This year, the dinning scene seems to be moving into a meatless trend. With so many vegetarian cum vegan menu on-going which I have missed quite a number. Even though, at least for now, I am still hanging on to my meat, I still want to “detox” once in a while.

Restaurant JAG is located in a shophouse along Duxton Road. A 26-seater French Restaurant helmed by Michelin Star Chef Jeremy Gillon in the kitchen and under the stewardship of Anant together bring vegetarian options using both locally sourced fresh produce and internationally as well. In addition, the highlight is that Chef Jeremy is well versed with herbs, using over 40 herbs available from the Savio mountains.

Restaurant JAG Celebrates Earth Day

Initiate the dinner with a mocktail of grape and grapefruit juice with sage that entice the taste senses.

Followed closely was the Canape of Duo finger items. Start with the jelly-like dome of herb on a pastry since it was lighter in flavour and then moved on to the croquette.

2 different types of Bread (sourdough and a soft bun with herb) were served with trio butter; citrus, herb and salted Normandy Butter. My favourite was with the citrus butter. The citrus aroma without the sourness, augmented the crusty bread.

Before the first course, Verveine, Cucumber Water, Tofu Creme was presented. Dominated by balmy cucumber aroma available to the nose and tastebud. Together with the fragrance of sesame in the tofu cream and the perfume of verveine, and the crunch from the vegetabales, it left me wanting for more.

Thyme Citron, Fava, Green Pea, Grapefruit.

First course was a tea prevail with ingredients that I usually shun away (Green pea and Fava), I was pleasantly surprised that I enjoyed the dish. This dish reminded me of my pea gaspacho at Le Lion Bossu at Lille. I thought it was a brilliant idea to add in handful of almonds to give a nutty touch and the grapefruit for the fruitiness.

Carvi, Artichoke, Fresh Sage

Moving on to the second course, this dish is different from the first course as it tasted very much in its natural flavour. It was well received even from diners who didn’t usually like artichoke.

Menthe Verte, Chayote, Sunflower Seed

Consisting of chayote (a type of squash) with 2 different texture sat on mint sauce, cream and sunflower seed sauce. Though I am not a fan of mint, I do enjoy it. The sunflower seed is certainly a key to the flavour and the texture too.

Before the Main course was the Trou-normand. A palate cleanser of lemon sorbet which some may find it too astringent.

Hysope, St Vincent Asparagus, Sesame

I am excite as I love asparagus. A week ago was the White Asparagus, now I am devouring the green one in 2 texture. The flavour were elevated by sesame seed and green mango.

Since it was a Main, it was accompanied with Polenta. Musrhoom diced were added to zest up the otherwise one dimension cornmeal.

After the Main, the pre-dessert of pineapple mousse and kiwi sorbet to prepare the palate for the dessert. The uniqueness of the flavour is the addition of the corriander leave.

Reine des Pres, Pink Lady Apple, Rhubarbe

I love all the components in this dish, especially with my favourite apple variant, the Pink Lady. Sourish, sweetish and fruity were the flavours of this dish.

NAHMJ Verdict

Restaurant JAG celebrates Earth Day with a curated vegetarian menu that left a lasting impression in me. Blew away by each dish as I wouldn’t expect vegetables together with herbs could create such fascinating dishes. If I weren’t there, I wouldn’t know vegetarian dishes could taste this good.

Restaurant JAG

78 Duxton Road, Singapore 089535
Tel: +65 3138 8477

Website: https://www.restaurantjag.com/

Opening Hours

Tuesdays – Friday 1200 to 1400, 1800 to 2200 | Saturdays 1800 to 2200 | Closed on Sundays, Mondays and Public Holidays

Getting There

By Bus:

• Opp Faithfield Methodist Church along Tanjong Pagar Road   80, 145
• After Kreta Ayer Road, along Neil Road   61, 166, 197

By MRT:

• Northeast Line or East-West Line – Outram Park station;
• North-South Line – Tanjong Pagar

Rating: 8/10

The post Restaurant Jag Celebrate Earth Day With Spring Produce – Tanjong Pagar, Singapore appeared first on NAHMJ.

The duo curated a 6-course lunch and dinner menu available from 28 to 31 March at $100++ for SingTel customer and $180++ for the general public.

100 Gourment March 2019 Edition

At a fine-dinning setting at Basque Kitchen by Aitor, enjoying the 6-course meal beginning with snacks.

Snacks

Anchovy

Tartare & Potato Pancake

Fried Oyster

Ankimo

The first course, Monkfish Liver, labelled as foie gras of the sea was with carrot gel, Yarra Valley trout roe. Among the components, there was vinegar to cut through the pungent fishy flavour. It is a delicacy targeted only for the adventurous, certainly not for a faint-hearted.

Sourdough

I am not a fan of sourdough but enjoyed this one. Soft chewiness is the characteristic of such rustic bread and what I really like about it is the extremely light sourish flavour.

Smoked Trout

Instead of the usual salmon, here Trout was used. The smoother texture from trout with dill on pancake gave a different dimension to the dish. Overall, a simple but delightful item.

Oxtail Bomba Rice

Some love this Braised oxtail, confit quail egg yolk, chive aioli with rice. I didn’t enjoy entirely as it was too sweet for my preference.

Pork

Chewy Pork Neck with Apple and Mustard are such wonderful combination.

