tag:blogger.com,1999:blog-60997573768290386842024-03-14T00:23:40.377+08:00Ms SkinnyfatA Food & Travel Blog from SingaporeMs Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.comBlogger931125tag:blogger.com,1999:blog-6099757376829038684.post-79514413690415210472022-07-18T01:44:00.002+08:002022-07-18T01:44:28.158+08:00Restaurant Pearl Morissette- Future Michelin Star Restaurant in Canada?<div style="text-align: justify;">Hello folks! Sorry for the slow updates. As you know i'm currently based in Canada and guess what! Michelin (not too recently) announced in May that it is expanding into Canada and will start awarding its prestigious stars to restaurants in Toronto! Definitely something to look forward to even though i'm 2h away from Toronto. Fingers crossed that our little bundle will be up for some rides to feed his mama come fall. </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj2CLQIlbuPTXEIWmnjUSgYdZQvHROdXbqtbhyo7TduE2MFPCZvIrf1e4jNw9XwaK9YGr2dvjXfjSrIVPd_mF_cD5FGu1hOYFepD9M3u6XEBqVsjNCJLrxYLcvNduU-eMjCLF4ZRvcSaF6LAzgCFmAP00x8C7jADRQzsZJGcec9iCffk2uZAK7sX2/s4032/IMG_8679.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj2CLQIlbuPTXEIWmnjUSgYdZQvHROdXbqtbhyo7TduE2MFPCZvIrf1e4jNw9XwaK9YGr2dvjXfjSrIVPd_mF_cD5FGu1hOYFepD9M3u6XEBqVsjNCJLrxYLcvNduU-eMjCLF4ZRvcSaF6LAzgCFmAP00x8C7jADRQzsZJGcec9iCffk2uZAK7sX2/w480-h640/IMG_8679.HEIC" width="480" /></a></div><div class="separator" style="clear: both;"><div style="text-align: justify;">I was told by a gf that i simply HAVE TO visit <b>Restaurant Pearl Morissette </b>(RPM) before i pop. They’ve been recognized as one of the best restaurants not just in Niagara region or Ontario, but the whole of Canada, having come in 4th on the <b>Canada's 100 Best Restaurants</b> list<b> </b>in 2022. P.s. they have been on the list since they opened in 2018.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The kitchen is run by Daniel Hadida and Eric Robertson, Ontario-born chefs with experience in Michelin kitchens in Paris and Belgium. The 8+ course French-inspired menu (CA$147/pax) is served blind, carte blanche, and you'll hardly find the same dish presented twice on repeat visits. Sustainability and seasonality are the key features, featuring produce from around the region and also from RPM's own regenerative farm. The tasting experience could be enhanced with an exquisite wine pairing (CA$95, 6 glasses 3oz ea), drawing from international producers and exclusive small-batch wines from PM's winery. For non-drinkers, they also have an interesting seasonal juice pairing (CA$45, 5 glasses 5oz ea).</div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcouTkasSCu6hgmF235ZHC2cO1xNDVQoiLgVjw3ZyX06XxYhxOqp1tbBi7A-5ivXnM_y2wH2zk3RU_TZ3_WrhpwAfGUc5myRL5455CTe6ggy1VuqcCvq6xr7ZGcMRXhgkRus3wZt1W9F28F0n0L_W6_I_h1Aio3WJAZeG_qU0UY5LSKjLK3lEYyFiQ/w300-h400/IMG_8642.HEIC" width="300" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dWrPq7Z6WAmdNYcg844waKvSkW9OtD_-JAvspATXloBcAqAh-r5kl8VGC-kNW1zMVfvVNvkaWEoicQJ_XF69GGdZ_f3X8ENXI8OVuTdcJxxivqIwcJFMOtGMZOxTKnbayFpKqyv6Z1nmp7wd8n5GamNDdiUmoYLQjpUr91yqVAdcQloKuQvnWRU_/s4032/IMG_8643.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dWrPq7Z6WAmdNYcg844waKvSkW9OtD_-JAvspATXloBcAqAh-r5kl8VGC-kNW1zMVfvVNvkaWEoicQJ_XF69GGdZ_f3X8ENXI8OVuTdcJxxivqIwcJFMOtGMZOxTKnbayFpKqyv6Z1nmp7wd8n5GamNDdiUmoYLQjpUr91yqVAdcQloKuQvnWRU_/w300-h400/IMG_8643.HEIC" width="300" /></a></div></div></div><div style="text-align: justify;">For summer, the entire operation is moved outdoors to Le Pré, which is next to the farm for a more country casual experience. Despite the informality of the venue, you could still expect the same impeccable but warm fine-dining service. Here's the menu we had on 1 Jul 2022.</div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAZvRCHPX3Qrvu3HIPDD3KIVtgvEuBznB1tdpQUMhpEV9fw_730sf7WbVtBSH0NnbsVGLcvmY3OXN3xNBMuJbssuxQmIBfkuir5eQzBHSHwo9fyISfUd6sYNDj4e9neKhkDnoxuE12V9_fTxSfoXaO8uNp5-JbW7trEyzh94WalVc7U3gtosTBc90/s4032/IMG_8647.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAZvRCHPX3Qrvu3HIPDD3KIVtgvEuBznB1tdpQUMhpEV9fw_730sf7WbVtBSH0NnbsVGLcvmY3OXN3xNBMuJbssuxQmIBfkuir5eQzBHSHwo9fyISfUd6sYNDj4e9neKhkDnoxuE12V9_fTxSfoXaO8uNp5-JbW7trEyzh94WalVc7U3gtosTBc90/w300-h400/IMG_8647.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajWmIXmkKQV2kAf5wELp7d3QhVb7eotVTL__zTTmIFtFRAk-hoL7aiMKO3e1wOH9TmZKhD1_mBJSnaGHSyrj3eUsc8GkQELLp0wpHsxQuZyS8zAiyZx9i7MqKjtdh5QsJAOQdWcRhN5BvNMUdNE9nc2F0PcZRWtrTXrzfDPU4OZygalarUwT5ltwf/s4032/IMG_8649.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajWmIXmkKQV2kAf5wELp7d3QhVb7eotVTL__zTTmIFtFRAk-hoL7aiMKO3e1wOH9TmZKhD1_mBJSnaGHSyrj3eUsc8GkQELLp0wpHsxQuZyS8zAiyZx9i7MqKjtdh5QsJAOQdWcRhN5BvNMUdNE9nc2F0PcZRWtrTXrzfDPU4OZygalarUwT5ltwf/w300-h400/IMG_8649.HEIC" width="300" /></a></div></div><div style="text-align: justify;">Razor clams with green strawberries, dressed with a preserved cucumber and fig leaf oil, and basil. There's a fresh green note to this dish. This was paired with a floral Clos Cibonne Tentations Rosé from Côtes de Provence.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YySdenzjKPjYTdbn78snKGuT1Dgh54J0VUUy77Prl-Xi4vmqJYi-3M5C0SszlQt4YQ4V-cFvD78RH-P1143GKGTDAvoRNTqQ8vryp6HvZ9Ti-hcprGTP0zyqZn6prBMYVvHcgrJefIDheaYzUKkPMefkiJYn1b-zxcp2qIPcDefNHTJY6UE4aCkd/s4032/IMG_8651.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YySdenzjKPjYTdbn78snKGuT1Dgh54J0VUUy77Prl-Xi4vmqJYi-3M5C0SszlQt4YQ4V-cFvD78RH-P1143GKGTDAvoRNTqQ8vryp6HvZ9Ti-hcprGTP0zyqZn6prBMYVvHcgrJefIDheaYzUKkPMefkiJYn1b-zxcp2qIPcDefNHTJY6UE4aCkd/w480-h640/IMG_8651.HEIC" width="480" /></a></div><div style="text-align: justify;">Next up, a chewy sourdough made with red fife and maria widgeon, to be slathered with a rustic roasted sunchoke mixed with whey and browned butter, topped with wild rice puffs. The light sweetness of the dip complemented the sourness from the rustic loaf.<span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ148NWG0Hh-4miBKYV4CHg0lfpZZEFiqQ7izueA-pWlJsYRlHww1LTUv8tLJhvf8Z8iit77VbXCQ1Nb0Vfix10JyTnEg137tWn53AMctn7QSngNpIMMfbpJ4EKqaoa7xhvDPNsIt7FAQQd3EX_bsadFSABRH3VO_2u1TnkcYElRmTESiwHXs7yDX7/s4032/IMG_8654.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ148NWG0Hh-4miBKYV4CHg0lfpZZEFiqQ7izueA-pWlJsYRlHww1LTUv8tLJhvf8Z8iit77VbXCQ1Nb0Vfix10JyTnEg137tWn53AMctn7QSngNpIMMfbpJ4EKqaoa7xhvDPNsIt7FAQQd3EX_bsadFSABRH3VO_2u1TnkcYElRmTESiwHXs7yDX7/w480-h640/IMG_8654.HEIC" width="480" /></a></div><div style="text-align: justify;">Jr had the YU Ranch longhorn beef tartare with poached egg yolk, with a smokey ajillo sauce from garlic scapes and chives. I had mine without the tartare and with bread crumbs instead. This was paired with a 2017 Vintage of the PM Chardonnay, also their first white wine. This is considered unoaked and was treated in a vessel of concrete to soften the wine and amplify the aromatics. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YpINi89DT3RdhZKE5Tgt4pK5wm1vKH7USGhVAewSiDF_jUh6BjdTu7l1lttx9-CpzM76t8-m_aJbxl_N7DCJI3cIDUeSbqeDhn48kpzh-uU9E3UkB2eJ1N1T9hJGtJx007GODokaqyVyp5C9xvjKgCPams6NYsnsZ394x1yMbpJQWknWIongCMxX/s4032/IMG_8658.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4YpINi89DT3RdhZKE5Tgt4pK5wm1vKH7USGhVAewSiDF_jUh6BjdTu7l1lttx9-CpzM76t8-m_aJbxl_N7DCJI3cIDUeSbqeDhn48kpzh-uU9E3UkB2eJ1N1T9hJGtJx007GODokaqyVyp5C9xvjKgCPams6NYsnsZ394x1yMbpJQWknWIongCMxX/w640-h480/IMG_8658.HEIC" width="640" /></a></div><div style="text-align: justify;">The meal continued with a wild, line-caught poached halibut from North Coast of BC, adorned with summer squash, celtuce and Acadian sturgeon caviar. This was an intricate balance of acidity and saltiness of the sea. We had this paired with a Slovenian white from Burja Zelen 2020. These Zelen grapes were macerated with their skin on, to give a textural aspect to the wine. Most of the wine pairings were of higher acidity and this was also savory and herbaceous. <br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdesGS-LTOabbhkeduv6gDB2OdgqlhXdDQ82rx5QkLprCPy9i9U3iFKwi7fDdeYnhYfdPun4mJaDWhBxYnxe28ZImGWPeOdkpGuIVDLCSENUzKFvydxxN-6ZUqAxzivYYmlLKMuFh1yynh3z0MfTeHw6F4pYqCoCBePXOkr_wj_a5x9fDauUdTUXdl/s4032/IMG_8666.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdesGS-LTOabbhkeduv6gDB2OdgqlhXdDQ82rx5QkLprCPy9i9U3iFKwi7fDdeYnhYfdPun4mJaDWhBxYnxe28ZImGWPeOdkpGuIVDLCSENUzKFvydxxN-6ZUqAxzivYYmlLKMuFh1yynh3z0MfTeHw6F4pYqCoCBePXOkr_wj_a5x9fDauUdTUXdl/w480-h640/IMG_8666.HEIC" width="480" /></a></div></div><div style="text-align: justify;">I wasn't a fan of the mushy snow crab poached in butter with potato, lovage and snow peas. The texture reminded me of my cats' canned crab food. Oh wow it was so bad for me that i didn't even take a picture of it. Jr had no issue with this though. We had this with the very limited 2020 Pearl Morissette Estate Winery Lemberger Bonbon (only 48 cases). Only a few bottles are released to RPM for their wine pairing. This was quite the perfect light red for summer with its bright red fruit, candied quality. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomrE5vhsMXAdcc4oJhuekf3XIzEiDmV_DiDz-RiVrDE-CokNnQ9IB_Uvw8-FaZfmxrFHBoCLY41b5SGDBc5Cl4LciMMpk4emcfwN6SeC51lW-P_e9hMLk0M1p0FkhYHA3COsYVEccZkKpjdLEU2HiT9vsxQ-0OO5cNoIKSlFx48pu5lEqGxP552zM/s4032/IMG_8672.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomrE5vhsMXAdcc4oJhuekf3XIzEiDmV_DiDz-RiVrDE-CokNnQ9IB_Uvw8-FaZfmxrFHBoCLY41b5SGDBc5Cl4LciMMpk4emcfwN6SeC51lW-P_e9hMLk0M1p0FkhYHA3COsYVEccZkKpjdLEU2HiT9vsxQ-0OO5cNoIKSlFx48pu5lEqGxP552zM/w480-h640/IMG_8672.HEIC" width="480" /></a></div><div style="text-align: justify;">The grilled East Coast lobster came after, to cover up that earlier dish with a smoky and sweet note. The meat was grilled in the outdoor shed and coated with raspberry and white currents glaze, sprinkled with with rose thyme and accompanied with a sweet and umami lobster roe.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYTuXsnnLDd5WzAM_ws_yNI9CWgFJjL2bWBKw3LmsquX0SbA7IzGcZ5wNEP5ZpwSsnnx9mEBeuRWbhQMe8f4r1fY-InBBnOISocoGVSz4V5EgwGO-ugtYdp9ck5P-rFKEDC0DtVmpG4WUZYqWw7Jj4-L5pMmRz9PsftnPnMUf9W4_CJ981xRkEzXc/s4032/IMG_8680.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYTuXsnnLDd5WzAM_ws_yNI9CWgFJjL2bWBKw3LmsquX0SbA7IzGcZ5wNEP5ZpwSsnnx9mEBeuRWbhQMe8f4r1fY-InBBnOISocoGVSz4V5EgwGO-ugtYdp9ck5P-rFKEDC0DtVmpG4WUZYqWw7Jj4-L5pMmRz9PsftnPnMUf9W4_CJ981xRkEzXc/w480-h640/IMG_8680.HEIC" width="480" /></a></div><div style="text-align: justify;">For the main event, a pasture-raised duck breast cooked over peach wood grill, with cherries from the farm, pineapple sage, Hakurai turnips puree and false cardamon and ginger sauce. Jr had hibiscus leaves on his but mine was without. Such tenderness in the duck and also a unique flavor to the dish. This was paired with the PM Chamboulé 2018, a Pinot Noir blended from grapes coming from 2 PM estates (19th Street and Homefront). </div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxbywK1rGKEKDPq2Opy2SNxkHtymLRi-r_RNjW5LwJPOIJLCp5LU5Nn854NwuWj0UJOg5a0OjUKBLXPPtSoeT62Yrub0a2q6n0BylEJryEVJjwOc9zFcSOnecORDX82YVsY9-ShF1UnBEpDG0AVpiwODxqzxLGqd8anbDHmxjrz1UZxdI29RiWPwF/s4032/IMG_8681.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxbywK1rGKEKDPq2Opy2SNxkHtymLRi-r_RNjW5LwJPOIJLCp5LU5Nn854NwuWj0UJOg5a0OjUKBLXPPtSoeT62Yrub0a2q6n0BylEJryEVJjwOc9zFcSOnecORDX82YVsY9-ShF1UnBEpDG0AVpiwODxqzxLGqd8anbDHmxjrz1UZxdI29RiWPwF/w300-h400/IMG_8681.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxpavgcgPHY2BMMalpW9F1EyAag4-Y2C2StOg_3WAiDvC-O568O1YqGw7oTvPURuXZ0ojYV9sH57_in90g3QNxvKKEM5fDeaTB7djIyBRSedXqCDUUMJC1B4LraPOLn7p2kG49IR9pUBKAYEfWXhUq3eLsERKU_Nybi4NPGUxdD1uobjamRpZVN_6/s4032/IMG_8684.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxpavgcgPHY2BMMalpW9F1EyAag4-Y2C2StOg_3WAiDvC-O568O1YqGw7oTvPURuXZ0ojYV9sH57_in90g3QNxvKKEM5fDeaTB7djIyBRSedXqCDUUMJC1B4LraPOLn7p2kG49IR9pUBKAYEfWXhUq3eLsERKU_Nybi4NPGUxdD1uobjamRpZVN_6/w300-h400/IMG_8684.HEIC" width="300" /></a></div><div style="text-align: justify;">Desserts were all on the slightly sour side, which i welcomed a lot. The third trimester acid reflux/heartburn hasn't been treating me kindly. Our last wine for the dessert was Marcel Deiss 'Spring' Muscat from Alsace, France. This wasn't too sweet and has a nice dryness to it with overt floral notes. First dessert was the rose mondarda mousse with rhubarb compote, buttermilk and sweet cicely. </div><div style="text-align: center;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkwjvvBYVbz78-A9rAKmtKQmLwgxMhayLvMEEWYy_AZ8-eBIVCo1ZC6HB5WxPGWL_FONlS8Gia4JCt7pBLRt8EjNWp_WHEup7suEvqEfzT13zgZoUdalv34lPbJaVOLnRPQMx-3i6B3xF6a0q96mH8PJJnB8OmrSDidxLGthZPh5Kfk4ks85l39S2/w300-h400/IMG_8688.HEIC" width="300" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOmYGV0lSRAuoYXLnwtTasgF88kdQ5ewJ8e9zkmborWEDXjjsbnptI4k3Nu2iGhiAh_BpTV_OhYopgDjmJ49sQS-8tmglh9mvCFzqCpxyVIBx97dWQWY3t77szGK79CJdnqBdGFBDwVT_5uvQPTC4qaokLDLhv9JusmE4tYhjQ4ZfxvCbo-FC9EA2/s4032/IMG_8690.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOmYGV0lSRAuoYXLnwtTasgF88kdQ5ewJ8e9zkmborWEDXjjsbnptI4k3Nu2iGhiAh_BpTV_OhYopgDjmJ49sQS-8tmglh9mvCFzqCpxyVIBx97dWQWY3t77szGK79CJdnqBdGFBDwVT_5uvQPTC4qaokLDLhv9JusmE4tYhjQ4ZfxvCbo-FC9EA2/w300-h400/IMG_8690.HEIC" width="300" /></a></div><div style="text-align: justify;">(R) Strawberry and spicebush sorbet with tarragon mousse and oil and hemp seed. (R) Meringue, haskap, white currents, cherry juice, with a meadowsweet custard. Desserts here are anything but conventional. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT0kOX0ViEUexeagigKhXuT_dIBCqEwNZZ7QZRLcOb5ye4pWP6HQPLKOJVpiH1F8Zc7DORAKG7U5QCvJjyAUC2PLEpsKMRhs6hFshyk5Le96M7ggR6eI2yKfV5cEG3lGOrI9t60BTxeGhozVp7IidODbiZvPmBZC62c4VFR9httUIdqEPW5oBMafw/s4032/IMG_8676.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT0kOX0ViEUexeagigKhXuT_dIBCqEwNZZ7QZRLcOb5ye4pWP6HQPLKOJVpiH1F8Zc7DORAKG7U5QCvJjyAUC2PLEpsKMRhs6hFshyk5Le96M7ggR6eI2yKfV5cEG3lGOrI9t60BTxeGhozVp7IidODbiZvPmBZC62c4VFR9httUIdqEPW5oBMafw/w480-h640/IMG_8676.HEIC" width="480" /></a></div><div style="text-align: justify;">Overall, <b>Restaurant Pearl Morissette </b>was an eye-opener for us. We were exposed to new and interesting seasonal ingredients and the flavour pairings were unexpected. While dining next to the farm has its set of annoyance (houseflies are such a pain), it also brought us closer to the source. If you have more time to spare, you could also join the join the wine tastings and garden tours at the property before your meal. I'd love to dine in their main hall next time though i'm pretty sure it's gonna be even harder to get a table after they get their stars. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href=" http://restaurantpearlmorissette.com" target="_blank"><b><i>Restaurant Pearl Morissette</i></b></a></div><div style="text-align: justify;">3953 Jordan Rd</div><div style="text-align: justify;">Lincoln, ON L0R 1S0, Canada</div><div style="text-align: justify;">T: +1 905 562 7709</div><div style="text-align: justify;">Lunch: Fri to Sun 12 - 2pm</div><div style="text-align: justify;">Dinner: Thu to Sun 5:30-9pm</div><div style="text-align: justify;"><br /></div></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0tag:blogger.com,1999:blog-6099757376829038684.post-83613677526057874182022-06-30T00:57:00.004+08:002022-06-30T00:57:51.871+08:00Black Forest Germany Highlights<p style="text-align: left;"><span style="text-align: justify;">It's been a while since i updated the blog! Sorry if you've been waiting for the <b>Germany</b> posts. If you've missed the first one, here's our <a href="http://www.ms-skinnyfat.com/2021/11/10d-germany-driving-itinerary-from-fra.html" target="_blank"><b>10-day self-drive itinerary from Frankfurt to Munich</b></a>. Now here's going a little more in depth on the <b>highlights of the Black Forest</b>.</span></p><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUoxCHaAxiGKjAOYpUvyNyow0qUV5OVcPCmv-JzTVkG-NVvUvrsA4HgCv15MuFITjaCJA4IKrD9PuRxC5yGzI6gIMQP1mkUBYAOI0JtFWnMpEfKhl20KYD8UsRXTENj_7YmWCJ8rbYf-golZX7L6KegjMNk-Tm446EWstSDtMzHfn7MfRxXse0Ns6/s4032/IMG_5083.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUoxCHaAxiGKjAOYpUvyNyow0qUV5OVcPCmv-JzTVkG-NVvUvrsA4HgCv15MuFITjaCJA4IKrD9PuRxC5yGzI6gIMQP1mkUBYAOI0JtFWnMpEfKhl20KYD8UsRXTENj_7YmWCJ8rbYf-golZX7L6KegjMNk-Tm446EWstSDtMzHfn7MfRxXse0Ns6/w640-h480/IMG_5083.HEIC" width="640" /></a></div>The Black Forest region covers a number of cities and we stopped by a few of these cities when we drove through the Black Forest High Road (Schwarzwaldhochstrasse). This is a <span style="text-align: start;">scenic route which runs from Baden-Baden to Freudenstadt through some gorgeous ridges and valleys, climbing through </span>Bühlerhöhe, to finally arrive at the Hornisgrinde summit. There at its base, you could also visit the glacier lake Mummelsee. On a good day, i would think that the pedal boat would be fun for an all around view of the lake. This was closed when we visited because the lake was semi-frozen. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here are some of the cities we visited and reviews of them.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeCmWCH8VmWbMzjtEXhBROXiSfuBYqZFkRiRv0Klwzv3_lZzPxBQkEhDZabM__PJqVR69QaG2T73MyrxVYrexCFFWopyNhTQ1CDvHvdoPk5Uta3SCbS1MJGsFYplwAJ0SRtlmA_ZgNWnKIaqlOSGHZeYldWF0RNtk1W4o9sH0fj1ePOGAQ0VBED_0/s3633/IMG_7138.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3633" data-original-width="2725" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeCmWCH8VmWbMzjtEXhBROXiSfuBYqZFkRiRv0Klwzv3_lZzPxBQkEhDZabM__PJqVR69QaG2T73MyrxVYrexCFFWopyNhTQ1CDvHvdoPk5Uta3SCbS1MJGsFYplwAJ0SRtlmA_ZgNWnKIaqlOSGHZeYldWF0RNtk1W4o9sH0fj1ePOGAQ0VBED_0/s320/IMG_7138.HEIC" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBbDyB5cF2iCdxrbyj6J6w5TlaL1jA564ydi6xFsH2bVDSJHRiDnx4THrL6TxD4iHIOwVPtzbM7kGm_I3X35ft2kVx9ue01LxELZ6BmfbskS82cyT_zVEBAsO0XnbxE3jgGiURVlo8IDQSpzZiN9eE4UTaFSlTs7csXpCs1sRzG7cgeUsbJsxh8pt/s4032/IMG_5077.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBbDyB5cF2iCdxrbyj6J6w5TlaL1jA564ydi6xFsH2bVDSJHRiDnx4THrL6TxD4iHIOwVPtzbM7kGm_I3X35ft2kVx9ue01LxELZ6BmfbskS82cyT_zVEBAsO0XnbxE3jgGiURVlo8IDQSpzZiN9eE4UTaFSlTs7csXpCs1sRzG7cgeUsbJsxh8pt/s320/IMG_5077.HEIC" width="240" /></a></div><div style="text-align: justify;"><b>Baden-Baden</b> is a high-end German spa town, with some casinos on site. We were looking forward to the Thermal Spa, which we thought would be kind of like the onsen towns of Japan (we couldn't be more wrong). We headed to the well-reviewed <b><i>Caracalla Thermal Spa </i></b>but it turned out to be more of a giant indoor public swimming pool with slightly heated water (boy was it cold). No pics here because we had to keep our stuff in the locker. Also, remember to bring your towels. There's another thermal bath- the <b><i>Friedrichsbad</i></b>, that was not open when we visited so you could check that out if you wish. As it was the off-peak season and we were kinda late for dinner, we just settled for some beer garden food at <b><i>Löwenbräu</i></b>. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpaonj2FdiM2jNeW1tJVobmX8u8qvKShQa9eCaF3eFqy5dMCIm1RHXdCGutEpty4jsDXsdqgZEIbELMtHd6WU5WLth7kd711qFvJR-62I7ORauunH-c6yfmjpgadXwYlc2Xq3Pa2uJ9qH-BYzaeWJ532ZwRuRC6ZrdGRd6LxLrDUDL1tMypzPTXst/s4032/IMG_5093.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpaonj2FdiM2jNeW1tJVobmX8u8qvKShQa9eCaF3eFqy5dMCIm1RHXdCGutEpty4jsDXsdqgZEIbELMtHd6WU5WLth7kd711qFvJR-62I7ORauunH-c6yfmjpgadXwYlc2Xq3Pa2uJ9qH-BYzaeWJ532ZwRuRC6ZrdGRd6LxLrDUDL1tMypzPTXst/w300-h400/IMG_5093.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfTk21ZAXEVNlCQ-KTJSRRTQYGLXjMLRRPMiosPiAqIiT2ROR2jmuiymEl8UTopRs9qG1xIhkDpyKHZgA7iKB02OZg6QHkK2X68rGqZmoPaeobu0IZjIlQX19YcsTgCgL4ph8wZ4NkjLTxGxAM7zz2qk6GJLrMVTqRx0ioPFg9ZovnKgohzm198ZD/s4032/IMG_5096.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfTk21ZAXEVNlCQ-KTJSRRTQYGLXjMLRRPMiosPiAqIiT2ROR2jmuiymEl8UTopRs9qG1xIhkDpyKHZgA7iKB02OZg6QHkK2X68rGqZmoPaeobu0IZjIlQX19YcsTgCgL4ph8wZ4NkjLTxGxAM7zz2qk6GJLrMVTqRx0ioPFg9ZovnKgohzm198ZD/w300-h400/IMG_5096.HEIC" width="300" /></a></div><div style="text-align: justify;">We didn't do much in Baden-Baden except to stroll along Lichtentaler Allee. Definitely have a giant slice of Blackforest cake (how could you not)! I highly recommend chilling in the pretty salon of <b><i>Café König.</i></b> The Germans are super generous with their slice and we love how light the layers of sponge and spiked cream were! I was never a fan of Blackforest cake because the SG ones are so dense but this is on a diff level. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">IF you have more time, take a short "hike" up to Hohenbaden Castle for a sweeping view of Baden -Baden. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbxaV0gaYmaC7vUVjaV7DeJdBZ0VYITF5wJ3H2B3GVfO4aeeu-_Hv84E0RiKYdrnQUbgVGkkGZcQeo1kxXz9_Eax8_7PG6wfvbqiE-lF6YYpxbOSUNH64dWVygJs1fv7q-gV5Jxlrx3HKr2xDDvYivD9lhW6vC0yk5cE-gserPqrWLuyD9WUGFJFQ/s4032/IMG_5105.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbxaV0gaYmaC7vUVjaV7DeJdBZ0VYITF5wJ3H2B3GVfO4aeeu-_Hv84E0RiKYdrnQUbgVGkkGZcQeo1kxXz9_Eax8_7PG6wfvbqiE-lF6YYpxbOSUNH64dWVygJs1fv7q-gV5Jxlrx3HKr2xDDvYivD9lhW6vC0yk5cE-gserPqrWLuyD9WUGFJFQ/w640-h480/IMG_5105.HEIC" width="640" /></a></div><div style="text-align: justify;"><b>Mummelsee Lake</b></div><div style="text-align: justify;">The Mummelsee is the largest of the several Karst lakes (formed by the collapse of underground caves) in the Black Forest region and was formed in the Ice Age. Surrounding the lake are tall forests and there's a trail that you can take around and up. For serious hikers, there are other trails leading up to the other peaks in the area. Also fun story, according to a legend, the Mummelsee inhabited by a Nix and the underwater king of the Mummelsee (who would kidnap women to his underwater kingdom). For us, this was just a stop because we wanted to experience the scenic drive through the Black Forest. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNsZug2yNm0Bj8ZXwWRcUNopSQ19CiltMME5Yr9di2FuuDH8eS90_wHAUEQafcfkmgjbBbq1Hzbr3SGx3Om0NlygFfDGYwhhVM1g2GI-cjfNEl93T9Tc8824kdJZNJTLDiA-JpM4OK0Jc96T25tGG733z-t305Glwe-KqeJJmTthRg4KnhonXgTwc/s4032/IMG_5123.