Violet Oon Jewel Singapore

Peranakan matriarch Violet Oon is unstoppable. Was it only earlier this year when we dined at her newest outlet at Ion Orchard (read review here) and now she has gone on to open an even bigger restaurant at the iconic JEWEL Changi Airport? The JEWEL outlet is the group’s biggest (3,800 square feet) outlet to date, and as per every VO restaurant, it has its own specials!

Special to JEWEL, guests can get their hands finger-licking good with Violet's Fold-It-Yourself Family-style Poh Piah Party ($58). While the price may seem pretty steep for a poh piah set that makes 6 rice flour rolls, you'd understand why when you dig into the rich bamboo shoot and jicama stew that has been braised in a house-made prawn bisque and Fujian bean paste. The feast of sauces and condiments like Chinese sausage, steamed prawns, ground and deep fried garlic, and dried sole fish, add a variety of textures and flavors to each bite of the roll. There's also a vegetarian version which goes at $56.

VO JEWEL also specialises in grilled dishes. We enjoyed the Ayam Panggang Katong which comes in a quarter or half a chicken ($16/25), and is plump and juicy. The lightly spiced chicken is brushed with gula melaka and grilled for a nutty sweetness. It is accompanied with some sour and piquant atchara (pickled vegetables) and VO signature chili sauce.

Never one to say no to a refreshing mango salad, i found that the Mango Kerabu with Ikan Bilis ($10) a great side for the grilled chicken. What makes this sour salad different is the touch of pink ginger flowers tossed in with a sweet and sour plum and chilli infused sauce. If you can take spice, the BBQ Eggplant with Sambal ($13) is topped with green sambal hijau and spicy Goreng Chilli sambal. These would have you eating lots of plain rice to numb the heat. My preferred vegetable dish is the Sayur Paku Gulai ($16), a sweet Fiddlehead fern served on a bed of coconut-spiced gulai sauce.

Shang Palace

The first Shangri-La hotel, the first Shang Palace. Since 1971, both hotel and restaurant has been making history, from our little red dot, to the rest of the world. 

At the restaurant’s helm is Chef Mok Kit Keung, who has 40 good years of cooking under his belt (he started when he was only 13). Chef Mok is the one who brought Shang Palace Kowloon to its second Michelin star in 2011 and we think there's a high chance he may clinch a star (or two) for Shang Palace Singapore. Expect an extensive menu (or menus), ranging from traditional nostalgia, classic signatures, and innovative new dishes by Chef.

Taste the flavors of the good old days with Chef Mok's heritage dishes. Preparation of these heritage dishes is often painstaking, time- consuming and intricate, which explains why they are hard to find these days.

Take the Boneless quail filled with bird’s best in supreme Broth ($98/portion) for example, the tiny bird had all its bones removed, leaving the delicate flesh and skin intact to be filled with 40g of bird's nest. The supreme broth is also cooked for 8 hours using chicken, pork, and Jinhua ham to coax maximum flavour. If you think about all the work and premium ingredients that went into the dish, you'd understand why the dish is value for money. 

The Deep-fried crab meat, coriander and pork fritter 金钱蟹盒 ($36/6pcs) may look like a regular fried wanton, but the skin is actually hand-sliced pieces of pork fat (they're sliced so thinly that they're translucent). The skin wraps a mixture of Sri Lankan crab meat, mushrooms, Chinese coriander and bamboo shoots, forming a "coin" which is then deep fried till crispy. I loved how wonderfully juicy each bite was. 

Firebake Lunch & Brunch 2019

Our favorite wood-fired bakehouse Firebake has launched a refreshed lunch menu and also more new items to tantalize our taste buds! In its latest dishes, Firebake goes ‘back to basics’, offering quality bakes that reach out to childhood memories and comfort. 

My childhood would have been a lot more awesome if i've had something like the Firebake Tartine ($18 for full portion – available for brunch & lunch), an open-faced sandwich featuring a slice of Seedy sourdough. 

