. The old school traditional biscuits were nice little touches that evoked childhood memories.
This is served alongside a beautiful floral-printed tiffin carrier that are filled with a scrumptious selection of traditional savories, cakes and kuehs. My favourites include the moist Nyonya Popiah Roll, Apam Balik (blue glutinous rice filled with spicy Hae Bee Hiam) and the aromatic kueh lapis. However, the quality doesn't seem fairly consistent as items like the Kueh Pie Tee was missing key components like Chilli, nuts topping, prawns and eggs, which would otherwise be a crowd pleaser.

The sweets tier were dominated by kuehs such as Ang Ku Kueh, Rainbow Kueh, Kueh Seri Mura, etc which tasted decent but these could be rather monotonous after a while. Perhaps some inventive spin by infusing modern desserts with familiar flavors such as Pandan or Lemongrass might make the Peranakan set more interesting.

Meanwhile, those who prefer the classic "Ang Moh" style will be pleased to learn that the English Afternoon Tea continues to stay on the menu. But it isn't going purely traditional with dark raisin scones or fruit cakes. There's some whimsical jelly lol lollipops and crispy Almond Florentines lead perched on the top tier that makes this resemble a playful Matt Hatter's kind of afternoon tea. But the biggest wild card was the full throttle of mini burgers that replaced the neat sandwiches.

Each one is more represented by the colors rather than the flavors of natural ingredients such as turmeric, spinach, charcoal and beetroot. A pity that the concept did not translate well on palates as the buns were quite stodgy and not quite balanced on fillings.

Nonetheless, having a sweet tooth definitely helps here as there is a good range of desserts such as coconut cheese cake, caramel profiteroles and chocolate sacher. Perhaps it will be a good idea to bring another friend or more to try both sets since there is no minimum pax for the afternoon tea, unlike some that caters only for 2 persons or more.

In other words, you can enjoy a solitude afternoon tea with beautiful harp music playing live in the background and perhaps, toast the moment with a glass of Laurent Perrier Champagne.

Afternoon Tea @ Pan Pacific Hotel Singapore

Atrium and Pacific Marketplace (Ground Level)

7 Raffles Boulevard, Singapore 039595

Daily: 2pm-6pm, daily

Price: $38++ per person with coffee and tea,

$58++ per person with a glass of Laurent-Perrier Champagne

$68++ per person with a glass of Laurent-Perrier Rosé Champagne

http://pacificmarketplace.sg/

For reservations, please call +65 68268240 or email celebrate.sin@panpacific.com

I couldn't be happier to learn that Maison Kayser has opened a new outlet in Raffles place and it is just within walkable distance from my office. The swanky outlet is brighter and spacious than others, with a full glass display showcasing the pastries and bread.

Immediately, my eyes were drawn to the new items such as the Kaya eclair ($6.50) which was decked in a fluorescent green frosting. With so many Asian fusion French desserts popping up in Singapore these days, it is never too late for them to ride on the wave. This is one good eclair that is perfumed with the aroma of Pandan coconut and not overly sweet.

While the acidity of the Vanilla Yuzu ($7.60) hits the right level, it slightly overpowered the vanilla notes which can easily go untraceable in the cake. The white-flecked brown bottom layer looked promisingly crunchy but it turned out otherwise. Nonetheless, this silky smooth mousse cake that could amazingly withstand the heat of the Singapore's weather was still a delightful bliss to enjoy. In fact, I prefer it to the Raspberry Macaron ($7.60), a bright red macaron sandwiched with cream and raspberry.

My favourite of the lot was the St Honore. For the price of $7.60, I thought the portion could be slightly bigger as I felt desperate for more after the entire thing disappeared in three to four bites. The dark brown puff pastry layers retained its flaky qualities, with subtle bitter notes that sung beautifully through the cloud-like Chantily cream. Perfect with a cup of Cappucino or hot cocoa.

That said, I'm craving for some croissants right now and it's time to plan a revisit.

Maison Kayser @ Raffles Place OCBC Center

63 Chulia Street, #01-01

Monday to Friday: 7:00am - 9:00pm

Saturday and Sunday: 8:00am - 7:00pm

http://maison-kayser.com.sg/

We were joking that an angmo could come to Singapore and create a big news selling chicken rice because a Japanese father-daughter duo selling meepok instead of ramen has sparked interests as many flocked here to queue for the local Mee Pok that is cooked by Japanese.

