In recent years, omakase is getting popular. Started with the Japanese cuisine and now it has influenced others to provide the same as well. The most interesting of all so far is my French experience in Lille, Au Gout Du Jour Lille.

Omakase Set Dinner

Helmed by Chef Taizo Yamada who prepare the dishes with premium ingredients. There are 3-course ($68++) or 4-course ($98++) set dinner as option. The first 3 dishes are for both the option.

At the first course, diners are provided with 2 options, either beef (mozzarella al forno) or uni (signature uni pudding). I opted the former, consisting of OMI Wagyu, Eggplant and Avruga Caviar.

Likewise, at the second course, diners have the choice of soup of the day or antipasto misto which was my selection. On this beautiful plate comprises lots of items and we don’t know what to start. We were advised to begin with the rich and complex flavoured Sakoshi Bay Oysters topping with Ikura and Horeradish Sauce. Next, moved on to the briny and yet fruity Prosciutto di Parma with Strawberry. Subsequently, Seabream with Plum Sauce, Shallots, Tomato and Italian Herbs, then the Prawn Arrabbiata served with Nai Bai and end with the Gnocchi with Gorgonzola Cheese Sauce and Ice Plant.

If you are having the third course, you will end with today’s pasta special. Per the name suggested, you will get different pasta each day. What we had was Signature “Shiso & Omaru Dashi” Pasta cooked in lobster broth and crab, tomato and shiso, hence a tomato-based pasta. The overall flavour was highly sourish among the seafood flavour.

In the 4-course set dinner, end the meal with today’s carne. On our plate were medium Canadian pork with Port Wine Sauce which we love it. And it was accompanied with Australian Sirloin Beef which was a pity as it was too tough for my jaw. I would prefer if they have chosen a more premium cut.

NAHMJ Verdict

A cosy restaurant that serve exciting Japanese-Italian food makes Monte Risaia a good choice among the Japanese and for those who loves Italian food with Japanese elements.

Monte Risaia

59 Duxton Road, Singapore 089523
Tel: +65 6970 0067

Website: https://monterisaia.business.site/

Opening Hours

Mondays – Saturdays 1800 to 0000 | Closed on Sundays

Getting There

Rating: 8/10



*Disclaimer: This was a media invite.

The post Monte Risaia, Japanese-Italian Omakase – Tanjong Pagar, Singapore appeared first on NAHMJ.

Pasta Supremo is a pop-up for 18 months conceptualized by the folks behind Salted Plum. The aim is to provide affordable, quality handmade pasta in Singapore.

The uniqueness of Pasta Supremo is the coloured pasta, using only natural colourings; black by activated charcoal, blue by pea flower, red by beetroot. And all pasta are handmade and dried in the premise.

What to expect from the menu? First is the Build Your Own Pasta. Choose the pasta and next the sauce. Lastly decide if you want to make it a set; Super or Supremo.

On the next page, is the Ala Carte Menu with standard pasta selection, Sides, Stuff On Bread, Sweets and Drinks.

Sides

Among the 4 sides, we tried 2 of the outstanding one. First is the highly recommended Spiced Supremo Chicken Skins. Lighly spicy and ultra crispy and tasty, more importantly, addictive. I couldn’t stop after the first bite.

300 Day Grain Fed Fatty Wagyu is yet another item worthy of your stomach space. With flavourful Japanese seasoning together with Thai Chilli Sauce cum the ginger and Japanese pickles to elevate the aroma.

Stuff On Bread

4 stuff on bread. Crowd favourite Avocado & Feta is the most delicated flavour. Julienne of mint crowned the top and this surprisingly elevated the flavour.

For the love of Cheese, Cheesy Cheese AF with a few combination such as mozarella and blue cheese. The result is either you like it or hate it.

If you love mushroom or truffle, the must order is the Mushroom & Black Truffle Cream. Eating this is equivalent to having a thick truffle mushroom soup on the bread.

Lastly it the top favourite, Bak Kwa Jam, a blend of bak kwa, house-made bacon and some other secret ingredients.

