Tag Archives: Set Lunch
The first female Iron Chef and the lady behind Ocean Restaurant by Cat Cora, Chef Cat Cora was in town earlier this month to launch her brand new 4 course set lunch menu. As a strong champion of sustainable seafood, Chef Cora translates her food philosophy into dishes that are created from seafood sustainably sourced through aquaculture or controlled fishing. These signature creations can be found at her first Singaporean outpost, which boasts of a unique dining concept nestled in the world’s largest aquarium at Resorts World Sentosa (RWS) where guests can savour the magnificent experience of dining alongside more than 800 species of marine animals.
For more on Chef Cat Cora, check out our interview with her.
The 4-course Set Lunch menu which is available every day of the week comprises of a starter, 2 main courses and ends off with dessert. Preceding all these dishes was first an amuse bouche by Chef Cora featuring a 42°C sous-vide Salmon with Citrus Minestrone that was delicately light and smooth with some refreshing notes.
For the Starter course, diners had a choice between the Kingfish Tartare and White Onion Soup. The former was a beautiful rich bed of chopped Kingfish fillet served with Watermelon, Passionfruit and Tomatillo Ice, balancing out the oily texture of the fish while the latter was possibly one of the best onion soups I have had by far.
It was not a popular choice actually but once every one had a taste of that velvety smoothness and lovely contrast of sweet caramelized onions with the soft salty melted cheese, I think they wished they had picked this starter instead. Comforting, warm and filling, the crispy bread layer was possibly the crowning factor.
A three-in-one concept which combines the best of Japanese cooking styles: Teppanyaki, Sushi and Robatayaki, Mikuni located at level 3 of Fairmont Singapore is the first of its kind to offer guests three different kinds of dining experiences under one roof. Using only the most premium of Japanese seasonal produce, these live stations enthrall and impress diners with their exquisite creations executed with finesse.
At the helm of this 150-seater Japanese restaurant, is Korean-born Executive Chef Moon Kyung Soo who is constantly experimenting and innovating in the kitchen, marrying the best of traditional culinary techniques with the modern ones of today. The result is an ever-changing exciting menu featuring beautiful and elegant kaiseki dishes with new items constantly added to their popular Bento and Business Set Lunch Menus.
We first met Chef Moon a few months back at SAVOUR 2014 and after sampling some of his dishes at the food festival, we were definitely excited to visit Mikuni for an opportunity to try the rest of his food.
Find out more about Chef Moon Kyung Soo and his style of cooking in our interview with him.
There are 4 main bento sets available here at Mikuni during lunch time.
The first is the Premium Bento “Miyabi”- and as its name describes it, the most premium and priciest of the lot at $120++. Presented in an exquisite tiered clay bento set which ‘unlayers’ to reveal 8 dishes. Definitely fancy and aesthetically pleasing. New to this set is the addition of the Kyoto Onion Soup which is served chilled and has way too many complicated techniques involved in the preparation process. The result however is a refreshing thick custard-like consistency that is ultra smooth and naturally sweet from all the blended onions. The BBQ Eel on Rice- a Mikuni signature and favourite has also been added to the set. I think I will return just for another bowl of this Unadon.
Next up is the Business Bento Set $68++, which is a more affordable variation of the former and with 8 courses no less. I was won over by the Soy Braised Hokkaido Kinki right from the start because I especially adore whole fishes which are prepared this way. The marinate was a combination of sweet green chilli, burdock, shiitake mushrooms and ginger, accentuating the sweetness and freshness of the fish. But while this was my favourite, deboning it was no easy task and those who do not like such inconveniences will definitely prefer the fillet. The Grilled Miso Eggplant was another standout with its white miso seasoning and delicate sweet notes that was finished with a crunch of pine nuts.
Hidden on the second level of a two-storey shophouse in the heart of the Duxton enclave is the unlikely find of a Traditional Chinese Medicine (TCM) health cafe. Unlikely because with the popping up of numerous cafes and third-wave coffee movement eateries, this zen oasis offering healthy Chinese ala-carte dishes and tea sets is quite unexpected and a treasured find.
Opened by the The Renhai Clinic located just downstairs at level one, the cafe- Herbal Oasis@Duxton is founder Dr Hong Hai’s attempt at educating the public on holistic living through specialty brewed teas, herbal soups and even a library of reading materials on TCM and health in this quiet and relaxing space.
Choose from the list of Herbal Teas ranging from Clear Vision Tea made up of mulberry, chrysanthemum and wolfberry to a Complexion-Enhancing Tea with flora herbs or even a Noble Tea for Rejuvenation with American Ginseng and match it with a Red Dates Muffin or Black Sesame Muffin with Lemon for just $7 and you have gotten yourself an Afternoon Tea that is friendly to your waistline.
For something more substantial, Herbal Oasis@Duxton also offers affordable Lunch Sets from $15 onwards. Each set comes with a choice of rice, soup and dish but items are all subject to availability.
While we were there, only 2 choices of rice were offered- the Yam Rice and Walnut Brown Rice. Extremely filling with chunks of yam in the former and bits of walnuts and raisins in the latter, both varieties were good to eat even on their own. Other options on other days would include the Olive or Pumpkin Rice. Each bowl is $4 should you choose to order it ala-carte.
Our second Restaurant Week visit was to one of The Fullerton Bay Hotel’s signature restaurants- Clifford. Touted as one of the most romantic restaurants in Singapore with its 10 metre high ceilings and Victorian-chic interior, further complimented by the spectacular views of the Marina Bay Waterfront, it comes as no surprise that the French Brasserie has been fully booked since its inception into Restaurant Week a few years back.
With the DiningCity Star bestowed upon it, their set lunches had a supplement of $15++ while set dinners were an additional $20++. As I mentioned before in my Olivia Cassivelaun Fancourt (OCF) Restaurant Week entry, I was initially not planning on taking part in this Restaurant Week edition. Nonetheless, the lure of an available table which opened up last minute one afternoon was too hard to resist. So we went down to see what the hype was all about!
We were given 2 choices for our starters for the 3 course set lunch- another 3 choices were given if you were willing to add-on and pay more. The Scallop and Lobster Carpaccio with Lime Black Truffle Dressing +$12 was our immediate pick but the waiter informed us that supply had not yet come in. So we settled for the Beetroot Cured Salmon with Wasabi and Salmon Roe, and Basil Pesto Laced Minestrone with Fresh Pasta Ribbons instead- both from the actual Restaurant Week lunch menu.
A joint effort between A Thousand Tales (ATT) – the group that brought you Bar Stories, The Crostini Bar, MAD and Table Manners, and Timbre Group, fine-dining French restaurant Olivia Cassivelaun Fancourt (OCF) is one of the new entrants for this year’s Restaurant Week (March edition).
Truth be told, I was not planning on participating this time round because after having had 2 years and 4 editions worth of experience, I have not been too impressed with some restaurants’ haphazard ways of handling the Restaurant Week crowd and the food, being prepared on a large scale, did not usually do justice to what the restaurant had to truly offer.
Nonetheless, OCF piqued my interest and seeing available slots for a 3-course lunch offered at $25++ with no additional charges from the DiningCity Star, I could not resist making a reservation.
Not many know that this one year old restaurant is actually fondly named after Sir Stamford Raffles’ first wife- Olivia Cassivelaun Fancourt. The 60-seater space is intimate with a refined air of elegance and dignity. Service is prompt and attentive from the moment you step in. An open-concept kitchen steals the show with bar counter seats offering a front row view of the chefs in action while a stage with a grand piano offers a platform for live music to be played in the evenings.