Brunch at The Populus Coffee & Food Co.

There's no better way to catch up with my girls than over coffee and brunch and we headed to Populus Coffee and Food Co. at Neil Road. The sister of Department of Caffeine is pretty new to the cafe scene but they are already drawing a crowd (do make a reservation to avoid the wait). 

Coffee is actually a focus here and they even have 3 different blends of espresso- Monolith (comforting and reassuring), Caldera (upligting and refreshing), and Duxton Vice (cheeky and adventurous). It's obvious which i chose! No doubt which i am. Coffee is priced from $4.50. Filter coffee of African origins are available too. My iced mocha was more milky than anything and i couldn't taste the coffee even though the chocolate wasn't sweet. 

A brunch hit is the Populus Scrambled ($18) which features eggs with fresh herb melange, marinated feta, and streaky bacon on top of a toasted croissant. The eggs could have been more runny. These were a little more cooked than i like but at least it didn't soak the flaky and buttery croissant. The bacon could do with more browning though. It's a decent brunch option however.

Perfect sweet mornings would begin with the Baked Pistachio French Toast ($19). Well this is actually a candy crusted brioche bread pudding with red wine poached pears, lemon curd, yuzu mascarpone, pistachio crumb, thyme infused pure maple syrup and flowers. Loved the moist fruit chunks (probably apple and pear) in the soggy-ish brioche, complemented with cornflakes bits.

The Buckwheat Pancake ($20.50) in a skillet could be described as a thick pancake or a flat fluffy cake, which wasn't too dry but it wasn't moist either. It was just.. undecided? Likewise, I couldn't decide if i liked this or not. It was simply a canvas for that tangy berry fruit compote, passionfruit curd, and cornflake crumb. It also felt like they kept reusing the same ingredients in the Pistachio French Toast. In fact, we saw many common elements in our dishes. Share this. I imagine I'd get sick of it after a bit.

For something that contrasts with your other dishes, perhaps go with the Harissa Baked Eggs ($19) with sumac! The Moroccan heartiness with spicy harissa chicken sausage would certainly brighten your weekend.

For something more lunchy, go with the grain bowls which use a base of quinoa, Bulgar wheat and pearl barley, like the savory Pulled Pork Grain Bowl ($18). I thought it was a seemingly Asian dish with the pickled cabbage apple slaw and furikake though the preparation and ingredients used were more Mediterranean. 

Our surprise birthday desserts were the Dark Chocolate Sundae ($13) and the Earl Grey Chocolate Cake. I was surprised by the rich flavor of the chocolate ice cream even though it had a very light texture. It's a return of the common ingredients of curd, berries puree, cornflakes, yada yada yada which got really old by the end of the meal. The cake sponge in the mix was meh at best.

Give me something no frills like the Earl Grey Chocolate slice anytime. Loved the intense earl grey flavor and it had the dense brownie type of texture. 

The Populus Coffee & Food Co. certainly gives its neighbor, The Lokal, a run for their money. Well more options for us i guess. I think i prefer this. 

The Populus Coffee & Food Co.

146 Neil Rd Singapore 088875

Tel: +65 6635 8420

Daily 10am - 7pm 

Meta- Contemporary Asian Restaurant

I had a hard time trying getting my head around the Contemporary Asian label on Meta, a new stylish restaurant that has opened along the vibrant Keong Saik Road. The background of Chef Sun Kim gave an inkling to the cuisine direction- this good looker hails from a family of South Korean restaurateurs and is also the alumnus of Tetsuya Sydney and Waku Ghin Singapore. I reckoned it would be Asian inspired dishes and flavors with modern techniques and presentation but all that mattered when we embarked on the dinner was 'what's next'. 

Credits: Shaun Tan

The approach of Meta(morphosis) is to change and evolve, according to the seasons, trends, and most probably the chef's mood. ;)

Credits: Shaun Tan

At present, the restaurant offers a choice of three set dinner menus, namely five ($88) and eight-course ($128) Tasting Menus and a five-course Vegetarian Menu ($80). Here we have the eight-course Winter menu.

Amuse bouche of grilled asparagus with puffed quinoa and a sweet miso; rice cracker with garlic aioli and shaved squid. Interesting play on textures and flavors. That asparagus would certainly feature well on any tapas menu.

