Ms Skinnyfat

A Food & Travel Blog from Singapore

We all know that Potato Head has mad burgers and cocktails and we are truly glad that they have dedicated a standalone joint Three Buns Quayside to serving these finger-licking good comfort food. 95% of what you're gonna be savoring are handmade by the team helmed by Chef Adam Penney.
The menu is a mix of old favorites from Potato Head folks (hello Baby Huey) and new menu items unique to the Quayside location. Expect the highest-quality grass-fed Australian patty made from two prime cuts of beef, house-made sauces, and premium cheeses from US, UK, and Greece, sandwiched between their lovely butter brioche buns. 
If you’re looking for a hit of local flavour, check out the Red Man Burger ($28) – this isn’t on the regular menu yet, but you can tell that this is a burger that’s put together very intentionally. This is a twist on beef rendang, using beef cheek that’s prepared sous vide, accompanied by a specially prepared burger bun made from coconut oil and milk. This was easily our favorite burger! Just look at that juicy meat that falls apart!
You can tell how good a burger joint is by how well they do the classics and Three Buns doesn't fail. The Smokin’ B-Boy ($23), a bacon cheeseburger, is perfectly balanced with its juicy patty, savory bacon, crunchy fried and caramelized onions. Their no-frills cheeseburger Da Cheese Master ($15) works if you're a hard-core ketchup lover.
The Bun DMC ($16) is another one that’s unique to this location, moving away from the typical pickle to a home-made watermelon relish, as well as a mix of fried onions and onion puree. These ingredients worked quite well together, but the watermelon relish didn’t stand out as much as I thought it would (which was a pity). 
For a meat-free option, the Truffello ($15) was very aromatic, and buns were well done. Unfortunately, the slaw and the juicy Portbello makes for a very soggy burger, and there's nothing sadder than wet buns that disintegrate. The truffle butter sauce was also lost in the mix. If you want more of that punchy flavor, go for their Truffle Hound ($15) hotdog instead. It’s rather plain but at least you’ll taste the truffle.
We would come to Three Buns for their fries alone. Naughty Fries Jr. ($9) (pictured below), and Miso Dirty Fries ($9) were the stars in their own right – these fries are shaped in a curve, which was excellent for scooping up the sauces and toppings. What's more, they stayed crunchy even after being out on the table for a while, and the flavour profiles of both hit just the right spots.
I had a hard time deciding which one was my favourite – the Naughty fries has a hit of gochujang, while the miso and pork floss in the Miso Dirty fries adds an umami that makes the dish so addictive. My advice? Go in a group and get both – they’re great for sharing around a table, and will be gone in a heartbeat.

Come during the weekends and you'll get more than just burgers from 11am to 4pm. The Blueberry Basic ($15) is anything but basic. The porous buttermilk pancakes are savory bittersweet, with hints of coffee, vanilla beans and vanilla salt with ice cream and blueberry sauce served on the side. The Ronnie ($19), a chicken sausage with miso bearnaise burger, is served with super crunchy tater tots. I found the tater tots more irresistible than the slightly sticky and mushy patty (it tasted similar to MacD's).

Desserts wise, I found them all a tad too sweet for my liking, but the milkshakes were worse. Give them a miss please. However, I thought that the tartness of the Zesty Calamansi & Lemon cream ($6) would make a really good filling for a lemon tart/crumble. 

If you have to have a milkshake, go for the Aye Sailor ($18), a rum-spiked chocolate milkshake which countered the diabetic drink. The 3 Monkeys ($18), a banana-infused whisky milkshake tasted like cough syrup after being left out for a while.
In spite of the unhappy ending, let's focus on the good stuff, which are the burgers and fries. Those are gonna have us coming back to Three Buns again and again. 