Beef Tongue

Before moving to the dessert, the last savoury course was the Beef Tongue, another item with good chewiness. Flavoured with vegetable glaze, thyme oil, forest berries

Chocolate

Round off the meal with a chocolate dessert comprises chocolate sponge, chocolate ice cream and chocolate meringue. The intensity of the chocolate in the 3 elements were different too, lightest was the meringue and strongest from the ice cream.

NAHMJ Verdict

The 100 Gourment March 2019 Edition by Aitor Jeronimo Orive x Chef Oldrich Sahajdak was a memorable dinner with unexpected combination of ingredients.

Basque Kitchen by Aitor

97 Amoy St, Singapore 069917
Tel: +65 6224 2232

Website: https://www.basquekitchenbyaitor.com/

Opening Hours

Monday – Friday 1200 to 1430, 1800 to 2300 | Saturday 1800 to 2300 | Closed on Sundays

Getting There

By MRT:

• Downtown line – Telok Ayer station
• North-South or East West line – Raffles Place station

By Bus:

• Prudential Tower along Cecil Street  57, 131, 167, 186, 700, 970, 971E (nearest bus stop to Telok Ayer Road)
• Opp The Ogilvy Ctr along Robinson Road  10, 10e, 70, 75, 97, 100, 107, 128, 130, 162, 196, 196e
• One Raffles Quay along Shenton Way  10, 10e, 57, 70, 75, 97, 97e, 100, 107, 128, 130, 131, 162, 186, 196, 196e

Rating: 8/10

The post 100 Gourment March 2019 Edition: Chef Aitor Jeronimo Orive x Visiting Chef Oldrich Sahajdak At Basque Kitchen By Aitor – Telok Ayer, Singapore appeared first on NAHMJ.

Chef Darwin Chen who is helming the kitchen of Butter at 35 North Canal Road is a young chap who was formerly from The Jaan and some other big names. Knowingly, expectation surged and in anticipation was the wait for the first dish to be served. Original, the place existed due to the bar, named Fancy. Hence, diners could enhance the dinning experience by pairing with drinks. The Bar Tenders were formerly from Jigger and Pony and Sugarhall.

Menuthough was petite, it was comprehensive as well. Beginning the meal with the unami milky Pork Broth Soup ($12) served with tortellini, fried beancurd, lettuce and blue edible flower to beautify the dish. 

Before the soup was served, the recommended aperitif, Aperol was the go-to drink. Lightly fruity and sourish to set the palate for food.

Moving to the second course, was a starter, the Tomates ($12) done in 6-way (grill, confit, semi-dry and so on …) using 3 different types of tomatoes. An unappealing as I am not a tomato fan, to my surprise, I love this dish. The different dimension in texture and flavour was what attracted me to this creation.

Carpaccio ($18) was the second starter. Braised daikon radish, fish slices, and black fish roe beneath the red coral tuile. It has a taste profile similar to pickle. I find the seafood scent a little too strong for my preference.

Among the 3 mains I tried at Butter at 35 North Canal Road, my top favourite is the Brown Butter Fish ($26). Fillet coupled with brown butter sauce. It requires some skill to ensure that the butter wasn’t char. Finishing the look with Fried beancurd puffs and orange edible flower petals. It would have been perfect if the fish wasn’t cooked via sous vide.

Second Main was the Chicken 2-way ($28), a fried Chicken Drum ball and Sous Vide Chicken Breast with brown sauce. A pity both the meat were dry. Since I dislike breast meat, I am not a fan of this dish. 

True to the name, Charcoal and Beef ($32).  Adorned the grilled-beef and a charcoal-radish with edible ‘chipped charcoal’ and vegetables. Personally, when it comes to beef, I prefer the French-way, Steak Frite. Enjoying a simple piece of steak with tasty Fries. Don’t get me wrong, I am not complaining, in any case.

Ending the meal with a dessert is always a must. Out of the 3 desserts, dramatic-looking Chocolate Cloud ($16) was the only item we tried. Though I would love to try the remaining 2. When served, pour the ignited-chocolate sauce over the cloud (Cotton Candy) with popcorn scattered around it. At the bottom was peanut butter covered white chocolate with chocolate ice cream. Diner who love peanut butter would love this dessert.

Diners might want to finish the meal with a tea that contain alcohol. I don’t remember the name of this interesting drink. You could enjoy it with or without milk.

NAHMJ Verdict

If you are looking at impressing your date without breaking your bank, Butter At 35 North Canal Road will be the ideal place. The ambience with dim light and it has the candle-light effect. 

Butter At 35 North Canal Road

35 North Canal Road, #01-01 Singapore 059291
Tel: +65 6535 0332

FB: https://www.facebook.com/butter.35ncr/

Opening Hours

Monday – Saturdays  1700 to 0000  |  Closed on Sundays

Getting There

By MRT:

• Downtown line and North East line – Chinatown station

• North East line – Clarke Quay station

• North-South line and East-West line – Raffles Place station

By Bus:

• Clarke Quay Station along Eu Tong Sen Street   2, 12, 33, 51, 54, 61, 63, 80, 124, 145, 147, 166, 174, 190, 197, 851, 961

• Opposite Clarke Quay Station along New Bridge Road   2, 12, 33, 54, 147, 190

• Boat Quay along South Bridge Road   51, 61, 63, 80, 124, 145, 166, 174, 197, 851, 961

Rating: 7.5/0

*Disclaimer: This was a media invite.