I learnt that they had learnt the ropes from Ah Hoe whose stall is also in Clementi. Pretty smart move since there is a significant Japanese expat population in Clementi. We queued for nearly an hour on a Saturday afternoon and finished the bowls within 10 minutes. As every culture has their own way of interpreting and mastering the cuisine, I am not surprised to learn that the owner-chef sets a timer to ensure that the noodles are cooked to the perfect timing, which is quite a common practice in some ramen-ya.

Compared to most meepok, the noodles here exhibited a softer chew and slid smoothly on the palate. The Special Mee Pok Dry ($4) tasted quite like an average bowl of noodles and nothing really special unless you empty the watery sourish-spicy condiment that reminded me of the transparent sour tao-cheo sauce that appeared frequently at teochew porridge stalls. The Bak Chor Mee Soup ($4) is more attractive to me as they actually added cabbage which enhanced the sweetness of the soup.

I don't think it's a bowl that is worth the travel and queue since I can get a good and quick fix in from the hawkers in my area. But if you want to check out the hype, no one is stopping you.

Ah Hoe Mee Pok 阿和面薄

Weng Kwang Coffeeshop

Blk 710 Clementi West Street 2

Singapore 120710

Closed every Sunday

This has got to be the best patisserie I've visited for my recent autumn trip.

If you have tried Hidemi Sugino's ultra velvety mousse cakes before, then you should make a trip to Occitanial. This patisserie in Suidobashi is a collaboration between famous French patissier, Stephane Triand and Japanese patissier, Kazuhiro Nakayama.

With numerous awards in global pastry competitions, Stephane Triand is another well-known figure who has received a MOF (Meilleur Ouvier de France) title, the highest French accolade given to any chef in recognition of the expertise and talent. The selection process is highly stringent and other familiar winners include Pierre Herme and Joel Robuchon.

After moving from France to America to assume the role of executive chef at The Four Seasons and St.Regis Hotel, Chef Stephane crossed over the Pacific and started his first overseas outlet in Tokyo. His perfectly circle-shaped works with a glossy shine made them highly distinguishable from other pasty shops.

Almost 90% of his petit entremets are mousse-based cakes that are excellently silky and smooth. To me, they hold a stronger, lasting presence thanSugemi Hideno's mousse cakes which are light but sometimes too fleetingly delicate. Moreover, every single one has no less than three different kinds of textures and I enjoyed everything we've tried that day. The price of one cake at Sugemi's place will probably allow you to buy around 2 items at Occitanial. That is how

I highly recommend anyone who has visited Hidemi Sugino to visit Occitanial and do a quick comparison between the two. Sometimes,

Our favourite: Fromage Basilico (¥486) バジルフロマージュ.

It tasted like a plate of basil cheese pasta and got us hooked instantly.

Nara (¥486) ナララベンダー風味のカシスクリームとレモンケーキ

A lemon cake with cassis cream that is infused with lavender.

Gorgozonla Chiboust Pie with Custard Pears (¥486) .

This and the Green Tea Kabuki were the first two to be wiped out from the display. I love blue cheese and this is another one that I highly recommend as it is hard to find elsewhere.

Chocolat Orange (¥486)

Kabuki (¥486)

Matcha mousse, matcha sable, chocolate mousse.

Occitanial オクシタニアル東京本店

Daily 10am-7pm

1 Chome-39-7 Nihonbashikakigaracho, Chuo, Tokyo 103-0014, Japan

http://occitanial.jp/

Access: Exit 6 from Metro Subway Suitengumae Station

Looks like BAKE has rapidly expanded its territories not only in Japan but also overseas. Nonetheless, there is always long queue for its one and only item on the menu-Cheese Tart. It's Jiyugaoka outlet is a sleek white two-storey building with cafe seats on the 2nd floor.

Something not usually found in other outlets in the Tokyo Milk Soft Serve (¥400), a spiraling "Eiffel Tower" that sat precariously on a delicious crunchy cone. It's smooth, creamy and quite resilient to temperatures. This was quite sweet and would be better if they could come up with a cheese soft serve instead. However, the most disappointing moment was the cheese tart during this visit turned out even sweeter than i expected. Perhaps they have accidentally dumped a bag of sugar into the cream cheese and tart dough batter.

Fortunately there was the limited Valentine's Day chocolate edition which was much enjoyable with its mellow edge. So good that it could justify a permanent spot on the menu.

