Hello folks! Sorry for the slow updates. As you know i'm currently based in Canada and guess what! Michelin (not too recently) announced in May that it is expanding into Canada and will start awarding its prestigious stars to restaurants in Toronto! Definitely something to look forward to even though i'm 2h away from Toronto. Fingers crossed that our little bundle will be up for some rides to feed his mama come fall. 

I was told by a gf that i simply HAVE TO visit Restaurant Pearl Morissette (RPM) before i pop. They’ve been recognized as one of the best restaurants not just in Niagara region or Ontario, but the whole of Canada, having come in 4th on the Canada's 100 Best Restaurants list in 2022. P.s. they have been on the list since they opened in 2018.

The kitchen is run by Daniel Hadida and Eric Robertson, Ontario-born chefs with experience in Michelin kitchens in Paris and Belgium. The 8+ course French-inspired menu (CA$147/pax) is served blind, carte blanche, and you'll hardly find the same dish presented twice on repeat visits. Sustainability and seasonality are the key features, featuring produce from around the region and also from RPM's own regenerative farm. The tasting experience could be enhanced with an exquisite wine pairing (CA$95, 6 glasses 3oz ea), drawing from international producers and exclusive small-batch wines from PM's winery. For non-drinkers, they also have an interesting seasonal juice pairing (CA$45, 5 glasses 5oz ea).

For summer, the entire operation is moved outdoors to Le Pré, which is next to the farm for a more country casual experience. Despite the informality of the venue, you could still expect the same impeccable but warm fine-dining service. Here's the menu we had on 1 Jul 2022.

Razor clams with green strawberries, dressed with a preserved cucumber and fig leaf oil, and basil. There's a fresh green note to this dish. This was paired with a floral Clos Cibonne Tentations Rosé from Côtes de Provence.

Next up, a chewy sourdough made with red fife and maria widgeon, to be slathered with a rustic roasted sunchoke mixed with whey and browned butter, topped with wild rice puffs. The light sweetness of the dip complemented the sourness from the rustic loaf.

I'm always on the hunt for decent and affordable Japanese food and my eyes lit up when i heard that Chef Takayama of Takayama has opened a kamameshi specialty restaurant which doesn't break the bank. Kamameshi is also known as "kettle rice", a traditional Japanese rice dish cooked in a "kama" (iron pot). My first Kamameshi was actually at Sun with Moon, which actually serves pretty decent kamameshi too.

While Hanare may look like a pricey restaurant located in Takashimaya shopping centre, the prices are really affordable. We sampled the 6-course dinner set menu for 2, which showcases the restaurant's best dishes, and it only cost us $110++ for a rather satisfying meal.

2 appetisers were served, a tofu and white bait salad with a tangy plum sauce, and slices of sashimi. The sashimi wasn't the freshest and Jr found that the kampachi was a bit slimy. No loss for this pregnant woman who can't take raw food for now. 

Siri House x Veuve Clicquot presents a stunning new outdoor dining experience on the terrace of SIRI HOUSE. Whether you’re planning a boozy brunch, dinner party or a romantic dinner for 2, dine amidst the lush greenery of Dempsey Hill, complete with garden views, florals for the table and Veuve Clicquot Champagne.

We enjoyed a 4-course individually plated 'Dine at Dusk' dinner ($98/pax, 6-course available at $128/pax) on the idyllic and surprisingly cool outdoor terrace. A trellis is specially designed for the occasion and huge fans are on site to provide you with a cooling dining environment. In fact it felt air-conditioned at night. The 4-course consists of an amuse bouche, appetizer, entrée and dessert, and all menus are complemented by the sparkling effervescence of Veuve Clicquot Champagne.

The amuse bouche is a chef's choice and we had a refreshing kohlrabi snack to start. There are 4 appetizers to choose from (2 hot and 2 cold- you get one of each for the 6-course). 

One thing about pregnancy is that i can't have my soft cheeses and it really kills me. I stole a bite of the Stracciatella with aburi Amaebi and it was heavenly. Chef Leo was kind enough to fully cook my prawn and it was so good with the crispy deep-fried head and creamy cheese. Sansho pepper, thai basil oil and crab fat croutons provided further umami notes to this dish. 

Celebrating the best of Italian summertime steakhouses, GEMMA is the latest concept of Italian Chef-Owner Beppe De Vito of The ilLido Group. Tucked atop National Gallery Singapore, the 68-seater restaurant is full of old-world charm but not stiffy at all and the prices are a lot more reasonable than some of these other steakhouses around. Lunch sets are only $45/pax and even their dinner sharing menu for 2 would only set you back by $208/pair.

I meant to check out Gemma earlier but plans were disrupted several times due to COVID. A random browsing of the Restaurant Week offerings (yes it is still around!) finally provided an opportunity to visit Gemma. The Restaurant Week dinner menu actually looks a lot like their regular lunch set offering ($45/pax, Tue - Sat) with a few upgrades.