-B & C-

Three Buns Quayside
60 Robertson Quay, #01-01, Singapore 238252
Tue-Fri 5pm-12am
Sat-Sun 11am-12am 
Our favorite garden restaurant Botanico has been revitalized with a new Singaporean head chef at the helm, a reinvigorated concept and an enhanced interior. Dine in the lush greenery that has now been brought indoors and feast on a contemporary European bistro cuisine that is integrated with Asian inflections.
Chef Sujatha Asokan, or Chef Su, is a true-blue Singaporean who rose through the ranks at Esquina, Pollen and Stellar at 1-Altitude. It is at Botanico where she brings her distinctive voice and culture to the table and boy were the dishes interesting.
My suggestion is to dive into the interesting bits, and leave the oysters, cauliflower, and tempura asparagus out of the way. Sure there may be some interesting bits like the use of an exclusive-to-Botanico Cañarejal cheese (a traditional raw unpasteurised sheep's milk cheese from Northern Spain) but honestly it did nothing much to make the dish extraordinary.
The Seabass Ceviche ($17) sounds regular enough but there is nothing regular about it. This dish is Chef's interpretation of Assam Laksa, comprising of a spicy-sweet ceviche of seabass with green chilli, pomegranate and shaved ginger flower, served with tamarind dressed glass noodles and shrimp paste ice cream. Yes you heard me right, the pungent fermented shrimp paste has been made into ice cream sans the stench. You get a mere hint of the prawn paste flavor, but it did a good job in binding the dish together, like how it would in a rojak. Don't go expecting it to taste like Assam Laksa though.
The Beef Tongue ($20) is a must-order here IMO! Australian beef tongue is brined, sous vide and chilled before being sliced very thinly with a meat slicer. There isn't much chewiness to the meat anymore, and it tasted very much like what i would imagine a high quality piece of spam (i mean it in a good way, i mean, who doesn't like spam?). A contrasting crunch comes from the deep fried capers and there's also a spicy chipotle mayo and honeyed yellow mustard seeds to accompany the briny slices.  
Now, the Slipper Lobster Chittara ($32) is like a zhnged up mee goreng using fresh pasta that is cooked in a Chinese XO sauce, accompanied by chunks of sous-vide slipper lobster. This XO sauce is made in-house by slow-cooking iberico ham trimmings, dried scallops, dried shrimps (hae bee), lemongrass, shallots, garlic, Thai fish sauce, dark soy sauce, sesame oil, housemade chicken stock, chilli flakes, sugar and salt for 2 to 3 hours. 
Another of my favorite is the Iberico Char Siew ($34) which is smokin shiok. The  Spanish top loin (pluma) is marinated overnight with housemade char siew sauce, smoked and then chargrilled. It's served with a crunchy carrot "noodles" and a roasted carrot purée spiked with ginger and OJ. 
Curry Lamb Neck ($32) features 24-hour slow-cooked lamb neck fillets and a curry inspired by chef Su's Indian heritage. The brined lamb neck is sous-vide at 55 degrees for 18 hours, then grilled in the INKA before serving and there is no gamey taste to the meat at all. The light curry is made from Vadouvan, a blend of curry spices from France. Accompanying the fillets are Vadouvan-spiced king oyster mushrooms, soy pickled tomatoes, roasted potato foam and pickled onions. 
Can't say no to the Stockyard Wagyu Petit Tender ($34), a cut from the cow's shoulder (there are only 4 pieces per cow). Served with a housemade green sriracha (like an Asian chimichurri), charred leek flowers and fluffy and creamy potato terrine. 
A sweet and savory dessert is the Jalapeño ice cream ($11). It tastes like a sour cream ice cream with a hint of spice and i love how it coats the dehydrated bacon financier crumble! Charred Sarawak pineapple adds a touch of sweetness to the dish. 
For something that is a bit more safe, the Lemongrass-infused Panna Cotta ($10) will satisfy, if you're into botanical flavors like ginger and lemongrass. It provides a refreshing end to the meal with pops of acidity and calming spice. 
What is food without wine? Pair your meal with Botanico's 30 premium wine labels -- all rated 90 points and above by Wine Spectator -- available by glass and carafe through the Coravin system, and even more by bottle. Cocktails are aplenty too, with stalwart classics sitting alongside new experiences like edible cocktail jellies (these are too dangerous). For the budding bartender in you, you can also personalise your drink from scratch.
Always a fun experience at Botanico!