BAKE

http://bakecheesetart.com/SHOPS/

I am a huge vegetable lover and those who have dined with me would know that I am always the one who clear up any remaining side greens on the plate. Hence, I don't run away from any vegetables or find it a chore to consume salads.

Nonetheless, finding the right place that offers nutritious salads that does not skimp on ingredients has been quite a hassle until I was introduced to Spinacas, an online salad delivery service started by Phyllis Chua to busy working crowd.

The concept is very straightforward--high protein, low carb salads which are great for paleo and primal dieters. Well, if the words paleo and primal sound greek to you (and to me initially), trying Spinacas salads will give you an inkling on what they are all about.

Basically, the salads are low-GI as refined high GI carbohydrates such as bread, pasta and potatoes are fully absent. Yet, each salad comes with at least 100g of meat and I didn't have to worry about the other toppings, as they are pre-decided. These toppings include honey cherry tomatoes, broccoli, hard-boiled egg, nuts, seedless grapes and a seasonal surprise ingredient.

Not to forget the surprise cheddar cheese inside each box as it imparted natural flavors without depending too much on the dressing. All I have to do is to select the meat preference (or the vegetarian option) and size (regular or petit). The websitehere also explains clearly how one can select their salad choice that best meet their dietary preferences!

Out of the 4 types which I've tried, I enjoyed the Pulled Pork which delivered a smoky, peppery taste to the salad naturally, as well as lightly seasoned tofu pattie that is suitable for those who prefer salads to be meat-free. Moroccan Chicken is topped with fiery Chilli peppers but the spice level is well within manageable limits. Meanwhile, I find the Espresso Ribs to be slightly too sweet and short of bitter coffee notes.

Nonetheless, I truly enjoyed such a wholesome and delicious meal that saved me both the time and trouble to prepare it. In fact, one regular size salad was sufficient to keep me full for hours till the next meal, unlike most salads that I've tried.

It was also thoughtful for Spinacas to keep the meats, dressing and greens in different containers to ensure that the salad stay fresh and crisp until consumption. While the meat options are currently limited to poultry animals, I hope that the menu can gradually expand to seafood for fish lovers like me!

Price starts from $9 for salads and $1 for add-ons.

*Latest News* Spinacas has launched a new side of Cauliflower rice (carb-free, rice-like texture, uses 100% cauliflower florets, deliciously sauteed with olive oil until light and fluffy, tossed with coriander, sesame seeds and cashew nuts) and partnered with Coco Water to offer refreshing coconut water over this CNY!

Spinacas

195 Pearl's Hill Terrace

#01-55

Singapore 168976

Tel: +65 97707039

Delivery from Mondays to Fridays

Facebook: https://www.facebook.com/spinacas

Website: http://spinacas.com/

You may have seen all kinds of matcha desserts but how about having matcha in savoury dishes? Although I have written previously about the Japanese Tea Kaiseki Meal at Fukujuen Tokyo, that experience wasn't as "extreme" as the experience at 1899 Green Tea Restaurant. As the name suggests, this place is all about infusing Japanese cuisine with "ocha". This couldn't be a more appropriate theme for this restaurant that is opened by the prestigious Hotel Ryumeikan which has more than 100 years of history since its establishment in Ochanomizu.

自家製一夜干し（ほうじ茶）

Most of the dishes here are infused with either tencha, matcha or houjicha, albeit a clear bias towards matcha. Unlike the Kaiseki experience at, this casual dining place is similar to a mid-priced izakaya serving grilled dishes, salads, rice bowls and alcohols, including green tea beer.

Highly recommended dishes include the Green Tea Potato Salad 抹茶ポテトサラダ (680 yen) and Tamagoyaki with Green Tea Miso 抹茶味噌入り出汁巻き玉子 (880 yen). The former was served with smoky sweet Tonkatsu sauce, which was quite redundant given that the dish was delicious on its own. Meanwhile, the Tamagoyaki was executed with precision and amazed everyone at the table with the oozing lava that contributed to its tastiness.

But incorporating Japanese tea into savoury dishes is an even more challenging task than working it into desserts. It can easily be masked by the umami or saltiness and thus not all dishes turned out equally successful. For instance, the Wagyu Sirloin baked in seasonal onions 和牛サーロインと旬野菜の玉葱釜焼き was rather disappointing as the matcha sauce tasted incongruous with the beef, even though the onion was utterly soft and sweet. Skip the soggy Kale Pizza as there was nothing remarkable about it.