The current appetizer is the Oyster with Pomelo, a plump Irish oyster seasoned with tangy lemon and ginger dressing, and finished with a sprinkle of pomelo flesh for bursts of sweetness. 

The Amaebi (Japanese sweet shrimp) dish was served with a dashi jelly, trout roe, slivers of pickled beetroot stems and carrot, as well as a smokey charred prawn head. The prawn head was the highlight of the dish though and everything else was what you'd expect of a sashimi dish. As much as the prawn head is super umami, i really do not recommend swallowing the whole thing unless you're ok with shards. 

Another highlight was the Wagyu Tartare with Egg Jelly and Korean Pear Kimchi. One bite and you know you're having an elegant deconstructed bulgogi bimbimbap with a more refreshing pear kimchi (Sun's homemade kimchi dressing) instead of the regular acidic and tart pickled vegetables. The egg jelly helped to gel the elements together and a topping of puffed rice added crunch to it.  

Scallops are undoubtedly one of my favorite shellfish and these plump Hokkaido ones were paired with a slightly sweeter Korean miso, squid ink cracker and topped with compressed and shaved bottarga for more flavors of the sea. Someone give me more of the cauliflower purée please! Though the separate ingredients were executed well, I felt that on the whole they didn't really come together as a dish and thus it was forgettable. 

Our favorite dish was certainly the comforting John Dory/Sea Bass with Clams, Fregola and Basil which sees the pan-fried fillet of white fish (that crunchy skin side) presented atop a trio of clams in a clear clam broth (gosh that sweet brine) and finished with drops of basil oil. 

Slow Cooked Tasmanian Grass-Fed Beef Short Rib with Parsnip was given the Asian touch with pickled oyster mushrooms, charred spring onions and parsnip puree. The beef is cooked sous vide for over 30 hours at 62°C to break down the tendons and as such, it was kind of gelatinous. I prefer my meat with more grain actually and that is still possible with this technique. Flavor wise, it was on point. 

Vegetarians can look forward to Meta’s dedicated vegetarian menu which features a take on the popular street snack, the Korean Pancake with Seasonal Vegetables, and (purple) Potato Gnocchi with Sweet Corn and Parsnip.

For desserts, Pastry Chef Tammy Mah wowed us with her novel and innovative desserts. The classic cheese cake was given a twist with her Citrus Cheesecake with Blood Orange Bon Bon. 

A golden citrus gel encases the citrus cheese mousse and 2 dark chocolate hemisphere that held a blood orange liquid center. The creaminess melted away to reveal the light bitter crunch, which cracked to contrast the intense and fragrant blood orange jam. 

The White Chocolate Wasabi Cream with Sesame Sponge and Yoghurt sounded scarier than it tasted. You would hardly notice the wasabi if you didn't know it beforehand. It provided some  tingliness after each mouth, which was enhanced by the crackly pops. 

A fun 'petit four' was The Rock, a smoking espresso meringue made on the spot using nitrogen. Smokin hot.

A list of cocktail concoctions are available at Meta but I wouldn't say it's their strong suit (that or I really dislike overly sweet drinks). 

Credits: John Heng

Meta as a Contemporary Asian restaurant brings to the table hints of Japanese and Korean flavors on their modern plates. Certainly the next hit on the Singapore food scene. 

Meta

9 Keong Saik Road Singapore 089117

Tel: +65 6513 0898

Mon - Sat: 5.30pm – 12.00am

Hotel Jen Tanglin Singapore

Hotels in Orchard Road are known to be on the pricy side with their 4-5 stars and prime location. For the young and savvy travelers who are looking to be in the midst of all the action, Hotel Jen is actually a pretty good option. I recently checked out the transformed Traders Hotel, now known as Hotel Jen Tanglin, and stayed in their Club Room with all day Club access. 

I absolutely dig the new contemporary look and feel of the hotel. It's bright and cheery, with thoughtful touches such as: free WiFi, USB charger outlets, high pressure walk-in showers, and king-sized floating beds with 300-thread count linen. My room also had the perfect view of the pool and the surrounding greenery.  

