Tag Archives: MUST TRY!!!
Anti:dote Lounge, located at the lobby of Fairmont Singapore is one of the newest and most stylish cocktail bars to open on our island. Known for both their experimental mixology techniques and modern tapas by two extremely talented and young craftsman and chef, this snazzy lounge has become the place to be at and to be seen in. And most recently, Anti:dote has upped the ante by launching an All-New Afternoon Tea Experience that is simply charming, chic and practically everything you can dream off for an indulgent sweet afternoon with the ladies.
For starters, the canapes, scones, finger sandwiches and the usual suspects are presented sophisticatedly in an elegant leather-clad white jewellery drawer-chest (because three tier displays are so yesterday). Simply a treasure trove of goodies and treats. Every “drawer” you pull out reveals a whole different set of sweet and savoury surprises.
From the same people behind home-grown ice-cream brand Creamier at Lor 1 Toa Payoh, comes a new soft-serve dessert concept located in the heart of Chip Bee Gardens. And almost an entirely different concept it is indeed as compared to their predecessor, as Sunday Folks serves mainly just 6 flavours of soft serve ice-cream and a range of cakes which changes routinely. Rest assured however, their famous crisp eggy waffles are still on the menu.
The space itself is much more luxurious than the cramped few seats there were in Creamier, with this being a lot more spacious and airy, sitting roughly 40 people quite comfortably. The interior too while minimalistic, bears some attention to details with vases of flowers on each table, light brown wooden furniture complimenting the cream-coloured walls, creating an overall cosy and comfortable feel.
Keong Saik Road just might be the next Tiong Bahru enclave with the recent popping up of hipster joints and cafes amidst the old-school traditional shophouses that still stand today. Potato Head Folk by Potato Head Bali is the newest kid in the neighbourhood to join the likes of The Study (formerly known as Keong Saik Snacks), Esquina, Afterglow and Muchachos. This outlet in Singapore marks the first international outpost for the Potato Head Group and takes over the iconic four-storey building which well-loved Tong Ah Eating House used to call home.
Potato Head Folk concentrates three different concepts into a single space- the first two levels are where Three Buns burger joint resides at, the third holds Studio 1939 (a drinking lounge) and the fourth boasts of a tropical garden which makes up The Rooftop bar where cocktails and BBQ items will be served.
We made our way here for lunch on a Saturday afternoon and even though the place has been barely opened for a month, it was already full house. Clearly everyone received the memo and was keen to check out Chef Adam Penny’s burger-centric menu and the whimsical, quirky and cheery interior of the restaurant which was specially designed by Australian artist David Bromley.
Everything on the menu sounded incredulously delicious and quite honestly, we were tempted to order everything. But since there were only 2 of us, we had to be more selective. Eventually, we decided to get a Naughty Fries $9, Wing-Its $8 and Baby Huey Burger $20 to share.
The Naughty Fries consists of sliced potatoes deep fried with their skins still on, doused generously with a combination of spiced creamy thick bernaise, chunks of minced beef and topped with crispy fried shallots for some Asian flavour. This was honestly the bomb and so sinfully good. Some might find it a little too much or heavy especially towards the end so do get a portion to share. Between the two of us however, we had no trouble finishing this clean.
It is not easy to find a good eatery in Orchard. It is easy to find food yes, but good food at affordable prices? That might just be cutting it close. So when Seasons Bistro first popped up right in the heart of town at Triple One Somerset, I did have my reservations at the beginning and presumed all too quickly that it was going to be yet another one of those mediocre Western restaurants charging exorbitant prices for average food.
Nonetheless, the convenience of its location was a highly appealing factor and when I found out that they had launched their Weekend Brunch Menu, I was definitely game to try it.
Taking over the former space of Applebee’s, Seasons Bistro- as its name explains it, is all about eating with the season. The menu changes seasonally because Thomas the owner believes that the produce is at its freshest during its own season and therefore highly accessible. And also because the ingredients are widely available during this period, costs are lowered and savings are passed on to the customers by keeping prices of the dishes affordable. Expect to pay $10-$18 for a brunch item and $8-$12 for desserts.
The food served here at Seasons Bistro is truly American. Not your usual burgers and fries but more of a reflection on how diverse the American culture has grown with touches of Mexican, Canadian, New England and New York City lending their own unique influence to the dishes Executive Chef Benjamin Fong makes.
From their Weekend Brunch menu list, we tried the Montreal & Lox $15 which featured a winning combination of smoked salmon and capers served with toasted bagel and cream cheese. Gorgeous presentation and the vibrant colours of this dish ticked all the boxes for me. An example of really fresh ingredients thoughtfully thrown together for a satisfying result. The Lumberjack $18 with its alluring fried sunny side up molten yolks and addictive home fries was a home run for all of us. Stacked with a round slightly doughy pancake that was good to eat even on its own, smoked bacon and a chunky sausage bursting out of its skin, we all agreed that this was comfort food at its best.
Creating quite the ruckus along the quiet row of shophouses along Bukit Timah Road- next to Coronation Plaza, is an all-day bakery and brasserie offering freshly baked, organic artisanal breads and delightful wholesome hearty meals that recently opened barely half a year ago. Started by the same people behind the now-defunct Uppercrust, The Missing Pan is a welcoming addition to the West and judging from the long queues that were forming outside this two storey loft-style bakery on the Saturday morning that I was there, everyone probably feels the same way as I do.
I have personally been here a couple of times, not only because of how convenient the location is and the proximity it is to my place but also because the dishes here are interesting and somewhat unusual yet still homely and comforting. If you are a fan of breads as I am, you will be happy to know that all the breads from The Missing Pan are free from preservatives, additives and flavourings, with vegan and dairy-free options for those with certain food intolerances as well.
We came here for their brunch menu which extends all the way till 4pm on weekends but ends at 2.30pm on weekdays. Dinner features a completely different slightly fancy seasonal menu and starts at 6pm everyday.
Dishes for brunch here at The Missing Pan are considerably extensive and divides itself into 3 broad categories- Cold, Hot and Desserts. Simple and succinct. Cold items include their In-House Bircher Museli (already sold out by the time we reached), Grilled Pumpkin Salad and Beetroot Quinoa Salad- all priced between $10-$12. The latter with its chunks of candied beetroot, fresh arugula and protein-rich quinoa grains is one of their best-sellers and we vouch for it too!
An item that we saw on almost every table while we were there and probably one of the most instagrammed item on their #themissingpan hashtag, was this 62 Degree Eggs Benedict with Smoked Salmon $22, which is a definite must-try. The yolk of the poached eggs cooked at 62 degrees, do not flow easily and has more of a custardy consistency, complimenting that creaminess of the avocado spread and homemade hollandaise sauce. The smoked salmon portion, served in cubes instead of the usual slices, was generous with subtle salty notes and a perfect match for those freshly baked slices of organic sourdough it was resting on. One of the best I have had so far.