(Editor’s Note: This article focuses primarily on the new dishes added to Menu 3.0 of Omote Singapore. For a review of washoku concept Omote Dining by Nagae as well as information about and pictures of the dishes previously from Menu 2.0 and which continue to feature in Menu 3.0, you…
The UTW (“Under Ten Words”): Chilli Pomelo, Chilli Pomelo, Chilli Pomelo. The must-orders (if any): All Chilli Pomelo items. Summary: Blue Lotus Chinese Grill House is the newest and third Blue Lotus concept to launch after the atas Blue Lotus Chinese Eating House in Sentosa and the accessible Blue Lotus Chinese Noodle Bar…
Years ago, I had a meal at a Spanish restaurant called Esquina, and I had this little nasi-lemak inspired seared scallop dish which left such an impression on me that I remarked that it was”(q)uite marvellous and one of my most memorable and startlingly good mains ever”, ending my review with a…
Dry Laksa from NOW Noodles + at Square 2, Novena. Now Noodles + 10 Sinaran Drive #02-65 Square 2 Singapore 307506
Tomyum Seafood Pasta (creamy tomyum sauce pasta with prawn & mussel) from Fuel Plus’ refreshed menu. The drought-stricken tomyum sauce played it as safe as a quadruple-layered Huggies diaper, leaving the fettuccine’s starchiness vulnerably exposed. Elsewhere, the wonderfully crunchy and succulent prawns were woefully overqualified for this position. 3.3/5 Fuel…
Salted egg yolk pasta from the criminally underrated The Rawr Kitchen. The curry leaf-fragrant pasta wears its richly thick and creamy salted egg coat with gangster swagger as it rakishly toes without ever crossing the line of cloying pastiness, playing like a carbonara with chilli crab’s thick and eggy texturality.…
Omi Gyu from Boruto’s Hidden Gems of Kansai menu – omi wagyu from Shiga, smoked & chopped with scallions, shio konbu in tataki style. The luxuriously smooth and chewy wagyu had the glorious, unbridled fattiness of a BMT Eagle Company recruit, with the tarty avocado mayo serving as an appealing,…
Prawn & Hae Bi Hiam Pasta from Redpan – tagliatelle tossed with housemade spicy shrimp paste, sakura ebi and sautéed prawns. The hae bi hiam aroma at play is irresistible, while elsewhere the introverted sakura ebi is overshadowed by the busyness of the proceedings and is best savoured directly on…
Udon from Hyogo braised with squid ink stock, topped with firefly squid and yuzu molecules from Boruto’s Hidden Gems of Kansai menu. The squid ink udon plays like a slinky pasta but retains udon’s slurp suction qualities while elsewhere the dish feels like a tribute to explosive squirts, with the…