MoboMoga welcomes all you modern boys and modern girls (the name actually means that) at its dark and eclectic sake-bar/izakaya with a speakeasy vibe. Located along the main Mohamed Sultan road side of UE square, you would probably miss this sake bar if you do not spot the red lantern hanging outside. Duck in through the door within a door (note it's the smaller one) and scoot onto a seat around the bar counter for your Japan experience in Singapore (since we can't travel). 

You may feel a little out of place, just like you would at a local Japanese bar where no one speaks English. We were told by friends that we should ask the pretty Japanese service staff for recommendations for food and sake and we dutifully heeded the advice. It would otherwise be daunting to pick something from the vast collection of sakes here.   

Not fans of innards, we skipped the recommended sweet shrimp shiokara ($12) and low temperature cooked chicken liver ($14) and went straight for the izakaya defining tsukune ($12), which sadly lacked the crunch of the cartilage. Instead, you get some nutty bites (probably from some form of nuts like gingko or peanut). The grilled chicken meatball is doused with a sweet tare and topped with a whole creamy egg yolk.

Lumo, or light in Esperanto (an artificial language), is a new addition to the expat clutter in Boat Quay. Thankfully, it sets itself apart some really good drinks by the bar team complemented by the approachable modern European dishes by Head Chef Martin Wong. Lumo aims to not only bring together diners, but also support the F&B community through collaborations with local brewers, coffee roasters and neighbors too (RVLT curates the natural wine list at Lumo). 

LUMO’s cocktail concept revolves around the essentials of life; so the launch cocktail menu focuses on Breakfast, the first and best meal of the day. The drinks are categorized into Brew, Milk, Fruit, ABC, Impossible™ Salad, Toast, Treat. If you're wondering how Impossible™ Salad would taste like in a drink, check out the Patty Royale, a cross between a Vesper and a Dirty Martini and is guaranteed to knock you out. An Impossible™ distillate is made with vodka and a fat wash using oil from the meat-free patty. The cocktail’s savoury profile is accentuated further with macerated fermented cherry tomatoes, buna shimeiji mushrooms, and shisho leaves soaked in vermouth, and a garnish of olives filled with vegan cheese. 

I started with an easy MILK cocktail, the Salt Honey Fizz, made with orange flower, fino sherry, sea salt, caramelized honey, plant milk, Tried and true vodka. On the nose, a familiar tang of sourdough, and on the palate, soothing cereal milk and a light citrus. It's way too easy to drink, and probably dangerous when you gulp this like you do out of a carton. 

The Brown Derby, is more my kind of thing. Rebel Yell Bourbon with zesty notes of shadow citrus and grapefruit bitters prove to be a great perk-me-up after a long dreadful day at work. Josiah made me another same-same-but-different cocktail which is stronger and my day was complete.

LeVeL33 has earned its reputation as a upmarket microbrewery with a view over the years but now with the addition of a couple of new faces, including Executive Chef ArChan Chan and Chef de Cuisine Maksym Chukanov; expect a stronger focus on their beer, because you are gonna be drinking it,  and eating it.

Their latest menu offering focuses on featuring dishes with elements of beer, and although the team comes with plenty of experience, I had my doubts about fusing beer into European cuisine beyond typical bar pairings like pork knuckle and German sausages. As it turned out, I didn’t have anything to worry about.

With more delicate starters like Kingfish Sashimi ($26) (above) and Hokkaido Scallop ($24), Chef Chan managed to push the boundaries of what diners would typically associate with beer flavours. The cured kingfish doesn’t quite fall within the standard definition of sashimi but goes well with the accompanying nori and spent grain sand, while the addition of house-pickled cucumber made for an interesting combination of textures.

The grilled Quail ($27) (above) has a much more robust flavour from the stout used in its marinade, and while it is a bit closer in nature to other alcohol-infused dishes we’ve encountered elsewhere (think Guinness pork ribs and 三杯鸡), it was hearty, satisfying and left us wanting more.

A clear winner was the pan-seared Seabass ($36) with beer malt risotto and beurre blanc sauce – besides the perfectly done fish (crispy skin and all), the risotto also went extremely well with the sauce and made for a very satisfying main course.