The post Butter At 35 North Canal Road Where Drinks and Dishes Meet – Clarke Quay, Singapore appeared first on NAHMJ.

Ginett appears to be the typical wind-down place for office workers and expats in the area for anyone passing by the place. However, once you step into the 2^nd level of the restaurant, it has a totally different feel. The retro fittings oozed with warmth and coziness when the lights are turned down as the evening beckons, setting the ambience for a really relaxing dinner.

Vineyard to Table @ Ginett Restaurant Wine Master Class

Vineyard to Table @ Ginett Restaurant wine masterclass which is conducted quarterly focuses on introducing French wine to participants. Set in a 5-course dinner style, one can expect to taste up to 7 different wines (sparkling, whites, reds and rose) from various French regions.

The masterclass is conducted by R&B Lab Director of Operations, Jacques Varet, who is a certified Master of Sommelier from Tain L’Hermitage, Rhone Valley. Together with French wine guru Yves Soudy, both men were on hand to share their wine knowledge, starting from the glassware used for the wine to the attributes and tastes of each wine we had. The anecdotes shared by both made it a very pleasant and enjoyable evening at Ginett.

Beginning with Burrata & Heirloom Tomato, Compressed Watermelon paired with Sparkling Wine (Cuvee Splendid Brut NV).

The burrata (soft fresh Italian cheese) just stole the show from the wine with its sweet creamy taste.

Next, I have La Quenelle Brochet Gratinee (Pike Fish Dumpling in Chardonnay Sauce) paired with Sancherre White (Domaine Raimbault 2016) and Saint Joseph White (Domaine Pichon 2016)

Two different whites with one before the main and the other after it, such was the advice from sommelier Varet. My preference is for the heavier and deeper Saint Joseph White with a sweet tinge that complemented the first main and did a perfect job in washing it down at the end.

For the second Main, it was La Joue De Boeuf (12-hours Braised Wagyu Beef) paired with Vacqueyras (Domaine D’Ourea 2015) and Cote Rotie (Domaine Pichon 2014).

Two different reds to go with the beef and again, one before and the other after. The Cote Rotie before the beef was a much smoother red than the other and it was a perfect setting for the main.

Followed closely was selection De Fromages (Cheese Platter) paired with Pic Saint Loup (“La Ceremonie” 2015)

The cheese platter is a must with any wine-tasting session and it is no exception at Ginett’s. The carefully selected cheese to go with the red wine in the 4^th course of the meal was superb.

Ending the meal with Lemon Meringue paired with Champagne Jean Milan Rose, NV.

The dessert with its zesty punch was a good ending after the cheese platter, coupled with the rose champagne.

Promotion

The Vineyard to Table @ Ginett Restaurant masterclass is priced at $65++ per person. Register for the wine masterclass at [email protected].

NAHMJ Verdict

Vineyard to Table @ Ginett Restaurant 2-hour masterclass is perfect for the novice wine drinker as one can slowly digest the wine together with the food without getting all tipsy at the end of the session. It is a good bargain for the quality of the food that accompanies the wine.

One thing to note is that the French food portion is just nice for me but it will probably not be sufficient for the average Joe who goes for upsized McDonald’s meals. The redeeming point for this is the free-flow bread available throughout which is very fragrant and tasty, especially when it complemented 4 out of 5 courses of the meal.

Ginett Restaurant & Wine Bar @ Hotel G, Singapore

200 Middle Road, Singapore 188980
Tel: +65 6809 7989

Website: https://www.randblab.com/ginett-sg

Opening Hours

Daily  0700 to 2330

Getting There

By MRT:

• Circle line – Bras Basah station

• Downtown line – Rochor station

By Bus:

• Opp Prime Centre along Middle Road   56, 64, 65, 131, 139, 147, 166, 857

• Peace Centre along Selegie Road   64, 65, 131, 139, 147, 166, 857

• Rendezvous Hotel ong Bras Basah Road   7, 14, 14e, 16, 36, 77, 106, 111, 124, 162, 162M, 167, 171, 174e, 175, 190, 502, 502A, 518, 518A
• Manualife Centre along Bras Basah Road   131, 147, 166, 857

Rating: 7.5/10

*Disclaimer: This was a media invite.

The post Vineyard to Table @ Ginett Restaurant & Wine Bar at Hotel G – Bugis, Singapore appeared first on NAHMJ.

With such amazing pair of chefs working together to create a 6-course lunch with wine pairing, we can’t miss on this opportunity. Ready to be in awe by the duo at this restaurant located at level 62 of One Raffles Place.

Stellar at 1-Altitude 4 Hands Kitchen

Steamed sea urchin custard with Iberico and Sturia caviar (Pairing with 2016, Greywacke Sauvignon Blanc)

Sturia is the flagship brand of Sturgeon – the leading French caviar producer. The company was set up near Bordeaux 20 years ago and has pioneered sturgeon farming in France. The caviar is lightly salted, which releases all of its long hazelnut flavours. I love caviar’s roll-in-the-mouth eggs when tasted it in small spoonfuls. The texture of Urchin custard is smooth and its creamy sweetness really wets the appetite.