We started with a semolina bread with Alpine butter sprinkled with Tarragon. This was followed by an amuse bouche of beef tartare on potato cracker with Mascarpone cheese.

The appetizer was a blue swimmer crab with avocado, ox-tomato gelée, citron remoulade and compressed Sedano. We really enjoyed the refreshing citrus and herb finish with the fresh crab and how the tomato added a little spiciness to the dish.

Joining the numerous grills sprouting over our tiny island is KOAL, the latest addition to Les Amis Group’s array of award-winning restaurants. What sets KOAL slightly apart is that it playfully marries Asian (Japanese, Korean and Chinese) and Western flavours and grilling techniques, to offer diners a light to night dining experience. 

Our night at KOAL started with a smorgasbord of starters and sharing plates. Jr enjoyed the Chunky Salmon with Coriander and Green Chili Dressing ($12), which was like a spicy and tangy South East Asian ceviche. 

I'm a carb monster and i love a good dinner roll. KOAL’s Bread Roll with Bacon and Grilled Spring Onions, Sour Cream and Chive Butter ($8) was a fragrant and fluffy one though i thought it could be salted further. 

My vote goes to the Crispy Pork Riblets ($16) with a smattering of peanut and sesame. The meat had a nice crispy Mala Honey glaze over it. I enjoyed picking up a piece and gnawing off a juicy bite off the bone. I would probably skip the Scallion Salad ($6) in the future. This was more like a condiment for me though i guess it helps to cut through the greasiness of the meats with its spicy sesame soy dressing.

Xi Yan Culinary Group has recently launched a new concept Zing by Xi Yan, a conscious-dining concept which collaborates with The Social Kitchen to provide employment for disadvantaged communities. This casual concept caters to everyone in the family as they do not only serve Xi Yan's contemporary Chinese cuisine but also salads, grain bowls, steaks and pastas, and even croffles!

I must admit that i was skeptical when browsing through the menu which seemed schizophrenic. But after tasting the dishes, i can see the charm and appeal of having such a varied menu. Most importantly, i enjoyed every dish i tried and that says something.

We started with Yum Som O Kung Salad ($15) which is a refreshing mix of pomelo, prawns, and sakura ebi. You wouldn't be faulted for thinking it's a Thai salad as fish sauce was definitely at play here, along with the perk-me-up calamansi and yuzu. We hear that this sauce based is also used on one of the fish dishes. 

Do not miss The Squid Game ($14), which is as popular as the Netflix series. Octopus tentacles are used here actually and we loved the light tempura batter which is tossed in chilli, celery and parsley and lemon and a bit of peppercorns for that light numbing sensation. This was perfect with Xi Yan's blend of shrimp sambal, which they also bottle and retail.

At French Fold by Merci Mercel, you can have authentic French crepes and galettes all day, every day and as early as 8am at their Telok Ayer outlet. Being an early riser and gym bunny, i greatly appreciate cafes and restaurants that open early and i love how i could still enjoy a wide selection of savory buckwheat and sweet wheat flour pancakes (more than half of their full menu) at French Fold early in the day.

For breakfast, you could dine on small pastries, egg sandwiches, Eggs Benedict, other than galettes and crepes (of course). Come lunch and dinner, a fuller selection of crepes and galettes are available, together with appetizers, salads, cold cuts, and burgers too. 

For a savory start, we went with the crowd favorite, the No. 04. This has practically all the perfect breakfast toppings of savory Chiffonade of ham, organic egg sunny side up, over sautéed mushrooms, and  Comté cheese ($17). We enjoyed the thin crispiness of the galette, which goes well with the running yolk. 

The crepe comes topped with ribbons of ham, tender sauteed mushrooms, Comté, and an organic sunny-side-up egg. The galettes are also much bigger than their sweet crepes so it was perfect for sharing between me and my gf. 

We then went with the No.18 ($10), a chewy wheat flour crepe topped with artisanal Manuka honey, roasted buckwheat seeds, and Hojicha sea salt gelato from Birds of Paradise($10). The ice cream and roasted buckwheat definitely gave this crepe a more savory twist, which we weren't expecting, since we wanted something sweeter. On hindsight, we should have chosen the traditional Classic Butter ($9) but add on our choice of ice cream. 

French Fold is perfect for catching up with your girlfriend over breakfast, or if you could convince your date to have galettes for dinner (i know Jr wouldn't be that excited about it). We found the Telok Ayer outlet to be cozy and chic and very welcoming and it's definitely going to be my regular post-gym refueling stop from now. 

French Fold has also opened a second outlet in Palais Renaissance on Orchard Road.