The Seedy is my favorite loaf at Firebake. Made with organic wholemeal with toasted sesame and pumpkin seeds, each bite is full of nutty crunch and fragrance. The toppings vary from time to time, and i had a slice topped with avocado, sauteed mushrooms, feta, pickled pistachio and cress. This is bound to satisfy any brunchy cravings!

Forget the Shake Shack queue guys and check out the Firebake Wagyu Cheese Burger ($18 – available for brunch & lunch). The fluffy house-baked wood-fired sourdough potato buns sandwich a juicy medium-done Australian Wagyu patty (with the perfect balance of lean and fatty mince). Hidden between the layer of meat, bun and melted cheddar are more umami surprises- an extra pat of butter, Grana Padano parmesan and -drumrolls- a thick tomato-based beef sauce created by Firebake’s founder, Konstantino Blokbergen. This sauce is inspired by the traditional Greek pastitsada stew and boy that really changes everything. 

Another new favorite for me is the Grilled Argentinian Striploin ($28 – available all day) which is topped with a refreshing and vibrant salsa verde. Argentinian steaks are known for their intensely flavorful profile and this 220g lean steak is no different. The beef is grilled to medium over Firebake’s traditional wood stove and served over a slice of rye bread. Absolutely rustic way to enjoy the slab.

Les Bouchons Sunday Riviera Brunch

How about brunching like the French this Sunday? Think alfresco dining on French classics, right next to the riverside. Les Bouchons Rive Gauche at Robertson Quay will provide that experience with their new 'Bouchons Riviera Brunch' menu that is designed by Head Chef Mickael Cornac. With 30 newly created all-time brunch favourites a selection of their signatures, you'd be spoilt for choice. 

Start with something refreshing, like the Riviera Wellness Bowl ($18) which is packed with granola, honey yoghurt, goji berries, banana, strawberries and chia seeds. The strawberries have been cooked in balsamic vinegar for an extra tang. Order this to share as a starter, or for desserts even. 

Other starters include the classic Eggs Mimosa ($14) and the Escargots De Bourgogne ($16). The eggs mimosa may sound very simple but if you only tried making it yourself, you'd know that it's a lot of work to cream those yolks. The Burgundy snails were shelled and cooked in a refreshing pesto, which made them perfectly easy to eat with the crusty warm bread buns. 

History has it that the concept of Sunday brunch came about as a means to overcome a British author’s own hangover from the night before about 120 years ago. As a homage to this, the ‘Bouchons Riviera Brunch’ menu features the Gueule de Bois ($24) or more commonly referred to as the Bouchons Hangover Cure. But hang on, it's served with “Impossible” meatballs, scrambled eggs with truffle oil, sautéed porcini mushrooms, roasted cherry tomatoes and asparagus on a toasted sourdough bread. Talk about hearty and healthy hangover food! The portions are massive btw!

There's a rotating Bouchons Sunday Roast ($32) served with mushroom sauce and roasted baby potatoes and the roast changes weekly. We had roast lamb which has been marinated with capers, anchovies, mint and paprika. I didn't quite enjoy the powdery lamb but the mushroom sauce was a perfect earthy creaminess. I would drink the sauce as a soup.

A safer bet would the Bouchons' signature steak frites! The Grilled Black Angus Rib Eye Steak ($39.80) is served with vigneron butter, mixed salad and free flow homemade french fries! The tender red meat was perfect with the butter but you can also flavor your meat with their their house-made condiments such as bearnaise and mayonnaise. I loved the intense potato flavor and the crispy edges of the fries. 

For desserts, if you still have space that is, the Chocolate Brownie "Fait Maison" ($10) cannot be missed. A 66% Valrhona chocolate is used to give it a rich intensity. I liked that it wasn't too sweet. 

French crepes with choice of sugar, Nutella, banana or honey ($8) are also available. 

Complementing its food menu, diners can experience brunch with a cocktail or champagne from the exclusive boutique collection of Champagne Jean Vesselle. 

I'd recommend steak for Sunday brunch at Les Bouchons anytime, but pick a good day with cooler weather though!

Les Bouchons Rive Gauche

60 Robertson Quay, #01-02, Singapore 238252

Tel: +65 6733 4414

Sunday Brunch: 11.30am - 3.30pm