50 Cluny Park Road Singapore 257488 
Singapore Botanic Gardens 
Wed- Sun (Dinner): 6 - 11pm
Weekends: 11am - 3pm 
Etiquette-free Chinese fine dining, that's what Madame Fan at JW Marriott NCO Club provides, and boy was it refreshing. You probably wouldn't associate the lush plush and dark cozy setting, which includes a DJ spinning music in the middle of the restaurant, with fine Chinese food. It's like a speakeasy, a hidden unspoken secret, and that's what makes the experience even more exhilarating.
We started with dimsum for our dinner starters because you can definitely have dimsum for breakfast, lunch, dinner, and supper.
While i would want Madame Fan to take all my money (which they likely would) for their delicious Scallop Shumai ($16), i'm not sure if the price tag is entirely worth it? I mean, i could get really tasty siew mai elsewhere, at double the portion for the same price. The Sri Lankan Mud Crab Wanton ($16) doesn't get my vote for a different reason as i could hardly find any crab in this one. The cheaper vegetarian dimsum were provided more ROI because they were very tasty. The Sichuan Vegetable Dumpling ($6) had a lovely mala flavor to it but maintained a light sweetness; and the Chinese Chives dumpling ($8) didn't have a horrible overpowering chives flavor either. 
The Double-Boiled Four Treasure Soup ($28/each) did well in soothing my shock from. The smooth and creamy soup with a lovely coconut fragrance will filled with chunks of seafood- sea cucumber, fish maw, dried Hokkaido scallop, and crab meat. Dig around the coconut and you'll be rewarded with tender sweet flesh which complements the savory broth.
I've been a fan of Birds of A Feather since they opened because they provide the unique offering of contemporary Western cuisine with Sichuan influence, but you know, we Singaporeans can definitely do with more spice. So after several sojourns to Chengdu in the last year, Head Chef Eugene See has created a new menu with original creations of authentic Sichuan flavours.
I was sold on the Charcoal Grilled Pork Bits ($15), a dish derived from the roadside barbecue pork belly skewers. A garlicky-spicy Duroc pork belly was crunchy and numbingly spicy but so perfect that i could have this all night with a cold cider (because not a beer fan). There are other crunchy bits like crispy rice crackers, crunchy Japanese sweet potato, and smashed baby potatoes.
The Baked Eggplant ($14) is also love because 鱼香茄子! The sauce made in-house by frying garlic, ginger, soy sauce, doubanjiang, pickled chilli and black vinegar. Chef layers the yuxiang-seasoned Japanese nasu with mozzarella, grills it to perfection, before serving the dish with fingers of fried mantou. The brioche-like pillowy fried sticks were perfect with the sauce! In fact i was craving this so much that i made a version of this at home. 
Brunch with style at Origin Grill's new Sunday Vintage Brunch which places a focus on a selection of vintage wines for the ultimate epicurean experience. Why? Because champagne brunches are so over. Adding to the romance and nostalgia is the sunlit grand railway decor that welcomes you as you embark on this gastronomic journey.
The dining experience commences with Chef de Cuisine Heidi Flanagan’s signature appetisers – Yummy Toast, Cured House Salmon, San Daniele Prosciutto, Flaky Pastry, Doughnut Time, Charred Asparagus and Origin Salad – at unlimited servings. Go easy with this, we ordered almost everything and struggled with the lot. Strategy- go with a big group of friends so that you can sample a bite of each and not let all that glorious food go to waste.   
I'm a huge fan of that Yummy Toast, which has a creamy sweet pumpkin slathered over it, sweetened by a floral wild honey, balanced with a touch of tart goat's cheese and given some crunchiness with the pistachio. Perfect little bites these are! The grilled asparagus with gorgonzola sauce, prosciutto and house-cured salmon are standard fare done well and they paved way for the main event.
We started off with some NV Veuve Clicquot Yellow Label Brut Champagne, and then moved on to their Vintage wines selection, a dry 2007 Domaine Trimbach Cuvée Frédéric Emile Alsace Riesling. I thought the petrol aroma was rather jarring but it was a lot better after the wine opens up. I much preferred the Tempranillo 2004 Bodegas López de Heredia, a Viña Tondonia Reserva.
Pick a main course of your choice with grilled mains or breakfast staples like eggs, which i would advise you to skip because what's a meal at Orgin Grill if you don't have one of their grilled dishes!
Steak lovers will Rangers Valley Striploin with Blue Cheese Butter, or the 35-days Aged John Stone Striploin. We had the striploin and it was very flavorful on its own!
What was even more gratifying was the Iberico Pork Chop which was absolutely the juiciest beast on a plate. This is the defining pork chop of my life and i thought it was even better than the steak. I enjoyed the hint of mustard along with the char.
If i have to give up red meat, i'd choose to have this Grilled Sea Bass Fillet for the rest of my life. 