I'm always a snack away from the Club Lounge, which is conveniently located a few doors away from our room on the 17th floor. 

It has a great view to boot as well. Perfect for lounging or catching up on some work over coffee.

One could enjoy a smaller selection of breakfast items (or head to the buffet breakfast at J65); all day snacks and drinks, evening cocktails with canapés, and even supper if you wish (we had some post drinks cup noodles at 1am)!

The breakfast spread.

Evening cocktails hour with cocktails, wine, cheese, and hot canapés. It is possible to fill yourself up if you wish!   

We checked out the Sunday Champagne Brunch at J65 separately. At $128 nett, it's one of the most affordable champagne brunch serving free flow of Perrier-Jouët champagne, beers, wines, juices and drinks. Well even if not for the food, the champagne alone would be worth the tag. 

The food selection is quite small, with only 1 live station that does Asian noodles. What I enjoyed was the selection of healthy and tasty salads and greens (great for vegetarians), decent selection of cold seafood, and a variety of meats and cold cuts. Skip desserts and stick with the bubbly as the calories are better spent on the latter. 

Or if you must, pop over to Jen’s Kitchen On-the-Go – the lobby café and snack bar which offers locally roasted coffee and sweet concoctions like this Cake Shake that I had as a birthday cake.

What I also love about Hotel Jen Tanglin is its location. Botanical Gardens is the highlight for me. A run to and around the lush park, also a UNESCO World Heritage site, will clock you 6km. Can't ask for a better way to stay active on your travels! The 24h gym, though small-ish, is sufficiently equipped for your strength and conditioning training. A 30m long outdoor swimming pool, jacuzzi, sauna, steam and treatments rooms and pool bar are available on site as well.

If you are looking for some interesting spots/experiences in the city, check out the Heart Map, an interactive crowdsourced map that provides recommendations to any profile of international travelers. Otherwise, Orchard Road is a 10mins walk/ quick shuttle ride away. 

Hotel Jen Tanglin Singapore is currently having an introductory offer of S$299/night per night until February 2016, for their Club Room which includes all Club facilities. A ‘Stay up to date offer’ from S$165/night for the other rooms, includes buffet breakfast in the new J65 restaurant. Do also check out their current CNY promotion. 

Hotel Jen Tanglin Singapore

1A Cuscaden Road Singapore 249716

Tel: + 65 6831 4333

Yan Ting St. Regis Singapore CNY Dining

Ushering the Lunar New Year at Yan Ting, St. Regis Singapore. Yan Ting remains as one of my favorite Chinese/Cantonese fine dining restaurants in Singapore and  Executive Chef Tony Wun with his Lunar New Year menu.

I enjoyed the fruity and refreshing Prosperity Yu Sheng with Norwegian Salmon and Abalone ($68/$98). There's a mix of marinated papaya, crunchy honeydew, juicy snow pear, peach, pomelo, and also dried orange peel for that lingering fragrance. This is available for takeaway!

You may want to add more shredded vegetables to this if more crunch is required. 

Not into the super luxurious Pun Choy (with 14 decadent ingredients) but still want something braised? Go for the Buddha Jumps Over the Wall ($128/pax or $428 for 6) then. This typical soup delicacy has been transformed into a braised dish that features abalone, sea cucumber, fish maw, oysters and dried scallops.

Man Fu Yuan Chinese New Year Dining

We're less than 1 month to the Lunar New Year! Here's presenting the decadent and indulgent dishes by Man Fu Yuan! Starting 18 Jan till 22 Feb, MFY has all your CNY needs covered.

The Yellowtail Yusheng with Monkey Head Mushrooms, Prosperity Flakes and Peach Dressing ($118 large size) is symbolic of the year of the Monkey. I didn't think the peach dressing came through to cut the oiliness of the gold leaf cornflakes. I found myself craving for some acidity in this one.

The Steamed Alaskan King Crab in Chinese red wine with rich chicken oil was certainly a highlight dish of the night. Such sweet sweetness from the meat and umami from the creamy broth. Chef Eric happily tossed in plenty of crispy pork lard for an added crunch and my dining partners were so hooked they had seconds and thirds of the crackling.