Build Your Own Pasta

House Pasta

Supremo Porky Marinara is a twist from the bolognese sauce. The minced meat is now in a ball marinated with 5-spice powder. The dish is covered with aged Parmesan cheese shaving.

The only vegetarian option, Vege Wege Pasta using short pasta with Asian Pesto, corn and mushroom. The result was sweetness amidst the savoury dish.

Pasta Supremo offers a total of 4 house pasta, the other 2 are carnivore selection; Carbonara, but not really and Prawn Olio Olio. We reserved these for our next visit.

Special of The Week

Each week, the team led by Owner-Chef Shaun will develop a new pasta. We happen to savour their Clam Pasta. With anchovy flavour as the base and generous amount of clams to entice all senses.

Sweets

Pistachio Creme is the best dessert. I could have the entire share to myself. It reminds me of Creme Brulee with the caramel-bites mimicking the caramelized sugar on Creme Brulee.

Each week, there will a special dessert, Sweets of The Day. The week we visited Pasta Supremo, the Passion Fruit Kaffir Tart was offered. If you like it, you need to re-visit them within the same week, otherwise, it will be gone.

Finally, ending the meal with Socked Americano which is using Arabica bean brewed using the local brewing method. Alternatively, go for the White Kopi Latte. If you are looking for Tea, two choices are available; Thai Black Cha and You Thirst-Tea.

NAHMJ Verdict

We love the al dente in-house made Pasta at Pasta Supremo. Especially, it is all naturally coloured. The flavour are strong, may not be for the liking of the light palate diners.

Pasta Supremo

3 Temasek Boulevard, #01-365 Suntec City Mall, Singapore
Tel: +65  6909 8138

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

Opening Hours

Daily 0900 to 2100

Getting There

By MRT:

• Circle line – Promenade station or Esplanade station (Exit A)
• Downton line – Promenade

By Bus:

• Suntec Convention Center   36, 70M, 97, 97e, 106, 111, 133, 162, 502, 502A, 518, 518A, 537, 700, 857, 868
• Millenia Walk   36, 56, 75, 77, 97, 107M, 171, 195, 960, 961, NR2, NR5, NR7, NR8

Rating: 7/10

*Disclaimer: This was a media invite.

The post Pasta Supremo By Folks Behind Salted Plum At Suntec City – Esplanade, Singapore appeared first on NAHMJ.

Beside this promotion, Crossroad Cafe at Singapore Marriott Tang Plaza brings East-meets-West with a wide menu of signature dishes, premium wines by the glass and draft beers on tap.

Taco And Mount-Garita At Crossroad Cafe

When the boring-looking taco without sides were served, I was skeptical. The plain-looking with char-grilled marking Taco wrap did not send the delicious vibes to my brain.

Relunctantly, I took the first bite and was immediately blown away by how the combination of flavours from the ingredients and the sauce has created. This is especially true for the Beer Battered Cod Fish Taco.

A total of 5 flavours were offered; Coffee & Chermoula Braised Beef Cheeks ($30++), Crab Cake ($30++), Wan Hao Char Siu Pork ($28++) or Beer Battered Cod Fish ($32++). Each serving has 3 Tacos. A pity, you can’t mix and match your choices and there was no side. The average eater can stomach 2.

We tried all except the Crab Cake and my fave is the Beer Battered Cod Fish Taco. It is extremely difficult to pick the winner this round as each has its unique factor which makes it tasty. I suppose it is down to preference and mood as well.

If you love Margarita, time to be at the Crossroad Cafe with like-minded friends to slurp the Mount-garita ($60++). 3 flavours to choose from; Lime, Strawberry and Mango. Each gaint can serve approximately 6 person.

Between the Lime and Strawberry that we tried, we love the latter.

Promotion

Both the Taco And Mount-Garita at Crossroad Cafe are available till 28 February 2019.

Taco Choices
Coffee & Chermoula Braised Beef Cheeks ($30++)
Crab Cake ($30++),
Wan Hao Char Siu Pork ($28++)
Beer Battered Cod Fish ($32++)

Mount-Garita
Lime ($60++)
Strawberry ($60++)
Mango ($60++)

NAHMJ Verdict

If you are sick of the Lo Hei during this Lunar New Year period, turn to Taco And Mount-Garita At Crossroad Cafe.

