Sunday, November 29, 2020

Brunch at Cheek Bistro

Michelin quality food in a playful and casual setting? Sign me up any time. Cheek Bistro by Chef Rishi Naleendra and his wife Manuela Toniolo goes with fun but doesn't compromise on quality or techniques. Their cozy nook is made for relaxed meals and their brunch menu makes this Modern Australian restaurant even more welcoming for diners. 
The brunch menu is not your pedestrian cafe brunch food. Don't be too surprised to see Sri Lankan influence, such as the spiced and sugary Sri Lankan Iced Coffee ($10), which could also be spiked with a shot of Arrack (a coconut spirit). It's very sweet, like Vietnamese coffee, so don't say i didn't warn you. 
I went straight for the Mushroom on Toast ($18) which showcased the Bluefoot mushrooms, a French delicacy known as pied bleu. The mushroom was woody, earthy and had a meaty texture, and was complemented with a medley of mushrooms. Give it a smear of the vegemite custard for more umami or have enjoy it on its own. One wouldn't quite know what to do with the soft-boiled eggs in a a rich consommé- do i eat them separately or pour them onto the toast. Well.. the choice is yours. I drank the broth separately because i did not want to waste a single drop.      

Egg staples are served too, such as the Shakshuka ($18) and an interesting Son In Law Eggs ($18) featuring fried eggs with an runny center, served in a pita bread with hummus and homemade dukkah spice.  

Sunday, November 22, 2020

Shangri-La Valley Wing Indulgence Staycation

It's been a while since this travelerintransit was actually in transit. I've been grounded since Mar 2020 but was one of the lucky ones who managed to squeeze in two good trips before the world went to sh***. The thing about holidays is that they really restore your sanity because you could really take time to unwind and we haven't been able to with COVID. While i wouldn't have splurge on a staycation in the past, given the current situation, please feel free to take my travel money. 
Our first staycation of the year was to celebrate our second anniversary and we decided to go Shangri-La Singapore's Valley Wing Indulgence package. While the $650++ price tag may seem hefty, it comes with daily breakfast, afternoon tea, evening cocktails and all-day champagne at the elegant Champagne Bar. Other than the free flow Veuve Clicquot Yellow Label NV Champagne, the highlight for me was actually the 90-minute massage treatment for two at Chi, The Spa. The spa treatment alone would have costs $235++/pax so you're actually not paying that much for the stay. 
The nice folks at Shang upgraded us to one of their 26 Valley Wing suites for the special occasion. The 110sqm Deluxe Suite is split into a living and a sleeping area and there's even a dining spot, where some sweet treats in a lacquered box greeted us. I expected a bottle of complimentary champagne given the reviews i read but that never came. 
Our pool facing room came equipped with a Nespresso coffee machine and a nice selection of tea bags to be enjoy in one of those pretty Wedgwood teacups. They are very dainty in fact and fit nicely with the typical old school luxurious hotel decor (which i found a little dated).  
The marble clad bathroom with double-vanity sinks was very spacious, and there's a huge bathtub that fits two comfortably (tried and tested). Unfortunately, there was no view in the slightly dimly lit bathroom. Ok i correct myself, there was a good view of Jr in the tub and that's good enough for me. :P You could request for the bubble bath to be drawn anytime you want, since the butler service is 24h, just give them 30mins to prep it for you. 
The bath amenities in the suite are from Acqua De Parma, while other guest rooms in the Valley Wing are stocked with amenities from L'Occitane en Provence. There are two sets of these toiletries in the bathroom (at the shower and bath), and another set in the toilet in the living area. 
Afternoon tea is served from 2 to 5pm at the Valley Wing Lobby Lounge. The selection was quite simple, with a couple of sandwiches, fried spring rolls (which we had seconds of), sweets, and very delicious scones. I was very pleased with the quality of the scones (it is served with clotted cream and jam) and we had more of those as well. Simply tell the service staff which item you would like more of and they are more than happy to oblige. 

I'm not sure if there is a separate Champagne bar or if it is closed during Phase Two but we were happy to have our drinks at the lounge anyway. While there are quite a number of families on vacation, the children were all very well behaved (thank god). Other than champagne, there are other alcoholic beverages include some signature cocktails from Origin Bar, wines and spirits. So go ahead and knock yourself out. The staff was more than happy to top up our glasses without us asking.
We took a nap on the heavenly king bed and had to peel ourselves from the bed in order to catch the evening cocktails and canapes session (it was from 5 to 7pm and we got there 30 mins before it ended). We were still pretty full from the afternoon tea in fact so we didn't mind that we only had a serving of the canapes, which was quite unmemorable. A different spring roll was served and that was quite decent. We chose to sit outdoors on the patio which gave us a nice view of the garden, and we also spotted a proposal event! How sweet. 

Drinks are served until 10.30pm each day (yes champagne too) but we were too lazy to head downstairs for a nightcap after our bubble bath. Plans to have some food at Origin flew out the window too as we  too comfortably cocooned in the fluffy bathrobes. Well it's a holiday after all, why rush ourselves? 
Room service it was and we had the foresight to place our order before we adjourned to our bath. The timing was impeccable and the food delicious. The laksa with lobster claw was an absolute delight and so were the satays that accompanied the nasi goreng. I found the fried rice to be a tad oily and blank though it had a good wok flavor. 
Breakfast for Valley Wing guests are now served at the Summit Room. I believe you could still go to The Line if you wish but why squeeze with the crowd? 
Plus the menu at the Summit Room is definitely more exquisite, think a crispy egg confit with Kaluga Queen caviar and parmesan sabayon (this is a must-eat)! And why not steak and egg for breakfast too! Jr was very pleased with the 200 days grain-fed Australian tenderloin. Top it with the lovely rosti too!
The Bikini sandwich with Parma ham, mozzarella cheese and truffle butter was milky on the inside and a little crisp on the outside. Perfection. Can't say the same for the pancakes which were very very meh and dry. 
We were looking forward to the spa the most but what i didn't realize was that we had to book it ahead of time. I called a weekend before and was placed on the waiting list. I thought perhaps a slot would have been reserved for us with the package but i thought wrong. Since we were unable to get a slot during our weekend stay, we got a voucher for a return visit instead. My deep tissue massage was pretty strong and good!
Our stay at Shangri-La Singapore was fabulous and doing nothing at all was definitely a great break for us. Highly recommended! 

22 Orange Grove Rd, Singapore 258350

Saturday, November 14, 2020

Min Jiang Goodwood Park Hotel Revamped

Min Jiang at Goodwood Park Hotel marks another milestone in its decades-long history with a fresh contemporary look, together with refreshed menus and experiences for its patrons. Chef Chan Hwan Kee, who has been helming the kitchen for more than 10 years, continues to excite diners with his brand of signature Cantonese and Sichuan dishes. 
Min Jiang is one of the last few restaurants that are still serving their dim sum on push carts. I'm always terribly excited when the trolleys come around and it certainly encourages over-ordering, only because i can't help myself. 
A new range of hand-made dim sum has been introduced and you could order them off the menu. The creatively presented Min Jiang Land and Sea Quartet ($16.80/order) features a rabbit-shaped Steamed Prawn and Carrot Dumpling, accompanied by Deep-fried Pork ‘Char Siew’ and Pine Nuts in Glutinous Pastry fashioned like a carrot. Alongside are a Steamed Squid and Sea Cucumber Dumpling and Steamed Prawn and Chinese Stem Lettuce with Tobiko Dumpling formed like a sea cucumber and starfish respectively. This is perfect for the single diner who wants a variety of dimsum.