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…
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…
Boston Love Boat Ciponio from Arteastiq – medley of the seas (baby octopus, salmon meat, scallop and prawns) in claypot, baked with en feuillantine and served with arugula salad. The pastry was energetically crisp and buttery, and there’s plenty of amorous activity on set – the stew is essentially the…
Bara-Chirashi Don from Sushiro, a humble 12-seater Japanese concept situated within Thomson Plaza. The generous portion of the happily-sized and uber-fresh seafood cubes will leave you in a state of suspended sashimi bliss and the pearly rice-to-seafood ratio was magical. Elsewhere, the marinate was a glorious cross between Teppei Syokudo’s…
Warm Octopus Salad from Kilo – grilled octopus, nam jim, peanut brittle. The nicely charred octopus had a good spring in its step and the shrimpy nam jim had a most sassy and alluring tartness. Elsewhere, the buttery mash served as a marvellous binding agent for bringing together the octopus,…
Grilled Spanish octopus with Jerusalem artichoke, burnt onion and oyster leaf from Esquina. The octopus had a sensual and deeply roasty quality which extended to its very core, and its suction cups will disengage recklessly inside your mouth, offering more artillery for your crunching pleasure. Elsewhere, the burnt onion will…
Kaisendon (Deluxe) set from Ken Japanish Restaurant. From the urghsome half-cooked egg that straddled the texture between half-boiled egg and cooked egg for Maggi Mee, to the two octopus sashimi slices which were so unmanageable that I felt like that guy in Korean thriller Oldboy having to swallow the gooey…
Grilled octopus, olives and lime, and toasted ciabatta. Visualised the grilled octopus as being a massive suction-cupped tentacle laying on a plate which would dart around playfully as I guide it into my mouth, so I was very surprised to find said tentacle all unceremoniously chopped up. A spoonful tastes…