Crossroads Cafe @ Singapore Marriott Tang Plaza Hotel

320 Orchard Rd, Ground Floor, Marriott Tang Plaza Hotel, Singapore 238865
Tel: +65 6831 4605

Website: http://www.singaporemarriott.com/restaurant/crossroads-cafe/

Opening Hours

Sundays – Thursday  0700 to 0100  |  Fridays – Saturdays  0700 to 0200

Getting There

By MRT:

• North South line – Orchard station

By Bus:

• Tang Plaza along Orchard Road   36, 77, 124, 128, 143, 162, 162M, 167, 171, 174, 174e, 190, 518, 700, 700A
• Lucky Plaza along Orchard Road   7, 14, 14e, 16, 65, 106, 111, 123, 175, 502
• Orchard Station along Orchard Turn   14e, 124, 128, 143, 162, 162M, 167, 190, 700, 700A
• Opposite Orchard Station along Orchard Boulevard   7, 14, 16, 36, 65, 77, 106, 111, 123, 174, 174e, 175

Rating: 8.5/10

*Disclaimer: This was a media invite.

The post Tasty Taco And Mount-Garita At Crossroad Cafe, Singapore Marriott – Orchard, Singapore appeared first on NAHMJ.

Whetted our appetite with the Marinated Cabbage ($6), simply with chilli soy vinaigrette and white bean. Though it is an extremely simply dish, we like the flavours and texture of the dish.

Slow-Cooked Coix Beef Soup ($15) was a little disappointing in my opinion. The tomato flavour dominated or more accurately, it masked the rest of the flavour. Personally, I would prefer a stronger beef aroma and lesser tomato fragrance.

Comfort food is up next with Tangy Chicken and Mushroom Braised Rice ($26). This reminds me of porridge cooked in chicken stock. Well-balanced flavour. It will be my go to dish on rainy day.

Even though I am not a cooked-Salmon fan, I enjoyed the Miso Red Dates Roasted Salmon ($35). Amazingly, the miso red dates glazed worked extremely well on the Salmon. In short, it was delicious. 

Meals with no dessert is never complete. We got the Molten Matcha Lava ($16) to round it up. The matcha flavour was sufficient with thick molten matcha lava flowing from the centre of the cake.

NAHMJ Verdict

I always love Asian elements infusing into Western dish. There might be some misses in the Sichuna-inspired dishes whipped by Halcyon & Crane, on the whole, there are more hits. 

Halcyon & Crane

290 Orchard Rd, #03-09 The Paragon, Singapore 238859
Tel: +65 6416 4886

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

Opening Hours

Daily  0900 to 2200

Getting There

By MRT:

• North-South line – Orchard or Somerset station

By Bus:

• Opp Ngee Ann City along Orchard Boulevard   14, 14e, 124, 128, 143, 162, 162M, 167, 171, 190, 700, 700A

• National Youth Council along Grange Road   7, 14, 16, 36, 65, 77, 106, 111, 123, 174, 174e, 175, 971E

• Lucky Plaza along Orchard Road   7, 14, 14e, 16, 65, 106, 111, 123, 175, 502, 502A

• Opp Mandarin Orchard along Orchard Road   36, 77, 124, 128, 143, 162, 162M, 171, 174, 174e, 190, 518, 700, 700A, 971E

Rating: 8/10

The post Halcyon & Crane, Sichuan-inspired brunch, At Paragon – Orchard, Singapore appeared first on NAHMJ.

MEET, CHILL, PLAY & SING

Wild market features four different rooms – Meet, Chill, Play and Sing.

MEET – Perfect for private dining, meetings and functions. It comprises a long 240cm table and a TV screen for presentations

CHILL – Self-explanatory, this beanbag seating room offers a plethora of board games and a gaming console complete with video games for a relaxing night out

PLAY – this seasonal concept room starts off with nerf guns aimed at a target board. Add picture of nemesis on the target board to complete stress-relief therapy

SING – Amateur hobbyist or professional singer, this KTV room is completely soundproof and free for all

Wild market serves a variety of Japanese-inspired tapas and local delights that would regale any group looking for a good night out.