銀だら西京焼き、大山鶏塩焼き　抹茶おろし添え、抹茶鍋、鍋の〆ご飯

Speaking of this ingenious hot pot, it is prepared by working Uji Matcha into the chicken broth and served with Gunma prefecture pork. Surprisingly, it wasn't bland at all and quarantined of heavy seasonings. The matcha imparted some tea fragrance and taste to the broth, bringing it one step closer to Hakka Lei Cha but in a more palatable manner.

It's available in single pax and include seasonal vegetables and Gunma prefecture pork. Towards the end of any hot pot meal, there is always "shime-no-gohan" but the rice was elevated with Chirimen which made them very tasty without the need to pour the soup.

For something simpler, the Salmon Ochazuke お茶ずけ will suffice for a light and healthy meal to end the night.

Green Tea Restaurant 1899 Ochanomizu

3-4 Kanda Surugadai, Chiyoda, Tokyo 101-0062, Japan

Lunch 11am-3pm

Cafe 2pm-4.30pm

Dinner 5.30pm-11pm

3 min walk from JR Ochanomizu Station

http://1899.jp/ochanomizu/

Facebook: 1899ochanomizu

February is the month of love, chocolate and .......strawberries. My eyes instantly lit up at the gorgeous display of pink pastries, which left me highly anticipating for the spring season after the chilly winter. Since I won't be in town for Sakura, why shouldn't I live the moment and catch the freshest strawberries when they are in season? Running from now till mid-March, the strawberry sweets is an annual affair at Fiorentina Pastry Boutique that takes full advantage of these highly prized berries when they are at their sweetest.

シュー生地でクリームと苺をサンドした人気のパリブレスト

Besides common pastry items like Paris Brest (¥650), there is the exquisite glass of Strawberry and Spumante Verrine (¥750), which contained ONE WHOLE premium strawberry! This is a practical way to enjoy those expensive ichigos as we don't have to splurge on the entire box.

Strawberry Spumante Verinne 苺とスプマンテのベリーヌ

スプマンテのゼリーの中に大きなフレッシュストロベリーが丸ごと入ったベリーヌです。

Plus, anything that contains alcohol (in this case, it is infused with Italian White wine that is typically known as Spumante) is a bonus and not surprisingly, this was my mum's favourite as well. The smooth, wobbly jelly is so light yet boozy, making it a great low-calorie dessert for those who usually stay away from sugar.

Fragola Grande ラゴーラグランデ　

くり抜いた苺の中に自家製いちごジャムや生クリーム、コンデンスミルクなどを詰め込んだ、いちごミルク味のスイーツです。

I must confessed I might not have bought the Fragola Grande if I had not carelessly overlooked the price tag of ¥1200. This was constructed of two hollowed-out strawberries filled with homemade strawberry jam, fresh cream. Since the Japanese usually dip ichigo in condensed milk, the chef has coated the berries in condensed milk, dried ichigo chips and arranged on strawberry chocolate crunch slab.

Is this worth the price? YES! The strawberries were tremendously sweet and firm, which made me curious the source of these ichigos as it is stated that the price of this pastry varies according to the type of ichigos available @_@

Fiore Fragola フィオーレフラゴーラ

アーモンド生地に苺ジャムを入れて焼き上げ、フォンダンをかけた焼菓子です。

Last but not least, the Fiore Fragola (¥1200), a moist strawberry cake on a sable base and coated in fondant. It was a pleasant surprise to find the rare pairing of a crunchy base to these kind of bundt cakes. It’s admittedly on the sugary side but perfect for washing down with a cup of hot ocha.

*Fragola Dolce : Strawberry Fair is available till March
*Check out previous sweets from Grand Hyatt Tokyo here

Fiorentina Pastry Boutique @ Grand Hyatt Tokyo

6-10-3 Roppongi, Minato-Ku, Tokyo, Japan 106-0032

Daily 9am-10pm

http://restaurants.tokyo.grand.hyatt.com/fiorentina-pastry-tokyo/index.html

I used to think that airplane meals are unpalatable or even tasteless but I now take my words back after having a delicious Kaiseki dining experience on-board the Singapore airlines business class flight from Narita (Tokyo) back to Singapore. In fact, I recalled that having similar in-flight kaiseki meal back in 2012 and looks like improvements have been made to the meals.