However, it wasn’t only the meat items that were hearty and well done – vegetarians and vegans will be glad to know that Chef Chan’s Garden Greens Tart ($29) combines a gluten-free taro tart ring with seasonal vegetables to great effect. Although I typically don’t enjoy pure vegetarian options, I would recommend this in a heartbeat as an alternative to the Truffle Ravioli ($32) which was commonplace, though generous with the amount of truffle used in the dish. 

On a separate menu, folks looking for bar bite options would be pleased to find items like Spent Grain Flatbread ($16), Shisito Peppers ($10) and Southern Fried Chicken ($22) among LeVeL33’s offerings. The flatbread is served with cod roe dip and salmon roe, which was a little on the salty side, but otherwise makes for a moreish snack. For those who have trouble deciding, the Sharing Platter ($46) feeds up to 3 people and features both the chicken and flatbread, as well as a mix of white anchovy croutons and sweet potato fries.

The bar menu pairs perfectly with the beers on tap at LeVeL33, and for those looking for a more interesting introduction to beer, their craft beer cocktails are definitely worth checking out - we’d recommend the refreshing Blond Mojito ($22), and if you’re keen on sampling the beers brewed onsite, the Beer Tasting Paddle ($23.33), which comes with five 0.1L tasters of LeVeL33’s craft brews, including the Blond Lager, India Pale Ale, Stout, House Porter and Wheat Beer.

For those with a bit more of a sweet tooth, Chef de Cuisine Chukanov draws inspiration from his Russian heritage to create a Layered Honey Cake ($15) served with beer aerated honeycomb, topped with house made sour cream ice cream, lemon balm and fermented kumquat. The ice cream and lemon balm do wonders to cut through the sweetness of the honey cake and honeycomb, and balances this rich dessert very nicely. A darker option would be the Malt & Stout Parfait ($12), which combines a coffee oat crumble with a malt, stout and vodka parfait in choux pastry puffs to present a dessert that highlights the chocolate and coffee notes that stout lovers will recognise – this was particularly enjoyable without being too sweet.

LeVeL33

8 Marina Boulevard, #33-01, Marina Bay Financial Centre Tower 1, Singapore 018981

Tel: +65 6834 3133

Mon-Thu: 11.30am – 12am 

Fri-Sat: 11.30am – 2am

Sun: 12pm – 12am 

The Italian throw an insane party and you can expect the same at Zafferano's Saturday Champagne Brunch specially curated by Head Chef Emanuele Faggi. The hearty brunch features 3 generous courses of Italian perennial favourites, served sharing-style at the table – the exact way Italian families have enjoyed their get-togethers for generations, as well as, a lavish spread of Italian sweets at the dessert bar. 

Go hungry is my last words for you. 

The feast starts with live seasonal oysters. Each diner gets two oysters but you get unlimited servings of all the other items. One portion of the appetizers is served first but feel free to ask your server for extras of whatever you like.

Fresh Italian burrata served with tomatoes is a must and boy are they creamy! 


I couldn't fault the other cold sides of marinated salmon topped with avruga caviar
 and selection of cold cuts
.

If you need something to warm you up, the stewed mussels in pepper broth with rosemary croutons fits the bill. They could have served fluffier bread so that they could soak up more of the broth. 

No one stands between me and the gratin Hokkaido scallops. The succulent flesh was topped with a mixture of savory crunch bread, parsley, pine nuts, and punctuated with juicy raisins. I'd skip the oily polenta cakes with bacalhau which was super fishy. Also, the sludgy and thick Tuscan soup of tomato and bread topped with Parmesann crumble didn't seem too appetizing so i skipped that altogether. 

Well, i was right to save my carb quota for the Primi course. From top clockwise, there's the superfine ‘risotto Acquerello’ with four cheeses topped with shaved summer truffle; house-made veal agnolotti with spinach and hazelnuts; and the baked potato gnocchi prepared in Sorrentina style, served with tomato, mozzarella cheese.

The standout was the gnocchi! I would never order gnocchi because the probability of getting a nasty one is pretty high but Zafferano does them perfectly- fluffy light pillows that you never want to stop eating, especially with all that cheese and sauce! The risotto was lovely as well. 

We haven't even gotten to the main courses yet! My pick? The pan-fried seabass prepared in the Mediterranean style with olives, tomato, and fresh thyme, accompanied by rosemary potatoes and sautéed vegetables. I love the brightness in the sauce and the flavors are certainly welcomed after loading on the carbs.

The other meat course is the pan-seared duck breast served with onion compote and mustard sauce but i found it a tad dry.