Avocado Mentaiko ($7.80) features slices of fresh avocado coated in a light batter, topped with savoury mentaiko mayonnaise. I have never tried this snack before, I would say that each crispy fritter gives way to the creamy avocado within, making this moreish snack a perfect entrée.

Smoked salmon Guacamole ($11.80) is a lighter option, it comes with thinly sliced smoked salmon dotted with avocado emulsion. The salmon is fresh and taste fishy.

Wild Bar Edamame ($4.80) – steamed Japanese soybeans tossed in a proprietary blend of sesame oil, garlic and chili flakes. It is definitely a refreshing dish, the sesame oil and chili flakes give another layer of dimension to the dish.

Wild market also serves heavier dishes such as Chicken Shish Kebab ($4.80), it comes with sticks of chicken thigh, breast and capsicums slathered in a house-blend marinade before being charred over a grill. It makes skewers full-flavoured, juicy and tender.

As I mentioned earlier, Wild market also serves local delights. Sambal Squid with Chorizo ($14.80) is one of signature dishes, A whole squid is barbecued, smothered in a full-bodied sambal sauce, and finally topped with charred bits of Spanish chorizo – mimicking the local way of topping hawker food with fried lard, with albeit a modern touch. The barbecued squid gives chewy texture.

The extensive menu also includes Garlic Fried Rice ($4.80 for a bowl), Sambal Quail Eggs ($7.80), Corn Cob Trio with kimchi or mentaiko butter ($9.80).

Wild Market’s drinks menu from Wild Bar shows off a plethora of beers on tap, affordable wines and cocktails.

NAHMJ Verdict

Wild Market features a new multi-play concept as well as a variety of Japanese-inspired tapas and local delights. It is a great place for special occasions such as solemnisations and birthdays which customers are able to rent the entire rooms and space.

Wild Market

Shaw Towers, 100 Beach Road, #01-27, Singapore 189702
Tel: +65 9247 5319

FB: www.faceboook.com/wildmarketsg

Opening hours:

Monday – Thursday  0800 to 0000  |  Friday  0800 to 0200  |  Saturday  1600 to 0100  |  Closed on Sundays and selected Public Holidays

Getting There

By MRT:

• Downtown line or East West line – Bugis station (DT14/EW12)

• Circle line – Esplanade station

By Bus:

• At or opposite Shaw Tower along Beach Road   100, 107, 107M, 961

• At or opposite The Gateway along Beach Road   980

• After Beach Road along Rochor Road   48, 57

Rating: 6.5/10

*Disclaimer: This was a media invite.

The post Wild Market Goes “Wild” with Exciting Multiroom Concept and Delectable Delights – Esplanade, Singapore appeared first on NAHMJ.

This isn’t our first visit to OFC. We visited twice. Once was when newly opened and second time when they offered a revamped menu.

Open Farm Community New Dishes

The entire new menu consist of Open Farm Community New Dishes by the newly minted chef of the restaurant, ranging from Appetisers to Mains and finally desserts. We give the menu a try ourselves.

Appetisers

I never like cauliflower hence when these unappealing-looking Fried Cauliflower ‘Wings’ ($16) was on the table, I was skeptical. However, I was completely wrong. These brown unassuming fritters were amazingly tasty. I am more than happy to have them as snacks. The seasoning, the batter and the vegetable combination was perfect.

Next dish was an ingredient sourced from Jurong Frog Farm, named the General Tao’s Toad ($17). I love frog leg and even more when it was fried. Indeed, I was pleased with the item, even though it was too briny even for me who love salty food.

For me, the Citrus Cured Hamachi ($20) was a Big NO. The fish flavour, akin to fishy smell, was too pungent for my preference. Same sentiment to most diners of the night.

Thai Asparagus Salad ($18) with brown butter emulsion, house kale chips, hazelnut, though very much a vegetarian dish was a palatable dish. 

Natural Wine

We pair our above appetiser with a Natural Wine that was made from a blend of 4 varieties of grape; Syrah, Chardonnay, Pinot Noir and Riesling (if my memory serve me well). A smooth, fruity with berries and citrusy wine. I was surprised that the spicy characteristics of Syrah as masked.