JAAN by Chef Kirk Westaway

JAAN is the the El Bulli of Singapore, recognised for handpicking and grooming global culinary stars, many of them carved out their careers here, and then left for greater things that they call their own. Now we have Chef Kirk Westaway, who worked alongside Julien Royer for years, now taking over the reins at JAAN. Well.. while you can still taste some of the Julien specials, you can be sure that Kirk is going to ease you into his brand of JAAN. 

To say Kirk Westaway is a storyteller is an understatement. He spins fairytales. His attention to details, the subtlety and balance in his pretty dishes, the overall ebb and flow, ups and downs, and then that happily ever after that ended on the perfect note.. Needless to say, i was won over dish after dish during my 4 hour long 10 course dinner. Julien may be the punchy one, but you'll never get sick of Kirk and you'd want more of his dishes.

The first serving of Wagyu beef tartare, with a clever "Fish & Chips" (done a la French fine dining), a foie gras and truffle macaron (salty, creamy, sweet and chewy), and an olive cracker with olive purée and cheddar cheese (superbly crumbly). You know this Briton has a sense of humor with this French rendition of English food.

Hilton Singapore Sunday Champagne Brunch

Sunday Champagne Brunch is no new concept but it's all about providing that quality experience to the diners. While Hilton Singapore may not have the most extensive spread, they make up for it in terms of the cosy ambience and quality selections in some of their a la minute sections. 

Highlights of the new buffet spread include live seafood, meat carving and grill stocked with fresh imported ocean catches, premium Australian cuts and gourmet delicatessen from Europe.

I typically start with the cured meats and cheeses and i was very happy at the Smorgasbord Station, which featured thinly-sliced à la minute charcuterie of imported whole leg Iberico ham, Lomo Ham and Saucisson sec cured meat.

I went absolutely crazy with the bleu cheeses! There are more than 20 types of cheeses specially flown in from Italy, France and Switzerland. Best bleu spread ever.

At the live Seafood Station, you get to taste sashimi and half shell scallops from Australia, Canadian-Maine Lobsters, yabbies (a type of crayfish) from Spain and shucked oysters from Australia, Canada and France. I skipped this section as they didn't smell too appealing. 

I thought the hot food fared better. With eight cooking stations, there is plenty to pick from. A la minute specialty dishes such as pan-fried foie gras with apple and passion fruit (really enjoyed the tartness but the foie gras was overcooked), fresh homemade Italian maccheroni pasta with juicy Maine lobster meat and yabbies...

And HELLO homemade Scotch egg with black truffle hollandaise! Even though some of my dining partners felt that the sausage crust was a tad salty, i thought it was perfect with the yolk (it's overcooked and they certainly could do better than that). The amount of sodium is perfectly acceptable if you think of it as a sausage #YOLO.

Hearty, meaty offerings include Australian grain-fed prime rib, honey mustard-glazed pork rack and slow-grilled herb-roasted baby fowl. 

I enjoyed the meats from the open-flame charcoal grills. Cuts of wagyu flank steaks, lamb chops and Rangers Valley grain-fed beef tenderloins are sizzled over white-hot charcoal. Do not go expecting medium rare meats though, they all turn fairly medium-medium done. Don't skip the delicious sides of vegetables like roasted tomatoes on the vine, caramelized pumpkin, and asparagus gratin! 

I believe the Asian Station could be skipped. Oh but don't miss the liu sha bao! I was surprised at how good it was. That was truly a hidden gem in the dim sum corner. 

Dessert is a highlight at Hilton Singapore. 

With over 30 sweet treats like the luscious caramel hazelnut chocolate fountain -tears of joy-, cakes, mousse, tarts, pralines and macarons... it's pure heaven for the sheer amount of variety. 

The Hilton Singapore Sunday Champagne Brunch is available every Sunday from noon to 3pm, only at Opus Restaurant, located on the ground level. 

Hilton Singapore
581 Orchard Rd Singapore 238883
Sunday Champagne Brunch: 12 - 3pm
Tel: +65 6730 3390

Adult: $88 (non-alcoholic)/$108/$138 (free flow of Louis Roederer champagne, selected white & red wines and beer)

Child: $39 (aged 5 to 12 years old)