The UTW (“Under Ten Words”): French and modern local Chinese fare in gorgeous chic setting. The must-orders (if any): Lobster bisque, Octopus, Wagyu beef cheek, Cuisses de Grenouille (frog legs) Summary: Launching in October 2017 within the new Sofitel Singapore City Centre, Racines is a French/Chinese dining concept helmed by Executive Chef…
Savoury soya milk panna cotta with shoyu jelly, oriental minced pork and century egg from The East Bureau. Essentially the savoury soyness of salty Taiwanese beancurd (think Yong He Eating House in Geylang) meets the supple softness of Lao Ban beancurd, with lots of random elements sprawled on top for…
Reinterpreted Seafood Tom Yum Goong on ice from The East Bureau. Rich in oceanic flavour but light on feist, this mod glacial treat – with esteemed guests like abalone and salmon sashimi gracing the event – starts the proceedings on a clean, minimalist note. 3.7/5 The East Bureau 6 Raffles…
Chilli Crab Bao from Bao Makers. The sweet chilli involved is a grower not a shower in terms of firepower, whilst the few crab pieces that managed to squeeze onto the fried mantou carriage are nicely plump. Essentially what hipster foodie tourists should have for a minimalist, mod and smelly-finger…
Tom Yum Seafood Pasta from Collective Brewers – medley of sauteed prawns, mussels and squid with capsicum, mushroom, Thai basil and spaghetti in a creamy Tom Yum sauce. Not my ultimate favourite tom yum seafood pasta just yet – Rise & Grind still holds the throne as of July 2015…
Prawn ravioli from CreatureS – creamy prawn filling with ginger-garlic-thyme butter sauce. It’s all about the butter sauce and pine nuts here, with the controversial wonton skin and prawn filling almost feeling like mere means/transportation devices for the above-mentioned to travel into my waiting mouth. Serve these to me with…
Tiger Prawn from Pluck – baked tiger prawn, slow cooked egg, chilli crab puree, cilantro oil and mantou. Essentially lobster served with a crabby, chilli-spicy soft-boiled egg gravy. The prawn was massive, buttery, bitter and really, really phat (this tiger probably hid in its den and remained sedentary during its…
Lap cheong aglio olio from Collective Brewers – sauteed garlic, chilli flakes and olive oil with linguine, alongside wilted spinach, shiitake mushroom and smoked chinese sausages. Not something I would have a second round of – prawns and aglio olio share a relationship no hussy has any right to homewreck…
Chicken karaage ramen burger. Essentially the love child of a female Singaporean-Japanese ramen and a male American hairy-legged burger who goes for spin classes at the gym. The ramen patties tasted like an interesting crossover between mee goreng and eggy carrot cake, while the chicken karaage was tender and juicy,…