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNsZug2yNm0Bj8ZXwWRcUNopSQ19CiltMME5Yr9di2FuuDH8eS90_wHAUEQafcfkmgjbBbq1Hzbr3SGx3Om0NlygFfDGYwhhVM1g2GI-cjfNEl93T9Tc8824kdJZNJTLDiA-JpM4OK0Jc96T25tGG733z-t305Glwe-KqeJJmTthRg4KnhonXgTwc/w640-h480/IMG_5123.HEIC" width="640" /></a></div><div style="text-align: justify;"><b>Strasbourg, France</b></div><div style="text-align: justify;">Obviously this is not part of the Black Forest but i'd definitely recommend a stop in France because the food is much better (seriously). Strasbourg is pretty much on the way to Triberg so it was a great spot for lunch for us. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQM_VdRXolv0L3E13vxM2fvvBs-eGvmHhkSSWTkKtXFYzACePjHPxbnHda912RcPHU1EktdoD8FBWCs5ySD10XmZ8K443Kp_KrYN6pCUtn10kx1aKPCeJOfyYF9ssWJnkpbLgOR4qe6rQfWQ46FozfaIF2st936fSljqTVkXWJF9oa9dV6fEOyrTm/s4032/IMG_5142.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQM_VdRXolv0L3E13vxM2fvvBs-eGvmHhkSSWTkKtXFYzACePjHPxbnHda912RcPHU1EktdoD8FBWCs5ySD10XmZ8K443Kp_KrYN6pCUtn10kx1aKPCeJOfyYF9ssWJnkpbLgOR4qe6rQfWQ46FozfaIF2st936fSljqTVkXWJF9oa9dV6fEOyrTm/w640-h480/IMG_5142.HEIC" width="640" /></a></div><div style="text-align: justify;">We mostly explored the Old Town where the Cathédrale Notre Dame de Strasbourg St Paul's Cathedral is and the nearby La Petit France area. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDZ6HjAw9pkSCZdWhMDV2hePoOSsRzu8Oi9EUxSEl03Dy-abaMLphuqCqAy_N17kRa2evZJ-2IQQOlYBxxu0mieDFDkIt-dx_ZyicG5ECy8bkg3ko7Da_OeZUCCnK6juRcQ_KFEEtXWExoeYYncQxTGnRng2LfGaqx-Kh_mwKqfCO92znhQJE6u94/s4032/IMG_5117.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDZ6HjAw9pkSCZdWhMDV2hePoOSsRzu8Oi9EUxSEl03Dy-abaMLphuqCqAy_N17kRa2evZJ-2IQQOlYBxxu0mieDFDkIt-dx_ZyicG5ECy8bkg3ko7Da_OeZUCCnK6juRcQ_KFEEtXWExoeYYncQxTGnRng2LfGaqx-Kh_mwKqfCO92znhQJE6u94/w640-h480/IMG_5117.HEIC" width="640" /></a></div><div style="text-align: justify;">For lunch we were extremely lucky to get a table without reservations at <b><i>Le Tire-Bouchon</i></b>. Their classic French set lunches are amazingly priced and super comforting and tasty. If you're early, they also have a degustation menu. For coffee, warm yourselves a little in the charming<i><b> Café Bretelles Petite France</b></i>! They have really good coffee. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Freiburg</b></div><div><div style="text-align: justify;">We stayed the night in Freiburg im Breisgau as it was cheaper than say Triberg. Freiburg is a vibrant university city with a reconstructed medieval old town. I can't tell you how pretty/cute it is as we didn't really visit the place. There is also a daily market which sounded quite interesting but we left for Titisee/Triberg early in the morning.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9ATzWEblvzjKk4j0YVI5nCIV49AFERl5l5fSRFeowleoT4LmTnyLEvi7dK0DcOePM7Emp_lII1SWKf9zDVWOgv0O6bSqNN-WCj13EukI1QwjX2Krk8qw0rftfYHgYOrxwE58mbKNaH0iBWk7xm8UgCZnwdEZtZ5YRh5_9XC7p0n8K3j78qWdAbiQ/s4032/IMG_5181.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9ATzWEblvzjKk4j0YVI5nCIV49AFERl5l5fSRFeowleoT4LmTnyLEvi7dK0DcOePM7Emp_lII1SWKf9zDVWOgv0O6bSqNN-WCj13EukI1QwjX2Krk8qw0rftfYHgYOrxwE58mbKNaH0iBWk7xm8UgCZnwdEZtZ5YRh5_9XC7p0n8K3j78qWdAbiQ/w300-h400/IMG_5181.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG0Fip8XiZoOdf9GxGb1DILMRQPXuWOvYGta4s2guTu5bbX_djESPTERY38TutTAk2KWvBp0LsjtvTL6euVlXjDsnGoI9jYmVWZA2RYmSJN15KfIVoYtDh6agwnWygOMrChOpionw8tnUXITuzr8PStGb8AnjqcoUoQlD9hw0kub9thxPbnKVPKYM/s4032/IMG_5185.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG0Fip8XiZoOdf9GxGb1DILMRQPXuWOvYGta4s2guTu5bbX_djESPTERY38TutTAk2KWvBp0LsjtvTL6euVlXjDsnGoI9jYmVWZA2RYmSJN15KfIVoYtDh6agwnWygOMrChOpionw8tnUXITuzr8PStGb8AnjqcoUoQlD9hw0kub9thxPbnKVPKYM/w300-h400/IMG_5185.HEIC" width="300" /></a></div><div style="text-align: justify;"><b>Titisee</b></div><div style="text-align: justify;">Just another glacial lake really for boating, fishing, windsurfing and sailing IN GOOD WEATHER. It was crazy cold when we were there in fall but the lake wasn't frozen over yet for ice skating. You could stroll around the lake- there is an 8 km trail which leads up the Hochfirst Mountain. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjmNtgHBdxP14gDnKFYXqwRc2RcKGmK8sjxtNEETlTU9le2dE0OMFO8johXds2iXgmD6WEi43Xw8R_EfNGci04o2AmWfrv8XdOxfWMCDozUYQdrlJWuEd0wCl59t3jYYi5lGaSI9smBooQHwx_Ld20GXl2JjAcEjRrGynZUc-dNrgKMUJ43RBPFWA/s4032/IMG_5205.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjmNtgHBdxP14gDnKFYXqwRc2RcKGmK8sjxtNEETlTU9le2dE0OMFO8johXds2iXgmD6WEi43Xw8R_EfNGci04o2AmWfrv8XdOxfWMCDozUYQdrlJWuEd0wCl59t3jYYi5lGaSI9smBooQHwx_Ld20GXl2JjAcEjRrGynZUc-dNrgKMUJ43RBPFWA/w300-h400/IMG_5205.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYIYyqvGgoDaH2W09VPgAOzTPZxo3mjgOmK6pPUMaALmhtbx6EtiQ-EWRo39bRBn5PpyInglDAd9IPtATrtxBoNuA8kQMGqrhKOvvEbepazNzFcGtJVrY4N28VUvMqp5eHtdyV37poXho54M_sCK7kXn1qDzO1H9whXNMubgPIwJZJRvIsYq1TPP4/s1125/BDBE9B8D-A9F3-4528-B303-42CF766D7DA7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYIYyqvGgoDaH2W09VPgAOzTPZxo3mjgOmK6pPUMaALmhtbx6EtiQ-EWRo39bRBn5PpyInglDAd9IPtATrtxBoNuA8kQMGqrhKOvvEbepazNzFcGtJVrY4N28VUvMqp5eHtdyV37poXho54M_sCK7kXn1qDzO1H9whXNMubgPIwJZJRvIsYq1TPP4/w320-h400/BDBE9B8D-A9F3-4528-B303-42CF766D7DA7.jpg" width="320" /></a></div><div style="text-align: justify;"><b>Triberg</b></div><div style="text-align: justify;">Do not go there expecting majestic waterfalls. You have to pay to enter and it's really quite small. I'd suggest go only if you have time to hike around a little (about an hour) and then see the falls, if not you'd find it a waste of time. The Black Forest cake at the so-called OG Black Forest cake cafe here can't compare with Cafe König. We should have waited for Restaurant & Café Bergseestüble<b> </b>to open for lunch really (it's very well-reviewed) but we were impatient and decided to continue on our road trip and we thought that we could get some nice food at Lake Constance i.e. Untersee, Obersee, and Bodensee (we couldn't be more wrong). Long story short, make sure you check if the restaurants are open, especially during off-peak seasons. </div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">That marks the <b>highlights of the Black Forest in Germany</b>. Let me know if there are other cities along the way that you enjoyed!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>XOXO</i></div><div style="text-align: justify;"><i>Travelerintransit</i></div><div style="text-align: justify;"><br /></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0Black Forest, Germany48.2774862 8.18599719.967252363821153 -26.970253 76.587720036178837 43.342247tag:blogger.com,1999:blog-6099757376829038684.post-56210580940332862362022-04-27T20:30:00.002+08:002022-04-27T20:30:48.245+08:00Hanare by Takayama, specialty Kamameshi restaurant<div style="text-align: justify;">I'm always on the hunt for decent and affordable Japanese food and my eyes lit up when i heard that Chef Takayama of Takayama has opened a kamameshi specialty restaurant which doesn't break the bank. Kamameshi is also known as "kettle rice", a traditional Japanese rice dish cooked in a "kama" (iron pot). My first Kamameshi was actually at Sun with Moon, which actually serves pretty decent kamameshi too.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBOskA1CMv64dF2HMl9ZGK2jkyAQ8DjgB17qDZjBSa6ha-dP0aB_SAu0qNGued2Xz6qJnXILrYqPeYUGYDK4BHVdAiObuzHbaEZ9TgN6NT1YcGNGrs6EKcwsDe6e69MlmtB5cQsAJlIMij3YB5UMxqhZ2JJunosA3IhmU7JYS1P8joYFHgNqcqSJa/s4032/IMG_7508.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBOskA1CMv64dF2HMl9ZGK2jkyAQ8DjgB17qDZjBSa6ha-dP0aB_SAu0qNGued2Xz6qJnXILrYqPeYUGYDK4BHVdAiObuzHbaEZ9TgN6NT1YcGNGrs6EKcwsDe6e69MlmtB5cQsAJlIMij3YB5UMxqhZ2JJunosA3IhmU7JYS1P8joYFHgNqcqSJa/w480-h640/IMG_7508.HEIC" width="480" /></a></div><div style="text-align: justify;">While Hanare may look like a pricey restaurant located in Takashimaya shopping centre, the prices are really affordable. We sampled the 6-course dinner set menu for 2, which showcases the restaurant's best dishes, and it only cost us $110++ for a rather satisfying meal.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT1TVfkpWf8VyKSrU77PF9OXzCUvynGYryf0BV6SkeJxNdb37-24TujD9_um8Zvpvp8V1bWOeXK-jZzS4KxYUpReU-FyeoVe_gfywbQGnQzKnL_96_ePTHi-g1JSZsQdUx1HGKY0lj-ZDagR7T57zLWDRkMhEdhBz5jTDnoKX1IYlDOoD_hLz1VxO/s4032/IMG_7505.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT1TVfkpWf8VyKSrU77PF9OXzCUvynGYryf0BV6SkeJxNdb37-24TujD9_um8Zvpvp8V1bWOeXK-jZzS4KxYUpReU-FyeoVe_gfywbQGnQzKnL_96_ePTHi-g1JSZsQdUx1HGKY0lj-ZDagR7T57zLWDRkMhEdhBz5jTDnoKX1IYlDOoD_hLz1VxO/w640-h480/IMG_7505.HEIC" width="640" /></a></div><div style="text-align: justify;">2 appetisers were served, a tofu and white bait salad with a tangy plum sauce, and slices of sashimi. The sashimi wasn't the freshest and Jr found that the kampachi was a bit slimy. No loss for this pregnant woman who can't take raw food for now. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcqC7z78YtkcTFujniEnz39XoA6lKjrF2Ib-a_vtbM0VmL0fm26XSAyDoNRDVlT5GruubxFgfSxFl7wKJdXt2nt6wI5FzDzWEhW813U9KRVqYmJ10G6eEVlC1cd5qKxkCkvcimZtFBDTh8cuwzeEsH2cspOk7oTu_qfSzVgtIDsu-gNLp6mZ_-H3h/s4032/IMG_7506.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcqC7z78YtkcTFujniEnz39XoA6lKjrF2Ib-a_vtbM0VmL0fm26XSAyDoNRDVlT5GruubxFgfSxFl7wKJdXt2nt6wI5FzDzWEhW813U9KRVqYmJ10G6eEVlC1cd5qKxkCkvcimZtFBDTh8cuwzeEsH2cspOk7oTu_qfSzVgtIDsu-gNLp6mZ_-H3h/w480-h640/IMG_7506.HEIC" width="480" /></a></div><div style="text-align: justify;">We were then informed that our Kamameshi would be prepared table-side, but we could only eat it 18 minutes later! Fret not! while the dashi-soaked koshihikari rice cooks over the fire in the iron pot, you would continue to feast on the other courses. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUeznJpec3NMqudF0ERjbTTB0aT1dCJ4L0Vz6Af6wJjRnkiq5IC7njbOXTx1Sf-9_u0mvXSsoJsXYuDgbbZN0HJWvy9xz1TaVBjotjglz1jySMg58TeEXEcPs3Xg_Tz5SbClegMzToKNFQwzXOmCPs-klae_uUniKBzxhNbkdTXL2HHf8dDYPfVjz/s4032/IMG_7511.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUeznJpec3NMqudF0ERjbTTB0aT1dCJ4L0Vz6Af6wJjRnkiq5IC7njbOXTx1Sf-9_u0mvXSsoJsXYuDgbbZN0HJWvy9xz1TaVBjotjglz1jySMg58TeEXEcPs3Xg_Tz5SbClegMzToKNFQwzXOmCPs-klae_uUniKBzxhNbkdTXL2HHf8dDYPfVjz/w640-h480/IMG_7511.HEIC" width="640" /></a></div><div style="text-align: justify;">We were served the fluffy Dashi Maki in the interim, which features a roll of fluffy eggs in a Chef's special smokey dashi broth. We didn't care much for the toppings, especially the pickled ginger which we removed. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xYg4-hPzsiV9ZFt9v3gz49VCFEh46F8veIREOEpRTFWgZP_GNVbxhhSuZvmsOtIJX9EQcZElCK-sX4T6PYIUBn5ZcYPvqC3hZTgcqDvNSwRl8gTZmlOnEWhOqD0aTv3yGNK9PkWo6BnqTrCj-MbjsWm2VcMPjt-EzET0_ZRIbY4A-jhuJJ50Kmmv/s4032/IMG_7512.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xYg4-hPzsiV9ZFt9v3gz49VCFEh46F8veIREOEpRTFWgZP_GNVbxhhSuZvmsOtIJX9EQcZElCK-sX4T6PYIUBn5ZcYPvqC3hZTgcqDvNSwRl8gTZmlOnEWhOqD0aTv3yGNK9PkWo6BnqTrCj-MbjsWm2VcMPjt-EzET0_ZRIbY4A-jhuJJ50Kmmv/w480-h640/IMG_7512.HEIC" width="480" /></a></div><div style="text-align: justify;">The assorted tempura with tiger prawns, mushrooms, lotus root and Shishito peppers was fresh and crisp. I would have preferred one with a lighter batter but this was acceptable. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLBYTnUWsTHYU9dowe4_JgH7UZUzD-pvqKrHqhjquZNGvis1VqJ6fgtRcsjwWjBlBNG5y2_lzvDAFz1zhBcRtM9sUD1PDaa16JOSNBbe0OwfpOT10OTFSRzL2D8_lmpCzqXypEGnzbAbV9RiRe5aDGcYBu2atNyka2O2C-w9VGwKjVIHj-hN-dSK4/s4032/IMG_7509.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLBYTnUWsTHYU9dowe4_JgH7UZUzD-pvqKrHqhjquZNGvis1VqJ6fgtRcsjwWjBlBNG5y2_lzvDAFz1zhBcRtM9sUD1PDaa16JOSNBbe0OwfpOT10OTFSRzL2D8_lmpCzqXypEGnzbAbV9RiRe5aDGcYBu2atNyka2O2C-w9VGwKjVIHj-hN-dSK4/w300-h400/IMG_7509.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwWSRm5TrPFsTJJ996OP0HBuidGIpqAlCMBUe3aHW38rVT3daK2tTevkdOSHaSt77TqqOIzXE6Ll7dZ9Omky2chrqVgsbAqQOBe0UjkZOWOkopN88Ru3HQXGb9U60LLuZzDvZbWftkn92pf3IHs0Uqp8qclu7t1BzfBAST7-HukeSLR0_7kr7qRxf/s4032/IMG_7515.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwWSRm5TrPFsTJJ996OP0HBuidGIpqAlCMBUe3aHW38rVT3daK2tTevkdOSHaSt77TqqOIzXE6Ll7dZ9Omky2chrqVgsbAqQOBe0UjkZOWOkopN88Ru3HQXGb9U60LLuZzDvZbWftkn92pf3IHs0Uqp8qclu7t1BzfBAST7-HukeSLR0_7kr7qRxf/w300-h400/IMG_7515.HEIC" width="300" /></a></div><div style="text-align: justify;">Back to the rice! Jr picked the Unagi Kamameshi which uses freshwater eel from Kagoshima. There was also the option of Wagyu, Salmon Ikura, and Abalone (with a top up). Truth be told, i wasn't really looking forward to unagi because it could go so wrong and rubbery. I was extremely pleased with Hanare's unagi though because the meat was so pillowy and not overly seasoned. The wait was definitely worth it. To prevent the eel from flaking, we removed it before mixing the vegetables into the rice. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Dinner ended with a scoop of yuzu sorbet and we were left fully satiated. We were very pleased with the meal at Hanare and would certainly come back for their kamameshi! Their service was also very friendly and prompt. </div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b><i>Hanare by Takayama</i></b></div><div style="text-align: justify;">391 Orchard Road #03-07, Singapore 238872</div><div style="text-align: justify;">Takashimaya Shopping Centre Ngee Ann City</div><div style="text-align: justify;">Tel: +65 82989369</div><div style="text-align: justify;">Daily: 12 - 10pm </div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0391 Orchard Rd, Singapore 2388011.3025492 103.8347392-27.007684636178844 68.6784892 29.612783036178847 138.9909892tag:blogger.com,1999:blog-6099757376829038684.post-21550718199703904292022-04-23T11:23:00.000+08:002022-04-23T11:23:05.091+08:00Fukui, Omakase at Robertson Quay<div style="text-align: justify;">As we march towards the hot and humid summer, savour the last taste of the balmy Spring at Fukui, where Head Chef Nick Pa’an presents several multi-course sushi menus curated on a weekly basis. For Spring, feast on a wide variety of seafood and produce. From the sea, you'd have young conger eels, firefly squid, Hokkaido hairy crab, and from the land, some crisp bamboo sprouts and white strawberries.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_y4mJ4-zFvBUpVZCgFeq4oPYoWEVpmU4hsqR6zqg0gEk9nVhk-4um0o-git2lzMbxgbb0qo3AsXubIaBX8CX7Wxk0M44SV9VcNWw4gORJOH4Dvw0x86tPzIENh1Q1VeW1-jXUm8v1q-UQyj7rXtQoOGbtC6_lQvxbumSiLfzng2VWU8wB11zU7QOl/s4032/IMG_7413.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_y4mJ4-zFvBUpVZCgFeq4oPYoWEVpmU4hsqR6zqg0gEk9nVhk-4um0o-git2lzMbxgbb0qo3AsXubIaBX8CX7Wxk0M44SV9VcNWw4gORJOH4Dvw0x86tPzIENh1Q1VeW1-jXUm8v1q-UQyj7rXtQoOGbtC6_lQvxbumSiLfzng2VWU8wB11zU7QOl/w640-h480/IMG_7413.HEIC" width="640" /></a></div><div style="text-align: justify;">We had the 9-course dinner ($288/pax). Typically, you would have a sushi course, unless you're pregnant like me, or if you can't take raw food. For some sushi items, Chef introduces the addition of bincho-tan into his open kitchen to sear rich seafood and i guess that kind of cooks the seafood. However, if you want a fully cooked menu, here is what you can expect.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsGNChNnFcOjJYfmUO1oaJskcL98BNCZBfV909vWLTBht3tiFMTXjnZEI_R5auzf_YtZBIyeI5GTM8b8yJv70OxcevubstripIm9Uoxr5ZZie8c5CvpBVL3Fo53s_YYNW8n8w8ZOb32QRaKn3LAsG485U-41b4au6-x6YL79n-2PO7Vb3ptfwRiKd/s4032/IMG_7418.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsGNChNnFcOjJYfmUO1oaJskcL98BNCZBfV909vWLTBht3tiFMTXjnZEI_R5auzf_YtZBIyeI5GTM8b8yJv70OxcevubstripIm9Uoxr5ZZie8c5CvpBVL3Fo53s_YYNW8n8w8ZOb32QRaKn3LAsG485U-41b4au6-x6YL79n-2PO7Vb3ptfwRiKd/w300-h400/IMG_7418.HEIC" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Pz8_7TI0lq-O1TTMMlP6GxqwwzF3LFhnkwsZktC6OC4cE_jWNyQu1_awZPdtf7yNvesJPvyy9FI9H-ZkDe8iKqmtpVdPaGG5h--3JgkwAPFa7ljE52yvBYCGcOtHDaXtyklp7t9OvOq6ZoAorM7ZzL9WzqLBPyZkXBfbtH8IRZ54R2m2T2EKuNFa/s4032/IMG_7420.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Pz8_7TI0lq-O1TTMMlP6GxqwwzF3LFhnkwsZktC6OC4cE_jWNyQu1_awZPdtf7yNvesJPvyy9FI9H-ZkDe8iKqmtpVdPaGG5h--3JgkwAPFa7ljE52yvBYCGcOtHDaXtyklp7t9OvOq6ZoAorM7ZzL9WzqLBPyZkXBfbtH8IRZ54R2m2T2EKuNFa/w300-h400/IMG_7420.HEIC" width="300" /></a></div><div style="text-align: justify;">First, a really sour appetizer of vinegared seaweed, vinegar jelly, and ponzu with the creamy firefly squid. While the sourness may have removed some fishiness of the squid, i thought there was a tad too much acidity. This was followed by a Wara-smoked Japanese Butterfish. The Japan imported rice straw lent a woody fragrance to the oily fish. There was also a light spice from the onion and daikon sprouts. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1f57dUXkb2sX0uAxteKLLWeLaa1Entdxb7bzOFyS6qcL0Ydrjyk7y1jHWIr_8vvKfGzcqdUoQ7JFvugyXdYtHiXEhPx9dPtyn0pwe9crAai4nDTaIWUlbPAqXTahlpPbUUfKPFDqpqNhkoYf6JK84xlMC0jLhw4MJEam9PMs0VWu9Vi6OGuqfB3v/s4032/IMG_7423.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1f57dUXkb2sX0uAxteKLLWeLaa1Entdxb7bzOFyS6qcL0Ydrjyk7y1jHWIr_8vvKfGzcqdUoQ7JFvugyXdYtHiXEhPx9dPtyn0pwe9crAai4nDTaIWUlbPAqXTahlpPbUUfKPFDqpqNhkoYf6JK84xlMC0jLhw4MJEam9PMs0VWu9Vi6OGuqfB3v/w640-h480/IMG_7423.HEIC" width="640" /></a></div><div style="text-align: justify;">For the Hot Dish, we had a cooked Japanese Abalone with a nori sauce. I thought this was a tad fishy with all the flavors of the sea, plus the added salinity from the Ice Plant made it the fishiness even more pronounced. Take my taste buds with a pinch of salt now because i don't quite enjoy seafood currently. Jr didn't seem to have much issue with this dish. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2-602cfD47yx9_p865_roK3extOFE2QYMModgu93clwPihGQ5zni5NweVAYoP-4gZpnjoaRoNIOY-rX0CiKgpxeXu-zYIKwTxpOhQKanUl5VGxCBtuSpFAoNZpcWYchD83d0OCkjXHOZMS5PEO69IKbyPI2tnaIazFiiHqnN_io0k-DS0UlLKdwa/s4032/IMG_7427.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2-602cfD47yx9_p865_roK3extOFE2QYMModgu93clwPihGQ5zni5NweVAYoP-4gZpnjoaRoNIOY-rX0CiKgpxeXu-zYIKwTxpOhQKanUl5VGxCBtuSpFAoNZpcWYchD83d0OCkjXHOZMS5PEO69IKbyPI2tnaIazFiiHqnN_io0k-DS0UlLKdwa/w640-h480/IMG_7427.HEIC" width="640" /></a></div><div style="text-align: justify;">The Grilled Japanese Star butterfish was to my liking however (surprise surprise). The rich Amera tomatoes balanced any oiliness with a full-bodied sweetness. More savory notes were added with a sheet of crunchy tatami iwashi.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKerGlB7DL2Ww7_efspq-HR-lIuBqMHTPkV2OpfHzi528ysuUH4LWuvXYd6_juR_SQYBIlpzCHFbXw1PmtxXqiVbTYtdh1i1oFxIOBUUtxJspFIEKALi-zIXFFltbmhSYn-IQBp5h2MlMEnV2PU7gk3d7VS9otZAqD74ZPiB2e4Ne4T_31BwqYOFW/s4032/IMG_7429.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKerGlB7DL2Ww7_efspq-HR-lIuBqMHTPkV2OpfHzi528ysuUH4LWuvXYd6_juR_SQYBIlpzCHFbXw1PmtxXqiVbTYtdh1i1oFxIOBUUtxJspFIEKALi-zIXFFltbmhSYn-IQBp5h2MlMEnV2PU7gk3d7VS9otZAqD74ZPiB2e4Ne4T_31BwqYOFW/w640-h480/IMG_7429.HEIC" width="640" /></a></div><div style="text-align: justify;">Meet my nemesis, the sea cucumber. Ok i don't hate it, i just don't see the appeal of it. The texture was really good in this one though and Jr happily ate them for me. The braised daikon and bamboo shoots were sufficient for me. I liked that the bamboo shoot only had a milk flavor and was crunchy.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg_Dl4N1GEYwGNOyDdI-yTeS3bFvtrvCWwRDe34jw2GG4nKhFmKvsvOsueX_HY6Gxr8g0cTISqi2PcAwZ-YxT8qayKF__SQQnDI2gFJ2OYq2xpg7KmHV3PIEK5ohXu4ITDoo3kyy1LGTFAmhzlC-iyRL25qPNCL19YcQyoiWC0r5qP_PCuxR73lmm/s3331/IMG_7431.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2498" data-original-width="3331" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg_Dl4N1GEYwGNOyDdI-yTeS3bFvtrvCWwRDe34jw2GG4nKhFmKvsvOsueX_HY6Gxr8g0cTISqi2PcAwZ-YxT8qayKF__SQQnDI2gFJ2OYq2xpg7KmHV3PIEK5ohXu4ITDoo3kyy1LGTFAmhzlC-iyRL25qPNCL19YcQyoiWC0r5qP_PCuxR73lmm/w640-h480/IMG_7431.HEIC" width="640" /></a></div><div style="text-align: justify;">I really enjoyed the tempura course, which featured a thinly battered monkfish, Japanese sweet corn, asparagus and Japanese sweet potato. No dipping sauce was required for this at all. And ooh that sweet potato tempura was so fluffy and creamy.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZzzDyBB6yWg80armN0CQKioEPfD1HaxDzyqpBu8nnZNkBLTCthCMPQ3o6V5NiWU5c6e0ImPdBAzLkYSmGCHupLPsPL9KQSfRxXOrIsY3ONhES-kUZaQojD1mgJDK-XoitfwdeNDxg0-8wc1HWkC_TOLt4uqglDMHoJ90O1ChRnyjKZNabf1YiZ3W/s4032/IMG_7435.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZzzDyBB6yWg80armN0CQKioEPfD1HaxDzyqpBu8nnZNkBLTCthCMPQ3o6V5NiWU5c6e0ImPdBAzLkYSmGCHupLPsPL9KQSfRxXOrIsY3ONhES-kUZaQojD1mgJDK-XoitfwdeNDxg0-8wc1HWkC_TOLt4uqglDMHoJ90O1ChRnyjKZNabf1YiZ3W/w480-h640/IMG_7435.HEIC" width="480" /></a></div><div style="text-align: justify;">Since i couldn't have the regular Chirashi, Chef made me a premium don with a variety of seafood- Blackthroat seaperch, Kinmedai, Kuruma Ebi (Japanese tiger prawn), Zuwaigani crab spring roll, Amaebi, Kaki Yubeshi (persimmon with yuzu) and Tatemaki (Japanese pancake- egg and black sugar), plus a tempura egg yolk. The rice is rather special- it is seasoned using Okinawan black vinegar and black sugar. It's a decent bowl, but i'd very much prefer a chirashi don. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuLyicxYXOv_ipOWJnmh3rcPvn3GLBeKimg2ryhx5o7zMZPZxsWK0f0XWXYtNyHJv5dqUus0OYcnVNZN0nfNwQzbtK41wPSqd9OyNyhD1lWEo6lR8atQe0fOe4UWM8N6jEvn1mpydPYh6HCh11Uv1OgmKm3tHyl0QRQ3EE8ncz-Ba3aemmWSMOkCI/s4032/IMG_7438.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuLyicxYXOv_ipOWJnmh3rcPvn3GLBeKimg2ryhx5o7zMZPZxsWK0f0XWXYtNyHJv5dqUus0OYcnVNZN0nfNwQzbtK41wPSqd9OyNyhD1lWEo6lR8atQe0fOe4UWM8N6jEvn1mpydPYh6HCh11Uv1OgmKm3tHyl0QRQ3EE8ncz-Ba3aemmWSMOkCI/w480-h640/IMG_7438.HEIC" width="480" /></a></div><div style="text-align: justify;">To round off the savoury menu, an Amberjack collar soup with maitake was served. This is a clear soup that showcases the natural flavors of the amberjack and it was light and earthy and extremely comforting. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For dessert, we had a selection of seasonal fruits- Awayuki Ichigo with a lovely cherry blossom-pink blush, naval orange and musk melon. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3V6ts7V5CYwz2MJojeo5dxzKNy0C-K-I4pDBcEwaJPsUJX2k4BsYU6kb6HCwiWaYSZ5vcKiW-WIbql0UssFfYkZI9Mo6y62Sa_x-nqMJl0z4HPtAYDtkGtP5ILUxYjoxO_VZBHFcGLr6cPvJojgAcD54d5hoja50hIU9nBbTrcMwZdGqS8CC84dT/s4032/IMG_7415.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3V6ts7V5CYwz2MJojeo5dxzKNy0C-K-I4pDBcEwaJPsUJX2k4BsYU6kb6HCwiWaYSZ5vcKiW-WIbql0UssFfYkZI9Mo6y62Sa_x-nqMJl0z4HPtAYDtkGtP5ILUxYjoxO_VZBHFcGLr6cPvJojgAcD54d5hoja50hIU9nBbTrcMwZdGqS8CC84dT/w640-h480/IMG_7415.HEIC" width="640" /></a></div><div style="text-align: justify;">Some hits and misses on this menu but again, it could be my pregnancy taste buds plus i'm sure sashimi and sushi would be better. I guess we just have to come back after baby is out of the oven. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Lunch sets start from $138++ to $168++ for seven courses. For lunch and dinner, Sushi Omakase* starts from $188++ to $258++ for five courses, and Omakase menus start from $288++ for nine courses to $388++ for ten courses. Binchotan sushi is only available for dinner seatings. </div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><a href="http://fukui.sg"><b><i>Fukui</i></b></a></div><div style="text-align: justify;">25 Mohamed Sultan Road, Singapore 238969</div><div style="text-align: justify;">Mon- Sat: 12 - 3pm, 6 - 10.30pm </div><div style="text-align: justify;"><a href="tel:+6565090909">Tel: </a><a href="tel:+6565090909">+65 6509 0909</a></div></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com025 Mohamed Sultan Rd, Singapore 2389691.2932619 103.8413826-27.016971936178845 68.6851326 29.603495736178846 138.9976326tag:blogger.com,1999:blog-6099757376829038684.post-20382105053655606192022-04-18T11:08:00.001+08:002022-04-18T11:08:29.979+08:00Bloom Coffee, Siglap<div style="text-align: justify;">Sandwiches are back in favor or is it just that this pregnancy craving has led me to searching for them? Anyhow, i was rather excited to see that there are more sangas (the Aussie slang for sandwiches) available in the East, this time at <b>Bloom Coffee at Siglap</b>. </div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLKUwYDCAj7ng6OGY8UkJJ7cGKcHwmm2SRqomhQ0ENf2PgNFOXidTcalIlRi4QoMmq6fuW0tUyXPbYUvvWao3D0IsrXN0SUP41kFKhSwH1CK5rnUc5tOCWa3iTQe1-FQG-i6_OwoWJeU-nVskRe9mUZlkyyaW78uUgzIoQx9Cf3d7v1deJNpe-Na2/s3780/677EB1F0-9028-42FD-B1FD-8D0E2DFBC191.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLKUwYDCAj7ng6OGY8UkJJ7cGKcHwmm2SRqomhQ0ENf2PgNFOXidTcalIlRi4QoMmq6fuW0tUyXPbYUvvWao3D0IsrXN0SUP41kFKhSwH1CK5rnUc5tOCWa3iTQe1-FQG-i6_OwoWJeU-nVskRe9mUZlkyyaW78uUgzIoQx9Cf3d7v1deJNpe-Na2/w512-h640/677EB1F0-9028-42FD-B1FD-8D0E2DFBC191.jpg" width="512" /></a></div></div><div style="text-align: justify;">The menu is quite limited, focusing on 5 sangas options such as Tonkatsu ($18) and Grilled Mushroom & Eggplant ($17). They have one sweet option, which is the PB & Strawberry Basil ($15) which we heard is a hit or miss.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g0msH0u2koGKPhCAZ21fY55op-PErHzcP4zKqxDUU5aa34Owx1xzhZoqLb-JSw4Af8CgFhcRVQVC4z2SrvDbNvNyQQeXVbzds7mRwyVXz3BbNxWt4A0mx1KmOm-Hw3V-NVCu6g70BZ2wtwPiPlLmfymYLrizzNP_IEnyhBNg2_dtEDY_Xh4Y-t2f/s4032/IMG_7062.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_g0msH0u2koGKPhCAZ21fY55op-PErHzcP4zKqxDUU5aa34Owx1xzhZoqLb-JSw4Af8CgFhcRVQVC4z2SrvDbNvNyQQeXVbzds7mRwyVXz3BbNxWt4A0mx1KmOm-Hw3V-NVCu6g70BZ2wtwPiPlLmfymYLrizzNP_IEnyhBNg2_dtEDY_Xh4Y-t2f/w480-h640/IMG_7062.HEIC" width="480" /></a></div><div style="text-align: justify;">On my first visit, i went straight for the Tamagoyaki Avocado Bacon ($18) as it seemed like the lightest tasting option. Made using smashed avocado, grilled bacon and tamagoyaki, the sandwich was a combination of different flavours and textures. Expect an eye-popping brightness to hit you first but it gets better with each bite. I had high hopes of the rest of the sandwiches but unfortunately they were rather disappointing.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrfUqMUYSfCQWjQ2QljcvurTKI5GwWZs9fFvr_CQXPrXosFAUfgVvqYIQaeWczivgLaOSpRoqvxnZBJRK0BJKnYbc3k8agDshf2BwgoMENlZPgF5jbt4aozlbdMuxa54WOjfQCQxXko8CnUp8AU7VHLWNIsHjMC-EZJH12wTTly7HVGNZJlAq2H9j/s4032/IMG_7246.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrfUqMUYSfCQWjQ2QljcvurTKI5GwWZs9fFvr_CQXPrXosFAUfgVvqYIQaeWczivgLaOSpRoqvxnZBJRK0BJKnYbc3k8agDshf2BwgoMENlZPgF5jbt4aozlbdMuxa54WOjfQCQxXko8CnUp8AU7VHLWNIsHjMC-EZJH12wTTly7HVGNZJlAq2H9j/w300-h400/IMG_7246.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD7rnwGI9b7rUFqh1_KFw7-5yje7Wj3rCcTxnvJcpX1rdpLdkNHbrdUem0BC6WOnlws3vADFKRapadtnliAoWMbX2zcp32LyAOeUIuBUQVQIIjnX46zi2IxWxVupIM-z1l1iYv7UDBJNqQA2X4r5-Q3XpcoJ0-1g6-yMuxIYB_cfC985BL8tu-w68/s4032/IMG_7061.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD7rnwGI9b7rUFqh1_KFw7-5yje7Wj3rCcTxnvJcpX1rdpLdkNHbrdUem0BC6WOnlws3vADFKRapadtnliAoWMbX2zcp32LyAOeUIuBUQVQIIjnX46zi2IxWxVupIM-z1l1iYv7UDBJNqQA2X4r5-Q3XpcoJ0-1g6-yMuxIYB_cfC985BL8tu-w68/w300-h400/IMG_7061.HEIC" width="300" /></a></div><div style="text-align: justify;">Both the Sloppy Bob ($17), and the Tonkatsu ($18) had the smelly frozen meat flavor which was hard to stomach. The former, a bolognese sandwich with their housen made minced beef sauce with cheddar and mozzarella, would have been better if the meat were fresh. The minced meat was a tad dry too. The meaty taste of the Tonkatsu was slightly masked with the pickled daikon and zucchini and the tangy rosemary and plum sauce. However, we could taste the oil in the breaded pork belly mille feuille. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7aGhWRWHYIvbi0Apako2qi6D2-EHzMhrC89BNMgqwN50GLi1M8uxNmVaudU7-SJwz90aYJlH6_HRnwRa4In3W8dvb6i45BdGGJjGG9DoJf7-Erx9HELP9ESsDXEvgRqT7iAlHBPmuIL3BD4MZR468SfGhMzvsHsWjIsCpr9nbAl5wb7dUtCqfOuX/s4032/IMG_7059.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7aGhWRWHYIvbi0Apako2qi6D2-EHzMhrC89BNMgqwN50GLi1M8uxNmVaudU7-SJwz90aYJlH6_HRnwRa4In3W8dvb6i45BdGGJjGG9DoJf7-Erx9HELP9ESsDXEvgRqT7iAlHBPmuIL3BD4MZR468SfGhMzvsHsWjIsCpr9nbAl5wb7dUtCqfOuX/w480-h640/IMG_7059.HEIC" width="480" /></a></div><div style="text-align: justify;">You can't go wrong with the Tater Tots though (($10, +$2 for truffle oil), which i highly recommend. These stayed crunchy throughout our meal! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For small eaters, you may opt for the small bakes. A lighter Granola Bowl ($12) made using their in-house granola is also available. At least that couldn't go wrong i believe. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmLmQrH4udHQxNrz6AkLbF2tTXesWr935ozDeKBc-peYxvAtRwUtBBnkfjdbfn-jj4wen8X1jNIsFvhi2nV6D0va03NI2XCnYg0ggKpicHfuvmJh2614DZLQxA0Bw0mk9p0VOekdV0L81atid0Lwx4a9EHx7V4vp-gzy-H4KDyFkeqmbPbso_32iP/s4032/IMG_7065.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmLmQrH4udHQxNrz6AkLbF2tTXesWr935ozDeKBc-peYxvAtRwUtBBnkfjdbfn-jj4wen8X1jNIsFvhi2nV6D0va03NI2XCnYg0ggKpicHfuvmJh2614DZLQxA0Bw0mk9p0VOekdV0L81atid0Lwx4a9EHx7V4vp-gzy-H4KDyFkeqmbPbso_32iP/w640-h480/IMG_7065.HEIC" width="640" /></a></div><div style="text-align: justify;">Drinks fared better and Bloom Coffee offer a various filter brews. We also had a delicious White and Matcha Latte over here as well. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pick the right items and your experience at Bloom would be a pleasant one. </div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: justify;"><b><i>Bloom Coffee</i></b></div><div style="text-align: justify;">87 Upper E Coast Rd, Singapore 455223</div><div style="text-align: justify;">Mon-Fri, 8am-6pm, Sat-Sun, 9am-6pm. Closed on Tuesdays.</div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com087 Upper E Coast Rd, Singapore 4552231.3133336 103.9278689-26.996900236178845 68.7716189 29.623567436178845 139.08411890000002tag:blogger.com,1999:blog-6099757376829038684.post-57927537771421553782022-04-07T14:58:00.002+08:002022-04-07T14:58:55.429+08:00SIRI house x Veuve Cliquot Outdoor Private Dining Experience<div style="text-align: justify;"><b>Siri House x Veuve Clicquot </b>presents a stunning new outdoor dining experience on the terrace of SIRI HOUSE. Whether you’re planning a boozy brunch, dinner party or a romantic dinner for 2, dine amidst the lush greenery of Dempsey Hill, complete with garden views, florals for the table and Veuve Clicquot Champagne.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGVfT-aCljZto5sJ6cQgHb-eLaABjSZCFcVIyMFoh-CaijgPZdpVHgV_1y2IUGnJPsZfE7QleDdDJk6SCC0WwpBvQfUIk-hidMr5LqulQDzyhsD-dKG52gQvIBoidPDhn3qddtPYbUsXTzOzeJ5f91qNqSIvn-7P-M-jzxzZFUokfLyk8rQFTCn1E/s4032/IMG_7253.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGVfT-aCljZto5sJ6cQgHb-eLaABjSZCFcVIyMFoh-CaijgPZdpVHgV_1y2IUGnJPsZfE7QleDdDJk6SCC0WwpBvQfUIk-hidMr5LqulQDzyhsD-dKG52gQvIBoidPDhn3qddtPYbUsXTzOzeJ5f91qNqSIvn-7P-M-jzxzZFUokfLyk8rQFTCn1E/w300-h400/IMG_7253.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMsUysxaIs0FFfeOvh3buuYdWr2JFg29Dp2mxdIhgNzdNr8vYq8N0Omty-V2H8jWgJlC91mitmw4_n1Fk-MKZ0Abv2CpLzdAGjL6pUgH0OO59gVHi316Ef_6uwGZVr9mUrtyJJXq1qGJCPYzNOKawNpX-G0tKWkGi6nA0x0afDeFFbkibS-65r8UV/s4032/IMG_7257.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMsUysxaIs0FFfeOvh3buuYdWr2JFg29Dp2mxdIhgNzdNr8vYq8N0Omty-V2H8jWgJlC91mitmw4_n1Fk-MKZ0Abv2CpLzdAGjL6pUgH0OO59gVHi316Ef_6uwGZVr9mUrtyJJXq1qGJCPYzNOKawNpX-G0tKWkGi6nA0x0afDeFFbkibS-65r8UV/w300-h400/IMG_7257.HEIC" width="300" /></a></div><div style="text-align: justify;">We enjoyed a 4-course individually plated 'Dine at Dusk' dinner ($98/pax, 6-course available at $128/pax) on the idyllic and surprisingly cool outdoor terrace. A trellis is specially designed for the occasion and huge fans are on site to provide you with a cooling dining environment. In fact it felt air-conditioned at night. The 4-course consists of an amuse bouche, appetizer, entrée and dessert, and all menus are complemented by the sparkling effervescence of Veuve Clicquot Champagne.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The amuse bouche is a chef's choice and we had a refreshing kohlrabi snack to start. There are 4 appetizers to choose from (2 hot and 2 cold- you get one of each for the 6-course). </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtKy5fRxy9sitG-PK0bxkmG77MzZUG8_cLwNu9vla8cf5b0x5Wgv5G9QYdE-cm2vvrFDctXtuCRL--ROL4JO_JYUzgd18FiXNNiRyaGVBhk9LmCM14TFgcVI6U1C95OeO7OhYvYmPvU7iPoJg8keV-QJqBFLHtV_3uraJq5o7ilUYBU3iXTMaQ4NA/s4032/IMG_7265.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtKy5fRxy9sitG-PK0bxkmG77MzZUG8_cLwNu9vla8cf5b0x5Wgv5G9QYdE-cm2vvrFDctXtuCRL--ROL4JO_JYUzgd18FiXNNiRyaGVBhk9LmCM14TFgcVI6U1C95OeO7OhYvYmPvU7iPoJg8keV-QJqBFLHtV_3uraJq5o7ilUYBU3iXTMaQ4NA/w480-h640/IMG_7265.HEIC" width="480" /></a></div><div style="text-align: justify;">One thing about pregnancy is that i can't have my soft cheeses and it really kills me. I stole a bite of the Stracciatella with aburi Amaebi and it was heavenly. Chef Leo was kind enough to fully cook my prawn and it was so good with the crispy deep-fried head and creamy cheese. Sansho pepper, thai basil oil and crab fat croutons provided further umami notes to this dish. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycWk82fb4lldhzX6YdIEdFR2c1cC8EDeG1OWnKG6Ehc8BTZ7blDdFc0YsoJNVaOryHpygym8paQ-RymdnjxJYTmV8mw0QM6YpeS-u1GVrBgSpjCr3GChHI7Tr0FPqGDb9iR1Jf37n6trWvmNFUMrwybNz3hCKlFuhAar2M5_J254tkm3r5QOnkF4i/s4032/IMG_7260.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhycWk82fb4lldhzX6YdIEdFR2c1cC8EDeG1OWnKG6Ehc8BTZ7blDdFc0YsoJNVaOryHpygym8paQ-RymdnjxJYTmV8mw0QM6YpeS-u1GVrBgSpjCr3GChHI7Tr0FPqGDb9iR1Jf37n6trWvmNFUMrwybNz3hCKlFuhAar2M5_J254tkm3r5QOnkF4i/w300-h400/IMG_7260.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4B07s4lZkt4lDGANsXAXT84bylzhQiNfiaUvSglv8kLoUs8caSel7F2w7RwyX7hI6JOJEK-YpCcpd7IOX_bnQmP5I3WYQBy2G83HQpKQx5f4rc7prWA7H67e_ZPZ5TXf_aCmDCSBK4IPzVIHcvDEF6XGiEjinBk-nsFijgG5B99gEGJXKoTU824X_/s4032/IMG_7262.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4B07s4lZkt4lDGANsXAXT84bylzhQiNfiaUvSglv8kLoUs8caSel7F2w7RwyX7hI6JOJEK-YpCcpd7IOX_bnQmP5I3WYQBy2G83HQpKQx5f4rc7prWA7H67e_ZPZ5TXf_aCmDCSBK4IPzVIHcvDEF6XGiEjinBk-nsFijgG5B99gEGJXKoTU824X_/w300-h400/IMG_7262.HEIC" width="300" /></a></div><div style="text-align: justify;">The 2 hot dishes were equally stellar and it's hard to pick one over the other. The <span style="text-align: left;">Doenjang Glazed Beef Short Rib was well-marbled and super tender after being marinated and sous vide for 36h. The nashi pear and apples soy marinade provided a light sweetness to the meat, which was balanced with by a crunchy pickled napa cabbage and daikon slaw and an earthy celeriac and parsnip puree. </span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwibyXcqsgX401SnPwzHy5xMmZ_F22d201NJTE0OJcISQpeuZbjhM-QEKdXawaOhclnvNXkQDa4ReWmI9AkZ61nZ72o7YoH8OXbuSvLO_uCipapvVQVG6Grhx10xi5LDjlDFDL6i6pN2VTb8rRPc2AByDEgcELNTVrNbWKrP4OH-IhsjC_hL_VG3M/s4032/IMG_7261.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwibyXcqsgX401SnPwzHy5xMmZ_F22d201NJTE0OJcISQpeuZbjhM-QEKdXawaOhclnvNXkQDa4ReWmI9AkZ61nZ72o7YoH8OXbuSvLO_uCipapvVQVG6Grhx10xi5LDjlDFDL6i6pN2VTb8rRPc2AByDEgcELNTVrNbWKrP4OH-IhsjC_hL_VG3M/w640-h480/IMG_7261.HEIC" width="640" /></a></div><div style="text-align: justify;">The Marinated Duck Breast is a Peking duck marinated in five spice and ginger. Chef Leo took inspiration from a Hakka dish for this one and i must say that it was very delicately executed with no overpowering spice flavor. The tender slices of meat were finished with a pink peppercorn and Goji berry sauce and served with fondant potatoes.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3mdv067xq1BHQvjSS2D6wa27ofbRPOyxwt06kJwTwCvt4NnqoCsNmMTvXA5Gg9IXdqDELN-PVMO2HQ_OFfnzoQ_nUBYswVl39Vg55Uqf7Qa3Tap3XGjDB5-Q43o40qHnmbsMPBp79VVRBfZoN4npkPIjCtFSxSxSsujl2QlFibgjDg0JCDl7-c4a/s4032/IMG_7273.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3mdv067xq1BHQvjSS2D6wa27ofbRPOyxwt06kJwTwCvt4NnqoCsNmMTvXA5Gg9IXdqDELN-PVMO2HQ_OFfnzoQ_nUBYswVl39Vg55Uqf7Qa3Tap3XGjDB5-Q43o40qHnmbsMPBp79VVRBfZoN4npkPIjCtFSxSxSsujl2QlFibgjDg0JCDl7-c4a/w640-h480/IMG_7273.HEIC" width="640" /></a></div><div style="text-align: justify;">My vote for the entrée goes to the Lobster Miso Carbonara which i happily polished. The housemade pappardelle were thin chewy eggy sheets and the sauce made from egg yolks, parmesan, white miso and winter truffle oil was creamy and cheesy enough to leave you wanting for more. The dish is garnished with sauteed seasonal mushrooms (we had morels), fried parma ham and a whole bincho-grilled Maine lobster tail which tasted like it was just fished from the ocean.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O1S7RZAteRqjgoEZZ95BFZnOI33P2fZ8Yl95kzB2FfpJeSh7KEjZv1ovfqXPwgdh9hbPXSZ7EjcxUIg8KWAyZhUZqDgx8z0vddjicNBZooI-k21ku37yWyG035ufa03ochBWBDo7eTi4dPej49Cj5kx_c9CylAsllL2E_qriq1y_8bnmlrniV0hZ/s4032/IMG_7272.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O1S7RZAteRqjgoEZZ95BFZnOI33P2fZ8Yl95kzB2FfpJeSh7KEjZv1ovfqXPwgdh9hbPXSZ7EjcxUIg8KWAyZhUZqDgx8z0vddjicNBZooI-k21ku37yWyG035ufa03ochBWBDo7eTi4dPej49Cj5kx_c9CylAsllL2E_qriq1y_8bnmlrniV0hZ/w480-h640/IMG_7272.HEIC" width="480" /></a></div><div style="text-align: justify;">I was surprised at how i took to the Pan-seared Chilean Seabass given that i really dislike seafood currently. The light crispy exterior of the firm fish, together with the bright sauce of tomatoes, olive oil, thyme, tarragon, anchovies and olives, had me going bite after bite. Jr was surprised at my appetite that night and it's only because the food was impossible to resist. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XlTlDmorw_LWJAVXzyCKYVV8SenIQZIPz4BBnSwzGtc0Ya6828Lx7yX-9VRUlUdMESrVA8NrL6gnmRmrR03SLHSYmRFVTA2Ls-bHQrrJXv8ZM6YWk5B2tDkBvqm6NclV0mZDHP3OOKfCHnPwiNkOaNQNNyM5i-Q261LlIG3z3GnXrFXFMHXZ1rxS/s4032/IMG_7278.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XlTlDmorw_LWJAVXzyCKYVV8SenIQZIPz4BBnSwzGtc0Ya6828Lx7yX-9VRUlUdMESrVA8NrL6gnmRmrR03SLHSYmRFVTA2Ls-bHQrrJXv8ZM6YWk5B2tDkBvqm6NclV0mZDHP3OOKfCHnPwiNkOaNQNNyM5i-Q261LlIG3z3GnXrFXFMHXZ1rxS/w480-h640/IMG_7278.HEIC" width="480" /></a></div><div style="text-align: justify;">For dessert, we enjoyed the delicate Jasmine Ice Cream Mille Feuille with puffed rice, toasted buckwheat and chamomile syrup. The ice cream sits atop layers of puff pastry sandwiched together with jasmine chantilly cream.</div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMeFK6kF0KZnpO78AplBWJkGVrCW_DQcmSeypowZsJiNut7xoj-UicFfH2sZxkQ9tfSYazKmcebgRcyHbhNbZOfgTYn02RC7yuapDgJhP1hwu4varR0HMlayR4-hjCfjChtOISnu90L2AEJ5F2HFDmRw3N20ejNPhSTss0sA-rCeNr-J3EO-H__6S/s4032/IMG_7284.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMeFK6kF0KZnpO78AplBWJkGVrCW_DQcmSeypowZsJiNut7xoj-UicFfH2sZxkQ9tfSYazKmcebgRcyHbhNbZOfgTYn02RC7yuapDgJhP1hwu4varR0HMlayR4-hjCfjChtOISnu90L2AEJ5F2HFDmRw3N20ejNPhSTss0sA-rCeNr-J3EO-H__6S/w480-h640/IMG_7284.HEIC" width="480" /></a></div><div><div>The Orange Chocolate may throw you off a little with the salty and sour-ish preserved orange peel notes in the dark chocolate moose, but the rest of the components were yums.I particularly enjoyed the dehydrated chocolate mousse which was like an airy cookie. </div><div><br /></div></div></div><div style="text-align: justify;">This outdoor Private Dinner bookings are available from Tue to Sun from 6 to 8pm, while Brunch Private Dining ($70/pax min 5 pax) is for weekends 11.30am to 1.30pm. The brunch feast includes a list of 13 brunch plates to share, a bread and pastry platter and a selection of seasoned butters and jams. Need more bubbly? Guests can order bottles of Veuve Cliquot Yellow Label, Rosé or La Grande Dame at special promotional prices, starting at $120 per bottle.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i><a href="https://www.sirihouse.com/" target="_blank">SIRI HOUSE Dempsey</a> </i></b></div><div style="text-align: justify;">Blk 8D, #01-02, Dempsey Road</div><div style="text-align: justify;">Reservations: reservations.sg@sirihouse.com (min 7 days notice. Menu pre-orders are required 5 days in advance)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com08D Dempsey Rd, Singapore 2496721.3036242 103.8095925-27.006609636178844 68.6533425 29.613858036178847 138.9658425tag:blogger.com,1999:blog-6099757376829038684.post-68235044285174996762022-03-27T18:23:00.002+08:002022-03-27T18:23:14.865+08:00Chez Suzette, French-inspired cafe <div style="text-align: justify;">The trick to having an enjoyable weekend brunch is to go on Sunday instead of Saturday. I think. Especially those in the CBD-ish areas. That or i was really lucky to get a last minute table for early brunch at the popular French-inspired <b>Chez Suzette</b>, which serves classic brunch plates all day long. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRHyu381RgzWwZExKEJuRUMI_JP_8k_r3_wE3RUVT3xFaGZ_kaILTTlbYgqhh3XwB-0cvn0GJVxdAUcPgfFuKdgfwWyyk2lAf792Xfx-HAhDWyacz-6GKIxKW2jCVadGbxUokubauRlhOAg5-OXcUh9aG7yVzY5zBmKs7nXYJtpI1-cRtGdl7nw26A=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRHyu381RgzWwZExKEJuRUMI_JP_8k_r3_wE3RUVT3xFaGZ_kaILTTlbYgqhh3XwB-0cvn0GJVxdAUcPgfFuKdgfwWyyk2lAf792Xfx-HAhDWyacz-6GKIxKW2jCVadGbxUokubauRlhOAg5-OXcUh9aG7yVzY5zBmKs7nXYJtpI1-cRtGdl7nw26A=w640-h480" width="640" /></a></div><div style="text-align: justify;">We were thankful to be seated indoors instead of the alfresco area on the ground floor. God bless this weather. I've been meaning to drop by after gym at Tanjong Pagar but it's afterall a 10 mins walk under the hot sun, and my jelly legs do object that. A craving for Croque Monsieur (i heard they do a decent one), led me down this path and it didn't disappoint. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghQGm3UyONp0fkDGzTJrDpKWzWH9k5fSouOUgdwyYUwwHXvHNTeWdB1DY5uwiOBH5bFEnLuH1VvAsKglxA513jPtGmQOvJTs6I7nGGHzjELTULvmy639E-9uJsyBq-rfB_3uAWdoNTUw4AiCwfI7jdv5HUtt_dykPMy0jxVLtJ5VZit0DQszT1zxkY=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEghQGm3UyONp0fkDGzTJrDpKWzWH9k5fSouOUgdwyYUwwHXvHNTeWdB1DY5uwiOBH5bFEnLuH1VvAsKglxA513jPtGmQOvJTs6I7nGGHzjELTULvmy639E-9uJsyBq-rfB_3uAWdoNTUw4AiCwfI7jdv5HUtt_dykPMy0jxVLtJ5VZit0DQszT1zxkY=w480-h640" width="480" /></a> </div><div style="text-align: justify;">I'm more a Madame than a Monsieur fan actually since i live for eggs. The <b>Croque Monsieur</b> ($19) here features some lovely French sliced ham with melted Comté cheese and béchamel sauce in between and on top of the crusty and pillowy sourdough, before being grilled. The flavors were classic but i found the overall bite a tad dry, probably from the lack of the béchamel sauce. I'm not sure if i was ravenous after spin class or was it a pregnancy thing but i finished the entire sandwich, which is very rare. The size was quite decent i thought. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiD5JfntKAMkJFxxnvByoaHvow0LvOUH3CYOK4Wg5SK2GXrnBJGL9zYF9uqnwJXHW2Cw_kDN5u2Qo6jWKJRvPPpfX6-OTUgJtri6tSqcaHoCtwuw3qJS_UWZV_roR5Zu3yddU8Z4s0VQnvZ5Y8UEiVjwv2P_69AUvv2k6Ey9k06l-g4Gc63N1Ti3wUW=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiD5JfntKAMkJFxxnvByoaHvow0LvOUH3CYOK4Wg5SK2GXrnBJGL9zYF9uqnwJXHW2Cw_kDN5u2Qo6jWKJRvPPpfX6-OTUgJtri6tSqcaHoCtwuw3qJS_UWZV_roR5Zu3yddU8Z4s0VQnvZ5Y8UEiVjwv2P_69AUvv2k6Ey9k06l-g4Gc63N1Ti3wUW=w640-h480" width="640" /></a></div><div style="text-align: justify;">My gf went for the <b>English Breakfast</b> ($29), thinking that we would be able to still have the Crêpes Suzette after. But nope, she struggled to even finish half of the massive platter of scrambled eggs, pork sausage, bacon, mushrooms, baked beans, and bagel and Beurre l'signy. It's a tad pricey for the homemade platter though. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2t6haKSuoCE8YYsGDuWmHB9IFqSaUIuJybCiYfwA5jdz6mYIF7vGakyfGVUSdUg7TKF_0CIoVv3P9ZlAu_339zW81OXIq3wIfC6nrz_dCJgA_8SrFURHT69cdziRRdQHq4lGkLKrqSNFu33uhJj2iawnlM4mxx22o9Gp0gXyH0hAKFm_zZfxqSfQm=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2t6haKSuoCE8YYsGDuWmHB9IFqSaUIuJybCiYfwA5jdz6mYIF7vGakyfGVUSdUg7TKF_0CIoVv3P9ZlAu_339zW81OXIq3wIfC6nrz_dCJgA_8SrFURHT69cdziRRdQHq4lGkLKrqSNFu33uhJj2iawnlM4mxx22o9Gp0gXyH0hAKFm_zZfxqSfQm=w300-h400" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhK2hZwrgBXpFOQe3-hh9bCYzUZk147_mpAZonzYpJO22T_4eqRwBhbX0pffxX83VUTbn-uCLQqTpe3BAE4vOXdbKqMxC1XRZFvnqrI0tF3-mqRhgX8n1bv_ZCCZgxgetzFAnsxV00SyXNr6LZdydZZ63OAvhDNyk_uPHFld6Q_YjHJ-8_Fi8cZsBid=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhK2hZwrgBXpFOQe3-hh9bCYzUZk147_mpAZonzYpJO22T_4eqRwBhbX0pffxX83VUTbn-uCLQqTpe3BAE4vOXdbKqMxC1XRZFvnqrI0tF3-mqRhgX8n1bv_ZCCZgxgetzFAnsxV00SyXNr6LZdydZZ63OAvhDNyk_uPHFld6Q_YjHJ-8_Fi8cZsBid=w300-h400" width="300" /></a></div><div style="text-align: justify;">We should have had the <b>Crêpes Suzette</b> ($15) really. We hear that the chewy flour crepes drenched in the bitter orange sauce is an absolute delight, and even better so with the The Grand Marnier flambé done tableside. </div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMf6M1YgGOc5OfFZIEjr0aKrzdAY8XRWiNLU2XmtheDrurwhpmwEOrBA__idJrjEeu9dMXFm5M7hGaS3tWAl7GVOFdmYsqbv60Qg_GQe_vW15KgWem6fa7VKyItZ24QODX-Kq6Ln2E0EamumDas3ks5pIHWoLIH6ui4KK9OymlYxbr7wvTBK0Xj8WH=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMf6M1YgGOc5OfFZIEjr0aKrzdAY8XRWiNLU2XmtheDrurwhpmwEOrBA__idJrjEeu9dMXFm5M7hGaS3tWAl7GVOFdmYsqbv60Qg_GQe_vW15KgWem6fa7VKyItZ24QODX-Kq6Ln2E0EamumDas3ks5pIHWoLIH6ui4KK9OymlYxbr7wvTBK0Xj8WH=w480-h640" width="480" /></a></div><div><div>For heftier mains, there are other French bistro dishes like Duck Confit and Braised Beef Cheek available all day as well. </div><div><br /></div><div>Will be back for the crepes! </div><div><br /></div></div><div><a href="http://www.chezsuzette.sg" target="_blank"><b><i>Chez Suzette</i></b></a></div></div><div style="text-align: justify;">5 Teck Lim Rd #01-01 Singapore 088383</div><div style="text-align: justify;">Tel: +65 6980 5584</div><div style="text-align: justify;">(closed Tues)</div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com05 Teck Lim Rd, Singapore 0883831.2801678 103.8418958-27.030066036178845 68.6856458 29.590401636178846 138.9981458tag:blogger.com,1999:blog-6099757376829038684.post-84837614947888866902022-03-24T14:57:00.001+08:002022-03-24T14:57:31.502+08:00Gemma, Modern Italian Steakhouse at National Gallery<div style="text-align: justify;">Celebrating the best of Italian summertime steakhouses, GEMMA is the latest concept of Italian Chef-Owner Beppe De Vito of The ilLido Group. Tucked atop National Gallery Singapore, the 68-seater restaurant is full of old-world charm but not stiffy at all and the prices are a lot more reasonable than some of these other steakhouses around. Lunch sets are only $45/pax and even their dinner sharing menu for 2 would only set you back by $208/pair.</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsULM0Ge4UbEHQlf5DJo3Jjm_t-49OXCy-z9JKHCVmt1V1Bl4jB7BHl3wG7HKSceVebz-64MycdkMC4DJhp-OKG_2FiSZf5dqIe50SiofAY7QmBd8mUv1lwHRwBNZFCDtKQ3n9cv3_ZDC0qlsiuG8xCNUT6h49xtgCjwqdyvdJRBRIbosSMHAi0rfo=w640-h480" /></div><div style="text-align: justify;"><div>I meant to check out Gemma earlier but plans were disrupted several times due to COVID. A random browsing of the Restaurant Week offerings (yes it is still around!) finally provided an opportunity to visit Gemma. The Restaurant Week dinner menu actually looks a lot like their regular lunch set offering ($45/pax, Tue - Sat) with a few upgrades.</div></div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwrtSt55e1BK4pwJCv2K9aQ7rB40G1HOj3pHgOZVto-T8gTqfgl_nMYDrgI_FPmecFKZCe4lYOg00Qmp77uQbNqLinrjBU1_Ziw7tTtybGLDyrEaVugS_UUQIvBObDaSIfWM1Zke78quPiJ8ud_ONnX_2jg2EQSnNS2vMYl7KYhIhJ0yclv2Jz3Z3E=w480-h640" /></div><div style="text-align: justify;">We started with a semolina bread with Alpine butter sprinkled with Tarragon. This was followed by an amuse bouche of beef tartare on potato cracker with Mascarpone cheese.</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNPCbqRMEp37zIXInG5Xip5PkZtBSVmqPRtKWKBzIayYYckK4iA3MUIDHUmUHIZK3qM_udq8DuuPZybqJnFkqE0WC6EAz92eLh2j7AQoMoMAw-9s_qSIQvmGdA8CRv1uEk8s5R279gmHayISDkvp1qFJJH7qHwbRgQ9IvRTRnGzlr-YWzsYkl8FPoO=w512-h640" style="text-align: justify;" /></div><div style="text-align: justify;"><div>The appetizer was a blue swimmer crab with avocado, ox-tomato gelée, citron remoulade and compressed Sedano. We really enjoyed the refreshing citrus and herb finish with the fresh crab and how the tomato added a little spiciness to the dish.<span><a name='more'></a></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4l4zNdK0ZK6nayG4EvpxYEkCvOYQE8N43aBNRa6i0SE5-snWoa7WOjZaZSd9jpmsz1ZgLwGMt5Wivjy9i2jW5J9knWtpZbQLipF0Ao--5KOy0Frm0C5DOJtxLzzRZKeO9Fa3ZrFc6-eVnyztGgij3swYl0U_ZvdKZRyY0tn62RhYRoXMZodfp__T/s4032/IMG_7196.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4l4zNdK0ZK6nayG4EvpxYEkCvOYQE8N43aBNRa6i0SE5-snWoa7WOjZaZSd9jpmsz1ZgLwGMt5Wivjy9i2jW5J9knWtpZbQLipF0Ao--5KOy0Frm0C5DOJtxLzzRZKeO9Fa3ZrFc6-eVnyztGgij3swYl0U_ZvdKZRyY0tn62RhYRoXMZodfp__T/w480-h640/IMG_7196.HEIC" width="480" /></a></div><div style="text-align: justify;">The pasta course was a Viola artichoke Agnolotti with peas, morsels of freshwater crayfish, and smoked paprika. This was a light pasta dish with a distinct artichoke purée filling in the shells. A touch of chili oil further lifted the dish.</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLaxXZIqQ4la4NQfuc0NlXOLkrxOQdFR-h5Fg0Z_KqufOxIRs08HggVGeiMszPhSiufgI3FZBXhmoku-EKSL9T06EXq-Ta0r-JJgZFah_d9ay2BQgveKtdOdmbEH0FyAGsxi4hex-mJDdmW55-J_TygKsfUcTD5hfKLNDDHhJCU9i6678YTKQItAEV=w480-h640" /></div><div style="text-align: justify;">The raison d’être of Gemma are its steaks and prime meats (think along the likes of Tuscan-style bistecca Fiorentina). Options are plentiful on the a la carte menu and they are all prepared using a double-resting cooking technique using the Josper oven for a lovely char but moist and pink inside. For our main course, we had the Jack’s Creek F1 Wagyu sirloin accompanied with a Bagna Cauda sauce, sweet potato pave and white asparagus with a yuzu béarnaise sauce. As promised, it was a juicy piece despite the sirloin cut (my preferred is ribeye). The portion is smaller than my tiny fist and Jr complained that it was like a half portion. Give us more!</div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEimZkJ3wy6KH8CPCll65psKl3a-Khl_sGxZzHNlIJqLN9z1oeDmzWVtVAMtdnoE1qf2AomcHK_4BsTRzmZOog4AwEs11sLzBvOcL0Ly42wR21mITM3jUZ6QR_gXssq0bUrhmnSZi_Tl8XTABMtv8hoqeDqePaYAVPubMSPLfYaugfwHQB61WN15Oxcy=w480-h640" /></div><div style="text-align: justify;">Dessert looked like another half-sized dish but it was delicious though. A layered crunch of dark espresso chocolate, hazelnut praline with Hibiki Harmony soaked raisins provided the sweet ending.</div> <div style="text-align: center;"><a href="https://www.blogger.com/#"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQkuPsoi3S0uYkfPta1F-O3RAwl3a65D5fM9dCpvP8rZGUTTK8Yl6roTsik_jLhcKVFfnYZxBAoIAS7HhPQFNKdxHMZq8XKcnEXTvRHjPl2ji7O6BkvTgJeSKWwTXZKU8eqQx1TdYDYquH8nIWV7pavxSfEjTHO5DPFxXh0Enh7_q_EWe3SqvaBkVN=w640-h480" width="640" /></a></div><div style="text-align: justify;">Probably due to the small portions, we’ve been enticed the come back for more, especially for the Bottomless Cocktail Sunday Brunch ($128/pax)! A selection of 10 modern Italian dishes with prime steaks and pastas involved, alongside endless martinis, negronis and whisky sours sound like a great way to spend a Sunday.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://www.blogger.com/#"><b><i>Gemma</i></b></a></div><div style="text-align: justify;">1 St Andrews Road, #05-03 National Gallery, Singapore 178957</div><div style="text-align: justify;">Tel: +65 8787 0977</div><div style="text-align: justify;">Tue - Sun: 12pm–2.30pm, 6.30pm–10.30pm</div><div><div> </div></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com01 St Andrew's Rd, Singapore 1789581.2912054 103.8517827-27.019028436178846 68.6955327 29.601439236178845 139.0080327tag:blogger.com,1999:blog-6099757376829038684.post-56109098892952083882022-03-20T17:04:00.000+08:002022-03-20T17:04:18.819+08:00Myo Restobar, classic Cantonese food in the CBD<div style="text-align: justify;">A Chinese restaurant in the middle of CBD, tucked away on top of a commercial building with no prominent signage in view? You would think that it's quite impossible for them to survive the pandemic, but nope, <b>Myo Restobar </b>still draws in the crowd with their solid dishes featuring 40 years of history and experience from their Kia Hiang roots. You may be drawn in by their Michelin Guide recommended Claypot Spring Chicken but definitely stay for their classic homestyle Cantonese dishes and all-day dimsum.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYiSZxiP4kZJrZwAlfpSl6hAZxH7vDtLExZk0HypBSDfYl1EvYp6HdSHGtodQ_C-dmuLtaAUTUwXovpHvD7Tp-rAfj-5Sz3q4Q3xAjRh1Uym96TFWU_1oX_2H8IJUukcXhd3oZlLYewDeqFS-nkJbHO3X8YQZu1NWsr3k88tJV7RjcOQKwkWm4_gII=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYiSZxiP4kZJrZwAlfpSl6hAZxH7vDtLExZk0HypBSDfYl1EvYp6HdSHGtodQ_C-dmuLtaAUTUwXovpHvD7Tp-rAfj-5Sz3q4Q3xAjRh1Uym96TFWU_1oX_2H8IJUukcXhd3oZlLYewDeqFS-nkJbHO3X8YQZu1NWsr3k88tJV7RjcOQKwkWm4_gII=w480-h640" width="480" /></a></div><div style="text-align: justify;">A bite of the <b>Shitake Mushrooms & Black Truffle Dumpling </b>(3pcs $6) and i knew we had to come back to sample more of Myo's dimsum offering. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgsntxyqpA7sNYtdoirzb3_rKMYTUKudQBsq6AbezgECYLyC458OsCS7L13aMWPnqbTFx-ylfcjl5QPmMjeYv6gx112_FI5iFs6BGLX-LKoLdrjU5Y-JFCKsoI3BCmttp3jTcF5nqb2IazdLpq5EnqcxEQMBHIU4grOUGsviDcXebziMubPlalMbtmJ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsntxyqpA7sNYtdoirzb3_rKMYTUKudQBsq6AbezgECYLyC458OsCS7L13aMWPnqbTFx-ylfcjl5QPmMjeYv6gx112_FI5iFs6BGLX-LKoLdrjU5Y-JFCKsoI3BCmttp3jTcF5nqb2IazdLpq5EnqcxEQMBHIU4grOUGsviDcXebziMubPlalMbtmJ=w480-h640" width="480" /></a></div><div style="text-align: justify;">The thin and smooth translucent mochi skin was bursting with the mushrooms and crunchy vegetables filling. It's not huge on the truffle but we enjoyed the flavors just fine.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhmxxiulXCVakRPcTTll72-GPbJTDbtUOn90uWO-uzJ0YmW3JAY0YInynQBxNiycfbPDXsLKyCXlN1dvPi_hddRRVA3DCvpusJYym6NiJ1OvNHmedwiHsvRijvt48vPHWCL24B643Y-K_N2Cik3mjsneHMNpchw-8zvW8XnjBBCNguQk_L2n2E75orA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhmxxiulXCVakRPcTTll72-GPbJTDbtUOn90uWO-uzJ0YmW3JAY0YInynQBxNiycfbPDXsLKyCXlN1dvPi_hddRRVA3DCvpusJYym6NiJ1OvNHmedwiHsvRijvt48vPHWCL24B643Y-K_N2Cik3mjsneHMNpchw-8zvW8XnjBBCNguQk_L2n2E75orA=w640-h480" width="640" /></a></div><div style="text-align: justify;">If you're a fan of the traditional yam ring, you would enjoy the individually portioned <b>Crispy Yam Bag with Scallops </b>($5 each, min 3pcs) because you get all the goodness of the typical yam ring all in one bite and you will still have space for other dishes. I liked that was crisp and not oily. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh7MuEJBMjDIfrx9poH_p6hz_mmQyGZzyqrxoPBsjCjmGkRXl9wghcZdVanlrYkP7OCtG2PoVwZyavlOxjpyLY5zJ2Mq4wjvnRm773l-Ws5g5Hc_lzu0T51Y_lBd6DPXAaGjcrwe6VGfGf1aZJHe1fVrMdPVGBmFtfMsFuKUrYY4cKnrezvV-WWnDSx=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh7MuEJBMjDIfrx9poH_p6hz_mmQyGZzyqrxoPBsjCjmGkRXl9wghcZdVanlrYkP7OCtG2PoVwZyavlOxjpyLY5zJ2Mq4wjvnRm773l-Ws5g5Hc_lzu0T51Y_lBd6DPXAaGjcrwe6VGfGf1aZJHe1fVrMdPVGBmFtfMsFuKUrYY4cKnrezvV-WWnDSx=w480-h640" width="480" /></a></div><div style="text-align: justify;">I currently have an aversion to fish and generally all seafood but i was able to stomach the <b>Garoupa Fillet in Claypot with Garlic & Ginger</b> (from $18) and i actually ate more than i expected. The fillet was very lightly seasoned and because Myo only uses the white flesh of the fish, there was no fishy flavors at all. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMFMQUIRo7ZlCOVB4FKig9F3--f5N6pk0DKQOuytzfP3_c2eXwOkwrGxxa6AsvCZnQEWTqHMZ2MRv6JpFck64zmAqwGHmB9S_INbWvzUcbGpQflFINhJlxiaLm94aXRv9MvTC_OSKg_iJOf8CIlUAZyH6IwvIypT8tyTnQYYOcvk-929X0U3iJhHxx=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMFMQUIRo7ZlCOVB4FKig9F3--f5N6pk0DKQOuytzfP3_c2eXwOkwrGxxa6AsvCZnQEWTqHMZ2MRv6JpFck64zmAqwGHmB9S_INbWvzUcbGpQflFINhJlxiaLm94aXRv9MvTC_OSKg_iJOf8CIlUAZyH6IwvIypT8tyTnQYYOcvk-929X0U3iJhHxx=w480-h640" width="480" /></a></div><div style="text-align: justify;">The <b>Kia Hiang Claypot Organic Chicken </b>($28) is what most people go to Myo for. Be comforted that the premium organic chickens did not die in vain- they lived comfortably and listened to classical music, and were also given health supplements (no antibiotics or growth hormones ok). The chicken is enveloped in a sweet cabbage and braised in a rich herbal broth and the overall flavor was on the sweeter side. We probably would have enjoyed this dish a lot more if we didn't eat this at the end of the meal.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjmBNF6dxBBmgNJTFPc4Qr54fYTecLmrA37knRD4SkyG_UUq7ePJk_AYYtZlRG8fn7Sbb0Kk4twfQFfTD0pOHJ5d-M9UB49d-_5vEub3byH5bWKMSDqiffnYi1Kp6UVU6xs915D3MHMNmZG8UCjVfa1fc8OQgbM_CVy3ZEbpN_JF3cnRrLhA3_hE4Vu=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjmBNF6dxBBmgNJTFPc4Qr54fYTecLmrA37knRD4SkyG_UUq7ePJk_AYYtZlRG8fn7Sbb0Kk4twfQFfTD0pOHJ5d-M9UB49d-_5vEub3byH5bWKMSDqiffnYi1Kp6UVU6xs915D3MHMNmZG8UCjVfa1fc8OQgbM_CVy3ZEbpN_JF3cnRrLhA3_hE4Vu=w640-h480" width="640" /></a></div><div style="text-align: justify;">We were surprised at the quality of the grilled <b>Miyazaki A5 Wagyu </b>($40/100g, min 200g). The cut was closer to the chuck so it wasn't too fatty. It's good on its own but you could always add a bit of the black pepper sauce at the side. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8Nq9kr44NEDY3btrw9RlSbtby1Rc0jkm3HSjvB1B6frw1sM_iZ_nXYaLyzylaNtcO2JbebPVi6a6HZRwN1nUfGdmGwmPpYt2IQNGM0Fa-9CjnhC4iceUjdlL5LwviXIAAjxnn5kSd5UAm93j1zsX_zO_C7gTUVTSR0zuEKArkMf6bJqUAsjffEuE4=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8Nq9kr44NEDY3btrw9RlSbtby1Rc0jkm3HSjvB1B6frw1sM_iZ_nXYaLyzylaNtcO2JbebPVi6a6HZRwN1nUfGdmGwmPpYt2IQNGM0Fa-9CjnhC4iceUjdlL5LwviXIAAjxnn5kSd5UAm93j1zsX_zO_C7gTUVTSR0zuEKArkMf6bJqUAsjffEuE4=w480-h640" width="480" /></a></div><div style="text-align: justify;">The <b>Sauteed Lobster in Superior Stock</b> ($40 for ½ lobster, min 2 halves: each lobster is about 350g) will cut it for any seafood lover. The lobster was perfectly steamed and it was sitting in this rich whole chicken and prawn bisque stock which should be sold as a soup!</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiHL54UMtcqNJatA-1CC6CpxfjmogyVlXvvYLtZ-QbI3_kx9PaOm5faLFoW1rgeKVVsrk1Gq8CArAykn-W6ahse-J2FY93TjSrluzTZUt7-jEMPsF4IMyjLWetXxEfSCRXNqbo1zY_ddLvDhB2YVmw-I9S2aEua1Zbw82RpJoozfDs_ytIfsiMGng1Z=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiHL54UMtcqNJatA-1CC6CpxfjmogyVlXvvYLtZ-QbI3_kx9PaOm5faLFoW1rgeKVVsrk1Gq8CArAykn-W6ahse-J2FY93TjSrluzTZUt7-jEMPsF4IMyjLWetXxEfSCRXNqbo1zY_ddLvDhB2YVmw-I9S2aEua1Zbw82RpJoozfDs_ytIfsiMGng1Z=w480-h640" width="480" /></a></div><div style="text-align: justify;">You could also have more seafood goodness in liquid form. The <b>Monk Jumps Over Walls Sans Shark’s Fins</b> ($25/portion) is a double boiled soup of abalone, fish maw, sea cucumber, chinese mushrooms, deer tendon, conpoy and chicken. That soup was on the salty side for me but we were assured that no MSG or additional seasoning was used. It was all flavored by the premium dried seafood ingredients. You know it's cooked with love given the collegeny richness of the broth. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihZ1ZDQpIK0m0zVM-Y5UEDNmdz1HjnZ0rRHb-Q8I78uoFcajTulAenAQu4X3OaeRKqx4325ESfnQWsTedZKsp1o_cmqNh-6inVQazCTXNvsrpjw81R8nN6p1y7rBE5kHpXT5S8faWK0-k1-b9egfT0XvmHBmdQRad20FpNamn6mQzZ_-0FUn6eVInq=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEihZ1ZDQpIK0m0zVM-Y5UEDNmdz1HjnZ0rRHb-Q8I78uoFcajTulAenAQu4X3OaeRKqx4325ESfnQWsTedZKsp1o_cmqNh-6inVQazCTXNvsrpjw81R8nN6p1y7rBE5kHpXT5S8faWK0-k1-b9egfT0XvmHBmdQRad20FpNamn6mQzZ_-0FUn6eVInq=w640-h480" width="640" /></a></div><div style="text-align: justify;">For a balanced meal, we had the <b>Braised Crabmeat & Egg White on HK Kai Lan </b>(from $18). The vegetables were very crunchy and not oily at all and i enjoyed the pumpkin puree with superior stock that the vegetables were served with.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6g8d-4OO9UggB9znVmwOb5Agm4i7iPAzqnp9hc6rl9eQtPzgzEm4Js9BV0UhR58Qc5PCeoPo_aUPrJ5mkQx_nLVkcnbt2olexrCIs1jmtyYujCMNkZ-JnuH2S4Y3_2U-ft7sbauVFpFYVOGBDZlW2KkrYQa-6l3P5f-Znp6GrIOdrXmriKTael4dA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6g8d-4OO9UggB9znVmwOb5Agm4i7iPAzqnp9hc6rl9eQtPzgzEm4Js9BV0UhR58Qc5PCeoPo_aUPrJ5mkQx_nLVkcnbt2olexrCIs1jmtyYujCMNkZ-JnuH2S4Y3_2U-ft7sbauVFpFYVOGBDZlW2KkrYQa-6l3P5f-Znp6GrIOdrXmriKTael4dA=w480-h640" width="480" /></a></div><div style="text-align: justify;">Don't leave without having the <b>Young Coconut steamed with Peach Gum & Egg White </b>($9). This is available in both hot and cold version and the hot ones are prepared fresh on order (requires a 30 min wait). The cold version is more like a coconut pudding while the hot version is more like a coconut beancurd. Both are equally refreshing. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Myo Restobar</b> serves some better than average classic homestyle Cantonese dishes at rather affordable prices and currently there isn't a GST charge, which makes dining here even more attractive. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Myo Restobar</b></div><div style="text-align: justify;">138 Robinson Road #19-01 Singapore S068906</div><div style="text-align: justify;">Oxley Tower (Lobby 1) </div><div>Tel: +65 6931 1247</div><div style="text-align: justify;">Sun - Fri: 11am - 9pm</div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0138 Robinson Rd, Singapore 0689061.278646 103.8484196-27.031587836178847 68.6921696 29.588879836178844 139.0046696tag:blogger.com,1999:blog-6099757376829038684.post-91685303783117736212022-03-06T14:33:00.002+08:002022-03-06T14:33:13.502+08:00Singapore Airlines B777-300ER Business Class SIN-FRA review<div style="text-align: justify;">Almost forgot to update my review of the <b>Singapore Airlines B777-300ER Business Class</b> ride from Singapore to Frankfurt when we went on our <a href="http://www.ms-skinnyfat.com/2021/11/10d-germany-driving-itinerary-from-fra.html">Germany trip (check out our 10 day Germany itinerary here</a>)! Now that we're working on our relocation, i thought it was opportune to share the updated SQ Business Class review. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhM6J8qK-4rlhIGzqHAAOz4V7GMzMxfoHh1i5--RO5eilACmRju5VGW1L6spXtHBOOI8FWORQyfdoA_F18MjYIqmtncwt6QDnhrO-zzzWB2-BKXf4OR55ckSgg6bzhDV-5_AQmLz5dqfQ2_w-QpLMEdbhpuohR9q_zdh6uljgVNYDtZqX0sKvDdP7lv=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhM6J8qK-4rlhIGzqHAAOz4V7GMzMxfoHh1i5--RO5eilACmRju5VGW1L6spXtHBOOI8FWORQyfdoA_F18MjYIqmtncwt6QDnhrO-zzzWB2-BKXf4OR55ckSgg6bzhDV-5_AQmLz5dqfQ2_w-QpLMEdbhpuohR9q_zdh6uljgVNYDtZqX0sKvDdP7lv=w480-h640" width="480" /></a></div><div style="text-align: justify;">Our trip started with a visit to the temporary <b>SilverKris Lounge</b>, which is the current KrisFlyer Gold Lounge. We didn't have much time to spare actually so i'm gonna do the lounge justice and refer you to <a href=" https://mainlymiles.com/2021/09/04/review-singapore-airlines-temporary-silverkris-lounge-changi-t3/ ">Mainly Miles review of the KrisFlyer Gold Lounge here</a>! One thing that i appreciated was the online ordering system which ensures that your food is fresh and "clean". </div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzKfphfYx-r7lhnh__lKGFBImBBntiIcAXYHNKZ01yAPSUUDUA-49tW9FmnRZs3v4JbF6CLGpM0ilUkRa3Iptbao69bAdEFyAfmNYPeJuBzlk_vV15MfZmVabZPHAbqiTyYTp4__qRFbSvsg6JVLiUauCDn9HZuR_qngJzUsfHh5T2nQi36bJI0rIk=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzKfphfYx-r7lhnh__lKGFBImBBntiIcAXYHNKZ01yAPSUUDUA-49tW9FmnRZs3v4JbF6CLGpM0ilUkRa3Iptbao69bAdEFyAfmNYPeJuBzlk_vV15MfZmVabZPHAbqiTyYTp4__qRFbSvsg6JVLiUauCDn9HZuR_qngJzUsfHh5T2nQi36bJI0rIk=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtK93-1EMDLa-RW0czEN1TnVtqwayS_J5r_p77hMyWT_HBKhAgUP3tUf-v_xHbqqHiUMkIscme4-06UndkkgbwL_9gi9BGYU8f2j1SItrPY5uS_cPgQptCcWXCBoObLD-EODALqKZysJZXGDMQK73k8QXpZ0CEfnJ3LrPFd0wDSx34y7QrLKyIeQyd=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtK93-1EMDLa-RW0czEN1TnVtqwayS_J5r_p77hMyWT_HBKhAgUP3tUf-v_xHbqqHiUMkIscme4-06UndkkgbwL_9gi9BGYU8f2j1SItrPY5uS_cPgQptCcWXCBoObLD-EODALqKZysJZXGDMQK73k8QXpZ0CEfnJ3LrPFd0wDSx34y7QrLKyIeQyd=w300-h400" width="300" /></a></div><div style="text-align: justify;">Onto the already not so new Business Class seats on SQ. The seats are handcrafted from Scottish leather and diamond-stitched. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The seats have new seating positions- the Lazy Z, a cradling position; and Sundeck, a lounging position that extends the base and foot of your seat so you fully stretch out. The seat back and leg rests could be adjusted independently, and you could adjust it to your preference. I actually fell asleep in the Lazy Z position while watching my pre-dinner movie. </div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtXJUwJRq0sisXyM2FjC6eu7ErUy_v2PtuC74Bnw90zW0x7YLbA5nUHwBQTnqhnMzWvRXz-r2ufFRdEZVXlWpIlyL9H3XVpu6LOzPwJqLFq-DLA9sOE5zF8nXHHu6Ov8ibtRSzBghCa42xpvhDN8EGVbIxcUGHOgNnTwIFuJMGjw2CQrgqtZvAH3uw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtXJUwJRq0sisXyM2FjC6eu7ErUy_v2PtuC74Bnw90zW0x7YLbA5nUHwBQTnqhnMzWvRXz-r2ufFRdEZVXlWpIlyL9H3XVpu6LOzPwJqLFq-DLA9sOE5zF8nXHHu6Ov8ibtRSzBghCa42xpvhDN8EGVbIxcUGHOgNnTwIFuJMGjw2CQrgqtZvAH3uw=w640-h480" width="640" /></a></div></div><div style="text-align: justify;">Of course, my favorite feature is that the seat transforms into a fully flat bed with a cushioned headboard so i could easily just prop myself up to watch a movie comfortably. I also caught some beauty sleep on the bed complete with linen, duvet and pillows. This is a must on any long haul flight! The 18 inch LCD TV could also be tilted downwards for viewing pleasure while you're lying down. </div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlmmO7kV8TMRvM3aPQvFsU9KgQntJ9kc4I-NzmJ0ILXJwBHsnpPAjKr9OYmO6Sn5AVZx0h9QfDfItWyKiv00MouyhoXhYmevmQtWGm8YF4koGyTFO8Hkg416ECzTEocNogrAegZuRdEz4i0cMzgK6oYHeuQBasVwYznZZKrsklH5IgqkJxk6n2lvIN=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlmmO7kV8TMRvM3aPQvFsU9KgQntJ9kc4I-NzmJ0ILXJwBHsnpPAjKr9OYmO6Sn5AVZx0h9QfDfItWyKiv00MouyhoXhYmevmQtWGm8YF4koGyTFO8Hkg416ECzTEocNogrAegZuRdEz4i0cMzgK6oYHeuQBasVwYznZZKrsklH5IgqkJxk6n2lvIN=w640-h480" width="640" /></a></div><div style="text-align: justify;">I also appreciated the side console, which allows for easy stowage of small items and even a laptop. Since it sits above the armrest, i could easily grab my toiletries pouch, hand sanitizer etc. while seated or lying down. Ports (eXport, HDMI and USB) are also readily available for easy charging of electronic devices. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfCgbxXphXAyOMPgYFftqK4Ng3OMXDs7pvH5w4WZtwZUfdZFhvldVlUpbAMu_zwYR3UFQNND_oel52szNzfLX-yK3n3cKjDDRQJzj2dTBYugPGNCCNJQeG7C81BZKib-o4GZeS7dfJQIb2IQIkVtjueu4kDIS7NCGMX1ieEy04hVkuYZEuCxsefZ70=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfCgbxXphXAyOMPgYFftqK4Ng3OMXDs7pvH5w4WZtwZUfdZFhvldVlUpbAMu_zwYR3UFQNND_oel52szNzfLX-yK3n3cKjDDRQJzj2dTBYugPGNCCNJQeG7C81BZKib-o4GZeS7dfJQIb2IQIkVtjueu4kDIS7NCGMX1ieEy04hVkuYZEuCxsefZ70=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigYoMrw47l5y9z8y4TSiu2Y5aS3BhRY28_ERYO3Fg784aLDc19nbe4Jgx33u3PaKY630T1MyRwu3YmD9breHTKVkS4DQPYk6QPp7e1Q-qzUEeCvAjRA8ssbxl4jsXYpPx4O8Ai3BOuI9_qgtgh4l8HGMlggiFwk1MZkKiQIfII_N9zAH8c3n9saAop=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEigYoMrw47l5y9z8y4TSiu2Y5aS3BhRY28_ERYO3Fg784aLDc19nbe4Jgx33u3PaKY630T1MyRwu3YmD9breHTKVkS4DQPYk6QPp7e1Q-qzUEeCvAjRA8ssbxl4jsXYpPx4O8Ai3BOuI9_qgtgh4l8HGMlggiFwk1MZkKiQIfII_N9zAH8c3n9saAop=w300-h400" width="300" /></a></div><div style="text-align: justify;">A highlight on SQ is the <b>'Book the Cook'</b> dining selection and i make it a point to try something different each time. Currently SIA is featuring a series of popular local dishes from renowned hawkers to celebrate the addition of Singapore’s hawker culture to UNESCO Representative List of the Intangible Cultural Heritage of Humanity. This includes <b>Bismillah Biryani Restaurant Chicken Dum Biryani</b>, a Michelin Bib Gourmand Award Winner from 2016 to 2019, and also <b>Boon Tong Kee Chicken Rice</b> and <b>Qiu Lian Ban Mian</b>! And hello SQ satay how much i've missed you!<span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIdAmVo-1GIIPLFUBoKJQAxnS-43qhLGbmYotUklmY-mymclXjkYuBhwC2iYLg1dirjsYIfJ2yXFygtif9785HaxNdo_Mu1XudVCimwNsCMVQjyKbXiTX9v0eKJHAqM2UAeYE1Vy33h2hf6gpQ_i8Zq-sHUOoYFo5pHEMp755CQFsyT_C-3FN05QEC=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIdAmVo-1GIIPLFUBoKJQAxnS-43qhLGbmYotUklmY-mymclXjkYuBhwC2iYLg1dirjsYIfJ2yXFygtif9785HaxNdo_Mu1XudVCimwNsCMVQjyKbXiTX9v0eKJHAqM2UAeYE1Vy33h2hf6gpQ_i8Zq-sHUOoYFo5pHEMp755CQFsyT_C-3FN05QEC=s320" width="320" /></a></div><div style="text-align: justify;">I actually have not tried Bismillah's Biryani and i must say it tasted really good! The chicken was really tender and the rice was still fluffy. Definitely order this. Jr ordered <b>Grilled Beef Tenderloin with Black Pepper Sauce</b> and he was eyeing my meal with envy (of course i shared some with him). This was cooked sufficiently juicy and comes with truffle mash. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjyKNFlPpcIRkJ4RZ0HkivLGgh7dWtCgdDSO0fEkvtqtJB0mdeEwY1cnNgdG5NCqUo5nfZonaWZIL_NjKUNlN9Ht4tLtgV-fKAcqukvwjniYlrBW3jwfvPC5poY6TxUE1-E59vD1t6DGMggq5DFzENcBkWUk0j9rMdOfBm-iRxFk4020VAytPztXa_=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjyKNFlPpcIRkJ4RZ0HkivLGgh7dWtCgdDSO0fEkvtqtJB0mdeEwY1cnNgdG5NCqUo5nfZonaWZIL_NjKUNlN9Ht4tLtgV-fKAcqukvwjniYlrBW3jwfvPC5poY6TxUE1-E59vD1t6DGMggq5DFzENcBkWUk0j9rMdOfBm-iRxFk4020VAytPztXa_=w480-h640" width="480" /></a></div><div style="text-align: justify;">For supper, i decided a light comforting option would be perfect and went with the <b>Red Rice and Fish Porridge specially created by COMO Shambhala</b>. Jr frowned at my choice of meal but that changed when he took a bite of the hearty and savory red rice porridge, flavored with poached fish, wakame, kale and miso and topped with fresh ginger and coriander leaves. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div>Jr's steamed <b>Cod Fish Thai Style </b>was tragically disappointing and i found the spicy lime sauce to be too acidic and the texture of the sauce was also slimy and reminded me of a lemon-flavored detergent. It was so bad and unappetizing i didn't even bother with a picture. </div><div><br /></div></div><div style="text-align: justify;">I'll probably finally give the Bak Chor Mee a try next time! The soup version seems to be similar to the Bedok 85 soup version, whereas the dry version is robustly flavored with vinegar and chili. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjL9OPGvRwAJyDEqZ-tHezN_CDk7r7ay-8c5NnJQCYTbUT91qOcGB_Ao0kdi_lm_12s1UT1su0fu7jrMEN7X2XyI1PV-LReINZBRocQCOfuyIU3_uvnl-5tdYcJY-FScIV055v-o4P8d0zSj6gKqP0pWkdfdKjRwmMKuPJc5o_nUkQGw32YsohgPR5m=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjL9OPGvRwAJyDEqZ-tHezN_CDk7r7ay-8c5NnJQCYTbUT91qOcGB_Ao0kdi_lm_12s1UT1su0fu7jrMEN7X2XyI1PV-LReINZBRocQCOfuyIU3_uvnl-5tdYcJY-FScIV055v-o4P8d0zSj6gKqP0pWkdfdKjRwmMKuPJc5o_nUkQGw32YsohgPR5m=w640-h480" width="640" /></a></div><div style="text-align: justify;">Counting down to the next ride in 3 months! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>XOXO</b></div><div style="text-align: justify;"><b>Travelerintransit</b></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0tag:blogger.com,1999:blog-6099757376829038684.post-26876141050304488642022-02-25T07:53:00.000+08:002022-02-25T07:53:02.653+08:00KOAL- Light to Night Grill by Les Amis<div style="text-align: justify;">Joining the numerous grills sprouting over our tiny island is <b>KOAL</b>, the latest addition to <b>Les Amis</b> Group’s array of award-winning restaurants. What sets KOAL slightly apart is that it playfully marries Asian (Japanese, Korean and Chinese) and Western flavours and grilling techniques, to offer diners a light to night dining experience. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmz_D-PehBWIipetKtfU_rUvXBswrZ3upov-yhvLb7Mvu6eVEP8iHZiRw0lx7vHTzOXM0bQmAAfAU4sKcwNbrRMVRcgkRBD4Vd7Vh_xHrA4Lmkj1jxFBX4shl-sYjtaGFboYr84jPv6V-PkErnc32ksnf5xaxPra9eY9Y5_mzgolNqsc6474I11XpY=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmz_D-PehBWIipetKtfU_rUvXBswrZ3upov-yhvLb7Mvu6eVEP8iHZiRw0lx7vHTzOXM0bQmAAfAU4sKcwNbrRMVRcgkRBD4Vd7Vh_xHrA4Lmkj1jxFBX4shl-sYjtaGFboYr84jPv6V-PkErnc32ksnf5xaxPra9eY9Y5_mzgolNqsc6474I11XpY=w640-h480" width="640" /></a></div><div style="text-align: justify;">Our night at KOAL started with a smorgasbord of starters and sharing plates. Jr enjoyed the <b>Chunky Salmon with Coriander and Green Chili Dressing</b> ($12), which was like a spicy and tangy South East Asian ceviche. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjc_OBeuf4kQk6yqRZYuI__fNFlZWwS_s_YrjS5S-bmA8gIn_hsW6EHrOyWGvJBS20cDcPyrPOqlcbqB-91L_Q9r7yYEtokcZ4jEqIzPGhlkgOTljebEOiLjlxFKNW-6ln2wQ1TgcbqVrfz-loRelqJJizPt2XOkIBSyoa8FvrJkUjWgGvwVDBLYPey=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjc_OBeuf4kQk6yqRZYuI__fNFlZWwS_s_YrjS5S-bmA8gIn_hsW6EHrOyWGvJBS20cDcPyrPOqlcbqB-91L_Q9r7yYEtokcZ4jEqIzPGhlkgOTljebEOiLjlxFKNW-6ln2wQ1TgcbqVrfz-loRelqJJizPt2XOkIBSyoa8FvrJkUjWgGvwVDBLYPey=w640-h480" width="640" /></a></div><div style="text-align: justify;">I'm a carb monster and i love a good dinner roll. KOAL’s <b>Bread Roll with Bacon and Grilled Spring Onions, Sour Cream and Chive Butter</b> ($8) was a fragrant and fluffy one though i thought it could be salted further. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8-dxiBBCuwQFRVxJcXZrJ5ud7qBJ70U_AuFokUckaQAu0xlrZmXENyGyQE2MRKILMeHEDWLy6cLhr6Hf_Wlz2wiFijtU9cCeOFzUQqCp-9h0U624sfNOK0AeYn7fkgY8my7X4nxTU-AD3ciF8jOY5KC1HeVwOmAZxXtQddDAzSdYzQuXI0fJwjtBT=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8-dxiBBCuwQFRVxJcXZrJ5ud7qBJ70U_AuFokUckaQAu0xlrZmXENyGyQE2MRKILMeHEDWLy6cLhr6Hf_Wlz2wiFijtU9cCeOFzUQqCp-9h0U624sfNOK0AeYn7fkgY8my7X4nxTU-AD3ciF8jOY5KC1HeVwOmAZxXtQddDAzSdYzQuXI0fJwjtBT=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbigiyW1strzRomLLNS22llJSrKjjh8b3WAMGjoz3hYstfI16bGNC7hzQ26bi7Ba4cWqG3YeiO-V2Uu9yFBgepOrMKHaBDLbgWQw1-5_Y9ZQjNgyso2Fv1jBPWjPbbNMKymy0DMknKcsqgRlwM9M0s2FHTucrEX4c9N2ou172fyLY-VQHD2tnniN6u=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbigiyW1strzRomLLNS22llJSrKjjh8b3WAMGjoz3hYstfI16bGNC7hzQ26bi7Ba4cWqG3YeiO-V2Uu9yFBgepOrMKHaBDLbgWQw1-5_Y9ZQjNgyso2Fv1jBPWjPbbNMKymy0DMknKcsqgRlwM9M0s2FHTucrEX4c9N2ou172fyLY-VQHD2tnniN6u=w300-h400" width="300" /></a></div><div style="text-align: justify;">My vote goes to the <b>Crispy Pork Riblets </b>($16) with a smattering of peanut and sesame. The meat had a nice crispy Mala Honey glaze over it. I enjoyed picking up a piece and gnawing off a juicy bite off the bone. I would probably skip the <b>Scallion Salad</b> ($6) in the future. This was more like a condiment for me though i guess it helps to cut through the greasiness of the meats with its spicy sesame soy dressing.<span><a name='more'></a></span> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg81Z0P1sOh572-TEoys_Zfp-4yDfRFD2qbge8wM0TVoKOxTRSzc-QWzZ3se2KCjbzoDSxDAnxpgU7FladqybwqK01pvsl5pSBEygRDvgZBjAN6_EITY2BB0Am_QdAC4O9qubp04N-rjwMrbziI6UYcynOCU3Puo8jmHqKawZrDEEbufM8KFfk_Y-Pc=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg81Z0P1sOh572-TEoys_Zfp-4yDfRFD2qbge8wM0TVoKOxTRSzc-QWzZ3se2KCjbzoDSxDAnxpgU7FladqybwqK01pvsl5pSBEygRDvgZBjAN6_EITY2BB0Am_QdAC4O9qubp04N-rjwMrbziI6UYcynOCU3Puo8jmHqKawZrDEEbufM8KFfk_Y-Pc=w480-h640" width="480" /></a></div><div style="text-align: justify;">For the meat plates, we had the <b>Hanging Tender</b> (180g $24) which was perfect for us- a nice crusty sear and a pink inside. The meats each come with a choice of sauce- a Japanese style yakiniku no tare with confit garlic, a mild whole grain mustard cream sauce with hints of HP sauce, and an Asian sesame chimichurri which is a tad more pungent and spiced. Our fav was the yakiniku sauce.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDleARSk8bUq-ZiSEFKOMNZ-Dxxqg8dwnmZehAjYUr5QeP1cLRozdJ6d2Wel7kmEhjQNBPIPWhT2BsxiJ_QoJwCoyGNh6LP5keqPvcRFnEuGxOvb8uOa0muL1JrIpgMahkuW4G7aZ9fMrqunixrXePtkVHNwxc7SNYQI9RSChPdWJ4d99KXWsr9Opk=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDleARSk8bUq-ZiSEFKOMNZ-Dxxqg8dwnmZehAjYUr5QeP1cLRozdJ6d2Wel7kmEhjQNBPIPWhT2BsxiJ_QoJwCoyGNh6LP5keqPvcRFnEuGxOvb8uOa0muL1JrIpgMahkuW4G7aZ9fMrqunixrXePtkVHNwxc7SNYQI9RSChPdWJ4d99KXWsr9Opk=w480-h640" width="480" /></a></div><div style="text-align: justify;">We would pick the beef over the super fatty <b>Iberico Collar </b>(180g $19) anytime. This was too fatty imo and there was hardly much meat. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgsL_iJhh9IL7AQ2ua1KNR3_MNgm53wdCpyXnBoyFMLp127NeTROQ5R3lCc8-nn_sWvYI6sKMkVxr_-8emXgJ2HXX6eVNHodcIiKLe9SFwt5sZFJBA6sja5UdKeMnU4mY3P0kzNomUy959EsKlDTbXDrlBd-pEVdKaNP-0NMfFt_P5_fhbOmrsUmFDL=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgsL_iJhh9IL7AQ2ua1KNR3_MNgm53wdCpyXnBoyFMLp127NeTROQ5R3lCc8-nn_sWvYI6sKMkVxr_-8emXgJ2HXX6eVNHodcIiKLe9SFwt5sZFJBA6sja5UdKeMnU4mY3P0kzNomUy959EsKlDTbXDrlBd-pEVdKaNP-0NMfFt_P5_fhbOmrsUmFDL=w480-h640" width="480" /></a></div><div style="text-align: justify;">Apart from KOAL’s meat dishes, they also serve seafood plates include <b>Pan fried Salmon with Kimchi Butter Sauce</b> ($18) and <b>Grilled Tiger Prawns </b>($16) with Japanese Ikura, paired with the classic zest of Beurre Blanc. Our salmon had a lovely coral flush in the center but there was nothing to shout about the bland kimchi sauce. The accompany kale chips were so charred and oily that i spat it out. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiAZfuj9y_TU_D7yNKFmtdqtjl-h4IAa3I4icvMBlls9rifcVPkrMaD92ITLoXDJJbIzuhbwzBZGGIcBqTXrlLtFp-mg5e8f9sxPsx8WzdeL3z6Zz_5AZkgS4nHSR_8V2T3OCkyJbO4_5DV2MPMsH7LsGqS42ejgeQXP1G07OdpNwoYtgiSI0p_XX6E=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiAZfuj9y_TU_D7yNKFmtdqtjl-h4IAa3I4icvMBlls9rifcVPkrMaD92ITLoXDJJbIzuhbwzBZGGIcBqTXrlLtFp-mg5e8f9sxPsx8WzdeL3z6Zz_5AZkgS4nHSR_8V2T3OCkyJbO4_5DV2MPMsH7LsGqS42ejgeQXP1G07OdpNwoYtgiSI0p_XX6E=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtzwIBU6FZLHM0_wuCJFwpN_Q9LFwm5s1LF8I169xaqqUw9cUOicrwJf-PcrjLGFE_1tMuPmai9qgQGMM8678QNH-VmV-s3DsEG_9skhH2F5wf4RHyJin-egCcKgTGcpBVkBuJaUmQv3bUXwG6x-2ouJkt3b77TJTYbgyg7A1hnErSMQF0RXM0zNTY=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtzwIBU6FZLHM0_wuCJFwpN_Q9LFwm5s1LF8I169xaqqUw9cUOicrwJf-PcrjLGFE_1tMuPmai9qgQGMM8678QNH-VmV-s3DsEG_9skhH2F5wf4RHyJin-egCcKgTGcpBVkBuJaUmQv3bUXwG6x-2ouJkt3b77TJTYbgyg7A1hnErSMQF0RXM0zNTY=w300-h400" width="300" /></a></div><div style="text-align: justify;">For sweets, the <b>Hojicha and whiskey tiramisu </b>($12) was a nice bittersweet and toasty ending. The ladyfingers were generously soaked in whiskey and paired well with the roasty and earthy hojicha cream. I also enjoyed the <b>freshly fried donut </b>(2 for $8). which were fluffy and not too oily. These pillows are piped with your choice of a tangy cheesecake mousse with raspberry coulis or Nutella banana sauce. I would pick the former any time. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">With the grilled meats, there is also a selection of beverages offered to complement the menu. Pick from the list of wines, sakes or have a taste of their house special- a Champagne Makgeoli Ehwabaekju.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBLw9ZVwnnDo00xJ3WzcZGmJJg0Ph0rPnLKnhu_fRwDhB87hcf6J8p52sN6cgDPUQr_2ORA-iVlg0z2IV8yV11M23ZinYBSOBQIbF2Oyd24g3Scp5ukBpo9qu6l5bXPPfJI41HCVDRUVtq3pC3GdqmAnO_3uCmEv9NHSarTdbIYQMp5JfoRbu9UoFL=s2000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBLw9ZVwnnDo00xJ3WzcZGmJJg0Ph0rPnLKnhu_fRwDhB87hcf6J8p52sN6cgDPUQr_2ORA-iVlg0z2IV8yV11M23ZinYBSOBQIbF2Oyd24g3Scp5ukBpo9qu6l5bXPPfJI41HCVDRUVtq3pC3GdqmAnO_3uCmEv9NHSarTdbIYQMp5JfoRbu9UoFL=w640-h480" width="640" /></a></div><div style="text-align: justify;">In the day, pick from a variety of rice bowls with a variety of grilled meats like US Rib Eye ($42), Iberico Collar ($26), Grilled Chicken Leg (S$22), or Salmon Fillet (S$30) over Japanese rice. Lunches comes with a Starter and Dessert as well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://www.koalgrill.com/" target="_blank"><b><i>KOAL</i></b></a></div><div style="text-align: justify;">Shaw Centre, 1 Scotts Road, #03-09/10/11 Singapore 228208 </div><div style="text-align: justify;">Daily: 11.30am - 2.30pm; 6pm - 9.30pm </div> Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com01 Scotts Rd, Singapore 2282081.3063434 103.8318606-27.003890436178846 68.6756106 29.616577236178845 138.9881106tag:blogger.com,1999:blog-6099757376829038684.post-26983870692519036972022-02-20T11:26:00.001+08:002022-02-20T11:26:08.529+08:00Studio M x Janice Wong Chocolate Temptation Staycation<div style="text-align: justify;">Given a choice, i'll always choose to travel rather than go on a staycation. When travelling, the highlight is your new surroundings and novel experiences. On staycations in Singapore, the highlight is mainly just your room (provided you find a nice place). Exhibitions, plays, food, malls and shopping could be done on a regular basis and there's no need to spend the extra buck doing that from a hotel room. Well unless there's something special experience provided at your place of accommodation. </div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJphgFrLhTM0r9A1vneLXNnGlhdlYpcpzHDS9pwoCugmRP0fbYVFpwvZszTeKhaTsMYTG0ZZDisSFnTJTBm1CVvgVRCXqSwox1Y6OP1eW-lv5osluc5pY8yf6BrkvtFaLInaN8HJ1P0-rrQkfKfUrGrvlBfrz85JOUezW5grHBTK7A0enwoL9P_g9u=w300-h400" width="300" /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDzTa_rrbXFPrpVNToJMdOZk-d1XfOKlWu1sWcHwXr0q4tRlwh7RV3j3zSeC1KOahg9XBzaVSIPWu2vNHEYUqs3o-MHmN2MilBMuHzLDL0kiAvUDzgoruHBwfHp2pw7GDj2Hy0ymh4mLUNYWYqrm4JI4qBhcineZRJOgsJa81pMuTsBy6KbReAGNNS=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDzTa_rrbXFPrpVNToJMdOZk-d1XfOKlWu1sWcHwXr0q4tRlwh7RV3j3zSeC1KOahg9XBzaVSIPWu2vNHEYUqs3o-MHmN2MilBMuHzLDL0kiAvUDzgoruHBwfHp2pw7GDj2Hy0ymh4mLUNYWYqrm4JI4qBhcineZRJOgsJa81pMuTsBy6KbReAGNNS=w300-h400" width="300" /></a></div><div style="text-align: justify;">This is exactly what <b>Studio M</b> has in mind to keep guests entertained. They have collaborated with <b>Chef Janice Wong</b> to present staycationers with a sensory experience where you will make your own chocolate bar and enjoy the fine chocolates made from Thai cocoa beans.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg4IfqRekVcx5ShplcDWp7BS-B5BpJDpcLXHBQ68vyvoSsEIp-7P1R3w60xGFYAQqTF9a4VUYsxhH2AKZOU2vSVZRqVGukp28JI7PzJJ3S2Fp_OzqXRVitUQ8bJ3h7ZYSxM0baXsA3fLchdygXO-LpBRUsTey9IaZtTKAk_7V5hHh6oRU3H8grr4y-F=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg4IfqRekVcx5ShplcDWp7BS-B5BpJDpcLXHBQ68vyvoSsEIp-7P1R3w60xGFYAQqTF9a4VUYsxhH2AKZOU2vSVZRqVGukp28JI7PzJJ3S2Fp_OzqXRVitUQ8bJ3h7ZYSxM0baXsA3fLchdygXO-LpBRUsTey9IaZtTKAk_7V5hHh6oRU3H8grr4y-F=w480-h640" width="480" /></a></div><div style="text-align: justify;">During my Chocolate Temptation Staycation, i was guided through the process of making chocolate from bean to bar in one of the decorated loft in the hotel. While I wasn't able to go through the entire process of chocolate making in 1 hour, it was sufficient to keep me occupied for a bit. For your customized bar of chocolate, you could choose from milk or dark chocolate and also tweak the sweetness to your liking. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgX2iMRCyLZKXRmfPX1qx0UwJsy8oASljCDDH5Ns4lADRVoRxSr2eKLU1VtBWkFe-O4oy5nlkNpoG1Op_l3uoc-tSGOC_pITfUFBe-fHfZn5N03P52iUhAeNJGvYukra1vgGuN8qnSDWOfvSdHQQvQ-eYB8HwTPovxrnw_Khp_hNZbzrb8uuFi_KHCn=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgX2iMRCyLZKXRmfPX1qx0UwJsy8oASljCDDH5Ns4lADRVoRxSr2eKLU1VtBWkFe-O4oy5nlkNpoG1Op_l3uoc-tSGOC_pITfUFBe-fHfZn5N03P52iUhAeNJGvYukra1vgGuN8qnSDWOfvSdHQQvQ-eYB8HwTPovxrnw_Khp_hNZbzrb8uuFi_KHCn=w480-h640" width="480" /></a></div><div style="text-align: justify;">The focus of the process was conching, where the cocoa nibs, cocoa butter, sugar and milk powder (if making milk chocolate) are ground into a smooth paste. Expect some arm work to ensure that the conching is done smoothly at the start but once the paste is less clumpy, it could be left to the machine to do its job for the next 24-48 hours. The cream mixture would then be sent to Janice Wong's chocolate store for tempering and made into a chocolate block, which would be delivered to you after your stay. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh_7KWr_PQbTkVp_x0oKHenNfDytRUUEczk6PnNI-6lVYYncwoRvf1umRbGuqMJESC2c69qSuxThlf4VSGQqMLusZn0Q6nUVOPpeg7SvEoY8jSp2P2OxiW5Vvrb24jqPOheGFn4YT4zsVuokyhKGnuK44unTmFULDNAuqh3PKWq5FrKc2a2nHPmlNZu=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_7KWr_PQbTkVp_x0oKHenNfDytRUUEczk6PnNI-6lVYYncwoRvf1umRbGuqMJESC2c69qSuxThlf4VSGQqMLusZn0Q6nUVOPpeg7SvEoY8jSp2P2OxiW5Vvrb24jqPOheGFn4YT4zsVuokyhKGnuK44unTmFULDNAuqh3PKWq5FrKc2a2nHPmlNZu=w480-h640" width="480" /></a></div><div style="text-align: justify;">It was quite an interesting activity, albeit short and not very challenging. But hey, it helps to kill time. There are only that many cafes and restaurants you can check out in the Robertson Quay area. Perhaps also pair it with a morning run/hike to Fort Canning or maybe a sourdough workshop at Tiong Bahru Bakery as well? </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDyVgJbTYnIVKcQVUpBJm-atAiMmX0xI1OLZCILdG-frP7U9ySoMC1wzDSv9j92yRSxGMPnMR0KIXYN274cu9biE0hYpmr10yKPNk6fzuTbyXXHYyFGO_dPyclZr-j3iby5RH0q3Ot9bgOw04M93sAVTp4NG6HQy_aj6g-RTar-foxPhwatwuDzM78=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDyVgJbTYnIVKcQVUpBJm-atAiMmX0xI1OLZCILdG-frP7U9ySoMC1wzDSv9j92yRSxGMPnMR0KIXYN274cu9biE0hYpmr10yKPNk6fzuTbyXXHYyFGO_dPyclZr-j3iby5RH0q3Ot9bgOw04M93sAVTp4NG6HQy_aj6g-RTar-foxPhwatwuDzM78=w480-h640" width="480" /></a></div><div style="text-align: justify;">The Chocolate Temptation Package (from $240)* includes a 1-night stay with breakfast for two, use of hotel facilities and an in-house 1 hour chocolate workshop. WiFi and parking is complimentary (on a first come first serve basis). <div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyvWjSSG28Qt58Qi8zJDyrBXWGs2X3MasxdTQkPIau2a5cxiqeh3ORmftsZAvEz73a4laVxtqaKQeWbEA41IB89CXEz4zvrnwL-4hY2pZ3-g5CaIUd21uclLx8YRd39uuflw51MP8t3lcyFiryAMsHInGkI2qBJ_YebfInNr14NNFiWFB_EbIXwgEh=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyvWjSSG28Qt58Qi8zJDyrBXWGs2X3MasxdTQkPIau2a5cxiqeh3ORmftsZAvEz73a4laVxtqaKQeWbEA41IB89CXEz4zvrnwL-4hY2pZ3-g5CaIUd21uclLx8YRd39uuflw51MP8t3lcyFiryAMsHInGkI2qBJ_YebfInNr14NNFiWFB_EbIXwgEh=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_YKe8xaOLK0JXFhIUC_yelVqle4iPaxqUhgdJyCZoS3ZlQ-bPfbM6M7SyzVQZMIPxUFFGETafVrG5ZgAQ2Y6OoFSmXp9yZe-Eq4XN7HnTCgEDdqSOArToxB-ygjEClVbjfkfobWNA8Bzzsac8djol9JFKv1pTGvDMHJIMhCOzOPphCreBKXV4LG7M=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_YKe8xaOLK0JXFhIUC_yelVqle4iPaxqUhgdJyCZoS3ZlQ-bPfbM6M7SyzVQZMIPxUFFGETafVrG5ZgAQ2Y6OoFSmXp9yZe-Eq4XN7HnTCgEDdqSOArToxB-ygjEClVbjfkfobWNA8Bzzsac8djol9JFKv1pTGvDMHJIMhCOzOPphCreBKXV4LG7M=w300-h400" width="300" /></a></div></div></div><div style="text-align: justify;">Studio M has been open for a while now and you can expect some wear and tear. We stayed at the 22 m² Executive loft with expansive floor-to-ceiling windows to make the room feel slightly bigger than it is. The toilet however, is smaller than a Japanese business hotel's. For a 1 night stay, we can still make do with this. We would also appreciate more pillows (there were only 2) which are taller for better sleep. I felt more tired than rested after our stay. Breakfast is served at the on site MEMO cafe and there is a local and western breakfast option which were basic. That said, for $240++ including the workshop, you get what you pay for. </div><div style="text-align: justify;"><br /></div><div><a href="https://www.millenniumhotels.com/en/offers/asia/studio-m-hotel/chocolate-temptation-staycay/?promo=&promocode=&hotel=studio-m-hotel-singapore&checkin=2022-02-04&checkout=2022-02-05&adults=2&children=0&rooms=1"><b><i>Studio M Chocolate Temptation Staycation</i></b></a><br />3 Nanson Road Singapore 238910 <br /></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><i>*The offer is valid for bookings made from 7th December 2021 till 31st July 2022 and for stays starts from 20th December 2021 till 31st July 2022.