French Fold

204 Telok Ayer Street

SINGAPORE 068640

Daily: 8am - 10.30pm

#01-02, Palais Renaissance

390 Orchard Road, Singapore 238871

Daily: 11am - 10.30pm

I could hardly find any proper reviews of Iru Den online and only chanced upon it thanks to the fellow foodies with trusted taste buds on IG. So, here is a proper review for you guys who are considering dining at this hidden omakase-only restaurant on Scotts Road.

Chef Owner Javier serves a Modern Japanese Kappou style cuisine. If you thought he sounds familiar, he used to run a one-man kitchen IL DEN which served Modern Japanese cuisine. Since then, his style has evolved and grown and he now runs a full-fledged kitchen serving 3 choices of omakase meals starting at $198++ (7-courses).

When i said that the restaurant is hidden, i meant it quite literally. Entering the main gate, we naturally went to the first obvious building we saw, only to be given the dirty eye and directed to the left corner of the black and white. Enter the wooden gate and down a little dark garden, you will then arrive at the locked doors of Iru Den. Only after our reservations were checked could we enter the restaurant. 

My gf and I went with the 10-course dinner omakase ($268++) to sample more variety. I was originally worried that i wouldn't be able to stomach the whole course but the portions are really small and i was feeling just right at the end of the meal (i'm a small eater btw). 

Our first dish was the Aka Ebi, dressed with Tosazu vinegar dressing and Nanohana pesto. I enjoyed the light and refreshing citrusy acidity and touch of herbiness with the sweet prawns. 

If there's one good thing that came out of COVID-19 for me, it's the appreciation of Korean cuisine, thanks to Netflix and K-drama. I've always prefered Japanese food over Korean, as it is more delicate  and refined, as compared to the one pot, mix-it-all with lotsa sauce, and eat out of a huge metal bowl kinda way of eating. Well consider me a convert. Korean food is best for social bonding over hearty dishes and alcohol. For those who want the best of both worlds, i highly recommend ANJU for a more elegant modern Korean dining and bar experience in a chic and tasteful setting right in little Korea that is Tanjong Pagar. I promise you would not leave smelling like a BBQ post-dinner.

Dinner reservations are hard to come by and i was lucky that a friend made a reservation more than 2 months ago! Forget the regular green or blue bottles of soju. At Anju, they have a curated list of Koreans alcohol and Makgeolli is a special. 

If you are here with more friends, definitely go for their special Champagne Makgeolli ($75, 940ml), which is naturally carbonated. Since there were only 2 of us, we went with the White Lotus Makgeolli ($28, 375ml). The grain liquor was infused with white lotus, which provided hints of floral undertones and a refreshing nutty finish. 

For appetizers, it's a toss between the umami crunchy bomb that is the Bori Prawns ($8) simply seasoned with green baby garlic shoots and salt; or the Black Bean Mascarpone ($16) with sourdough crackers that is my one true love. The latter could be a snack or a dessert due to its delicate sweetness from the sweet Suritae beans. Mix it with Chef’s special chive oil and it provides a savoury headiness. 

Revolver has to be one of the best new restaurants that have opened this year, in the midst of the pandemic no less. You have to admit that they are bold, just like their fiery wood-fired, grill and tandoori offerings made with fresh seasonal ingredients and based on Indian cooking sensibilities. But the boldness works and it's already one of the hardest restaurants to get a booking at.

I was lucky to score a weekend lunch table and had a taste of Chef Saurabh’s revolving menu. While grill houses are commonplace these days, it's rare to find an Indian one like Revolver. 

To complement our 6-course affair ($99), we added a 3-glass wine pairing ($65) for a not too indulgent day-drinking experience.

First, the stuffed courgette flower, filled with a creamy spicy potato mash is first kissed by the fire, and then painted with lemon pickles. The flower maintained its delicate nature and eased us into the meal.

The fresh paneer with coriander pesto has to be the best paneer i've had. The cottage cheese is flown fresh from New Delhi daily and boy that firm tofu texture was kept even though it's finished in the tandoori. I'm not a coriander fan but i mopped up that pesto.

We couldn't help ourselves but to order the Kurobuta pork belly Vindaloo (+$20). Marinated in 5 spices and then grilled and glazed with tamarind pickles, the meat leaned on the sweet side with char siew flavors to it. We expected some heat in the Vindaloo curry sauce to balance the dish but it wasn't spicy at all. Nevertheless, this was very enjoyable.

We enjoyed it more than the Red Snapper with Gunpowder salsa (mix of Indian spices), which was a tad too blackened. Someone needs to watch the fire more closely here.

We thought the Chicken Scotch eggs were a tad out of place on the menu but it was tasty nonetheless. The soft egg was wrapped in a juicy chicken mince and nestled on a crispy nest of fried thin potato strips. The aioli and chili oil definitely helped to spice things up a notch.

