The UTW (“Under Ten Words”): Intimate, classy Japanese grill experience with omakase option. The must-orders (if any): Kagoshima A4 wagyu roasted beef with red miso fond de veau sauce, crispy grilled chicken with yuzu pepper. Summary: Taking over where Five Nines (which has since relocated to Cuppage) left off at…
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…
Venison sirloin flambéed with Suntory Kakubin Kuro whisky at your table, served with coriander salsa verde, broccolini and sautéed cherry tomatoes from Arteastiq. Possessing the taboo yumminess of a strict yet attractive discipline master, the chewy and roasty venison sirloin tantalised with its decidedly inappropriate naughty squirts of dizzying alcohol…
Beef Steak & Pork Belly Shio Kouji from Ootoya Japanese Restaurant (Singapore). Essentially two Manhunt-esque hunks topless-wrestling energetically in a catwalk battle of who is the juicier, chewier, saltier, orally pleasing stud. In the primarily oceanic landscape in which they showdown, the quality of the earthly creatures surprises. 3.8/5 This…
Pincho Moruno from Catalunya – grilled marinated in a special house blended spice and served with apple aioli. Essentially the kebab equivalent of a surly, reserved Moroccan army regular who canes his children for bad behaviour and goes on desert missions. Mighty filling, though. 3.4/5 This was a hosted meal,…
Pan-fried loin of venison with celeriac puree, baby spinach, pine nuts and cranberry jus from The Lokal. The venison was delectably juicy and well-cooked whilst the sweet celeriac puree, which coats your inner lips jealously and only betrays its green origins at the end of your mouthful, would give a…
Oktoberfest platter from Old Boys Gallery ($69 nett) – pork knuckle (approximately 1kg!), Australian ribeye steak, three types of sausages (chorizo, lamb, and beef), German potato with crispy bacon, sauerkraut and sauteed vegetables, served with curry mustard, Raita and BBQ dips. The massive pig hand had been successfully cleansed of…
Kangaroo fillet from Open Door Policy – roast brussels sprouts, pine nuts and baby onions, sautéed warrigal greens and vinegar jus. Somebody should feed this joey some liang teh (cooling tea) because it must be very heaty given how deeply smoky its flavour is. Each mouthful starts off on a slightly…
Seared Lamb Loin (inspired by a traditional Wellington) with foie gras and mushroom purée from Pool Grill. You can tell that the lamb probably gallivanted a lot on lush strawberry fields under a very illustrious sun in its heyday before having met its deconstructed Wellington fate on your plate. 3.9/5…