The Bar Del Dolci would be set up for the dessert course. A selection of Italian desserts such as tiramisù, chocolate brownies with pistachio mousse, almond cake with mascarpone cream, mini luscious chocolate mousse, and tarts are made available. My favorite was the chocolate cones and brownies.  

Zafferano’s Saturday Italian Table Brunch is served from 12pm to 3pm on 27 October 2018 and 24 November 2018 this and is available at $98/pax with free flow of Spumante, beer, house wine, juices and soft drinks, or $128 with the addition of free flow Champagne.

Zafferano

Ocean Financial Centre 10 Collyer Quay, Level 43, Singapore 049315 

Tel: +65 6509 1488

Weekdays: 11.30am - 3pm, 5.30pm till late

Sat: 6:30pm till late (last order for food 10pm) 

Sunday Brunch: 12 - 3pm

Our favorite garden restaurant Botanico has been revitalized with a new Singaporean head chef at the helm, a reinvigorated concept and an enhanced interior. Dine in the lush greenery that has now been brought indoors and feast on a contemporary European bistro cuisine that is integrated with Asian inflections.

Chef Sujatha Asokan, or Chef Su, is a true-blue Singaporean who rose through the ranks at Esquina, Pollen and Stellar at 1-Altitude. It is at Botanico where she brings her distinctive voice and culture to the table and boy were the dishes interesting.

My suggestion is to dive into the interesting bits, and leave the oysters, cauliflower, and tempura asparagus out of the way. Sure there may be some interesting bits like the use of an exclusive-to-Botanico Cañarejal cheese (a traditional raw unpasteurised sheep's milk cheese from Northern Spain) but honestly it did nothing much to make the dish extraordinary.

The Seabass Ceviche ($17) sounds regular enough but there is nothing regular about it. This dish is Chef's interpretation of Assam Laksa, comprising of a spicy-sweet ceviche of seabass with green chilli, pomegranate and shaved ginger flower, served with tamarind dressed glass noodles and shrimp paste ice cream. Yes you heard me right, the pungent fermented shrimp paste has been made into ice cream sans the stench. You get a mere hint of the prawn paste flavor, but it did a good job in binding the dish together, like how it would in a rojak. Don't go expecting it to taste like Assam Laksa though.

The Beef Tongue ($20) is a must-order here IMO! Australian beef tongue is brined, sous vide and chilled before being sliced very thinly with a meat slicer. There isn't much chewiness to the meat anymore, and it tasted very much like what i would imagine a high quality piece of spam (i mean it in a good way, i mean, who doesn't like spam?). A contrasting crunch comes from the deep fried capers and there's also a spicy chipotle mayo and honeyed yellow mustard seeds to accompany the briny slices.  

Now, the Slipper Lobster Chittara ($32) is like a zhnged up mee goreng using fresh pasta that is cooked in a Chinese XO sauce, accompanied by chunks of sous-vide slipper lobster. This XO sauce is made in-house by slow-cooking iberico ham trimmings, dried scallops, dried shrimps (hae bee), lemongrass, shallots, garlic, Thai fish sauce, dark soy sauce, sesame oil, housemade chicken stock, chilli flakes, sugar and salt for 2 to 3 hours. 

Another of my favorite is the Iberico Char Siew ($34) which is smokin shiok. The  Spanish top loin (pluma) is marinated overnight with housemade char siew sauce, smoked and then chargrilled. It's served with a crunchy carrot "noodles" and a roasted carrot purée spiked with ginger and OJ. 

Curry Lamb Neck ($32) features 24-hour slow-cooked lamb neck fillets and a curry inspired by chef Su's Indian heritage. The brined lamb neck is sous-vide at 55 degrees for 18 hours, then grilled in the INKA before serving and there is no gamey taste to the meat at all. The light curry is made from Vadouvan, a blend of curry spices from France. Accompanying the fillets are Vadouvan-spiced king oyster mushrooms, soy pickled tomatoes, roasted potato foam and pickled onions. 

Can't say no to the Stockyard Wagyu Petit Tender ($34), a cut from the cow's shoulder (there are only 4 pieces per cow). Served with a housemade green sriracha (like an Asian chimichurri), charred leek flowers and fluffy and creamy potato terrine. 