Low temperature magret duck breast with Rillettes, Black radish and Quince (Pairing with 2015, Katnook Estate Merlot)

Magret is the juicy breast of a duck, and it cooks up much like a steak. It is on the right side of salty, with enough chweiness to keep it interesting. In fact, Duck is highly nutritious.  It is an excellent source of protein, and without its skin, Duck has an even lower caloric value than skinless chicken. The meat is also a good source of vitamins A, B3, C and minerals iron, selenium and calcium.

Hand Dived Japanese Scallop with Seaweed and Finger lime (Pairing with 2015, Flametree Chardonnay)

The hand dived scallop is so fresh, it is soft and chewy with a mild flavor which is not very fishy compared to other types of shellfish.  The interior of Finger limes contains caviar-shaped vesicles that burst with a lemon-lime flavor.

Crispy skinned Amadai with Tarama beurre noisette, Zuchini and Green peppercorn (Pairing with 2017, La Bobeme Act 2 Dry Pinot Rose)

There is nothing fancy about this dish from the way the chef cooks, but the flavors and texture are so pleasing.

Tajima wagyu oyster blade MBS 8-9 with Burnt carrot and Fermented black truffle (Pairing with 2013, Katnook Estate Cabernet Sauvignon)

This is one of my favorite items here, chef told us that Tajima crossbred Wagyu is the most famous of all Wagyu bloodlines. It is fed a specially formulated Japanese diet for a minimum of 400 days and is described as the highest quality beef in the world, renowned for its unrivalled tenderness, distinctive marbling, and flavour.

Chocolate with Buckwheat and Miso (Pairing with 2013, Pirramimma Late Harvest Riesling)

I have never thought of putting Miso into a chocolate dessert, and apparently it works well. The chocolate is flavorful and comforting, the buckwheat is crunchy.

NAHMJ Verdict

Stellar at 1-Altitude 4 Hands Kitchen not only offer one of its kind of culinary experience, in addition, it has the best 360 view of Singapore with truly nice and pleasant ambience.

Stellar at 1-Altitude

Level 62, 1 Raffles Place, Singapore 048616
Tel: +65 6438 0410

Website: http://www.1-altitude.com/

Opening Hours

Monday – Friday  1200 to 1400, 1800 to 2200; Saturday  1800 to 2200;  Sunday  1800 to 2100

Getting There

By MRT:

• East-West line or North-South line – Raffles Place station

By Bus:

• Prudential Tower along Cecil Street   57, 131, 167, 700, 971

• Opp AIA Tower along Robinson Road   10, 10e, 70, 75, 100, 107, 128, 130, 162, 196, 196e

• OCBC Centre along Church Street   186 , 970

• OUE Bayfront along Shenton Way   10, 10e, 57, 70, 75, 100, 107, 128, 130, 131, 162, 167, 196, 196e, 700, 971E

Rating: 8.5/10

*Disclaimer: This was a media invite.

The post Stellar at 1-Altitude 4 Hands Kitchen, Meet Your Farmer – Raffles Place, Singapore appeared first on NAHMJ.

Among the fresh baked bread, my favorite is the onion bread which is soft and fragrant.

Salmon Gravlax with Vegetable shavings, Lemon Myrtle Oil and Cream Cheese Ice Cream. The salmon is very fresh with soft texture. The ice cream which is flavoured with cheese is not so heavy and well balanced with vegetable shavings.

Steak Tartare comes with finely hand-chopped USDA beef – an example of impressive knife skills, carefully honed over time—mixed with the consummate red onions, gherkins, parsley and capers, is stacked with a crackly, battered poached egg. However, I appreciated the presentation of the dish more than the taste.

Veal sweetbread in Pea Soup with Ceps Mushroom Ragu looks simple but yet sophiscated soup makes an elegant start to the dinner. One thing which I want to highlight is that sweetbread is not sweet bread, it is the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs. It tastes tender, creamy and marginally juicy.

Prosciutto Ham Wrapped Monkfish and Maine Lobster on Risotto in Armagnac Bisque my most favoured dish. The Risotto was cooked nearly perfect, the rice locked in the starch nicely which provides the essential for the texture. The lobster is a bit chewy and stringy for my taste but it is part of its charm.

I believe that chef has used the best ingredient and technique to enhance the flavor and bring a new dimension to the Milk-Fed Veal stuffed with Foie Gras, Duxelles and Sage with Cauliflower Mimosa and Madeira Jus. The texture and richness of the Foie Gras makes it an entire experience, a unique sensation for your mouth as your tastebuds take in this richness and the unique texture practically dissolves in your mouth. Together with the milk-fed Veal, the dish is a bit heavy for me, especially I wanted to keep some room for desserts.

The gorgeous Dessert Selection from the Trolley wowed me. The restaurant’s take on guéridon service – brings a bit of flair and fun to round off the dining experience.

A rotation of house-made sweets including Spicy Mango, a mango mousse cake encased in a shell of white chocolate. My favorite dessert of the night are the Raspberry Lychee with Almond Cake, a tribute to the classic Ispahan, offers a burst of tartness from the raspberry and the light sweetness of the lychee in a single bite; and Camembert Cheesecake, which presents a twist to the traditional cream cheesecake.

