Tag Archives: Lunch
Located at the newly renovated Garden Wing of Shangri-La Hotel is The Waterfall- a dining concept which focuses on Southern Italian fare. Helmed by Sicilian native, Chef de Cuisine Marco De Vincentis, The Waterfall introduces diners to this bountiful region through hearty creations that feature the freshest of seafood produce, handmade pastas and rich flavourful tomato sauces.
The menu at The Waterfall was recently given an overhaul and along with it came 26 new à la carte dishes, accompanied by a variety of gloriously sharp artisanal cheese options at the display counter and cured meats from the charcuterie specialty show kitchen. Guests who opt for the Antipasti Semi-Lunch buffet to compliment their entrée can enjoy unlimited servings of the cheeses and cold cuts.
We started with the Insalata di Granchio Arance e Finocchi $22, a tropical fruity salad with a cheery attitude. Made luxurious with chunks of real sweet delicate crab meat and delightful with a burst of citrus from the orange fruit segments, this was a lovely refreshing light preview to our heavier and more indulgent main courses.
Close to the heels of the opening of Four Seasons Chinese Restaurant at Capitol Piazza, London Fat Duck located at the basement of Scotts Square is the newest duck specialty restaurant franchise to hit Singapore. A collaboration between the Akashi Group (Akanoya, Gyoza-Ya) and Fei Siong (EAT, Legendary Hong Kong), this restaurant claims to use only a specific breed of Irish ducks and prides itself for serving the “wagyu of ducks”. A mighty bold statement to be made but judging from the crowds that have filled the place within the first few weeks of their opening, it is clear that many Singaporean fans have been anticipating their arrival.
Before we go on to their London Roast Selections proper, London Fat Duck also offers a decent range of Dim Sum priced between $4.80-$6 and other Hong Kong comfort fare such as noodles, dumpling soups and congee starting from $6.80. Fairly reasonable prices considering their postal code.
It is hard not to fall in love with this place once you step through the modest, unassuming white doors of May May restaurant along Tras Street. Beyond that inconspicuous entrance that most would almost simply just walk past, this 40 seater space inside boasts of marbled black and white table tops, wooden accents and a glass roof that allows natural light to flood the place so beautifully. Not forgetting too that floor-to-ceiling vertical garden plot anchored against the wall, making quite a statement by adding some pop of colour and touch of nature to an otherwise sleek and modern interior design.
Lunch here is all about Asian-inspired rice bowls with varying choices of protein, complimented by an onsen egg, oven roasted tomatoes, amongst other healthy toppings of veggies such as mushrooms and wasabi sprouts. Between the four of us, we had the Red Chilli Chicken $15, Beef Rendang $16, Braised Pork Belly $16, Butter Poached Cod $18 and Cold Somen $15. You can also choose to add $2 for a change of rice to quinoa.
Dinner on the other hand is a whole different menu featuring sharing plates- big and small, like Fried Cauliflower $14, Confit Potatoes $14, Chilean Sea Bass $32 and Lobster Rice Noodles $28.
Tea is from Tea Bone Zen Mind while the coffee beans are from Nylon Coffee Roasters. They actually do do decent latte art here as well. Cocktails and bottled craft beers are also available.
Having been under the weather for the past week, I was having a serious craving for noodles. Random perhaps but I was looking for springy, QQ texture-like eggy noodles with some spicy chilli for a punch. Needless to say that when I saw Nat’s post on I Want My Noodle, I knew that there was no better place to satisfy that craving. Because with a shop name this straightforward, it was obvious what the place had to offer and I was curious to try.
Located at the newly renovated wing of Shaw Centre, just next to Hainanese-Western restaurant The Ship, this 80-seater space with an outdoor terrace is certainly not small, and may seem quite a gamble for owner Derrick Kuah, for whom I Want My Noodle marks his first foray in the food industry. With an open-concept kitchen, long wooden communal tables and stools to sit on, there is a certain grungy charm to this eatery- an attempt to create that old-school nostalgia to compliment your bowl of craft noodles.
Renowned Cantonese restaurant- Hai Tien Lo located at level 3 of Pan Pacific Singapore has recently launched a pretty awesome Weekday Dim Sum Buffet at a very reasonable price of $48++ per pax. Featuring a selection of 35 signature items, including 20 new dim sum creations by Chef Lee Siaw Cheen, this a la carte dim sum lunch buffet, available from Mondays to Fridays, is the reason why 3 hour long lunches are absolutely necessary and legitimate even.
Dim Sum Chef’s Specialty
Deep-fried Yam Paste with Foie-gras, Baked Egg Tart with Swiftlet Nest and White Fungus, Steamed Berkshire Pork Buns, Stir-fried Carrot Cake with Dried Scallops in Chef’s Special Homemade XO Chili Sauce
These 4 items on the menu are the only ones that are limited to one serving per guest. With good reason I guess, because everyone is probably going to just order these signature highlights over and over again once they have had their first bite- which spoils the concept of a buffet when you should be leaving space for variety, instead of focusing on a few items alone. And trust me, many items on the menu are really worth trying.
My absolute favourite of the 4 was actually the Stir-fried Carrot Cake with Dried Scallops– a surprising choice really if you do know me, as Carrot Cake is not usually one of my quintessentials at Dim Sum. Nonetheless, these ones won me over with its chunky bite, alluring fragrance and appetizing wok-hei. Chef’s homemade XO sauce which it was fried in, certainly complimented it beautifully. I truly yearned for a bigger portion of this.
Another one worth mentioning is the Steamed Berkshire Pork Bun which had an ideal proportion of bao to char siu in every bite. Succulent, juicy and sweet, the stickiness of the meat contrasting with the fluffiness of that bun was just plain delicious. If only I could have one whole basket…
Deep-fried Dumplings with Shredded Turnip
Try not to get scalded as you bite into these golden flaky pastries because they come served piping hot! Not to be missed though, these dumplings were truly mouth-watering without being too oily and greasy.