Mains

A pity, the unique characteristic of laksa flavour was totally lacking in the Prawn Laksa Pappardelle ($28). If the dish was named without the termed Laksa, I would certainly give a thumb up. the al dente pasta was delish though.

Black Bean Strozzapreti ($27), yet another vegetarian dish. The sweetish black bean pasta with silky beancurd with a unique smokey flavour paired off well. However, I don’t fancy sweetish Main.

Steamed Tiberias Barramundi ($30) was surprisingly tasty. Perfect timing was used to steamed the fish, we find the texture neither under or over cooked.  

Another dish that I appreciated was the Slow Cooked Beef Cheek ($32). Tender, melt in the mouth beef was flavourful as it managed to absorb all the flavour. By the side was a fried mashed potato. An extremely interesting pairing.

Desserts

Lime in the Coconut ($16) consist of whipped coconut semifreddo, meringue and kaffir lime granita was refreshing.

A healthier version dessert since stevia was added to the Thai Milk Tea Tart ($16) with flaky tart base. By the side was cinnamon ice cream which I could do without.

Singa’Smore ($16), a banana-flavoured dessert with tamarind fudge and ginger biscuit. Either the tamarind and ginger flavoured was so subtle that I completely missed savouring it or the combination blended so perfectly that I actually didn’t notice. Either is a good news.

NAHMJ Verdict

Open Farm Community New Dishes maybe created and filled with with local flavours, however, I feel that there isn’t any wow factor. Some fine tuning to the dishes may be required. Generally, I notice the vegetarian dishes were extremely well executed, so were the pasta.

Open Farm Community

130E Minden Road Singapore 248819
Tel: +65 6471 0306

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

Menu: http://www.openfarmcommunity.com/menu-accordian/

Opening Hours

Monday – Friday 1200 to 1500, 1800 to 2200; Saturday, Sunday and Public Holidays 1100 to 2200

Getting There

By Bus:

• At or opp Bontanic Gardens along Napier Road   7, 75, 77, 105, 106, 123, 174

Rating: 7/10

*Disclaimer: This was a media invite.

The post Open Farm Community New Dishes By New Culinary – Dempsey, Singapore appeared first on NAHMJ.

The eclectic theme still exist with some funkiness. I noticed some traditional accessory, in particular the Laughing Buddha as an ornament was among the background of the retro poster.

While the cuisine offered at Ding Dong, likewise, remains as Modern Asian. With a new chef helming the kitchen of Ding Dong, Chef Miller Mai curated 18 new dishes offered on the latest menu. We tried as much of the new dishes as we could.

Starting with 3 Cold Plates. First is a popular Peranakan snack, Kuih Pie Tee ($16) improvised at Ding Dong with a crown of Spicy Singapore Chili Crab to give that lavish touch.

Tuna Tataki, Cucumber Carpaciio, Calamansi Sorbet ($18) is the lightest among the 3 cold plates. A light and refreshing item.

The Steak Tartare ($20) with seasoning to flavour-up the dish mesmerized most diners. Topped it with Fennel Rice Cracker and Toasted Onion Bread to give that added texture.

Moving to the Sharing Plates, we tried a total of 5 items.

First is the tender Thai Grilled Pork Collar ($22). Remember to dip it with Jaew Dipping Sauce for the added punch. Though tasty, it didn’t leave a relishing memory.

I didn’t think that curry and pumpkin would go so well until I tried Ding Dong’s Curried Pumpkin Soup, Crayfish, Grilled Pumpkin ($16). Curry masked the overwhelming sweetness of pumpkin as such created a more savoury soup.

Next 2 dishes are improvised from the crowd flavour Cze Char dishes. The crispy Stuffed You Tiao ($16) is now with Otah Otah and Kaffir Lime Mayonnaise. Next is the Baby Octopus ($17) coated with Golden Fragrant Sauce and Curry Leaf that resemble salted egg flavour.

Chicken Lor Bak ($16) with 5-Spice Sauce and Orange Marmalade is another dish that I love.

Time for the Bigger Plates. 