A sweet and savory dessert is the Jalapeño ice cream ($11). It tastes like a sour cream ice cream with a hint of spice and i love how it coats the dehydrated bacon financier crumble! Charred Sarawak pineapple adds a touch of sweetness to the dish. 

For something that is a bit more safe, the Lemongrass-infused Panna Cotta ($10) will satisfy, if you're into botanical flavors like ginger and lemongrass. It provides a refreshing end to the meal with pops of acidity and calming spice. 

What is food without wine? Pair your meal with Botanico's 30 premium wine labels -- all rated 90 points and above by Wine Spectator -- available by glass and carafe through the Coravin system, and even more by bottle. Cocktails are aplenty too, with stalwart classics sitting alongside new experiences like edible cocktail jellies (these are too dangerous). For the budding bartender in you, you can also personalise your drink from scratch.

Always a fun experience at Botanico!

The Garage

50 Cluny Park Road Singapore 257488 

Singapore Botanic Gardens 

Tel: +65 6264 7978 

Wed- Sun (Dinner): 6 - 11pm

Weekends: 11am - 3pm 

Dining in the Downtown CBD cannot get better than at Cook & Brew at The Westin Singapore. Located at level 33, the casual gastro-bar provided an unparalleled view of the Marina Bay area. Food wise, there's more than just bar bites. The menu here has a mix of South-East Asia flavors and hearty (for lack of a better description) Western food. 

The best time to visit? FRIDAYS. House pour wines and beers are only $10 and cocktails are priced at $12 nett! You can also get bottles from $88. Plus, the live band gets the party going from 6pm.

Always order the Whipped Buffalo Milk Ricotta ($15) to start. The winning combination of smooth airy cream with an earthy truffle honey on warm crusty chewy bread dissolved our resolve to save space for the other dishes.

Plus theres more than enough spread to go around. Hee. 

We were surprised by an entire head of Roasted Broccoli ($14) with a fiery honey Dijon and Sriracha dressing and pops of acidity from the sweet pickles, chili and lemon. Chop the florets up and toss them in the Korean style sweet and spicy sauce. How's this for an interesting bar bite?

Can't believe it has been 3 years since Manhattan opened in Regent Hotel Singapore! After serving over 170,000 cocktails and 60,000 plates of gourmet bar bites centered on the New York boroughs, they have now updated their menu which draws inspiration from the five eras of New York. 

From the time of the European Exploration (1520 to 1730s), when Dutch explorers settled at the southern tip of Manhattan and the first settlers of New York developed their native way of life, Manhattan presents the First Voyage ($25).

Made from Mancino Vecchio, Rutte Old Simon Gin, Penfold's Father Port Wine, Luxardo Maraschino and Orange Bitters, this low-abv clay pot-aged cocktail is full-bodied with deep flavours and subtle cherry notes. Left to rest for at least two weeks to heighten smoothness and gain complexity, the drink is a tribute to the history of clay pots being used to store liquids during the time.

Hump day alert! Because the best way to get through mid week is with some sake and bar bites! We have recently discovered an awesome Choinomi deal for Japanese sake and Otsumami (snack) at IPPUDO. 

Now now, how about a Tokkuri (sake flask) of sake + 1 otsumami for only $9.90? Trust us when we say that the portions are generous (for both). For this promo, beers and highballs are also available if you love to guzzle and rinse. The in-between munch of otsumami include crab fritters, chicken jamban and otsumami menma. Of course there are more choices on the menu but we certainly recommend the above. If one snack is not enough (DUH), go for the otsumami set at $15 that allows you to pick 3 items from the Otsumami menu. Or just go for three Choinomi sets (because 1 tokkuri of sake is never enough).

The Choinomi sets will be available all night long from 5.30pm onwards at the Mohamed Sultan Outlet and 5pm onwards at Shaw Centre Outlet.

Eat. Drink. Repeat.

IPPUDO
207 River Valley Road, #01-55/56, Singapore 238275
1 Scotts Road #04-22/23 Shaw Centre, Singapore 228208

Ever walked into a whisky bar and got the daylight scared out of you because there are hundreds of bottles to pick from; you don't know what to order; and you happen to the only female in a room full of old men who all seem to know their stuff? Well The Wall at Tanjong Pagar aims to re-orientate the world of whisky drinking in Singapore, by making it friendlier, more accessible, more instantly enjoyable. 