</i></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com03 Nanson Rd, Singapore 2389101.2908153 103.8391747-27.019418536178847 68.6829247 29.601049136178844 138.9954247tag:blogger.com,1999:blog-6099757376829038684.post-88088516588242136052022-02-11T08:55:00.001+08:002022-02-11T08:55:38.420+08:00Zing by Xi Yan- Conscious Dining in the Heartlands<div style="text-align: justify;">Xi Yan Culinary Group has recently launched a new concept <b>Zing by Xi Yan</b>, a conscious-dining concept which collaborates with The Social Kitchen to provide employment for disadvantaged communities. This casual concept caters to everyone in the family as they do not only serve Xi Yan's contemporary Chinese cuisine but also salads, grain bowls, steaks and pastas, and even croffles!</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEitEZ_MDC8CNBlDFdTDeTyYqCdSVScbuKhyha2tZvMa19sIo0EnTdI15Gwh0Rdwe6z2pf-wvqQaleHBhxuRojf7GGbNeH7UDzCRIO0trZz2e6G2WsOI6M044QWZWPrXfAikMK3-pGMfbjEPFYxtotbW5L06PY_5CfkaVeTfVO4i0nFQ1wZB8d6yu3Xm=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEitEZ_MDC8CNBlDFdTDeTyYqCdSVScbuKhyha2tZvMa19sIo0EnTdI15Gwh0Rdwe6z2pf-wvqQaleHBhxuRojf7GGbNeH7UDzCRIO0trZz2e6G2WsOI6M044QWZWPrXfAikMK3-pGMfbjEPFYxtotbW5L06PY_5CfkaVeTfVO4i0nFQ1wZB8d6yu3Xm=w640-h480" width="640" /></a></div><div style="text-align: justify;">I must admit that i was skeptical when browsing through the menu which seemed schizophrenic. But after tasting the dishes, i can see the charm and appeal of having such a varied menu. Most importantly, i enjoyed every dish i tried and that says something.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkFZihUN3FENIDlFygA8nbLI2stC0DWhXcMnaLLg_YtyqZnGwoHcM-yXWTyLfDnBRJqYoF0XEGQpGrek4fBx_LEWp8FAf9OXCXp2DvSHFW1Adg1W9MvUqa-ac_Q179KJECorEDTZ89RKk40oTb7ARvwp8IW9BLLcmxaCVSLp9VErZtC9p5bkTmfWkW=s4032"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkFZihUN3FENIDlFygA8nbLI2stC0DWhXcMnaLLg_YtyqZnGwoHcM-yXWTyLfDnBRJqYoF0XEGQpGrek4fBx_LEWp8FAf9OXCXp2DvSHFW1Adg1W9MvUqa-ac_Q179KJECorEDTZ89RKk40oTb7ARvwp8IW9BLLcmxaCVSLp9VErZtC9p5bkTmfWkW=w480-h640" width="480" /></a></div><div style="text-align: justify;">We started with <b>Yum Som O Kung Salad </b>($15) which is a refreshing mix of pomelo, prawns, and sakura ebi. You wouldn't be faulted for thinking it's a Thai salad as fish sauce was definitely at play here, along with the perk-me-up calamansi and yuzu. We hear that this sauce based is also used on one of the fish dishes. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQmvejXPKmCjBxqTmKxLLdNAPHaGFra3jBg8Txwu855X3cvtd95eBOT_LEkLUyY3YPYdgD_iXbFh9gnao9ABPl0FcXZh-uQuiNbneUTyajzwNk8sDrxpPFLgfmglT4zcWmra2sans7Y10GQlLNpITvpQB8zsikRpg8KOuF_EPOlkNOaRouoEPnh-4Q=s4032"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQmvejXPKmCjBxqTmKxLLdNAPHaGFra3jBg8Txwu855X3cvtd95eBOT_LEkLUyY3YPYdgD_iXbFh9gnao9ABPl0FcXZh-uQuiNbneUTyajzwNk8sDrxpPFLgfmglT4zcWmra2sans7Y10GQlLNpITvpQB8zsikRpg8KOuF_EPOlkNOaRouoEPnh-4Q=w480-h640" width="480" /></a></div><div style="text-align: justify;">Do not miss <b>The Squid Game</b> ($14), which is as popular as the Netflix series. Octopus tentacles are used here actually and we loved the light tempura batter which is tossed in chilli, celery and parsley and lemon and a bit of peppercorns for that light numbing sensation. This was perfect with Xi Yan's blend of shrimp sambal, which they also bottle and retail.<span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcu8hu-9arG9FhtXmOjciWUXMnKfJ1dpWNx9TNu6UmbHmoTnOTyxLbs_hfSw2nt6KsoARXi8h6_3O_zdsB2vxlQ-LsU2nSHQHlwDbaqKqcvviBs6uL9D0-GJBuY7-tjPA5UScFk1IPxE-FALYdRAt3PssOvZFouDqDwQ9hvVKVVpH59Q8LpbFqKPUp=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcu8hu-9arG9FhtXmOjciWUXMnKfJ1dpWNx9TNu6UmbHmoTnOTyxLbs_hfSw2nt6KsoARXi8h6_3O_zdsB2vxlQ-LsU2nSHQHlwDbaqKqcvviBs6uL9D0-GJBuY7-tjPA5UScFk1IPxE-FALYdRAt3PssOvZFouDqDwQ9hvVKVVpH59Q8LpbFqKPUp=w640-h480" width="640" /></a></div><div style="text-align: justify;">There's also Korean dishes at Zing??! Well the <b>Bossam Crispy Pork with Kimchi and Garlic</b> ($15) is Korean in presentation but the flavors are actually Chinese, with the use of fermented red beancurd as marinade. I liked that the meat wasn't too fatty and was still very tender despite the crisp.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUhSlthmk70iUiknlUq5pBQ4BsIUBIKQkXkvI23Cl1WJkv24QzYJxV-PY7D_vpLQ41wQ7tR8UomlUC-54pk6lMBoj_jBfSHPPR18TQFQpqaok7DgxezDWUeFU5aiIt5Gh6n7Np6wCAu-sG-42Rm4NCfasNEVGvTnR1ex2OEr0y3DVEP9aTA7BOuGXY=s3743" style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUhSlthmk70iUiknlUq5pBQ4BsIUBIKQkXkvI23Cl1WJkv24QzYJxV-PY7D_vpLQ41wQ7tR8UomlUC-54pk6lMBoj_jBfSHPPR18TQFQpqaok7DgxezDWUeFU5aiIt5Gh6n7Np6wCAu-sG-42Rm4NCfasNEVGvTnR1ex2OEr0y3DVEP9aTA7BOuGXY=w470-h640" width="470" /></a></div><div style="text-align: justify;"><div>Zing also offers a decent Western menu with pastas and their <b>Zing Legit Wagyu </b>(250g $48). The founders tried all the steaks around Paya Lebar and legit could not find a legit one, so they decided to make their own. The MB7 Australian Stockyard Wagyu has been grain-fed for 400 days before they're presented on your plate. The marbling was just sufficient to yield a tender and juicy bite without it clogging your arteries. Two dipping sauces of sesame and mint citrus provides you with varied flavors but i'm happy with it plain. </div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivOlXBTGSann6WJzcSRmGwlY_oZLdGnJdIBtvaRA1e1Q0XEStQ7oOZyeb8EpgEEXc2d9ROO-jTfU061hsHrBHoDppJWrpTS_4IGbYpXVAiGCOeMDRvWfA2uoOJUudh9_wFLvKM-SxNPxY4egs8kInEEgaSn1h1Ik6UvglWzDMuh9U-CQKLgGoxJDQt=s4032"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEivOlXBTGSann6WJzcSRmGwlY_oZLdGnJdIBtvaRA1e1Q0XEStQ7oOZyeb8EpgEEXc2d9ROO-jTfU061hsHrBHoDppJWrpTS_4IGbYpXVAiGCOeMDRvWfA2uoOJUudh9_wFLvKM-SxNPxY4egs8kInEEgaSn1h1Ik6UvglWzDMuh9U-CQKLgGoxJDQt=w300-h400" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZbMxXObslIQLnC7-uL4r0HzwHqDL_puMoIieaUo-4HHv7UCJfFWhT5vWXHEkPHRtBA5x1z5hh6dj4RjQjzZQh9XTCQGds_0LTs8oxX-SKMdyeehD7CuDu1A0rk4n0rM1AJg0RjFeRPH0GSu1Tyetmy5Vp5MBKFN4uydFgLIzq5GIKXz-ibm2Y0Xbd=s4032"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZbMxXObslIQLnC7-uL4r0HzwHqDL_puMoIieaUo-4HHv7UCJfFWhT5vWXHEkPHRtBA5x1z5hh6dj4RjQjzZQh9XTCQGds_0LTs8oxX-SKMdyeehD7CuDu1A0rk4n0rM1AJg0RjFeRPH0GSu1Tyetmy5Vp5MBKFN4uydFgLIzq5GIKXz-ibm2Y0Xbd=w300-h400" width="300" /></a></div><div style="text-align: justify;">Lest you think Zing has lost their roots, you also get your Xi Yan staples here. Not to be missed is the <b>Hakka Niang Do Fu </b>(6pcs $12) generously filled with a solid fish paste and pork mince. You could have it in a flavorful anchovy and soy broth or dry with gravy. Definitely add on the bouncy <b>Hakka Noodles with Pork Mince</b> ($5) to go with. While it may seem like it's very porky/lardy in flavor, it was not. Instead, a lovely sweet and savory sesame sauce coats the noodles. Absolutely stunning. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpRaClP0eikhiq-NwLZjMiGiMSnkv9VNrIDhFIOoxr2J625btoUh6SDf17poHGAHqOXq7i2TINHyFlTs66_ZxRhZgbDMMmSwgNYcL-8zlxJQB3m0qBVj-0EFpvPpBUCuCsNyPVUKsDBz3ChnM72LbmmkrbFKr6UYSmp3ZA5G05wm3zPMj-6MT3PD4w=s4032"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpRaClP0eikhiq-NwLZjMiGiMSnkv9VNrIDhFIOoxr2J625btoUh6SDf17poHGAHqOXq7i2TINHyFlTs66_ZxRhZgbDMMmSwgNYcL-8zlxJQB3m0qBVj-0EFpvPpBUCuCsNyPVUKsDBz3ChnM72LbmmkrbFKr6UYSmp3ZA5G05wm3zPMj-6MT3PD4w=w480-h640" width="480" /></a></div><div style="text-align: justify;">The <b>Hakka Abacus</b> ($18) was another absolute stunner. The yam has been steamed and meticulously hand kneaded into springy little mochi balls, which yam abacus seeds. We enjoyed the robust flavor from the pork mince, dried shrimp, and Chinese mushroom. Black fungus strips also added to the textural experience. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhU8suIDy3WynE5ygPNtlml9jj-Oj159xXBh4Tf8raG-srKcFR2mqqEVvS0Ymnw0GQm_wJpowMcPvby-_0i3hhj11G_m7gWjQ3x-n9l1YMjqaCK0Jv8yo2Z6HI48mbg0jeY2WUNsvpHjHGTmCuE_mUP9KR93U6xlE1OhVT6Eey8hhZiD9EyWlXC1RSJ=s4032"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhU8suIDy3WynE5ygPNtlml9jj-Oj159xXBh4Tf8raG-srKcFR2mqqEVvS0Ymnw0GQm_wJpowMcPvby-_0i3hhj11G_m7gWjQ3x-n9l1YMjqaCK0Jv8yo2Z6HI48mbg0jeY2WUNsvpHjHGTmCuE_mUP9KR93U6xlE1OhVT6Eey8hhZiD9EyWlXC1RSJ=w300-h400" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnWcRi6tNK00VgFT1C-LTppNb3gUuYhlE37GeR8UxvKdhFDiiKdc0QJXjxA_n1moDQfS3Oc7JKVzt0AxoNorDkjQUr2VMDv8weZ61S1AT2aVfw2imZlKduBOIbsIEOdZ7OeoL2bPbSZNs20G2h8VOJX01n8E8GtQnQ4LPgI1l92UEqnaV3wfSZZxF7=s4032"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnWcRi6tNK00VgFT1C-LTppNb3gUuYhlE37GeR8UxvKdhFDiiKdc0QJXjxA_n1moDQfS3Oc7JKVzt0AxoNorDkjQUr2VMDv8weZ61S1AT2aVfw2imZlKduBOIbsIEOdZ7OeoL2bPbSZNs20G2h8VOJX01n8E8GtQnQ4LPgI1l92UEqnaV3wfSZZxF7=w300-h400" width="300" /></a></div><div style="text-align: justify;"><div>For desserts, we were wowed by the complexity in the signature Xi Yan Custard Tang Yuan which has been making its rounds even before salted custard was a thing. Winter melon, sesame, peanut, salted egg, and butter make up the salty-sweet filling of these balls. They are a perfect pair with the spicy ginger soup. </div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjAlD_UAnbvaKzJP01tyPe30ouuf_l2XsRnL7as9B5f_LZvn6eEwHrUp2u20UJARs_vi8VS2tTH8GimYrBvUgRZdzDjJfm-sPYQXCQNa3jTM_X8exPYlqHeXbJfpWZuiFhdWIbFdboJ-76DF6JBX7s5BN4ioYfqDBXpuNl1NMgVfz1wMIXlp9B4xRJj=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjAlD_UAnbvaKzJP01tyPe30ouuf_l2XsRnL7as9B5f_LZvn6eEwHrUp2u20UJARs_vi8VS2tTH8GimYrBvUgRZdzDjJfm-sPYQXCQNa3jTM_X8exPYlqHeXbJfpWZuiFhdWIbFdboJ-76DF6JBX7s5BN4ioYfqDBXpuNl1NMgVfz1wMIXlp9B4xRJj=w640-h480" width="640" /></a></div><div style="text-align: justify;">For something more contemporary, Zing has Xi Yan's very first ice cream counter with 9 homemade artisan ice creams, and you could have them with their croffles and sea salt brownies. The Superberry Goji ice cream was definitely a wholesome and interesting one and they also have coconut and pumpkin salted yolk. A perfect tea time snack don't you think? </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgoix0kx19TORv0PtNchw1f51BRrQZM8YLGFXlOrValZM7Hu1u_bcTsGOYjYj24QKsgPl9DQuEDbozJOQWfYmid3FF1aS1EZROTm3k6aaznzs56YFX9o0rr20znFrlOVWI8qD6_-D4gUlUk1sfK6gvRmqE9AUm4DVigujGSgjWrgELTgu1hfYmgXLT=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgoix0kx19TORv0PtNchw1f51BRrQZM8YLGFXlOrValZM7Hu1u_bcTsGOYjYj24QKsgPl9DQuEDbozJOQWfYmid3FF1aS1EZROTm3k6aaznzs56YFX9o0rr20znFrlOVWI8qD6_-D4gUlUk1sfK6gvRmqE9AUm4DVigujGSgjWrgELTgu1hfYmgXLT=w640-h480" width="640" /></a></div><div style="text-align: justify;">Zing by Xi Yan really surprised us with their variety and quality of food and it's perfect for multi-generation families looking to dine together because everyone would be able to find something that they enjoy. Also a no brainer for working couples who can't decide where to go for dinners. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://www.xiyan.com.sg/zing-plq" target="_blank"><b><i>Zing by Xi Yan</i></b></a></div><div style="text-align: justify;">2 Paya Lebar Road, Singapore 409053</div><div style="text-align: justify;">PLQ Park Place #01-06/07/08</div><div style="text-align: justify;">Tel : +65 6530 3548</div><div style="text-align: justify;">Daily: 11.30am - 10pm </div><div style="text-align: justify;"><br /></div><div><div class="page" title="Page 5"><div class="layoutArea"><div class="column">
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</div> </div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com02 Paya Lebar Rd, Singapore 4090531.3155782 103.8926374-26.994655636178845 68.7363874 29.625812036178846 139.0488874tag:blogger.com,1999:blog-6099757376829038684.post-67962045337989936482022-02-03T08:41:00.000+08:002022-02-03T08:41:58.847+08:00French Fold, Tanjong Pagar<div style="text-align: justify;">At French Fold by Merci Mercel, you can have authentic French crepes and galettes all day, every day and as early as 8am at their Telok Ayer outlet. Being an early riser and gym bunny, i greatly appreciate cafes and restaurants that open early and i love how i could still enjoy a wide selection of savory buckwheat and sweet wheat flour pancakes (more than half of their full menu) at French Fold early in the day.</div><div style="text-align: center;"><a href="https://www.blogger.com/#"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEgoSx3uCsGcfr-qhYu0gxC-SNkfLsq0kGHAkQQIE5ojpmXMqZoYlhKNGvOV-tb2rlEzhqXEhjRJU2ZWYGCvcPnwFC7D3U5B8Y4wVEhqDA04sC-wGpitZqgeiJEwzJ-IMBXBA9dP94buCsvwzWoSi4tZBKR-70g5f1sroBf3KAOdzB5oeJLqTs9zoDXX=w640-h480" /></a></div><div style="text-align: justify;">For breakfast, you could dine on small pastries, egg sandwiches, Eggs Benedict, other than galettes and crepes (of course). Come lunch and dinner, a fuller selection of crepes and galettes are available, together with appetizers, salads, cold cuts, and burgers too. </div><div style="text-align: center;"><a href="https://www.blogger.com/blog/post/edit/6099757376829038684/6796204533798993648?hl=en#"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBVORyyXN-4R0gJBmgBbI7HR4x3Z9VlWU3a65JxxttDab2-EZCuNMCR4PNv7OY3iPxbx1lu0s_ysbJcHg07-L1TPbYov2owe5Yzo22RoaMGgACVpMKQhjfrSNP9JOtKg5f9ZCQSK4dJn0iYczvMXrrsVPwFmcOLNzUJZzDkZazI_zTflzB64LyFcn1=w482-h640" width="482" /></a></div><div style="text-align: justify;">For a savory start, we went with the crowd favorite, the No. 04. This has practically all the perfect breakfast toppings of savory Chiffonade of ham, organic egg sunny side up, over sautéed mushrooms, and Comté cheese ($17). We enjoyed the thin crispiness of the galette, which goes well with the running yolk. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The crepe comes topped with ribbons of ham, tender sauteed mushrooms, Comté, and an organic sunny-side-up egg. The galettes are also much bigger than their sweet crepes so it was perfect for sharing between me and my gf. </div><div style="text-align: center;"><a href="https://www.blogger.com/#"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDdB_5fOBd5yuSW7v-jc0zkzBMGf2oQ3Hnc0cPnLruZ6eVNOqQDmaPPeUXSNSIjWfW1SilJpLtFzZgnGlW182XJL-qamGDmsPmw8Yu1zsIygghuDOocArw5cxca6FH1BPSqcGHV4JdcM6F3PWScTlsgZJY532sG5egsSx2a2CwpGpblPhrvD1s5d_k=w480-h640" width="480" /></a></div><div style="text-align: justify;">We then went with the No.18 ($10), a chewy wheat flour crepe topped with artisanal Manuka honey, roasted buckwheat seeds, and Hojicha sea salt gelato from Birds of Paradise($10). The ice cream and roasted buckwheat definitely gave this crepe a more savory twist, which we weren't expecting, since we wanted something sweeter. On hindsight, we should have chosen the traditional Classic Butter ($9) but add on our choice of ice cream. </div><div style="text-align: center;"><a href="https://www.blogger.com/#"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEgG5-uuJXIZ-L-ofdKvejVAc2kZReiKgbWavBx3LAIn2t88_a0AENLP4g_u3zAngofSJtL5XVnmpesIxxJygnIQ1GPShl6vnbkFmxq-wJz-v_zTwV6SXsCJmMpiNAAdsB67M8QrVBkpO09KyLCvQfAV5A23lcPHjSAh7Zvhd5RabpSq8l8S53Of0MDe=w480-h640" /></a></div><div style="text-align: justify;">French Fold is perfect for catching up with your girlfriend over breakfast, or if you could convince your date to have galettes for dinner (i know Jr wouldn't be that excited about it). We found the Telok Ayer outlet to be cozy and chic and very welcoming and it's definitely going to be my regular post-gym refueling stop from now. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">French Fold has also opened a second outlet in Palais Renaissance on Orchard Road.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://mercimarcelgroup.com/fold/"><b><i>French Fold</i></b></a></div><div style="text-align: justify;">204 Telok Ayer Street</div><div style="text-align: justify;">SINGAPORE 068640</div><div style="text-align: justify;">Daily: 8am - 10.30pm</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">#01-02, Palais Renaissance</div><div style="text-align: justify;">390 Orchard Road, Singapore 238871</div><div style="text-align: justify;">Daily: 11am - 10.30pm</div><p></p>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0204 Telok Ayer St, Singapore 0686401.2800708 103.8471877-27.030163036178845 68.6909377 29.590304636178846 139.0034377tag:blogger.com,1999:blog-6099757376829038684.post-4266515182416582032022-01-28T10:09:00.001+08:002022-01-28T10:09:33.467+08:00Park Bench Deli, Tanjong Pagar<div style="text-align: justify;">Park Bench Deli is one of famed breakfast spots in Telok Ayer/Tanjong Pagar since they opened in 2015. I remember firstly the queue, and then squeezing myself onto one of those uncomfortable bar seat and balancing my sammie over a thin long bench of a table. But damn the sandwiches were great. </div><div style="text-align: center;"><a href="https://www.blogger.com/#" style="text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUzW_A4MeTNraJ5w4z-gd0GAdkFjKccXA56gBMY7A1S_K_xgXklBSJ0RR_5vEyUniz56WKF-thsJjuwjL4UCpKq7LSQXmATrqi17_1e2eFJGPw3f5DxfbWPX8lk3fULuesRYslj4_eCGQY5em9VSEu1lQDES6sIVaZT-hybQT5n_NfX6BsZaw6k7XO=w640-h480" width="640" /></a></div><div style="text-align: justify;">We recently revisited PBD after their revamp mid 2021. PBD is now a spacious all-day diner which is way more inviting with comfortable seating for 42 pax. The menu has also expanded beyond their sloppy buns and now also offers breakfast plates and heartier mains for lunch- the likes of braised beef cheeks, pastas, and fried steaks. </div><div style="text-align: center;"><a href="https://www.blogger.com/#" style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGWv4WaWhsx3irxZNb4MHqOVYFljSALQ0kE_kpXb0RFFDO9yjrbH0uIYDJBzqlyvd6zmSv8m8fb7yZHEWeHlBBGoFIUamhA6jNtSH9F0drpU4z00LZFqALka8HwIiHArbCnvne4RjU7e2I7kGmRHYiOvD0B6O8JE7-0il5EHLv7mPSNZPvlMBj9Qez=w480-h640" width="480" /></a></div><div style="text-align: justify;">A craving for pancakes and more sent us to PBD and i was drawn to the PBD Big Breakfast ($22), a massive platter 2 mini ricotta pancakes, sausages, bacon, tater tots, and scrambled eggs. This sounded like the perfect solution for one who wants both savory and sweet stuff, right? Except that the ricotta pancakes were more undercooked meringues with a very foamy center and they were so raw they split in the middle. Even though we were the first customers in the cafe, the sausages and bacon came cold and bland. The best component of the dish turned out to be the freshly fried tater tots. This was a complete disappointment. When we heard the next table's order of 3 platters, we shook our heads in horror. </div><div style="text-align: center;"><a href="https://www.blogger.com/#" style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEigy7DdUxiTZNrg1PRi2t87GWMVkqgaPmka3rRvQqSjsuYTbxvfDzP-lbq5nuC6QoO6zV9sor_k8rL7e_ojvVCVDsZy3agJRvAJcFOm1EIzyCEYCO7OsP7NX_0LiQlC54NF3HXHQ-9rYUcZsQEk5SmCYHYsLv9DX-MDzaJn_Bxr4QirL42UpqOekqdZ=w480-h640" width="480" /></a></div><div style="text-align: justify;">The Grilled Cheese ($15), one of the mainstays, didn't fare better. As you can tell from the picture, the cheese remained hard and cold with zero melt at all. The spiced pear relish was the one that threw me off with this bitter aftertaste to each bite. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Even the coffee was bad. The Iced White ($6.50) was diluted and bitter. We had to get another coffee after the meal.</div><div style="text-align: center;"><a href="https://www.blogger.com/#" style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxEv1PB74s-tq0dldAfAyQ5ITeHC1HAdq8aRhm_dzlpNp22IkGgbluYSwHnr74O2Ej8w2bMZ7gtWv3Wk4hwZv_5isLALSsPREg9D1jAeSd09Nc5sD5ID6bA_tYCAXqsbKiwVuRMhlKXi-zBeCQMtBnDeeR1YpN_vDGkduY7IDauNEIg4kPbY7rPqmA=w352-h640" width="352" /></a></div><div style="text-align: justify;">Needless to say, we left PBD extremely disappointed. If not for the tater tots, i would have been super hangry. I'm not a hater of PBD, seriously just look at my previous post on them. And there i was, playing it safe with an old favorite and this happens. Just bring back the good old standards. </div><div style="text-align: center;"><a href="https://www.blogger.com/#" style="text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJmE4lVE6iIZnXyRJ82eBbPjxmu8nWhIZRP1Sknn9fIRfzv3fqLFOjKouyPjbzR-aHl8gEvJ3ZSv_o1T1WM6lmzaB11BZEdHOsMhk6Kqz7TtNpDXV8M3CCunf-R2ra41JvklQCjix80pLePV0byeiaavrF5GNBYolf0kNHddb3wsdtSMPAIFkjCI3v=w640-h480" width="640" /></a></div><div style="text-align: justify;"><a href="https://www.parkbenchdeli.com/" target="_blank"><b><i>Park Bench Deli</i></b></a></div><div style="text-align: justify;">179 Telok Ayer St, Singapore 068627</div><div style="text-align: justify;">Tue - Sun: 9am-10.30pm</div><div style="text-align: justify;"><br /></div> Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0179 Telok Ayer St, Singapore 0686271.2798852 103.8473656-27.030348636178847 68.6911156 29.590119036178844 139.0036156tag:blogger.com,1999:blog-6099757376829038684.post-48539934097082224052022-01-21T10:24:00.002+08:002022-01-21T10:24:49.747+08:00Iru Den Omakase, Scotts Road<div style="text-align: justify;">I could hardly find any proper reviews of Iru Den online and only chanced upon it thanks to the fellow foodies with trusted taste buds on IG. So, here is a proper review for you guys who are considering dining at this hidden omakase-only restaurant on Scotts Road.