Beef Short Rib, Buah Keluak, Wingbean Salad ($38) was yet another dish I love as I love Buah Keluak. It was interesting to see the transformation of the classic Peranakan dish which usually uses Pork or Chicken to this melt-in-the-mouth Beef Short Rib.  

Lastly, was a dish that surprises me. Satay Sauce complemented the Duck Leg ($30) with Ketupat perfectly.

No reason for leaving dessert out. First is the Melon Sago, Rock Melon Ice Cream, Winter Melon Foam ($12) which does remains me of the Chinese traditional Sago dessert.

Next is the Durian Alaska, Pandan Sponge, Kaya ($18) for Durian fan. Mao Shan Wang Durian was used, a pity the desserts seems to use artificial Pandan flavouring.

NAHMJ Verdict

Hit and misses is our conclusion for the new creation at Ding Dong. I think there is room for improvement. Some dishes that I will recommend are the Steak Tatare, Chicken Lou Bak, Curried Pumpkin Soup, Beef Short Rib and Duck Leg. And if you don’t mind the artificial flavouring, go for the Durian Alaska.

Ding Dong

115 Amoy Street, #01-02, Singapore 069935
Tel: +65 6557 0189

Website: http://www.dingdong.com.sg/

Opening Hours

Mondays – Saturdays  1200 to 1500, 1800 to 0000  |  Closed ton 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: 7/10

The post Ding Dong Dishing 18 New Asian-inspired Dishes Created By Chef Miller Mai – Telok Ayer, Singapore appeared first on NAHMJ.

Recently, I have an interesting conversation with a PR personnel who has impressive experiences in F&B and a Chef, they didn’t think Omasake makes sense as diners will have their likes and dislikes and at the end of the meal may not appreciate the Chef’s choices. I beg to differ as I like the surprise element. Furthermore, when I dine with friends I usually leave the ordering to them so that I won’t end up ordering the same old stuff. Hence our conclusion was this form of dining is best for adventurous diners or foodies who love trying new food at the same time, eat everything.

Space though doesn’t look small, Rakuya offers only 14 seats around the counter where the Chefs work that occupied the later half of the restaurant. The entrance half is the Sake Bar counter where guests can enjoy bar grub with their favorite Sake.

At Rakuya, there is No Fixed Menu therefore the menu they hand to you are vague. For Omasake, they offer 3 choices at $48, $88 and $128. Every set comes with 8-course. I was treated to the $48 eight-course Omasake.

Beginning with Amuse Bouche termed Chicken Terikayi. I stared at this thin slice for a moment when served as I couldn’t spot the chicken. You need a little imagination when you start to savour this item, a crispy thin wafer akin the chicken skin and a layer of teriyaki sauce.

Followed by the Appetiser, a Fine de Claire Oyster. Topped with some flavoured shaved ice and caviar. Slurp in one grub to savour the complex taste of spicy, savoury and sourish. My respond after swallowing the refreshing shell fish was interesting.

Subsequent was the Cold Dish, Salmon Carpaccio with homemade Ponzu and truffle oil. My personal favourite among the 8-course. I thought well of the Ponzu sauce and it left a deep impression in me; the best Ponzu sauce among what I have tried so far. It has a perfect balance of the various taste and aroma. Truffle lifted the fragrance.

Next is the Hot item, Foie Gras Chawanmushi with Mapo Sauce. Inspiration of this dish was from the Sichuan Mapo Tofu. Instead of using Tofu, Executive Chef Derrick brillantly substituted it for the silky Egg. Crowned it with Foie Gras and Mapo Sauce.

Another Hot Dish, Curry Puff. Chef improvised the local Curry Puff recipe. Replaced chicken for Salmon and the crust with seaweed. Together with potato, fried them with their secret spice recipe for filling and then deep-fried it with tempura batter. The result was amazing.

Coming to Main was Garlic Chicken. Loving the Ponzu salt on the chicken thigh meat, however I find the chicken pieces too dry.

Before ending dessert was the Rice/Noodle. We were served the Bak Kut Teh Udon. The soup was a blend of herbal, garlic and peppery rendition. I quite enjoy this recipe however I have a sense that it may end up arguably a debatable version between the die-hard fan of the variants.