UPCOMING PROMOTIONS

Set lunch and dinner menus

Valid: Every Monday to Sunday

Tablescape offers a la carte as well as set lunch and dinner menus every day. The attractive two- or three-course set lunch (priced at S$32++ and S$42++ respectively) is a fantastic option for a weekday business meal, or a leisurely one in between museum stops on the weekend – the restaurant is located conveniently just a 5-minute walk to the National Gallery and a short walk to the Singapore Art Museum. The three- or four-course set dinner (priced at S$48++ and S$58++ respectively) provides true value for a delectable night out.

Valentine’s Day set dinner

Valid: Wednesday, 14 February 2018

This Valentine’s Day, indulge in a delectable five-course dinner (priced at S$148++ per couple) in the heart of Singapore’s City Hall, featuring classic European creations updated with a modern twist. Start off with a Trio of Fine de Claire Oysters, and make your way through the evening with special highlights such as Smoked Chicken Velouté with vine-ripen tomato, Black Angus Filet Mignon, and Ocean Trout Wellington and Shrimp Alexander. Sweet endings come in the form of a Couple Dessert Platter and a pair of Champagne Cocktails.

NAHMJ Verdict

It is a great place to gather your loved ones and friends in this festival season to experience traditional European fine-dinning.

Tablescape

10 Coleman Street, Level 3, Grand Park City Hall, Singapore 179809
Tel: +65 6432 5618

E-mail: [email protected]

Website: http://www.parkhotelgroup.com/en/cityhall/tablescape
FB: https://www.facebook.com/tablescapesg/

Opening Hours

Restaurant: Lunch – 12.00pm to 2.30pm, Dinner – 6.00pm to 10.30pm

Bar: 5.30pm to 1.00am

Getting There

By MRT:

• North-South line and East-West line – City Hall

By Bus:

• St Andrew Cathedral along North Bridge Road   61, 124, 145, 166,  174, 174e

• Opposite Peninsula Plaza along North Bridge Road   32, 51, 63, 80, 195, 851, 961

• Capitol Building along Stamford Road   7, 14, 14e, 16, 36, 77, 106, 111, 128, 131, 162, 162M, 167, 171, 175, 700, 700A, 857

Rating: 8.5/10

*Disclaimer: This was a media invite.

The post Modern European Classics Take Centrestage At Tablescape In Grand Park City Hall Hotel – City Hall, Singapore appeared first on NAHMJ.

Codigo 1530, a clear winner at the 2016 SIP, is a premium Tequila ranging from Blanco, Rosa, Reposado, Anejo and Origen depending on the age and aging process of the tequila. Its Anejo also distinguished itself as “Anejo of the Year” at the 2016 New York International Wine & Spirits Competition.

I went to Audace Bar & Restaurant on level 1 of the Wanderlust Hotel on a wet evening. The coziness of the stylist interior with an old-world charm was like a balm to dispel the cold and damp of the rain falling intermittently throughout the day.

The epicurean journey was kick started with the exotic, mildly sweet and spicy Amuse Bouche (Chestnut Soup and Chai Oil) nicely matched with the light and refreshing Rosa 75 with its natural rosy hue and floral notes.. It was indicative of what Michelin-starred Chef Jeremy Gillon, 36, had in mind when he created the 5-course dinner menu featuring exclusive and unique herbs from the French Alps for a Tequila-pairing extravaganza.

I had the 2 appetisers – Egg, Sea Urchin, Radish and Acchillee and Scallops Celeriac/Cassia – paired with a 15ml Blanco shot and La Paloma Cocktail. The Blanco had a pure clean taste which complemented the seafood and egg. The tequila helped to clean the palate for the small morsels of seafood and the lightly salted egg yolk. The La Polma Cocktail was not overly sweet, refreshingly tart and a little bitter to match the simple appetisers with varied flavours.

The main courses that followed were as finely presented as the appetisers and were eagerly awaited. I was served a Rosa Shot and Basil Rosa Sour Cocktail to go with the Turbot, Sweet Potato, Dried Oyster and Ortie. The Rosa Tequila, the first natural pink Tequila in the world and has been heralded the new Rose, will appeal for its pretty pink and clean taste. It went well with the mild tasting Turbot which had a firm, juicy and lightly salted flavour. I understand the flatfish to be usually boneless but had to pick out 2-3 small bits of bones while savouring it. The Basil Rosa Sour Cocktail as the name suggests complement the delicate and moist fish meat with its herby and citrusy balance.

Hailed from Normandy and has been cooking since he was 14, Chef Gillon has an amiable and smiley disposition. His gastronomic creation begins by first combining the different flavours of vegetables and herbs before deciding on the type of meat to tempt the taste buds.  His next dish of Lamb, Hay Grass, Rutabaga and Anchovy was a veritable example of his passion and culinary skills.

As a non-lamb eater, I was suitably impressed with the mild, tender and clean tasting lamb which was browned nicely outside with slight pink within for a good bite and texture. The Bee Sting Cocktail incorporating the Reposado had a hint of vanilla and the sting from 2 chillies grown inhouse by General Manager Farhan Samad. The cocktail lent a piquancy to the meat and added a new twist to the multifarious flavours.

The final dish to round up the dinner was dessert comprising Avocado, Vanilla, Chocolate and Kumquat paired with an Anejo shot and Anejo Old Fashioned Cocktail.