Another of our favorite was the Spiced chickpeas with Parmesan Kulchette. Surprisingly, this was the spiciest dish on the menu and the heat was very manageable. Loved the texture and the umami cheesy note to this dish.

To end, the Kulfi Gelato with cardamom spices. It's not as cloying as the traditional dessert but I guess you either like it or you don't.

Come dinner, there are 3 tasting menus to pick from- Discovery Menu ($139), Experience Menu ($199) and Vegetarian Menu ($129). I can't imagine eating more though. Is Revolver worth the hype? It definitely warrants a repeat visit, if i could get a table.

Revolver

56 Tras Street, Singapore 078997

Tue-Sun : 12 - 2.30pm, 6 - 11pm

Tel: +65 6223 2812

Ovenbird is a family-owned, home-style SG-Japanese fusion restaurant helmed by self-taught Chef Jeffrey Yeo. The one-man show started 2 years ago from his Yishun flat before opening in Mar 2021 at City Gate Bugis and Chef Jeffrey continued to run everything on his own, sometimes with the help of his wife. A seasonal Omakase menu ($130 nett) is served here and Chef Jeffrey calls it 'Ah Beng style Japanese food'. 

 

Since there's only 1 chef/waiter, the courses are served to all diners at once. So please be punctual. While waiting, we started with a Japanese Dasi Ale which Chef recommended. This is definitely a first that we had beer with omakase but it was actually good with our courses. The Chawanmushi with Sake Sujiko, Matsutake trimmings and Shoyuzuke, was first served. The egg custard was deliberately kept plain to go with the creamy marinated salmon roe. 

Then the generous Ah Beng started serving us a whole lot of fish, starting with the Katsuo Tatami- fresh line-caught (bonito). Autumn is the perfect season for bonito as the fish is super fatty. The grated daikon with chili pepper and lemon ponzu helped to cut the richness of the fish. 

When we celebrated our 3rd anniversary last month, we "travelled" to Japan through Omakase @ Stevens new autumn menu, since we thought we wouldn't be travelling till next year. Chef Shusuke Kubota managed to bring autumn to us through the 11-course dinner omakase ($280/pax), using the freshest seasonal ingredients from one of our favorite countries. 

We stepped into my favorite season with a pretty delicate bowl of Gomadofu that resembled Koyo (autumn leaves). Under the warm orange Bafun uni and fresh Hokkaido Ikura lies the mochi-like homemade sesame beancurd with 'ago dashi jelly' which was slightly chewy and incredibly fragrant.

In the Hassun (snacks), the seasonal Pacific Saury made an appearance on top of a homemade brioche, dressed with garlic oil. Other snacks included the pan-seared Anglerfish liver on crispy Monaka pastry and topped with persimmon (almost foie gras-like); and the deep-fried yam with Wagyu Prosciutto.

The Hay-smoked Katsuo has been a fixture on the Chef's menu. The interesting use of Fourme d'Ambert sauce helped to tone down the fishiness, together with the sherry balsamic and walnut oil. 

This was followed by a cold Kagawa Somen tossed in a sauce made of abalone liver and rock seaweed, topped with sliced Chiba abalone and more uni. You know it's love when you get more of your favorite uni from your other half (i gave him more abalone). 

While i've had Shirako before, this was the first time i had it served hot in a broth. The heat gave the cod sperm an even creamier and milky texture. Chef Shu cooked this in his special chicken scallop broth and it does have a strong taste despite the chili oil. 

One of our favorite dishes was the fried tilefish with edible scales. Even though the fish was fried to a crisp, it was not oily at all and the fish remained crispy in the Matsutake dashi that was finished with some shaved Kabosu citrus. 

The maim event is also a staple on the menu- a charcoal-grilled Kagoshima Wagyu served with the seasonal lily bulb with Okahijiki and a sauce made with port and red wine and Sansho pepper. 

Even though we were stuffed, we couldn't help but add on Chef's special donabe. There were several toppings to pick from and we went with the Sakoshi Bay oysters on maitake dashi rice (since we didn't have it on the dinner menu) and boy were they huge! Jr was very pleased with this. 

For desserts, there's the choice of a boozy sake one with seasonal Nagano grapes on a sake jelly covered with sake kasu mousse and crushed sherbet, topped with crispy rice puffs and sake foam. The deconstructed Mont Blanc was truly a special one that is inspired by Chef Shu's childhood and his grandmother and resembles the snowcapped mountains in Nagano. 

If you're hoping to experience Japan (before any VTL happens), Omakase @ Stevens would deliver with their dinner plates and exceptional service. 

Omakase @ Stevens

30 Stevens Rd, #01-03, Singapore 257840

Tel: +65 6735 8282

Mon- Sat: 5.30 - 10.30pm