Kaiseki or any Michelin-star restaurant, is not a top priority for me when I travel in Japan. And thus, I have never been to any of the highly rated expensive spots like Nihonryouri Ryujin or Kikunoi, of course not even Sushi Jiro. I think I’ll be happier with a convenience store onigiri or excellent cakes from talented patissiers. That said, I won't say no if I have the opportunity to try a full Kaiseki course.

Hence, it only took me less than one second to decide between the Japanese or the International selection this time round as the Japanese selection, Hanakoireki, was created by Yoshihiro Murata of Kikunoi Kyoto. I'm a fan of Kikunoi after learning so much of his food philosophy and passion towards preserving the traditional Japanese cuisine. Being an on-board meal, the Kaiseki course is served as two main parts rather than one dish at a time.

The first box contained the following: Sakizuke (persimmons and vegetables tossed with sesame seed ginger); Shiizakana (egg omelette, seasoned chrysanthemum flower leaf and flower); Cold Somen; Hasun (crab meat rolled in turnip, stuffed lotus root with karashi mustard, skewered Fishball with shishito pepper and yam with minced quail miso sauce)

The second box consisted of the warm and main dishes, though Sunomono (vinegared dish of Spanish mackerel and ginger) should be theoretically served in the first box. Takiawase (simmered duck, duck dumpling, marinated spinach with yuzu zest); Kuchitori (Cod Roe and black bean cake, toasted chestnut mash with candied walnut, smoked salmon rolled in turnip); Yakimono(grilled yellowtail with Sansho flavor, turnip, chrysanthemum leaf); Gohan (flavored rice with chicken). Dessert of Pumpkin mousse with Green Tea Chantily and Raspberry was the best mousse cake I've ever eaten on a flight.

In-flight entertainment controller has become touch screen! Yay! It's touch small screen and not touch big screen
While this on-board Kaiseki experience is probably not as authentic as a real visit to the restaurant, I enjoyed it tremendously as there isn't a need to be concern about any manners or rituals. Afterall, how many chances can one feast on Kaiseki while watching movies at the same time?

Meanwhile, the international section that started with canapé of Singapore chicken and beef satay. In fact, this was available to guests who chose the Japanese selection as well. Next, the appetizer was Foie Gras Duck Confit with Balsamic Apple Dressing on Asparagus and Mizuna Salad. Main course was a choice between Red wine roasted beef, Teriyaki chicken roll and steamed rice with mushrooms (pic below) or Baked Fillet of Cod in Sambal Sauce.

To end of the meal on a sweet note, there was not only chestnut ice cream in chocolate sauce but also cheese platter (Bleu des neiges, pepper jack and mimolette cheese with grapes and nuts) as well as my favourite chocolate pralines.

The best way to try both kinds is to travel with a companion and select a different meal. I am glad to have tried both and completed my travel journey with a truly unique dining experience.

Available for Narita Tokyo-Singapore day flight on Singapore Airlines

www.singaporeair.com

Look no further than Tokyo Asakusa for the richest matcha ice cream in the world! Yes, you are not reading wrongly. It's Tokyo and NOT Kyoto. Shizuoka's famous green tea gelato parlour Nanaya has collaborated with Tokyo tea shop Suzuki En 壽々喜園 (since 1848) to sell its famous matcha ice cream in varying degrees of intensity.

Tasting is believing as the No.7 matcha gelato is outrageously rich in matcha taste. The first lick left me dumbfounded for words and it took me a while before I came to realize that this IS reality, NOT a dream. Named as the world’s richest matcha ice cream, this dark emerald green scoop was indisputably "超抹茶!"

Yet it did not overpower on the bitterness that some would shy away from. The matcha flavour shone through the cream effortlessly, with smooth echoes of sweetness in the background, making it a supreme gelato from the average soft serve. Not a surprise as this is made from a batch of Shizuoka tea leaves which has won the MAFF award for consecutive 3 years.

The matcha gelato here ranges from 1 to 7; No. 1 is the average matcha gelato sold everywhere, No. 2 is twice the intensity, No. 3 is the same level of intensity as the tea from Suzukien, No.5 is known as "the boundary of richness", the level which artisan gelato makers argue as impossible to go beyond for any gelato.

And now you can roughly picture the strength of No.7, which is sold for the first time in Kanto area and NOT even available at the main outlet in Shizuoka. In short the higher you climb, the greater the satisfaction especially if you are a matcha lover. Try ordering different levels and you will experience the difference instantly.