treat yourself to the lavish spread of gratifying pastries, cakes and cheeses that changes weekly, and the live crepe station; as you end the brunch high- spirited with cocktails from the trolley. 

Sunday Vintage Brunch is available every Sunday from 12.00 pm to 3.00 pm; priced at $108++ for food & non-alcoholic drinks, $168++ for food, unlimited wines & cocktails, and $208++ for food, unlimited wines, cocktails & vintage wine pouring. 


Desserts- The Snickers Peanut Bar was more Mars Bar than Snickers imo. Well i can't fault the chocolate caramel but it was missing some peanuts i think. Nevertheless, that's my pick from the dessert section. The Matcha Lemon Cremeux Verrine was creamy but delightfully refreshing with a hint of matcha. The chocolate cone was great too but the rest of the desserts were rather plain. Fresh crepes are also served on demand. 

Lobby Level, Tower Wing, Shangri-La Hotel, Singapore 22 Orange Grove Road, Singapore 258350 

Opening Hours:
Lunch: 12noon – 2:30pm (grill) Dinner: 6pm – 10:30pm (grill)

Tel: (65) 6213 4398



More National Day specials this August! How about a local inspired dim sum? Check out the array of bite-sized dishes specially crafted by Yàn Executive Chinese Chef Lai Chi Sum and his dim sum chef, inspired by our favorite local dishes available during lunch hours from 12 - 2.30pm from now till the end of the month. 