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Chef Owner Javier serves a Modern Japanese Kappou style cuisine. If you thought he sounds familiar, he used to run a one-man kitchen IL DEN which served Modern Japanese cuisine. Since then, his style has evolved and grown and he now runs a full-fledged kitchen serving 3 choices of omakase meals starting at $198++ (7-courses).</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTr2wR1CnNpSalHVyGDw4EcHcY2vFGwLVcrC2mqPgSlNopmoTXfe4uAxTuo7T9wvx4uR1r0TV-dJg7bfuSn25fteupjdBxq7pP7Y6HDmhVICueClih2vt5xqL3DJlcKDbVxAALflW7j9yetMnNR0gdEoenDo6CulfgAgM691cUwHwoo6VhbXZaoK6j=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTr2wR1CnNpSalHVyGDw4EcHcY2vFGwLVcrC2mqPgSlNopmoTXfe4uAxTuo7T9wvx4uR1r0TV-dJg7bfuSn25fteupjdBxq7pP7Y6HDmhVICueClih2vt5xqL3DJlcKDbVxAALflW7j9yetMnNR0gdEoenDo6CulfgAgM691cUwHwoo6VhbXZaoK6j=w480-h640" width="480" /></a></div><div style="text-align: justify;">When i said that the restaurant is hidden, i meant it quite literally. Entering the main gate, we naturally went to the first obvious building we saw, only to be given the dirty eye and directed to the left corner of the black and white. Enter the wooden gate and down a little dark garden, you will then arrive at the locked doors of Iru Den. Only after our reservations were checked could we enter the restaurant. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxBx-kqUPcGSKtx6f7p2tcoA30L3ZPTMZ5NI5tnL4N_XPa7sLP0FFxCXheAO1GvoC0QCuhTv6xb8sEo6ajd1EKKZjWgUV470eBgVSeN25JiUcvUTiHvRtoYXgwC166_y3F7tkYlIa6pHirLmfOQ3jSby7wzei7FlJzfYHnnakfCQQLV_b0vVHZHSou=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxBx-kqUPcGSKtx6f7p2tcoA30L3ZPTMZ5NI5tnL4N_XPa7sLP0FFxCXheAO1GvoC0QCuhTv6xb8sEo6ajd1EKKZjWgUV470eBgVSeN25JiUcvUTiHvRtoYXgwC166_y3F7tkYlIa6pHirLmfOQ3jSby7wzei7FlJzfYHnnakfCQQLV_b0vVHZHSou=w480-h640" width="480" /></a></div><div style="text-align: justify;">My gf and I went with the 10-course dinner omakase ($268++) to sample more variety. I was originally worried that i wouldn't be able to stomach the whole course but the portions are really small and i was feeling just right at the end of the meal (i'm a small eater btw). </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Our first dish was the Aka Ebi, dressed with Tosazu vinegar dressing and Nanohana pesto. I enjoyed the light and refreshing citrusy acidity and touch of herbiness with the sweet prawns. <span><a name='more'></a></span></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrq9kCZYIGrDwEjsWmxlbQhxlMPlji3BxTRJLhAIBAKrtgxS3PG1WPj6kLN4zGwBZZohwHVPatgNVNNzGbM3MxTobaJZL-NrqjM-LyUwM7rGM0dkiWRlJ2P0ytvQtMG-MsQw--OsHo1Dqq2yVLW7iWZ-UwP7Eztro-OFfvGxwsz8l5SVrva8ASW6Ud=s4032" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrq9kCZYIGrDwEjsWmxlbQhxlMPlji3BxTRJLhAIBAKrtgxS3PG1WPj6kLN4zGwBZZohwHVPatgNVNNzGbM3MxTobaJZL-NrqjM-LyUwM7rGM0dkiWRlJ2P0ytvQtMG-MsQw--OsHo1Dqq2yVLW7iWZ-UwP7Eztro-OFfvGxwsz8l5SVrva8ASW6Ud=w640-h480" width="640" /></a></div><div style="text-align: justify;">Next, the sashimi course with a smokey thin aburi crust on the Buri, on top of a Moroheiya and grilled minced Nasu mash. <span><!--more--></span></div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfQLge2-qyDIkHtFLq69kgPHWDXOGn598sTCB5SsYtMu4jUlc8kMZvX0I1P4e3E6P73R21Uk8qvy2w78HjxgcjGlrD7PA7QAEgpk5gSvkQt4iczIYWgFw3hsqTpV9tTCi2lciqU-vk7gRW3DoNzPJDtLVwhcDR8RPJHQe5A8qrNUW9V0Hi6lobQ6lc=w300-h400" width="300" /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjPNjT1W7B2Emk_oqxCBsdxRN9h-2TamtH0PimbI8bdXYnO6FENyR_2s8N8IM09nlYaL5Q91-yfiC3SQdNFlvD3H6V6lGWKcpaQZVZgTbIiKDKfbdfMy9JlAB9_g2qw_d_F2GdXQjtQD96i348gTYxpRnCHJ9DoCcY46O9IjfQAwla57UN4cGovopYQ=s4032" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjPNjT1W7B2Emk_oqxCBsdxRN9h-2TamtH0PimbI8bdXYnO6FENyR_2s8N8IM09nlYaL5Q91-yfiC3SQdNFlvD3H6V6lGWKcpaQZVZgTbIiKDKfbdfMy9JlAB9_g2qw_d_F2GdXQjtQD96i348gTYxpRnCHJ9DoCcY46O9IjfQAwla57UN4cGovopYQ=w300-h400" width="300" /></a></div><div style="text-align: justify;">For the Shari course, on the menu was the Goma Saba which was really fishy according to my girlfriend. I opted for Aburi Tai, which went really well with the ginergy vinegar flavor of the rice but we both agreed that the rice was too mushy. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0l6UhuQe-NcNaSabgIgF8dNqfszbsRIZEd38UQeqDu0n8KJIxaWOJtDVL6UxbTDEehr7BV03XC8ku4TxEhfBE0Y2CsgNG61L4ABdoYE7MBZRXM4s9pL0cr9itgFLsHjvaf97VO4-kLzARnlVdRojMQZuEhlp06o2KqVwrbxD_yf3nl01MKRg36oni=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0l6UhuQe-NcNaSabgIgF8dNqfszbsRIZEd38UQeqDu0n8KJIxaWOJtDVL6UxbTDEehr7BV03XC8ku4TxEhfBE0Y2CsgNG61L4ABdoYE7MBZRXM4s9pL0cr9itgFLsHjvaf97VO4-kLzARnlVdRojMQZuEhlp06o2KqVwrbxD_yf3nl01MKRg36oni=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrL8WDdoZNr64hOHTJSZxKoUSJsrcOHWfgh2W_rKhykuJZkN4AuFOPfei2nWpxhC-tHg8irK61EqbCncqzX8vz3xPdf4WZb9EJoNj2yu43DwzPCLRR-3vcXAJ28cUdvymh6Q6MIrOxy-LooJ1LfCk64MxUeDcNDENvIdlUnHsIiDMtMJ8GKuLdKRz0=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrL8WDdoZNr64hOHTJSZxKoUSJsrcOHWfgh2W_rKhykuJZkN4AuFOPfei2nWpxhC-tHg8irK61EqbCncqzX8vz3xPdf4WZb9EJoNj2yu43DwzPCLRR-3vcXAJ28cUdvymh6Q6MIrOxy-LooJ1LfCk64MxUeDcNDENvIdlUnHsIiDMtMJ8GKuLdKRz0=w300-h400" width="300" /></a></div><div style="text-align: justify;">The Tempura course was a tempura spring roll of Japanese Sea Bass with an aromatic and minty Oba. This was the most substantial bite thus far and very satisfying but we were really starving at this point. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEho6Q8XJsc092w03fjBT57Pe1vWzaQrW9aSKH_lM3Bd__ld_G_vvDskJAU7jfCxvO1LzInSCJqmWr6jLRrMM-yixykvtpMOuqS7huK_nd1GpTR4sgYVNOgxU0RKacUTyC0EEYxTj-3Oxy1cpsD41FI-E9XS1CzI-CwcU9ekp4jah9vtRKWvQxa8lP54=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEho6Q8XJsc092w03fjBT57Pe1vWzaQrW9aSKH_lM3Bd__ld_G_vvDskJAU7jfCxvO1LzInSCJqmWr6jLRrMM-yixykvtpMOuqS7huK_nd1GpTR4sgYVNOgxU0RKacUTyC0EEYxTj-3Oxy1cpsD41FI-E9XS1CzI-CwcU9ekp4jah9vtRKWvQxa8lP54=w480-h640" width="480" /></a></div><div style="text-align: justify;">Next the Chawanmushi with Black Winter Truffle, Avruga Caviar, and Tori Dashi. The dish was surprisingly light, in terms of flavor and content- we frowned at how shallow the dish was. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi6w2rfjYWQ64TsUFFG-6MLCdKMkGavT0MQzsFpYlJf_Q2QCJ_5mmT7cd09PTolG83GOGsJgkVk-IYk30LXcdi064Uu3sV7_zLmPBz9JQOan6h3f6cNycw5ltfTufthRdfj9Aevc5ARIu15yEzlLI7jMW-qnNKkpEle19XWbItDPmoJqHQFvfvUerhy=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi6w2rfjYWQ64TsUFFG-6MLCdKMkGavT0MQzsFpYlJf_Q2QCJ_5mmT7cd09PTolG83GOGsJgkVk-IYk30LXcdi064Uu3sV7_zLmPBz9JQOan6h3f6cNycw5ltfTufthRdfj9Aevc5ARIu15yEzlLI7jMW-qnNKkpEle19XWbItDPmoJqHQFvfvUerhy=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg48s_Imbe8FL9kwbsiCGAeb9gNg7rmH7oHdtP4R2oYLIZhORX2xg6jTELPSzMVHltMLMC0rQI91WRqCy3xpe90kQrYZn5kl54veaOtGkLWXMSwyMq69B26HXDPrFLOlXubfh-KBNVXWQpfjfSeu4l6A6hGbbj1xUiWzXaYpoLbYK5sYJSb0Qpc7c3F=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg48s_Imbe8FL9kwbsiCGAeb9gNg7rmH7oHdtP4R2oYLIZhORX2xg6jTELPSzMVHltMLMC0rQI91WRqCy3xpe90kQrYZn5kl54veaOtGkLWXMSwyMq69B26HXDPrFLOlXubfh-KBNVXWQpfjfSeu4l6A6hGbbj1xUiWzXaYpoLbYK5sYJSb0Qpc7c3F=w300-h400" width="300" /></a></div><div style="text-align: justify;">Then the Signature Somen. The regular version is the Bafun Uni Somen, or you could have the Iranian Beluga Caviar (+68). The cream somen with chives was really refreshing with a sharpness of the herb at the start which gave way to the refreshing sourness. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjd_ikfLeSNkcnEZTbx0LmGFE-7haSJEcxRFYAbb_pplz3M50b5h8OjQFJK445MsyoA09E06WyPOyRMG7USPoqBCm0rpCKx3v9LmokE7vR5O8ekORlMJRBTA2UOgWxJM-R6E2C6CIym3hhtRC30OlvfLeIqMdxc6T85LpPCaGqmdt-YOLQOL-4JJfRy=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjd_ikfLeSNkcnEZTbx0LmGFE-7haSJEcxRFYAbb_pplz3M50b5h8OjQFJK445MsyoA09E06WyPOyRMG7USPoqBCm0rpCKx3v9LmokE7vR5O8ekORlMJRBTA2UOgWxJM-R6E2C6CIym3hhtRC30OlvfLeIqMdxc6T85LpPCaGqmdt-YOLQOL-4JJfRy=w640-h480" width="640" /></a></div><div style="text-align: justify;">From the grill, we had a pulsating charred cabbage wrapped Tsukune which pumped out juices! The mash added some creaminess to the Sansho sauce here. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7rkUJY4qErtY_M_C5qJeBSycgu3Lp4fmD6kLXOtTR84-SReKkYWggn0yGdzFW93GChmuljmznBfXxQxh5PGl5YW7zwPV7ylEf5giZP9OCNupm_VGO59kaPipmhrHm1yP8qobQsfWbeiSHJ5_KLR41zElyOoIzoFqcFuNC3e9zZylisaeeKnmNsOft=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7rkUJY4qErtY_M_C5qJeBSycgu3Lp4fmD6kLXOtTR84-SReKkYWggn0yGdzFW93GChmuljmznBfXxQxh5PGl5YW7zwPV7ylEf5giZP9OCNupm_VGO59kaPipmhrHm1yP8qobQsfWbeiSHJ5_KLR41zElyOoIzoFqcFuNC3e9zZylisaeeKnmNsOft=w640-h480" width="640" /></a></div><div style="text-align: justify;">For meats, i had the Kumamoto A5 Wagyu Tri-tip with onion jus, parsnip and gobo, while my gf had the Iberico Buta Presa. My meat was perfect but my gf noted that hers was a tad dry. Again, the portion was tiny. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjz87KqZTMHNPqFsQluWwfImCsemqYajZWXSUod0k-NBg8ggvIPMCDh6BI_EuYB6cluSZ8heFCzMMxHsdIqPcncVAd7g3tJcGC7eFaJmxAgGUjbEYZUJ7v7-jBmPT4oebUanZ-00cp96v3VLRpobVSE1sn0dsfxJrSsmcFuqqt-TtJNoMtVIIGfRg54=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjz87KqZTMHNPqFsQluWwfImCsemqYajZWXSUod0k-NBg8ggvIPMCDh6BI_EuYB6cluSZ8heFCzMMxHsdIqPcncVAd7g3tJcGC7eFaJmxAgGUjbEYZUJ7v7-jBmPT4oebUanZ-00cp96v3VLRpobVSE1sn0dsfxJrSsmcFuqqt-TtJNoMtVIIGfRg54=w300-h400" width="300" /></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYzMOT4r5mshuPcjEsqHcOPXfkgshq7KO-AbapZCWhS9sp9KimVfrSy0VEVG6wXe6yVZTdAxZqDJHMWXc8o030y91lwMsq-_8t6uR_f8KiKGiatnYsMQIVv5JBfww4vuBL2qio6pTR_qkbYWgD67siyKEHla0kPkiOnZjYDz2yL1sONHBWR60RN8wW=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYzMOT4r5mshuPcjEsqHcOPXfkgshq7KO-AbapZCWhS9sp9KimVfrSy0VEVG6wXe6yVZTdAxZqDJHMWXc8o030y91lwMsq-_8t6uR_f8KiKGiatnYsMQIVv5JBfww4vuBL2qio6pTR_qkbYWgD67siyKEHla0kPkiOnZjYDz2yL1sONHBWR60RN8wW=w300-h400" width="300" /></a></div><div style="text-align: justify;">The Donabe course was a Kegani Crab donabe with Ebi Imo and cooked using the premium Yumepirika rice. This is cooked in claypot and we ended up having way too much scorched rice mixed in, which imo ruined each bite. I ended up removing most of the chunks of scorched rice. There was also a strong lard flavor which kind of overpowered the sweet crab.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiiNnBt54BP4qOoSk7zhVPTT3TUSpk8Ssj89n4vcMtzRtvdYOB5si8C-F2LyEWWqefF5C0vbXRjmopkGK8TW0k7h-VJIxeTVbHrqRsMLnVAWkeVO5dNQv6kjh3FscYwc5uaLCcSpreS5zjAtCWm0FtZA_Vop5KBxFge9MfPV5LHyd24Wq8GGwUHjpQj=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiiNnBt54BP4qOoSk7zhVPTT3TUSpk8Ssj89n4vcMtzRtvdYOB5si8C-F2LyEWWqefF5C0vbXRjmopkGK8TW0k7h-VJIxeTVbHrqRsMLnVAWkeVO5dNQv6kjh3FscYwc5uaLCcSpreS5zjAtCWm0FtZA_Vop5KBxFge9MfPV5LHyd24Wq8GGwUHjpQj=w640-h480" width="640" /></a></div><div style="text-align: justify;">The desserts were very enjoyable. On the left, an eggy and buttery brioche with a fragrant Oolong ice cream sweetened with a Shio Kombu Caramel. On the rightm a crunchy Mont Blanc with chocolate cocoa which rounded off the earthiness of the Winter Black Truffle </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Some hits and misses at Iru Den, which was a bit disappointing. Given the price tag, we expected a little more. Is this the case with fine Japanese dining in Singapore? That the tag doesn't commensurate with the experience? I have found myself disappointed in my last few Japanese eats. Not to say that Iru Den was terrible of course, it's just that the things could be more polished. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Another gripe was that i was given a weird seat that was directly in front of a mirrored pillar, giving me a partial view of the open kitchen. If you're not too bothered by watching yourself eat, this would be acceptable i guess. With the amount of space even with the social distancing, i thought they could have placed the seats in a more comfortable manner. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://www.iruden.sg/" target="_blank"><b><i>Iru Den</i></b></a></div><div style="text-align: justify;">27 Scotts Road Singapore 228222</div><div style="text-align: justify;">Tue- Sun: 6pm and 7.30pm seatings </div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0tag:blogger.com,1999:blog-6099757376829038684.post-33187261072751458492022-01-12T14:29:00.001+08:002022-01-12T14:29:18.784+08:00Anju Modern Korean Bar and Restaurant, Tras Street<div style="text-align: justify;">If there's one good thing that came out of COVID-19 for me, it's the appreciation of Korean cuisine, thanks to Netflix and K-drama. I've always prefered Japanese food over Korean, as it is more delicate and refined, as compared to the one pot, mix-it-all with lotsa sauce, and eat out of a huge metal bowl kinda way of eating. Well consider me a convert. Korean food is best for social bonding over hearty dishes and alcohol. For those who want the best of both worlds, i highly recommend ANJU for a more elegant modern Korean dining and bar experience in a chic and tasteful setting right in little Korea that is Tanjong Pagar. I promise you would not leave smelling like a BBQ post-dinner.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCI95Cn8kfIf3rhgrk8D-w8qw_EWHs8fonWqJvli7CBv5f7m6u47nMJblS6I55gWmljNC8jGPlxhYtG4aCGkOwTtuKxfU5fxzZWNsHRuw1F2YiI6y_3pRuAKbMhiL5r6OO9b4yMgyKInM/s4032/IMG_3825.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCI95Cn8kfIf3rhgrk8D-w8qw_EWHs8fonWqJvli7CBv5f7m6u47nMJblS6I55gWmljNC8jGPlxhYtG4aCGkOwTtuKxfU5fxzZWNsHRuw1F2YiI6y_3pRuAKbMhiL5r6OO9b4yMgyKInM/w640-h480/IMG_3825.HEIC" width="640" /></a></div><div style="text-align: justify;">Dinner reservations are hard to come by and i was lucky that a friend made a reservation more than 2 months ago! Forget the regular green or blue bottles of soju. At Anju, they have a curated list of Koreans alcohol and Makgeolli is a special. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjtRLrZg43iYKUQK9LXD6E6GFVhj61e2ALVu4jpkLiWQqsXBrFOxmTDjzBE85JiTncp7ni63C_Tb8lKRa2Pj-6AQuAxWDcOdwYVAaHp9uOvV_q-gdFhsAYy1ufbIpxCwk7dIqbkYN6IU/s3531/IMG_3811.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3531" data-original-width="2637" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjtRLrZg43iYKUQK9LXD6E6GFVhj61e2ALVu4jpkLiWQqsXBrFOxmTDjzBE85JiTncp7ni63C_Tb8lKRa2Pj-6AQuAxWDcOdwYVAaHp9uOvV_q-gdFhsAYy1ufbIpxCwk7dIqbkYN6IU/w478-h640/IMG_3811.HEIC" width="478" /></a></div><div style="text-align: justify;">If you are here with more friends, definitely go for their special Champagne Makgeolli ($75, 940ml), which is naturally carbonated. Since there were only 2 of us, we went with the White Lotus Makgeolli ($28, 375ml). The grain liquor was infused with white lotus, which provided hints of floral undertones and a refreshing nutty finish. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6KwppCg7ZFvXobeXBYIDqs-KH0s-yV2z6xYdQA_EZYIQwQ3cUNex0IO4kdp8S8Bo7zDv7S678Z0eIVLPszSocaj7jg81AWAjhf1lCAp-Ic4-b6FTXjo0J5T865QjsrA7H3aZu3-MMek/s4032/IMG_3813.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6KwppCg7ZFvXobeXBYIDqs-KH0s-yV2z6xYdQA_EZYIQwQ3cUNex0IO4kdp8S8Bo7zDv7S678Z0eIVLPszSocaj7jg81AWAjhf1lCAp-Ic4-b6FTXjo0J5T865QjsrA7H3aZu3-MMek/w480-h640/IMG_3813.HEIC" width="480" /></a></div><div style="text-align: justify;">For appetizers, it's a toss between the umami crunchy bomb that is the Bori Prawns ($8) simply seasoned with green baby garlic shoots and salt; or the Black Bean Mascarpone ($16) with sourdough crackers that is my one true love. The latter could be a snack or a dessert due to its delicate sweetness from the sweet Suritae beans. Mix it with Chef’s special chive oil and it provides a savoury headiness. </div><span><a name='more'></a></span><div style="text-align: justify;">We skipped the cold appetizers this time because there's insufficient stomach space but next time round, I'd definitely be getting the Yuk Hoe ($28), the much raved about beef tartare with charred smoky kale topped with quail egg yolk. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCSo7Yp30C1VJcLDQhRC079B_NLtimM59beyeESzmt7tKL34zUY5Z8Egkm8le_RtacWi1TcTIodMAbFZIVh7Nq5H3UHKRPQmdLw00-RqvN5IN2vwMOWFM8xQqMihyXTkQWPI18fJMmXw/s4032/IMG_3819.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCSo7Yp30C1VJcLDQhRC079B_NLtimM59beyeESzmt7tKL34zUY5Z8Egkm8le_RtacWi1TcTIodMAbFZIVh7Nq5H3UHKRPQmdLw00-RqvN5IN2vwMOWFM8xQqMihyXTkQWPI18fJMmXw/w480-h640/IMG_3819.HEIC" width="480" /></a></div><div style="text-align: justify;">A perfect snack (more like a full meal on it own) with the Makgeolli is the Hogam Jeon ($25), a super crispy potato and zucchini pancake with prawns. Top it with Mozzarella cheese (+$3) to make it like a pizza. I could not believe the crispiness of this! Overall the flavor was a tad bland, though you do get a subtle umami when you bite into the prawns. Make sure you give it a good dunk in the pickled onion Korean soy sauce that it was served with and i'd definitely ask for more of the sauce (that little saucer was definitely insufficient).</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJYX4h-t35bMTx2rdopIS9bdcbVCVzBNKseckA1w156EBJSvANPgWw_xqJXdNSTAAHP59Gm8GZ30FB7oAU_8s3bH7iWP2IxgR9ngzTsRZtxdnpV7r5yFovLM4ZwzgojjuMYNlt2bn6Cc/s4032/IMG_3822.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJYX4h-t35bMTx2rdopIS9bdcbVCVzBNKseckA1w156EBJSvANPgWw_xqJXdNSTAAHP59Gm8GZ30FB7oAU_8s3bH7iWP2IxgR9ngzTsRZtxdnpV7r5yFovLM4ZwzgojjuMYNlt2bn6Cc/w480-h640/IMG_3822.HEIC" width="480" /></a></div><div style="text-align: justify;">We came for the Galbi-Jjim ($38/portion, min 2 portion), and we were not disappointed. I felt like i was starring in Let's Eat and imagined classical tunes to go with each cube of beef that i savoured. The traditional Korean braised boneless beef short rib was a dream with a tender bite. I also liked that the sesame-soy braise wasn't too overly sweet. We opted not to have rice with this because the pancake was super filling but it would certainly complete the meal. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSo_TxAyR8WYDnGe7Twq5ufYBLlwQ-s3557sR_lzmNP-0I4Uh-wZG9iEC178LitWsGTAHDD0ypN1XWXvNpctWihVHVQbbVsNdqMqVDCVHmroXQZalji2a95L2UKKH_93TKzL8oKjXqSo/s4032/IMG_3827.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSo_TxAyR8WYDnGe7Twq5ufYBLlwQ-s3557sR_lzmNP-0I4Uh-wZG9iEC178LitWsGTAHDD0ypN1XWXvNpctWihVHVQbbVsNdqMqVDCVHmroXQZalji2a95L2UKKH_93TKzL8oKjXqSo/w480-h640/IMG_3827.HEIC" width="480" /></a></div><div style="text-align: justify;">Also make sure you order a side of Baek Kimchi ($7). It was my first time having this non-spicy kimchi but certainly not my last time! We much preferred the cabbage over the radish as this fermentation brought out more of the bitterness of the root vegetable.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Lovely experience at Anju. I only wished we had more stomach space for more dishes. Desserts didn't sound all that exciting to us so we skipped. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4p5UP-NmgxP2SAGtnKJCFfQ-C6Jw7LNMdIgICkfuy7hWAJIbXlU0bUAaw1mLEmU7sKw9gGT449OktQviHxvl-pBEd_jo7qmlRy4r4SzZMdmcg-FDSWgDefGpzbGQ2evCKwQPwVaddrM0/s4032/IMG_3807.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4p5UP-NmgxP2SAGtnKJCFfQ-C6Jw7LNMdIgICkfuy7hWAJIbXlU0bUAaw1mLEmU7sKw9gGT449OktQviHxvl-pBEd_jo7qmlRy4r4SzZMdmcg-FDSWgDefGpzbGQ2evCKwQPwVaddrM0/w480-h640/IMG_3807.HEIC" width="480" /></a></div><div style="text-align: justify;"><a href=" https://anju.com.sg/index.html" target="_blank"><b><i>ANJU</i></b></a></div>62 Tras St, Singapore 079001<div style="text-align: justify;">Tel: +65 6612 1172</div><div style="text-align: justify;">Tue - Sat: 6 - 10.30pm </div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com062 Tras St, Singapore 0790011.2778533 103.8442232-27.032380536178845 68.6879732 29.588087136178846 139.0004732tag:blogger.com,1999:blog-6099757376829038684.post-11529988384124874992022-01-02T15:42:00.000+08:002022-01-02T15:42:01.863+08:00Dream Cruise Palace Suite Review<div style="text-align: justify;">We didn't think we were going to travel in 2021 earlier this year due to work restrictions and so we decided to give the cruise-to-nowhere a try again given our desperation for a break. Since it's our first proper break in a while, we decided to just go with the Palace Suite on Genting World Dream, which is an all-inclusive and exclusive suite experience. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFbjhhR_wufHu0nX9hsI_hmHrQL8_YyypuiOFIQFHOw1p1AyuigvkSubHYp0mKE8x_ZwbVoHFgzhNrpCtl8c9Bv9bBIQf0lSbTgP8IXocvo_j8z7tpIb2DJP_JYYnncJ0x38UqroCFcq0h8uKn2Ub8sXQjIyqWSr5F7FDxkMLN7I5qdf2tKEefFhnq=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFbjhhR_wufHu0nX9hsI_hmHrQL8_YyypuiOFIQFHOw1p1AyuigvkSubHYp0mKE8x_ZwbVoHFgzhNrpCtl8c9Bv9bBIQf0lSbTgP8IXocvo_j8z7tpIb2DJP_JYYnncJ0x38UqroCFcq0h8uKn2Ub8sXQjIyqWSr5F7FDxkMLN7I5qdf2tKEefFhnq=w640-h480" width="640" /></a></div><div style="text-align: justify;">The price tag for a 3D2N cruise was about $700 for us. This was for a booking in July but we postponed it to October at no further charge (our original cruise was cancelled due to a COVID case). While it may seemed pretty pricey for a short cruise, it's like going to a fancy resort with a huge suite, meals entitlements at all the specialty restaurants, special activities at no costs, free Wi-Fi, plus a 24-hour butler concierge service to assist with all your restaurant reservations, show bookings, and any other requests you may have. </div><div><br /></div>One thing that wasn't conveyed to us is that there's priority check-in and embarkation. If you're a Palace guest do take note of that so that you could skip the queue. I would suggest checking in earlier if possible to enjoy all the facilities and to get your hands on those popular restaurant bookings. <br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghtAhGDthLx7UDuwtqegl6HjavNsMw3nblYyxi8quoMUXAaMqyTe6pAOJAjQp0fv4GvgkgdZf7LCcFcS8LA_At-KCXtmzzzMzDcPm9Z_6f7BopS7NykHmsJz33iI6hanBcxU__TCFBRgYgaPBGtgx2KygFZ2wXhZbDiKh1KPcsd-OxcMRULr8DzhF5=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEghtAhGDthLx7UDuwtqegl6HjavNsMw3nblYyxi8quoMUXAaMqyTe6pAOJAjQp0fv4GvgkgdZf7LCcFcS8LA_At-KCXtmzzzMzDcPm9Z_6f7BopS7NykHmsJz33iI6hanBcxU__TCFBRgYgaPBGtgx2KygFZ2wXhZbDiKh1KPcsd-OxcMRULr8DzhF5=w640-h480" width="640" /></a></div><div style="text-align: justify;">Stepping into our Palace Suite cabin, we were surprised by the size of it. The average suite size is over 42sqm and there's plenty of room to fit a king size bed with fine Italian linens, a sitting area, dresser, work counter, wardrobe, a huge balcony with expansive views of the ocean, and a bathtub and shower. This time i made sure i was fully prepared with my bubble bath!