The latter is a classic despite its namesake. The simple cocktail with the spicy and robust Anejo, orange peels and bitters was the perfect complement to the simple sweet dessert.

NAHMJ Verdict

Audace Bar & Restaurant is a stylist outfit priding itself on new taste experiences by Michelin Star awarded Chef Jeremy Gillon. The Tequila-pairing dinner is an extension of its pushing the epicurean boundaries. Well worth a visit for the pairing of Codigo 1530 and French cuisine with that special someone or family or friends in the intimate and cosy setting.

Codigo 1530 is multi-award winner at the 2016 SIP

• Platinum, Best in Class Award: Anejo
• Gold Medal: Reposado
• Gold Medal: Extra Anejo
• Bronze Medal: Blanco

Audace Bar & Restaurant

2 Dickson Road, Singapore 209494
Tel: +65 6396 3322

FB: https://www.facebook.com/AudaceSG

Opening hours

Mondays – Sundays  0730 to 1000 (Breakfast)T  |  Tuesdays to Saturdays  1130 to 1400 (Lunch), 1400 to 1800 (Afternoon Tea), 1830 – 2359 (Dinner) [last order at 2200 – Bar opens till midnight)]  |  Sundays  1130 – 1600 (Brunch)

Getting There

By Car

Free Valet Service

• Weekdays: Dinner Service,
• Weekend: Lunch, Dinner and Brunch Service

By MRT

• Downtown line 2 – Jalan Besar (nearest) or Rochor station

• Northeast line – Little India station

• East-West or Downtown line line – Bugis station

By Bus

• The Verge along Sungei Road   48, 56, 57, 131, 166, 170, 851, 960, 980

• After Sim Lim Square along Rochor Canal Road   23, 48, 57, 66, 67, 170, 851, 960, 980

• Before Sim Lim Tower along Jalan Besar Road   64, 65, 130, 139, 147, 857

• Tekka Centre along Serangoon Road   23, 64, 65, 66, 67, 131, 139, 147, 857

Rating: 8.5/10

The post Codigo 1530 Tequila Pairing Dinner at Audace Bar And Restaurant – Little India, Singapore appeared first on NAHMJ.

At Frunatic, instead of offering only salad and rice like most F&B establishment does, example, Toss & Turn, Grain Traders, they are offering a fine-dining experience with 8-course meal. Somewhat like Sufood and Elemen. All these are made possible as Frunatic has a team of wellness professionals, comprising Nutritionist, Dietitian, Naturopathic Doctor and TCM Physician, and renowned chefs, to ensure harmony in nutrition, taste and presentation. In addition, they have spent the last 5 years in Research & Development before presenting the fruit of their labour to consumers.

Frunatic insists only the best quality and preparation standards in all dishes as such only natural food without preservatives, additives and colouring are added to the dishes. In other words they uses only 100% natural ingredients. Next, they wash the ingredients to remove pesticides and insecticides using only alkaline ionised water. In addition, all fresh cut are processed using ceramic knife to reduce oxidation and loss of nutrients.

With so much said, now it is time to scrutinized the dishes served in the 8-course meal. Each dish provides some health benefit.

Starting the first course with a drink, Ginseng Chrysanthemum Tea. The intend of this drink is to boost energy and delay fatigue by getting more nutrients and oxygen from the blood to the muscles. 

Next is Mango And Apple Electrolyte Smoothie supplying not only fiber but also Vitamin K, Phosphorous, Magnesium and Potassium. Hence regulating electrolytes in the body as to lower blood pressure.

Followed by the Liver Loving Sulphur Salad using the superfood, Avocado as the key ingredient in this salad. By now, we know that this town of the talk superfood is rich in Monosaturated fats (good fats) and mainly more nutrients which are benefiting to the vision, heart, bones, lower risk of cancer & depression, improved digestion and equally importantly for liver detox.

Subsequently, the Green Punch Juice a blend of Kiwi, Green Apple, Bell Peppers and Peppermint as the forth course. The taste was dominated by Green Apple and lightly kiwi flavour with very light hint of bell peppers and subtle peppermints flavour savoured. This combinations provides large source of Vitamin C & E as such it helps to boost immunity against viral and bacterial infection.

Coming to the fifth course, the Cranberry Pistachio Fiber Bites providing health dose of fiber since each serving of pistachio contians 3g of fiber. We know the importance of fibre but a fact lesser known is that it is regulate blood glucose since it slows the absorption of sugar. 

For those who are needed weight loss, here is the dish you need to take note, the Dehydrated Dill Pineapple And Woody Pecan Nut. Both Pineapple and Pecan Nut boost metabolism and fat loss due. 

Finally, for main, Brown Rice With Apple, Celery And Tomato. After this dish, we feel satisfied as the rich in insoluble fiber Brown Rice helps to decrease hunger feeling. The other important ingredient Celery which contains Pthalides reduce one’s craving for sugary and fatty foods.

Last course has to be a dessert. Mixed Berries Cheese Cake was our last course. Nothing cheesy about this cake.I felt it was more of a gelato. Rich in melatonin from the berries hence it helps one to sleep better.

The 8-course fine-dining set meal is at $108.80 (before 10%  service charge and 7%  GST).

NAHMJ Verdict

Overall, we were surprised that the food served at Frunatic tasted delish. It is with only natural goodness and nothing more. We find that no additional sugar and salt were in the dishes. If you value your health and in particular those who need diet to help control their chronic condition should try them out.