One of my favorite bite out of the special six is the Steamed Xiao Long Bao in Laksa Stock (4 pieces $5.80). Each soup parcel contains vibrant notes of shrimp in a sweet and fragrant laksa broth.  Instead of a rich coconut milk, coconut oil is used for the same aroma. I thought that this version is a lot better than the typical chili crab ones.
Happy birthday Singapore! It's been a while since i'm celebrating it from our sunny island and a first from our new home. Looking forward to the fireworks from our terrace later! :) Now if only i can get Chef Jeremmy Chiam's supper special at Le Binchotan delivered to my place, that would be perfect celebration! 
From now till end August, dig into some specials at this French-Japanese restaurant, like this elevated local Hokkien Mee ($17).
The broth is based off the stock for French seafood bisques, which is even more painstaking to cook than our local version. At least 2kg of fresh prawns, 2kg of prawn shells, and 2kg of lobster shells are roasted together with mirepoix, then sauteed over high heat with a dash of tomato paste. This is then simmered with water, bacon, dried japanese scallop, soy bean and pork belly for at least 10hrs. The resulting broth is then used to cook yellow wheat noodles and white rice vermicelli. And of my.. the flavors.. May i say its the best Hokkien mee in town? 
Skirt is raising the steaks and is now more than what you'd expect of a regular steakhouse. Using the season's best produce, Skirt is now serving a new menu of modern European cuisine with a distinct Asian overtone.
To prove that it's not just a steakhouse, the first appetizer we had was a Sri Lankan Crab and Caviar with Shellfish bisque and Lemongrass ($32). The cold sweet crab contrasted with the warm umami bisque, which reminds me very much of Thai food, probably due to the aromatics used in the dish. 
Another Asian tasting appetizer was the Marinated Raw Beef with Crispy Rice and Chipotle dressing ($28) which is only available for lunch (Skirt is now open for lunch on Saturday and they serve a bistro style menu). If you like your pungent onion, this spiced beef dish will hit the spot. Me.. well i'm more of a regular beef tartare girl. 
There are other slight twists to the typical steakhouse appetizers, like the Oven Roasted Bone Marrow ($45) which was stuffed with escargot and Café de Skirt Butter. I'm not a fan of bone marrow since there's absolutely no flavor in them are is always very oily. What worked here is garlic butter that flavors the escargot and the bone marrow at the same time. Fresh sourdough is served with this to help you mop up all that mess. 
Sweetbread vs Sweet Bread. Which will you go for? If you got that mixed up, well, you may think that the sweetbread in the Veal Sweetbread and Foie Gras ($45) is a doughy fried carb. Well, brain and pancreas do have that kind texture. I much preferred the pan seared foie gras which was buttery. The richness of the offals is cut by the tangy red wine jus but the mushrooms kinda soaked up all that oil. Definitely not a dish for the faint-hearted. Literally and figuratively.  
Of course, what's a steakhouse without a proper steak! We had the Chef's special, a Grilled Cape Grim Sirloin with celeriac foam, truffle and artichoke caviar. I had mine medium-rare and it was perfect. A similar cut is the Black Market Sirloin ($82) which is on the menu.
To accompany the meat, i'd definitely order the Baby Beets and Blunts with Labneh ($21) because it's cold and refreshing with a lemony burst. 
Eat your greens! The Broccoli Rabe ($11) was buttery and salty but still provided the dose of fibre.
For carbs, i'm likely to go with the Lobster Mac & Cheese ($19) instead of the layered Duck Fat Potatoes ($15) because who can resist gooey cheese! There are some chunks of lobster that required some poking around to find. Share this with company as it's unlikely one can stomach the whole plate, even though the cheese wasn't that rich.  
Dessert was a surprise to us and despite all that food, we all made space for the Banana and Pistachio Pizza ($18) with vanilla bean ice cream. YES WE EACH HAD ONE. Gosh that thin crispy filo pastry base was amazing and when the ice cream melts on it, it turned a little soft and chewy. Plus the pistachio fragrance was amazing.

Some hits and misses at Skirt but the steaks are still great, and there are alternatives for non cow-eating creatures, and boy you MUST have their desserts.

Skirt
W Singapore - Sentosa Cove 
21 Ocean Way Singapore 098374 
Daily: 6 - 11.30pm
Sat: 12 - 3pm

Wah Lok Restaurant at Carlton Hotel Singapore celebrates their 30th year anniversary with a revival of their best dishes in the last three decades! The following dishes are available from now till 31 August and tasted of the good old days of traditional Cantonese cooking. Miss it, and you'll regret it.
We started with a refreshing Chilled Sliced Roasted Duck with Water Chestnut & Dough Fritter ($16 small).  
This definitely wasn't what i expected from the description. To put it simply, this is a Chinese chopped salad with juicy slices of roast meat and deep fried you tiao (which is almost cracker-like) plus refreshing bites of water chestnut, all coated with a tangy cocktail sauce. This could make a good substitute for the Chinese New Year Yusheng. 
I enjoyed the simple but flavorful Braised Bamboo Fungus stuffed with Asparagus and Crab Claw in Golden Crown ($18/pax). The superior stock sauce is key to this dish. Of course, the lovely crab claw was pillowy and sweet. There's a light wok hei aroma to the dish, without any of the bitterness.  
Prawns are usually done rather predictably in Chinese restaurants i.e. Salted Egg, cereal coated, wasabi mayonnaise... It's a first that i had Prawns with Rose Sauce ($30 small). Yes the sauce is made from the bandung syrup and thankfully it was not overpowering. The eggy and airy puff that hides the prawns was a crunchy cloud that did not turn soggy from the sauce. Try it if you're a prawn lover.