One of my favourite restaurants in Singapore, Restaurant JAG, recently launched its Autumn menu. I tried the new menu in December 2020, and my dinner was definitely one of my highlights of 2020. The seasonal menu showcases autumnal vegetables – often in the form of different textures within one course…
Warm Chorizo and Octopus Salad from Open Door Policy, which recently launched a new gluten-free and dairy-free menu. A incredibly slick, Charizard tail-kissed, knee-softeningly salty bowl of after-hours chewy comfort. 3.9/5 ⠀ This was a hosted meal, courtesy of Open Door Policy. Open Door Policy 19 Yong Siak Street Singapore…
Vegan maccheroni pasta (portobello bolognese gratin, bechamel) from Open Door Policy. Open Door Policy 19 Yong Siak Street Singapore 168650
Different textures of beetroot, pumpernickel and linseed emulsion from Bacchanalia’s vegan and vegetarian course menu. The meaty beetroot tartare, which bided its time before revealing its marshy earthbound charms, dropped it like it was hot with a mystical wasabi-esque blaze. 3.8/5 This was a hosted meal, courtesy of Bacchanalia. Bacchanalia…
Aged carnaroli risotto rice, fermented coconut, Thai inspired salad from Bacchanalia’s vegan and vegetarian course menu. Despite possessing not a smidgen of meat, the coconutty and wetly muifan-like risotto had a rich and robust seafood-esque flavour, with an urgent sourness and a piquant gingerly slant. 4.2/5 This was a hosted…
Whole Sea Bass “Au Plat” from Ash & Elm at Intercontinental Singapore – whole sea bass from the deep-sea farm of Mauritius with fennel confit, cherry tomato confit, taggiasca olives, lemon and beurre blanc sauce. A buttery gloss stridently dominates the proceedings, while elsewhere conquering the fish is quite the…
Maine lobster and chicken pot roast with field mushrooms, fried quail eggs and parsley from The Disgruntled Chef. If crustaceans and fowls haven’t been dating before, they certainly should start exploring the possibilities. The lobster was plump and sweet whilst the well-done chicken had the most happily crispy skin, and…
Baked blinis from FYR Cycene Ond Drinc – blinis (thin pancake made with yeasted butter) with grilled salmon, egg, Avruga caviar and grated Bottarga. The blini tasted like a interesting, savoury cross between soft dough and butter cake, while elsewhere the roe appeared to have undergone cellular fusion and the…
Pigeon from La Ventana Singapore – whole pigeon cooked in two ways (Josper-grilled and confit) and served with truffle mash and sauce made with pigeon bones. The leg confit fared competently, but the pigeon may have sustained a serious chest injury from all the free weights training (due to societal…