Frunatic

390 Orchard Rd, Palais Renaissance #B1-06, Singapore 238871
Tel: +65 6276 0288

Website: http://www.frunatic.com/
FB: https://www.facebook.com/frunatic/

Opening Hours

Daily  0900 to 1500,  1700 to 2100

Delivery: Mondays – Friday  0900 to 1300 [Exclude Public Holidays]

Getting There

By Bus:

• At Delfi Orchard along Orchard Road   7, 36, 77, 105, 106, 111, 123, 132, 174, 502

• Opp Four Seasons Hotel   7, 36, 77, 105, 106, 111, 123, 132, 174, 174e, 502

By MRT:

• North-South line – Orchard station

Rating: 7.5/10

The post Frunatic, Taking Eating Clean To The Next Level By Offering Therapeutic Eating At Palais Renaissance – Orchard, Singapore appeared first on NAHMJ.

This event is priced at S$109++ per person and features a delectable menu of Tandoor favorites and an assortment of kebabs specially created for the occasion. Both Vegetarian and Non-Vegetarian Menus are available. For vegetarian menu, highlights include Apple Wood-Smoked Asparagus & Zucchini Dumpling Kebab, Beetroot & Pumpkin Sheekh Kebab and Pan-Seared Soya and Edamame Beans Kebab. For the non-vegetarian menu, you can look forward to Apple Wood-Smoked Minced Lobster Dumpling Kebab, Venison Sheekh Kebab stuffed with Galbani Buffalo Cheese and Tandoori Duck Korma.

If you are a fan of fine Indian cuisine from the Punjab region (India’s Northwest Frontier Province which includes gourmet metropolises like Lahore, Peshwar, Rawalpindi, Kabul, Amritsar, Multan and Patiala) or Sufi music (devotional music of the Sufis), book this event on WGS’s website now, before reservations are full!

Punjab Grill’s WGS Special Soulful Sufi Night Menu

Welcome Drink and Amuse Bouche

To welcome you here, a glass of Grape Sangria is served. I like this!

Following which, you will be treated to an exquisitely plated Amuse Bouche of the day.

Appetizers

Appetizers involve two different kebabs. For the non-vegetarian menu, Charcoal Marinated Boneless Chicken Thigh Kebab and Minced Lobster Dumpling Kebab are served. For the vegetarian menu, Cottage Cheese replaces the Chicken Thigh while Asparagus and Zucchini replace the Minced Lobster. Dishes shown are the non-vegetarian ones.

It was really lovely that the Charcoal Chicken Kebab made an appearance in apple-wood smoke, giving it a nice fragrance. This kebab is definitely one of my favorite and I am salivating just thinking about it now!

The Minced Lobster Kebab, glazed in creamy coconut ginger chutney is also very tasty but because the lobster is minced, I was a little disappointed that I couldn’t really taste the lobster.

Entrée

Entrée is another two kebabs. For the non-vegetarian menu, we have Venison Sheekh Kebab stuffed with Galbani Buffalo Cheese and Pan Seared Soya & Edamame Beans Kebab. For the vegetarian menu, Beetroot and Pumpkin will replace the Venison. The dish shown below is the non-vegetarian one.

Personally, I like the Pan Seared Soya & Edamame Beans Kebab (right), which is served on a bed of avocado and black beans salsa. The Venison Kebab (left) has a mutton flavor so it didn’t find favor with me.

Chef Special Sorbet

I am pleasantly surprised that a sorbet is served in the middle of the meal instead of at the end and am happy to inform all critics that this totally works. The sour-ish sorbet is a wonderful palate cleanser to get us ready to appreciate the upcoming main courses.

Main Course

For main course, the non-vegetarian menu offers a delicious medley of Tandoori Duck Korma, Kheema Kaleji Pao (Bread with Kheema), Chicken Nihari, Bhuna Vegetable, Dal Punjab Grill and Royal Cumin & Romanesco Cauliflower Pulao. For the vegetarian menu, Bharwan Bottle Gourd will replace the Duck Korma, Lotus-root and Potato will replace the Meat Liver in the Kheema and Vegetable Lollipop will replace Chicken in the Nihari. The dishes shown here are the non-vegetarian ones.

My favorites are the Tandoori Duck Korma and Royal Cumin & Romanesco Cauliflower Pulao. The strongly flavored Tandoori duck is fork tender and does not has any gamy taste so it pairs beautifully with the basmati rice cooked in cumin and served with cauliflower. The rice may look plain but it is actually more flavorful than it looks!

Punjab Grill Dessert Platter

The 2^nd dessert for the night is a Dessert Platter of rose flavoured Indian rice soufflé served with vanilla beans and gulab jamun kulfi ice cream. The sweetness level of these desserts is just perfect for me!

Farewell Drink

To bid you a proper farewell, a Betel Drink is served at the very end of the meal. Frankly I am not a fan of this minty drink but it does help to refresh my breath.

Menu

Refer below for the complete menus.

Price & Event Timing

8^th April 2017 (1900 to 2230): S$109++ per person

To book the event, visit http://www.worldgourmetsummit.com/

NAHMJ Verdict

I am glad that my first experience with Punjabi cuisine is at Punjab Grill; it may be my first but it won’t be my last! As the flavours at Punjab Grill are not overly spicy, the food here will suit a large array of palates.