Finally, Dessert, I was served Soya Panna Cotta, a savoury dessert. I know of many who don’t enjoy savoury taste among the sweet. If you think I do like it, that’s correct. In this dessert there are a compound of elements such as sesame crunch, soy pudding, matcha sponge and miso toffee sauce.

By now, we the thought my meal came to and end, I was presented with Kaya Yuzu Toast as the finale. It reminded me of macaron. I must say one is not enough.

NAHMJ Verdict

Patron Rakuya with an open mind. Food served is innovative and bold. They don’t whipped classic Japanese dishes but borderless items with Japanese cooking techniques..

Rakuya

Website: http://www.rakuya.sg/
FB: https://www.facebook.com/rakuya.sg/

Opening Hours

Daily  1200 to 2300 (including Public Holidays)

Getting There

By Bus:

• Opp Roxy Square along East Coast Road   10, 10e, 12, 14, 14e, 32, 40, 47

• Roxy Square along East Coast Road   10, 10e, 12, 14, 14e, 32, 40

Rating: 7/10

*Disclaimer: This was media invite.

The post Rakuya At East Coast Road, A Restaurant With No Fixed Menu – Katong, Singapore appeared first on NAHMJ.

Scissors Paper Stove is an inspiration from the owners (a couple) Melbourne’s trip. They experience fusion concepts, unusual ingredients and funky design which they love it and decided to throw in these elements to their first venture.

I sighted it after I crossed the road from Paya Lebar Methodist Church. The appearance gives a quirky, fun and yet cosy vibes. The interior vibrates the same theme. 

What Scissors Paper Stove offers is communal dinning with a range of Asian-influence Tapas and Mains. Diners has an option to order 2 tapas at $20, 4 at $36 and 6 at $48. I counted a total of 16 Tapas available in the menu.

Some Tapas we tried are the Pork Belly ($12) and Chorizos Sausage ($11). Tender pork belly with good portion of lean meat versus fat with light crispy skin which I find it decent. Chorizos Sausage isn’t too salty made good beer grub.

Lamb Kebabs ($11) which most find it too gamey though we love the Beef Skewers ($11.50). The ground meat sticking to the lemongrass, stained the fragrance which enhances the flavour. 

Ceviche ($11.50) consist of cured sea bass, mango, dragonfruit, kiwi to be eaten with Pappadum was refreshing though some find the cured sea bass with an acquired taste. A vegetarian option ($7.50) is available otherwise.

Grainy rice and yet flavourful mixed in generous amount of fresh seafood and chorizos was the Paella ($28 for 1/$45 for 2) served by Scissors Paper Stove. 

Fork-tender Baby Pork Ribs ($19 for 1/$36 for 2) that melt-in-the-mouth was with a tasty tomato-like sauce that complemented the ribs. Though I am not a fan for tomato sauce, I like the idea. Something uncommon and not the usual BBQ sauce. Glad the amount of sauce slapped on the rib was generous.

Other worthy options include the Cartafata ($36) and Beef Cheek ($20 for 1/$38 for 2)

4 desserts are on the menu. I tried only the Panna Cotta ($5). Love the lemongrass and lime flavour which is a very Asian ingredients for this Italian dessert.

NAHMJ Verdict

A gathering with friends sharing some food and chillax? Why not opt for Scissors Paper Stove, especially if you are in the North East.

Scissors Paper Stove

9 Teck Chye Terrace, Singapore 545720
Tel: +65 

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

Opening Hours

TBC

Getting There

By Bus:

• Before Kovan Centre along Yio Chu Kang Road 136

• Nam Peng Centre along Upper Serangoon Road 80, 81, 82, 101, 107, 107M, 153

• Serangoon Centre along Upper Serangoon Road 80, 81, 82, 101, 107, 107M, 136, 153

By MRT:

• Circle or North-East line – Serangoon station 

[5 minutes walk from the MRT station]

Rating: 7.5/10

*Disclaimer: This was a media invite.

The post Scissors Paper Stove At Teck Chye Terrace, Communal Dinning with Local-Twist Western Dishes – Serangoon, Singapore appeared first on NAHMJ.