Meanwhile, the other flavors such as Houjicha and Genmaicha are no less exceptional. My heart smiled upon a lick of the black sesame gelato; so irresistibly toasty and compact. Opened since 29th Dec 2015, this place has shot to fame and expect to see lines forming outside the shop. Not to worry as it moves quite fast.

However, do go early if you like to try the No.7 matcha gelato as it is always the fastest to disappear from the display window.

Now you don't have to travel far for the world's richest matcha gelato.

Just be prepared for a life-changing experience.

抹茶ジェラートショップ壽々喜園×ななや

9.30am-5.30pm daily

3-4-3 Asakusa, Taito-ku, Tokyo

TEL：03-3871-0311

Access: Walk straight up to Asakusa Shrine and bypass the hospital behind the shrine to a main road. Cross the traffic light and you’ll see the tea shop壽々喜園

Shop blog (Japanese): http://suzukien.blogspot.com/

The most wonderful thing about the full 8-course menu here is that it includes not 1, but 3 desserts.

It's a good healthy number since most lunch/dinner courses end with only one or no dessert at all, hanging my heart (and stomach) in mid-air without a sweet ending to a meal. Opened only in end October last year, Meta is dedicated to modern avant garde cuisine without the pressure and rigidities of fine-dining.

The 30-seater space is sleek, black and evokes the industrial punk vibes. Unless you wish to indulge in some lovey-dovey private space at the small tables, I figured the best position is none other than the row of bar seats, which allows a full perspective of the young rebellious kitchen team in action minus the heat, grease or what so ever that makes you feel uncomfortable.

Instead of going in chronological order, let me starting talking about my best dish, Wagyu Beef Tartar + Pear Kimchi + Egg Jelly + Rice. It sounds like an alien combination but it's the least alienating dish of all. Inspired by Head Chef Sun Kim's hometown dish Bimbimbap, the juicy raw beef is marinated in bulgogi sauce which imparts the sweet and salty flavors.

There is some unexpected tartness, possibly due to the not-spicy kimchi juices that trickled down from the julienned pear. Just as I was enjoying the beef with the crunchy rice puffs, the gelatinous egg yolk balls rolled into the scene and adds more feel-good homeliness to this dish.

Deep down I was shouting for a sunny side fried egg and warm rice to go with the beef (which I didn't of course). But I realized it was comfort soul food at best as I reluctantly placed the utensils on the empty plate and moved onto the next few dishes.

It's not to say that the food before and after this beef tartare was not pleasant. They were truly delicious and remarkable in their own leagues. From the miso scallops to the seabass to the 30-hours braised short beef, the chef went very light on seasoning, allowing the natural sweetness and taste of the meat to shine forth. But I thought the food was similar to restaurants such as the Rabbit Stash or even Artemis Grill. That's why perhaps I had an instinctive fondness of the Beef "Bibimbap" earlier because it was an apt representation of street food taken to fine-dining stage.

Since Chef Sun Kim used to be train at Waku Ghin and Tetsuya, a infusion of Korean elements into modern French cuisine would make this place stand apart from the mass. After all, I haven't notice any modern Korean-French avant garde restaurants in the Singapore food scene yet.

The remaining 3 dessert dishes are taken care by Pastry Chef Tammy Mah who is quite experimental about her sweets. Here, you get real desserts, not cakes waffles or ice creams but the authentic original plated works that are demanding on techniques. For example, the golden orb (or what some dubbed as the Quidditch Ball in Harry Potter) is a whimsically light cheese cake embedded with two hemisphere-shaped chocolate filled of blood orange sauce.

But this is not as impressive as the latter two. One is mini white chocolate dome with tangy yoghurt ice cream but the wasabi was too elusive. Meanwhile, the Rock is a good introductory door to molecular gastronomy to layman like me. It's quite fun to have smoke emitting profusely from your mouth and nostrils but the pricky feeling that jabbed the tongue can be quite nasty, just like the touch of dry ice with bare hands.

There are currently 3 types of menu; 8-course ($128), 5-course and a vegetarian course. With a small kitchen team, limited seatings and quality modern cuisine, this may very well be a successful local story of "Giro Giro" if they could offer the exact same dining experience at a more affordable pricing.

META

9 Keong Saik Road

Tel: 6513-0898

Mon-Sat: 5.30pm to midnight (including PH except CNY

closed on Sunday
http://metarestaurant.sg/

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