It's a whisky education here at The Wall. A whisky tasting chart, indicating the characteristics of whiskies, from delicate to smoky, from light to rich, helps guide drinkers in selecting the type of flavor profiles that will suit their palates. Top-quality whiskies by the glass are offered on the finely curated list, at very friendly prices starting from $14 per glass, with whisky flights starting at $37. There's no need to invest in a bottle unless you are sure that you like it. 

Even if you are not into the spirit, it's interesting to give it a shot with some Japanese Sumiyaki-Whisky pairing. The Wall serves a comprehensive Sumiyaki menu that can be paired with whisky, unlike other whisky bars that offer limited or no food. So take your baby steps into whisky tasting with some comfort food in tow.

Whisky and sumiyaki pairing sets start from $49, and Chef’s omakase with whisky is priced at $168. We sampled the East Meet West whisky flight ($37) with Sumiyaki pairing at $12. Of the lot, my favorite was Auchentoshan Three Wood ($25/glass) which has a sweet but complex and intense profile. The Les Moissons ($18/glass), a French whisky is a really light drink IMO with grassy and herbal notes. Cinnamon was the highlight in the Yamazaki Distiler's Reserve ($20/glass). If you like spice, the Kavalan Single Malt ($18/glass) will suit you, and it ends with notes of barley, vanila, and tropical fruits.

Garden dining is made better at Botanico at The Garage, Botanic Garden's latest F&B establishment. There's none of the heat or humidity at the open bar of the restaurant (thanks to their strong AC in the open air area). It is easy to forget that you are in Singapore given the elegant 1920s Art Deco setting, lush greenery, and temperate climate.

We headed out of the cozy indoor dining area to the outdoor terrace for botanical-inspired cocktails like Garage Gin’Onic ($16), Blackberry Lychee Mojito ($14), and Thyme Lemonade ($16). My refreshing elderflower flavored gin was gone in no time. We highly recommend dining in the open space instead (because it's much prettier and more romantic haha) unless it rains.

Spanish-born Chef Antonio Oviedo, previously trained by Santi and the Roca brothers, delivers a seasonality-focused meal at Botanico. Here's a look at this season's best. 

Start with the refreshing Botanico Salad ($18) which features Cañarejal cheese, a traditional raw unpasteurised sheep's milk cheese from Northern Spain; heirloom tomatoes from France; and a mix of pickled beetroot and seasonable fruits. The milky creaminess is paired with the robust sweetness from the greens (or reds if you insist).

We will never say no to cheese and chorizo and the Idiazabal Croquettes ($14) has our full attention. The smoked emulsion of this unpasteurised sheep's milk cheese from the Basque country is extremely creamy and the ooze was pretty spectacular. Mind you, each croquette is about 3.5inches long and each portion comes with two of these so it's highly advisable that you split this with your friends. #sharingiscaring

Put down your mugs muggles (pun fully intended) and listen up: there’s a new place in town where some serious beer magic is happening! Alchemist Beer Lab lays claim to being the first and only infusion beer lab in Asia, and features a proud display of 16 visually stunning beer infusion towers to offer a wide variety of infused beers.

All the magical action happens within the infusion towers, where selected ingredients are placed in the fusion chamber followed by the release of compressed gases, before the beer is infused. With an infinite selection of ingredients that can be infused into a wide variety of ales, ciders, mead and stout, the possibilities are endless and we are sure even Severus Snape would be proud.

For a light start to the meal, we would highly recommend the 50 Shades of Pink, which is a pink guava infused cider. It conveys a mellow sweetness that cuts through the tartness of the cider. The Honey Trap would please those with a sweet tooth- honey mead is infused with hops, kaffir lime and lemongrass which immediately evoke memories of your last spa experience. The Obama (stout infused with marshmallow, vanilla pod and mint leaves) is an interesting concoction, as the bitterness of the stout competes with the sweetness of the marshmallow and refreshing mint to deliver complex flavors with each mouthful. You would either love it or hate it, much like how the Americans view their outgoing president. (FYI: I love it!)

More than just a micro-brewery, Alchemist also prides itself on its selection of modern European tapas that are not just sidekicks to the amazing beers, but are stars on their own. The Charcuterie platter is an excellent appetizer consisting of Iberico sausage, prosciutto, chicken and black truffle ballotine and duck liver parfait with calvados jelly. For some Mediterranean flavors, the smoked eggplant Falafel is wonderfully crispy and moist, and goes well with the accompanying paprika yogurt.