Punjab Grill @ The Shoppes At Marina Bay Sands

2 Bayfront Avenue, The Shoppes at Marina Bay Sands #B1-01A, Singapore 018972
Tel: +65 6688 7395

Website: www.punjabgrill.com.sg

FB: https://www.facebook.com/punjabgrillsingapore

WGS 2017

Internationally recognized food and wine event

Website: http://www.worldgourmetsummit.com/

Getting There

By MRT:

• Circle Line and Downtown Line – Bayfront station

By Bus:

• Marina Bay Sand MICE   97, 97e, 106, 133, NR1, NR6
• Marina Bay Sand Hotel along Bayfront Ave   97, 97e, 106, 133, NR1, NR6

Rating: 7.5/10

*Disclaimer: This was a media invite.

Written by Denise Chua myfoodstory.sg.

The post Punjab Grill Presents a Night of Soulful Music and Food on 8 April 2017 for World Gourmet Summit 2017 appeared first on NAHMJ.

As we were in the mood for Michelin Star restuarant, among the list, it was easier to land a reservation with the 1 Michelin star restaurants. The 2-star requires reservation at least 2 weeks in advance.

Ambience at Alma By Juan Amador is in a fine dinning setting with the cutlery meticulously lay on the white table cloth of each table. As it is dimly lit, there’s a romantic feel as such.

At Alma By Juan Amador, they offer 3-course ($39++) for lunch and option of 6-course or 8-course ($178++) set menu at dinner. An option of Wine & Beverage Pairing at $68++ is available. We were at the restaurant for dinner and selected the latter of the dinner menu. Since we do not drink, we passed the wine pairing, however, coffee isn’t included in the dinner set as such.

Dinner was inclusive of Alma Snacks specially prepared by Chef Haikal Johari. Artfully decorated were 3 items. First the Tomato Meringue, Buffala, Black Olive Jam with Truffle. Next was the Beef Tartare with Miso Mustard, Beef Floss and Coriander. Last item was the Sable. Topped with beetroot, blueberry and goat cheese. We thought well of them and it was a fabulous first impression.

Next was the Egg Custard with potato cracker. It was a little too salty for our liking.

Followed by the freshly in-house baked Potato Bread with butter. This is a savoury bread. The taste resembled white bread with bacon. Till now, dinner was enjoyable.

First course of the dinner started with Foie Gras. We were expecting a piece of pan-fried foie gras served. It came as a surprise when isn’t. The Foie Gras was blended resulting in a texture similar to pâté. And the distinct foie gras flavour was diluted. Like the Egg Custard, it was pretty salty.

If you are squeamish about having raw lamb, need not be. This beautiful Lamb Tartare with chopped raw lamb were masked totally by the sauce. For those who love their Beef Tartare will appreciate this dish.

Hokkaido Scallop with green apple sauce for one and curry sauce with spanner crab for the other was our third course. By the side are leek and finger root. We didn’t appreciate both the sauce with scallop.

Then came the Crispy Tofu with Wild Mushroom, Black Garlic, Foie Gras and an Asian sauce. The combination complemented but again it was a little too salty.

Subsequently, the Kingfish Belly with Saffron, Beurre Blanc and Kaffir Lime was our 5th course. We find the fish a little fishy. Saffron though was lightly flavoured but may after all be an acquired taste. As we requested for less generous amount of salt as such, it was much preferred.

Next is Alma interpretation of “Ham & Cheese Sandwich” sandwiched with suckling pig and topped with manchego and Manjimup Truffle. Advised to eat it with hand. Though we welcome that but it may not be as convenient since after which we returned to handling the utensil. This sandwich was tasty but a little too oily.

Here comes the highly anticipated 7th course, the Blackmore Wagyu. The fats though was rather well distributed within the meat but a little over abundant. The beef was smooth and fats within the meat oozes. Personally, it was too much of oozes from the fat for me.

Before the Truffle dessert, we have the pre-dessert, cucumber sorbet.

Last course was the Truffle with Brown Butter, Pear and Dark Chocolate Ice Cream. The truffle was savoury versus the chocolate ice cream that was sweet. Personally, I like such taste profile but somehow, this dessert didn’t complement as well as I was expecting.

Before the end of the meal, Alma’s Petite Four was the finale. We found them impressive and truly enjoyed. In addition, we were glad that it started and ended with both positive note though there were some flavours not to our liking.

And it is ashamed that Alma By Juan Amador decided not to include Coffee or Tea as part of the menu. The cuppa was strong and nutty.

NAHMJ Verdict

Creation at Alma By Juan Amador is absolutely refreshing and certainly creative. Furthermore, it may be beyond our imagination in terms of pairing of complex flavours. As such, it may not be for everyone, especially the less adventurous.

Alma by Juan Amador

22 Scotts Road, Goodwood Park Hotel, Singapore 228221
Tel: +65 6735 9937

Website: http://alma.sg/
FB: https://www.facebook.com/juanamador.sg/

Opening Hours

Monday – Tuesday 1800 to 2230; Wednesday – Friday 1200 to 1430, 1800 to 2230

Getting There

Rating: 7.5/10

The post Alma by Juan Amador At Goodwood Park Hotel – Orchard, Singapore appeared first on NAHMJ.