Category Archives: Singapore
Every night at 8pm, The Club located at level 57 of Marina Bay Sands is transformed into a beautiful decadent display of chocolate desserts and pastries, taking you on a gastronomical journey as the myriad of textures and flavours tease and rapture.
Be enthralled by 40 chocolate themed desserts and 12 different types of fine cheeses from France, Italy, Spain and the UK as Executive Pastry Chef Ryan Witcher and his team entertains and tempts with their hand-crafted creations available at this one-of-a-kind dessert pinnacle experience.
I was extremely impressed with my last visit to The Chocolate Bar about 2 years back and that indulgent evening easily found its way to the top of my list of Chocolate Buffets in Singapore, yet to be displaced since. With a gorgeous view of our city skyline with all its lights complimented by the evening breeze blowing ever so gently and spontaneously, savouring desserts have never been more alluring.
Needless to say, I was thrilled to be back for an elevated and heightened experience of the newly introduced Cheese and Chocolate Bar Buffet, where the incorporation of a cheese bar coupled with six specially paired wines is set to tip the scales and bring the already glorious Chocolate Buffet to a whole new level.
Chocolate, Cheese and Wine. Need I say more?
Located right smack in the middle of the Tower 2 lobby of Marina Bay Sands is FUSE- a classy elegant lounge with a cool laid-back vibe drawing guests in to simply kickback with a cocktail or two paired with live bands and tunes from retro to modern rock. To sweeten the deal further, FUSE has also rolled out a couple of Happy Hour Specials from Sundays to Thursdays, 4pm – 9pm.
Enjoy a slice of Chocolate Raspberry Cake (U.P. $15) with either a Grey Berry Bramble or Raspresso Martini (U.P. $22) for just $28 from 12pm – 6pm.
The cake, with its layers of Dark Chocolate Sponge interlaced with Homemade Raspberry Jam and Raspberry-Chambord Ganache charms with its intense notes of sweet and sour, finishing off with a crunchy feuilletine layer of hazelnuts at the bottom. Lovely for afternoon tea and ideal for an post-dinner treat.
The recommended pairing of the duo of signature cocktails with the Chocolate Raspberry Cake is with good reason. A fancy alternative to the usual coffee and tea offerings during afternoon tea, FUSE instead concocts a tea and coffee- inspired cocktail to tease the taste buds just a little bit.
My pick of the evening was the Grey Berry Bramble- French Earl Grey infused Gin, Blueberry Syrup, Fresh Lemon Juice, Soda. Delightfully refreshing and great for the ladies. The alcohol taste in this one was subtle and complimenting instead of being overwhelming while the Earl Grey infusion was hard to miss and plain soothing. Undeniably good.
The flagship outlet of District 10 Bar & Restaurant at UE Square has recently unveiled a new gastrobar dining concept which incorporates both gourmet and casual under one roof. Boasting of two separate menus that reflect the decor of the two spaces, the Al Fresco menu- matching its chilled ambiance is all about bar bites and cocktails while the Dining Room menu- similar to its sleek finishing comprises of more elegant options, Italian-inspired cuisine and an extensive list of boutique wine labels.
We dropped by on a weekday evening and got a sample of The Dining Room menu. While options are not exactly extensive, the prices are affordable, with Starters starting from $13++, Mains from $24++ and a Black Angus Ribeye for $28++. Old Bonta fans will find a few signature offerings familiar while others like me who had never dined at Bonta before it closed a few months back, will be in for a satisfying gourmet experience.
Green Asparagus, Fried Egg Sunny Side Up, Sage Butter $18++
I tend to associate anything with eggs (especially those with an oozy yolk) with brunch. This starter was no different. And while its presentation may appear simple, the textures of crunchy and creamy were intriguing. Granted that the sage butter probably cancels out any negative caloric benefits contributed by the asparagus, the mild flavor of the spiced butter lends a subtle and crisp finish to the palate. This might just be my new favorite brunch option.
Burratina Cheese with Peas, Sun-Dried Tomato Puree and Extra Virgin Olive Oil $18++
An old Bonta favorite, it was not hard to see why. The Mozzarella pouch with its delicate milky-mousse filling was delightfully creamy and spilled out effortlessly when the skin of the pouch was broken. Not usually a fan of sun-dried tomatos either but somehow the combination worked- with the salty and sour notes complimenting each other and tied together with a drizzle of olive oil- extra virgin and full bodied no less.
The annual Hairy Crab Season is back again! This year from the 19 October to 30 November 2013, Cantonese restaurant- Peony Jade celebrates the palm-sized crustacean gourmet festival with new creations that will showcase the sweet luxuriousness of the hairy crab that hails all the way from the Yang Cheng Lake in China’s Jiangsu province.
Marrying both tradition and taste, the Peony Jade’s Steamed ‘Xiao Long Bao’ with Hairy Crab Meat & Golden roe $18++ for 3 pieces portrays this concept beautifully by taking the classic pillowy ‘xiao long bao’ and making it more indulgent and flavorful with the addition of hairy crab roe and meat. Do not be disappointed if you bite through the skin and fail to slurp up any broth, this version is meant to be thick, rich, substantial and hence not that soupy.
A healthier choice, the Steamed Fresh Scallop with Hairy Crab Meat and Egg White $38++ makes an elegant and less cholesterol-laden item that both the young and old will love. Layers of soft egg whites, golden roe and spinach broth that sit distinctly on top of each other, the key to thoroughly enjoying it is to spoon through those layers and get a bit of everything.
For a limited time only, from 4 to 15 November 2013, Grand Hyatt Singapore plays host to guest Chef Min-Ku Kang from Park Hyatt Busan, who brings with him the art of traditional Hansik cuisine to be showcased for this year’s Asian Masters.
The menu of Korean specialties which include appetizers, mains, desserts and set meals reflects Chef Kang’s philosophy of food- well balanced rich flavors that are both tasty and nutritious. Diners will be treated to a diverse and delicate range of Korean dishes with both family and friends as they discover the unique characteristics of Hansik cuisine during this Asian Masters Korean Special.
Kick start the gastronomic journey with some appetizers. The Dong Rae Haemul Pajeon $18- a fried flat spring onion pancake brims with fresh prawns and squid, not oily and ideal for sharing while the Nakji Bokkeum $18 with its crunchy springy chopped octopus pieces was tossed with the ubiquitous korean chilli paste sauce that was good but lacked spiciness.
Alternatively, the Gungjung-Topokki $16 makes for a lovely tasting platter with sample portions of stir-fried rice cake, beef and vegetables. All main courses come with an assorted korean namul plate, somewhat like the usual Banchan of kimchi and pickled cucumbers which serves to whet your appetite and keep you munching as you wait for the other dishes to arrive.