In case you do not know who Audra Morrice is, here is a little introduction about her. Audra Morrice made her debut as a chef in MasterChef Australia 2012 whom made it to the Final. Currently, she is one of the three judges on MasterChef Asia. In addition, she writes cookbook and is also a television presenter. 

Culinary Evening With Audra Morrice

A total of 5-course was presented at the Culinary Evening with Audra Morrice. Priced at $128 Nett which includes canapes and wine pairing. This is available from 26 to 29 October 2017.

Canapes

Before dinner commence, there were 3 canapes and a guest get to enjoy a glass of welcome sparkling wine. 

5-Course Dinner

First course is the Audra’s Signature Toss Tasmanian Salmon Sashimi, Crispy Fish Skin, Micro Herbs & Citrus Soy Dressing. A improvised version of Chinese Yu Sheng. The vegetable used were cabbage and carrot with herbs to spice the flavour up and crispy fish skin to add more crunch. The sauce was light and refreshing. Paired with Estate Chardonnay 2014 dominated with stone fruit flavour.

Right after the salad, Pan-Seared Kuhlbarra Barramundi with Black Bean XO, Spring Onion & Micro Coriander was next, a crowd favourite. It was mine favourite too. Crispy barramundi skin with strong marinate and importantly the Black Bean XO augmented the fillet. Pairing the dish with a smooth palatable citrusy Isolation Ridge Riesling 2014.

Crisp Szechuan Pepper Pork Belly “Sang Choi Bao” with Pickled Vegetables, Nori & Honey Chilli Miso was the third course. In fact, I couldn’t decide if the pork belly was better or the Barramundi. I would say, they tie in the first spot. Combining all the ingredients on the lettuce and bite them together in order to enjoy the maximum complex but yet complementing flavour. Rocky Gully Shiraz 2015 with spice among plum flavour note coupled well with the strong Szechuan Pepper spice.

Last savoury dish, Braised Westholme Australian (Queensland) Beef Short Rib with Lemongrass, Kaffir Lime, Chilli, Tamarind, Gula Melaka, Greens & Tomatoes. Fats between the melt in the mouth meat with light braised marinate on the beef to bring out the best flavours. Enjoy this dish with bold Cabernet Sauvignon.

Final course was of course the dessert, Lemon Sponge with Citrus Cream, Yuzu Curd, Yogurt Sorbet, Meringue & Lemon Verbena. A deconstructed dessert. Personally, I prefer to savour it together with all component on the plate.

NAHMJ Verdict

We highly recommend the 5-course dinner at the Culinary Evening With Audra Morrice.

Marriott Pool Grill

320 Orchard Rd, 5th Floor, Marriott Tang Plaza Hotel, Singapore 238865
Tel: +65 6831 4605

Website: http://www.singaporemarriott.com/restaurant/pool-grill/

Opening Hours

All-day Dining:  Sunday – Thursday  1100 to 2200 (All-day Dining)  |  Friday – Saturday and Public Holiday  1100 to 2300

Brunch Menu:  Sunday and Public Holiday  1100 to 1700

Set Lunch Menu:  Monday – Saturday  1100 to 1500

Set Dinner:  Sunday – Thursday  1830 to 2200  |  Friday, Saturday & Public Holiday  1830 to 2300

Getting There

By MRT:

• North South line – Orchard station

By Bus:

• Tang Plaza along Orchard Road   36, 77, 124, 128, 143, 162, 162M, 167, 171, 174, 174e, 190, 518, 700, 700A

• Lucky Plaza along Orchard Road   7, 14, 14e, 16, 65, 106, 111, 123, 175, 502

• Orchard Station along Orchard Turn   14e, 124, 128, 143, 162, 162M, 167, 190, 700, 700A

• Opposite Orchard Station along Orchard Boulevard   7, 14, 16, 36, 65, 77, 106, 111, 123, 174, 174e, 175

Rating: 8.5/10

The post Culinary Evening With Audra Morrice, Chef & Judge On MasterChef Asia At Singapore Marriott Tang Plaza Hotel – Orchard, Singapore appeared first on NAHMJ.