</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpVeujLpO1EkqAYNLu7uutdygT0IkxdYP2W2q1GGZYVu20eYyayW2rBD4dkWkgZ6lTr3Nv4nkyCwbBIcaX7VvIYHwRVwmhSpDjkYhEibe0PvGVrVaM1YgHusiEmN7ZeM87QBww_qpT7vky8FRwq3j7-t0wIlvX7bGR_9PifZu804Czdf-2OUavL0hR=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpVeujLpO1EkqAYNLu7uutdygT0IkxdYP2W2q1GGZYVu20eYyayW2rBD4dkWkgZ6lTr3Nv4nkyCwbBIcaX7VvIYHwRVwmhSpDjkYhEibe0PvGVrVaM1YgHusiEmN7ZeM87QBww_qpT7vky8FRwq3j7-t0wIlvX7bGR_9PifZu804Czdf-2OUavL0hR=w640-h480" width="640" /></a></div><div><div>Bath amenities from Etro™which are decent enough, though i did bring my own shampoo still. </div><div style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEicNb0hSaEzvd_GRtBnCbeFqv0nyQKbqKElKsEBkdcCulKsdWJh8kbbuCbGYl1m8pjEuONv-y0yUCoXUNn4Xct7-ZgorhXhV6AzsFAwKEhuatqK3kKSmjdM5DYnrq3WhrKEpfaojAroOhfgbejhiYlXfBTNf7UJPzqGPmwN6_ig0mdAe4JmLjKe6GZd=w640-h480" width="640" /></div><div style="text-align: justify;"><span style="text-align: start;">Coffee and mini bar are all complimentary with our room. Apart from beers, there are also these cute single serve bottles of Prosecco. Make sure you finish everything before you leave, if not you would have to go through the hassle of paying for taxes should you decide to bring them home. </span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizUbtVNR0QG_TZXIhAyVnBl3ybqTAFjMJutlE5cmrzIVg0XAz5niMl0Qf2mS6RF8D5DVeR-wo3Rmo7DLvFsYOTvzp7pu6TXCHuSUEJ45Odx7MaJYPazrUzNxgN1RRWvpdeFhMeV-Rtkm-crz_Plhm0X5Ww6hF1hhci0-kfeILEa1BL3NlmaWGbzbci=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEizUbtVNR0QG_TZXIhAyVnBl3ybqTAFjMJutlE5cmrzIVg0XAz5niMl0Qf2mS6RF8D5DVeR-wo3Rmo7DLvFsYOTvzp7pu6TXCHuSUEJ45Odx7MaJYPazrUzNxgN1RRWvpdeFhMeV-Rtkm-crz_Plhm0X5Ww6hF1hhci0-kfeILEa1BL3NlmaWGbzbci=w640-h480" width="640" /></a></div><div style="text-align: justify;">Another perk that we enjoyed as Palace Suite guests are the dedicated facilities. Check out the dedicated pool and lounge area for the Palace guests. You could also choose to enjoy Happy Hour at the pool area as well, just that it's a bit more troublesome getting your drinks. Note that you'd need to make a booking for the pool or jacuzzi due to COVID social distancing measures. </div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFZ5Ayk2mXQA7xi3PbAQVn9bD4WUIYOnCdqBJy3YzN1xL6hJJxFUUZQwGlWNLG0k51Gyvdjq4r0-abl4SSx7ft3m9wml_6AL--FUYMe7-_CsXV3n6LjgXRdsun8my_lPmQlZ855VuZqw1Y8Hq8Wl_xWXgRXu7hsySjn-byqbKDp5FLyhvDlINB3iKk=w300-h400" width="300" /> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAKGNiXuZJ_toMh5zfj5WWSehj52mNqQejkePWJYSYbkhdbfueAsq2_9XQmlvJ9zExfvi4cKXZi3lC1K7JJBbuDITHjTR_-ggZDcQMQrxcTeasfWUpt3qf39lD47KmFCJSHgk5h8ZpJMr68dhiCQ9EsTiEwOgc4DyJ6GXXDNpoGH_E1huA0-GuEmw4=s4032"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAKGNiXuZJ_toMh5zfj5WWSehj52mNqQejkePWJYSYbkhdbfueAsq2_9XQmlvJ9zExfvi4cKXZi3lC1K7JJBbuDITHjTR_-ggZDcQMQrxcTeasfWUpt3qf39lD47KmFCJSHgk5h8ZpJMr68dhiCQ9EsTiEwOgc4DyJ6GXXDNpoGH_E1huA0-GuEmw4=w300-h400" width="300" /></a> </div><div style="text-align: justify;">The dedicated facilities like the gym and all-day-dining Palace restaurant could be easily accessed by the dedicated lift, which connects your cabin level to them! It is entirely possible to spend all your time within the Palace facilities only. </div></div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNQkxT45gu5Vf3mI4HAKylEFF73xzsnbRjMahbErX27tL413EFa4yFK9RoGsVG7bEqKZ4Dbgk7aJCI60PIbtjOneHE89GZ2QMwPuVmcBrLnlgU-c8yTuIPlshkpAuLdJY5kWCw8csf4CQafsJKAE8TRbJnfO8zXfwOf3l2gWLngTf959WSBZmdQxhN=w300-h400" width="300" /> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlcPqbdbh3dQ3TCohFvDQzp2OUzUiTDQ8UWkxOSrM_lt1t6tc3Upe5lDq2denlfDoVHsuvzibjJgWpeWMt7KrTmoO-2JG_zxQyWayFzLFypg6GuU81pAZg4HECofxRXIFOrlpKocHftfmwCI1vyrzEvj3vaJg-pXwC0soD3Nt4zCdtXcqv7sBYKRF3=s3088" style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlcPqbdbh3dQ3TCohFvDQzp2OUzUiTDQ8UWkxOSrM_lt1t6tc3Upe5lDq2denlfDoVHsuvzibjJgWpeWMt7KrTmoO-2JG_zxQyWayFzLFypg6GuU81pAZg4HECofxRXIFOrlpKocHftfmwCI1vyrzEvj3vaJg-pXwC0soD3Nt4zCdtXcqv7sBYKRF3=w300-h400" width="300" /></a></div><div style="text-align: justify;">We also signed up for a pilates class at the dedicated gym. The class size was really small to start with (it was limited to 4-6 pax) so we almost didn't think we could squeeze in but it became a private session because only 2 of us showed up! Absolutely lovely experience with a view too. We also booked ourselves a steam and sauna session. Just look at that soothing ocean!</div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTkPyOxJusZcDys46wf8hVrbxpfciF0LmmawhvZJ9W6je4AAN_sdc6MAPsy7yKqs-ZlJk2tFXrMWb6YNgJTc8wXU3HSZS6Ve8rTZ9MxA5T82dZZF6d50e41NCap--gKBmvOCxa-cH4w-wxUtvNH6fPhLblSiot-FygqZZR-61S5o0EuzJVhPzVzU92=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTkPyOxJusZcDys46wf8hVrbxpfciF0LmmawhvZJ9W6je4AAN_sdc6MAPsy7yKqs-ZlJk2tFXrMWb6YNgJTc8wXU3HSZS6Ve8rTZ9MxA5T82dZZF6d50e41NCap--gKBmvOCxa-cH4w-wxUtvNH6fPhLblSiot-FygqZZR-61S5o0EuzJVhPzVzU92=w640-h480" width="640" /></a></div><div style="text-align: justify;"><div>If you were to venture out of the confines of the Palace, some fun activities include the Waterslide Park with five slides. There's also a ropes course and zipline, a rock climbing wall, mini golf, pool, and VR games arcade. <br class="Apple-interchange-newline" /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiP4M518bjvaaqPWKQ4NH1qr31A3oSFcc3XsJoIri8qt7DLMjz1Zh2JjKoY6cJEqAWLGmAZP7nSzwYmuo6npwCpX3D-tBfH2rFtYvEHUjLO-RMxm4xbvcJaRvdqay9_OZ1r1MQBhoM24-cKE6M83zandKZhAHbmh8zy0b2MrMfZAVHym3hykdpL9jIj=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiP4M518bjvaaqPWKQ4NH1qr31A3oSFcc3XsJoIri8qt7DLMjz1Zh2JjKoY6cJEqAWLGmAZP7nSzwYmuo6npwCpX3D-tBfH2rFtYvEHUjLO-RMxm4xbvcJaRvdqay9_OZ1r1MQBhoM24-cKE6M83zandKZhAHbmh8zy0b2MrMfZAVHym3hykdpL9jIj=w640-h480" width="640" /></a></div><div style="text-align: justify;">Unfortunately, the weather wasn't that great when we wanted to check out these activities, so we chose to go into our private hot tub and enjoy a wine instead. </div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjquGCV47Ndtw-ZMJKqMAjs-cLUtWIqDF86WTNBc5FB3C4DDB0_jOlluDc5Ys9bRun5RCShq65eSJFLeETb_HcfEWelAT_9Xmzn6mnsSAT2e4FXZWe0gJBnblHk-aHj9KutHc6LdjXjAa49K0DA2BjNcOWA8bC-RGO3kGcbrM9JDGi5LJ4WCTwmmREl=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjquGCV47Ndtw-ZMJKqMAjs-cLUtWIqDF86WTNBc5FB3C4DDB0_jOlluDc5Ys9bRun5RCShq65eSJFLeETb_HcfEWelAT_9Xmzn6mnsSAT2e4FXZWe0gJBnblHk-aHj9KutHc6LdjXjAa49K0DA2BjNcOWA8bC-RGO3kGcbrM9JDGi5LJ4WCTwmmREl=w640-h480" width="640" /></a></div><div style="text-align: justify;">We also caught one of the shows, which is Vision by Vincent Vignaud. I was really amazed at the illusions because they were quite impossible? There's another show called Faith which is a mix of ballet, acrobatics, and comedy but our schedule was too packed and we couldn't fit that in?? Honestly 3D2N was too short a break and i would recommend a longer cruise to check out all the restaurants and activities. </div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLGBjdrrzInypw9m9QVDwH4YfC2o2TAErV1FZUuRUPfNqV4kB-j5DtefdwVWjNZfc2E8E2RAeG53Mm89E7EHUO3dGf0e1le_Xsf-eaMw7QQA3S98BQ1PGjwdAnsWJVfrbnynZjcEGmA4TM8RoLZzwXcisnhwvPjyWq9sVFRNIG78QRPZJ1Pi8Hj_MH=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLGBjdrrzInypw9m9QVDwH4YfC2o2TAErV1FZUuRUPfNqV4kB-j5DtefdwVWjNZfc2E8E2RAeG53Mm89E7EHUO3dGf0e1le_Xsf-eaMw7QQA3S98BQ1PGjwdAnsWJVfrbnynZjcEGmA4TM8RoLZzwXcisnhwvPjyWq9sVFRNIG78QRPZJ1Pi8Hj_MH=w640-h480" width="640" /></a></div><div style="text-align: justify;">Now the food. We only ate at the specialty restaurants during this trip. Our previous experience with Royal Caribbean was that the general dining and buffet selections were very underwhelming. Silk Road Chinese restaurant served pretty decent Chinese food and we were surprised at how empty the restaurant was. We enjoyed the dishes but the portion were really small. I guess better since we could check out the supper offerings at the Palace Restaurant.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUQkMeFPfkgX3uKZwh5VGh5MaHNF3XYg2BlJKdZm2eK5xV0o-scCmOdezIGjwnb2EVNWnQddJiCvpwEpmEjjehS4K5WU9uklCRBRern4Ul3OHmqBY-MWunS_rtA2hVTN3EBXM67WpidnD8F-MdhBX4UeGPkI7q7DWFHFNRGRyebmaIq8DNJfFlnZm-=s4032"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUQkMeFPfkgX3uKZwh5VGh5MaHNF3XYg2BlJKdZm2eK5xV0o-scCmOdezIGjwnb2EVNWnQddJiCvpwEpmEjjehS4K5WU9uklCRBRern4Ul3OHmqBY-MWunS_rtA2hVTN3EBXM67WpidnD8F-MdhBX4UeGPkI7q7DWFHFNRGRyebmaIq8DNJfFlnZm-=w640-h480" width="640" /></a></div><div style="text-align: justify;">The food wasn't super wow for supper but at least you get fresh veggies and fruits too. The curry, dimsum, and congee are among the better tasting items we had but yes you can have char kway teow too. The Palace Restaurant also serves afternoon tea, which was again quite basic but well it's just something to pass your time. </div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh5JLRjVJLmUgRhv_i9zylpAdkim75Eh7ji4GhE-xUQh09XpQ6fdVlzNkHNqZh3IgejWLui-4AnF_AXhrMeedRgrIMn5XeNuz-3MRLFXkemMtgc0QMtXb4apG2EchkcOneKfZ61w3pm9qlIVhOlzHsAFMJcuPdCMrcMaSwwt-ssWC0jlNpZ6Pt0-Uwh=w300-h400" width="300" /> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMdHC6OUzSXP4PdcqJC-q63GDnP4UWHDQmP-Y6T96WsmfULV4zs8pthn6om6tnaoBTVzk2ppY9NHcPbXcv5app3LaBgcZyxocI_sj3qu2VS7CTd722QygqeJgnkBqvweGxlt7gKEhqXHp4RsTpmdfxxyhS7Tin9gdMHEbw9K-S19PAhydAek_m0dg-=s4032" style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMdHC6OUzSXP4PdcqJC-q63GDnP4UWHDQmP-Y6T96WsmfULV4zs8pthn6om6tnaoBTVzk2ppY9NHcPbXcv5app3LaBgcZyxocI_sj3qu2VS7CTd722QygqeJgnkBqvweGxlt7gKEhqXHp4RsTpmdfxxyhS7Tin9gdMHEbw9K-S19PAhydAek_m0dg-=w300-h400" width="300" /></a></div><div style="text-align: justify;">We also enjoyed our experience at the Seafood Grill and Prime Steakhouse by Mark Best, which was our favorite restaurant on board. The quality was great and so was the ambience and service. You could enjoy both the seafood menu as well as the grill menu at the same place. Umi Uma is another hot spot for dining but honestly if you don't manage to get the Teppanyaki tables, you may wish to skip their Korean BBQ or bento services. I may just have gone for the alfresco Hot Pot restaurant instead if i knew how meh the Korean BBQ was. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrr28jWRY-k1bjsJhMG-UqerBthGuIRYpAqMwkD68C9Jr4tM3sbnq56lljf-92uF3jvS-biPZ9R5wDC0rz-crkU0EV9PVkYuJXua4pC5DcZNMWRKHpJS_mlw0ZsZj76pGbzzyHmxyXI0SlpyNhVvU6871NXqyd5arydOR8UMQGMPXOOAMxlVRNUu6Q=s4032"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrr28jWRY-k1bjsJhMG-UqerBthGuIRYpAqMwkD68C9Jr4tM3sbnq56lljf-92uF3jvS-biPZ9R5wDC0rz-crkU0EV9PVkYuJXua4pC5DcZNMWRKHpJS_mlw0ZsZj76pGbzzyHmxyXI0SlpyNhVvU6871NXqyd5arydOR8UMQGMPXOOAMxlVRNUu6Q=w480-h640" width="480" /></a></div><div style="text-align: justify;">I'm not gonna delve too much into the COVID measures on board but we felt quite safe with the reduced capacity, contact tracing measures and sanitation, except that there could be better enforcing of group dining (guests were speaking across tables). There are still queues for the main cruise activities but the crowd was orderly. The Antigen Rapid Test at Marina Bay Cruise Centre pre-boarding was a breeze as well. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So yes, the short and sweet review of the Palace Suite on Dream Cruise. I've definitely changed my mind on cruise holidays after this experience. Would you give it a try? </div><div style="text-align: justify;"><div><br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0tag:blogger.com,1999:blog-6099757376829038684.post-35200825587166478272021-12-25T09:49:00.001+08:002021-12-25T09:49:48.168+08:00Revolver, Bold Woodfire Grill House with Indian influences, Tras Street<div style="text-align: justify;">Revolver has to be one of the best new restaurants that have opened this year, in the midst of the pandemic no less. You have to admit that they are bold, just like their fiery wood-fired, grill and tandoori offerings made with fresh seasonal ingredients and based on Indian cooking sensibilities. But the boldness works and it's already one of the hardest restaurants to get a booking at.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJYB8m5V3cSSj4wTF8ptNfvLZvq4nxC14yCHfaJ80fCH1AMoOBFczzK6tDEt8_qLuJr5RRCr7XWcnlCysAeK75gJxFpZN0FmhhtgRWIwvcz2s9yeT4VB62NBwnRVi-hiHDR8BSZEuEJo/s4032/IMG_5756.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJYB8m5V3cSSj4wTF8ptNfvLZvq4nxC14yCHfaJ80fCH1AMoOBFczzK6tDEt8_qLuJr5RRCr7XWcnlCysAeK75gJxFpZN0FmhhtgRWIwvcz2s9yeT4VB62NBwnRVi-hiHDR8BSZEuEJo/w640-h480/IMG_5756.HEIC" width="640" /></a></div><div style="text-align: justify;">I was lucky to score a weekend lunch table and had a taste of Chef Saurabh’s revolving menu. While grill houses are commonplace these days, it's rare to find an Indian one like Revolver. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKfwdznS-QVbU8kIMxxJ3feDIlhNZB5-WMoY2uVfp_gX58AMlKFFZ_pt7Dd0VOP_rtB63XmlXstpNRgUyC0jOjRpz9csi6-NcnOaBv9d5Li47K5h977xXsPLG0RceNvT_II__bxPr5Xs/s4032/IMG_5751.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKfwdznS-QVbU8kIMxxJ3feDIlhNZB5-WMoY2uVfp_gX58AMlKFFZ_pt7Dd0VOP_rtB63XmlXstpNRgUyC0jOjRpz9csi6-NcnOaBv9d5Li47K5h977xXsPLG0RceNvT_II__bxPr5Xs/w480-h640/IMG_5751.HEIC" width="480" /></a></div><div style="text-align: justify;">To complement our 6-course affair ($99), we added a 3-glass wine pairing ($65) for a not too indulgent day-drinking experience.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiks3vZFESmE7wC2EEF2n45V1Hz1t2SAJeDIO-E1tt7lv88dgbQWhKRT-VyI3GwO9VsqDPXm29rkosXcW8Oa66gvNEDyFnzeuzpB-KQdYRBpF3lNvjb8cSHXVpbol4_-aMyf6lxa58-Vj0/s4032/IMG_5753.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiks3vZFESmE7wC2EEF2n45V1Hz1t2SAJeDIO-E1tt7lv88dgbQWhKRT-VyI3GwO9VsqDPXm29rkosXcW8Oa66gvNEDyFnzeuzpB-KQdYRBpF3lNvjb8cSHXVpbol4_-aMyf6lxa58-Vj0/w640-h480/IMG_5753.HEIC" width="640" /></a></div><div style="text-align: justify;">First, the stuffed courgette flower, filled with a creamy spicy potato mash is first kissed by the fire, and then painted with lemon pickles. The flower maintained its delicate nature and eased us into the meal.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgif4By79FlzWhce_YrYvd0-mAqtVZqERhWuWdHWs-0KT6316lDrOMh-lQppaC6jGMeOIXYa8lqr_8lpldjadJCGTjAW-xJIUXXqFC-_YwjoRFvIuBtlTZIGH2xphDNkgtlVF0NujtVc8/s4032/IMG_5758.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgif4By79FlzWhce_YrYvd0-mAqtVZqERhWuWdHWs-0KT6316lDrOMh-lQppaC6jGMeOIXYa8lqr_8lpldjadJCGTjAW-xJIUXXqFC-_YwjoRFvIuBtlTZIGH2xphDNkgtlVF0NujtVc8/w480-h640/IMG_5758.HEIC" width="480" /></a></div><div style="text-align: justify;">The fresh paneer with coriander pesto has to be the best paneer i've had. The cottage cheese is flown fresh from New Delhi daily and boy that firm tofu texture was kept even though it's finished in the tandoori. I'm not a coriander fan but i mopped up that pesto.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CtxuahEGQu9OrVRai2s40o2H_hkE19_wZjahuMmPIjI5wirV7UMOJ1j8VWoXArIw7CkTxlzTtVuRTx8PpC8C1uzVS8o_L8k6PNlkrSXr4deyTRVGUO5sMlPAeJWn9S1CtdqB4-_442s/s4032/IMG_5760.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CtxuahEGQu9OrVRai2s40o2H_hkE19_wZjahuMmPIjI5wirV7UMOJ1j8VWoXArIw7CkTxlzTtVuRTx8PpC8C1uzVS8o_L8k6PNlkrSXr4deyTRVGUO5sMlPAeJWn9S1CtdqB4-_442s/w640-h480/IMG_5760.HEIC" width="640" /></a></div><div style="text-align: justify;">We couldn't help ourselves but to order the Kurobuta pork belly Vindaloo (+$20). Marinated in 5 spices and then grilled and glazed with tamarind pickles, the meat leaned on the sweet side with char siew flavors to it. We expected some heat in the Vindaloo curry sauce to balance the dish but it wasn't spicy at all. Nevertheless, this was very enjoyable.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ys1rPX374E36KoQF8o_gUdQhLDbtss_3wVDB33Ss-WiMYXvCSkU27N2VGZ5Wp-DCOd014fQq8TnYxas6_gpqQzDKPmkD0zLXAgRZDR67mbwJit5v-K6jOXrh-KEw0t7t7ROxrzzHPW8/s4032/IMG_5766.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ys1rPX374E36KoQF8o_gUdQhLDbtss_3wVDB33Ss-WiMYXvCSkU27N2VGZ5Wp-DCOd014fQq8TnYxas6_gpqQzDKPmkD0zLXAgRZDR67mbwJit5v-K6jOXrh-KEw0t7t7ROxrzzHPW8/w480-h640/IMG_5766.HEIC" width="480" /></a></div><div style="text-align: justify;">We enjoyed it more than the Red Snapper with Gunpowder salsa (mix of Indian spices), which was a tad too blackened. Someone needs to watch the fire more closely here.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxI_Cijfsotddi9DDor6IEUEgUG8eMPZdA_zN_1N26gcqhRGATiC80Wt8NA55UlewnAgVX0VTDxHGIP8XhrWsBj1MRmpQwtAKDt6Y5rATh6jTvbaHVtC1uqowV1TVGrcfC4MV4yhULR0/s4032/IMG_5769.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxI_Cijfsotddi9DDor6IEUEgUG8eMPZdA_zN_1N26gcqhRGATiC80Wt8NA55UlewnAgVX0VTDxHGIP8XhrWsBj1MRmpQwtAKDt6Y5rATh6jTvbaHVtC1uqowV1TVGrcfC4MV4yhULR0/w480-h640/IMG_5769.HEIC" width="480" /></a></div><div style="text-align: justify;">We thought the Chicken Scotch eggs were a tad out of place on the menu but it was tasty nonetheless. The soft egg was wrapped in a juicy chicken mince and nestled on a crispy nest of fried thin potato strips. The aioli and chili oil definitely helped to spice things up a notch.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaR9p98vOaFXjlRMp-kZrS7lGsXs1GI0RETOnHFy4l9L-MaArqS2dUL00UwmNpN3KpzqxBIbvuXdf9Xfg7cE74XRyTcI16qUMiKWEs_wUoSBty0GSPS9tv0ChBtb8HF4SN-iHjTzKaUlA/s4032/IMG_5774.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaR9p98vOaFXjlRMp-kZrS7lGsXs1GI0RETOnHFy4l9L-MaArqS2dUL00UwmNpN3KpzqxBIbvuXdf9Xfg7cE74XRyTcI16qUMiKWEs_wUoSBty0GSPS9tv0ChBtb8HF4SN-iHjTzKaUlA/w640-h480/IMG_5774.HEIC" width="640" /></a></div><div style="text-align: justify;">Another of our favorite was the Spiced chickpeas with Parmesan Kulchette. Surprisingly, this was the spiciest dish on the menu and the heat was very manageable. Loved the texture and the umami cheesy note to this dish.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6IJXgzsrBCSfVuIzO4K6Zk6hhNzNkIejvOD8dq9bOHLnFwL_ifYD_zkqkK4fZHrV97aYcrDsi581Bw1w2CU7ZcCZPOP3pLTZdNEvynRFKd-RrBF6Y9KABWO1QlwFEm1OX7FxL92Xth4/s4032/IMG_5776.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6IJXgzsrBCSfVuIzO4K6Zk6hhNzNkIejvOD8dq9bOHLnFwL_ifYD_zkqkK4fZHrV97aYcrDsi581Bw1w2CU7ZcCZPOP3pLTZdNEvynRFKd-RrBF6Y9KABWO1QlwFEm1OX7FxL92Xth4/w480-h640/IMG_5776.HEIC" width="480" /></a></div><div style="text-align: justify;">To end, the Kulfi Gelato with cardamom spices. It's not as cloying as the traditional dessert but I guess you either like it or you don't.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Come dinner, there are 3 tasting menus to pick from- Discovery Menu ($139), Experience Menu ($199) and Vegetarian Menu ($129). I can't imagine eating more though. Is Revolver worth the hype? It definitely warrants a repeat visit, if i could get a table.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://www.revolver.com.sg/" target="_blank"><b><i>Revolver</i></b></a></div><div style="text-align: justify;">56 Tras Street, Singapore 078997</div><div style="text-align: justify;">Tue-Sun : 12 - 2.30pm, 6 - 11pm</div><div style="text-align: justify;">Tel: +65 6223 2812</div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com056 Tras St, Singapore 0789951.2779485 103.8442501-27.032285336178845 68.6880001 29.588182336178846 139.0005001tag:blogger.com,1999:blog-6099757376829038684.post-26761921295749716182021-12-10T08:32:00.001+08:002021-12-10T08:32:57.762+08:00Ovenbird- Japanese inspired Omakase, City Gate Bugis<div style="text-align: justify;">Ovenbird is a family-owned, home-style SG-Japanese fusion restaurant helmed by self-taught Chef Jeffrey Yeo. The one-man show started 2 years ago from his Yishun flat before opening in Mar 2021 at City Gate Bugis and Chef Jeffrey continued to run everything on his own, sometimes with the help of his wife. A seasonal Omakase menu ($130 nett) is served here and Chef Jeffrey calls it 'Ah Beng style Japanese food'. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWRtFHRN-QyekQba-0D7J6jHq27CJYFoOfRd8KUJHhHZJCpMOuMLoiR_ZGJpSufCQtnWd3k3-_r2qjHeqICXBfEmjjqlGTrmHJxQ2nVXDkLjqnEL9A4ERagj4fO9VKBmLdK8mngiubZg/s4032/IMG_4242.HEIC"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWRtFHRN-QyekQba-0D7J6jHq27CJYFoOfRd8KUJHhHZJCpMOuMLoiR_ZGJpSufCQtnWd3k3-_r2qjHeqICXBfEmjjqlGTrmHJxQ2nVXDkLjqnEL9A4ERagj4fO9VKBmLdK8mngiubZg/w300-h400/IMG_4242.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Zd3DvzIX_X9liAubi2ipBPseXniy0jZq8FBeE_OGR0gTZf_8RWjzFKVn1C3ISVTswE0SqhfDSKlD3rsMsLVEjknXBdQQQkiCSjO4EhS7JuRoMKBBP7ie6SGjQYWvW4oAk-1XChTgBW0/s4032/IMG_4251.HEIC"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Zd3DvzIX_X9liAubi2ipBPseXniy0jZq8FBeE_OGR0gTZf_8RWjzFKVn1C3ISVTswE0SqhfDSKlD3rsMsLVEjknXBdQQQkiCSjO4EhS7JuRoMKBBP7ie6SGjQYWvW4oAk-1XChTgBW0/w300-h400/IMG_4251.HEIC" width="300" /></a></div><div style="text-align: justify;">Since there's only 1 chef/waiter, the courses are served to all diners at once. So please be punctual. While waiting, we started with a Japanese Dasi Ale which Chef recommended. This is definitely a first that we had beer with omakase but it was actually good with our courses. The Chawanmushi with Sake Sujiko, Matsutake trimmings and Shoyuzuke, was first served. The egg custard was deliberately kept plain to go with the creamy marinated salmon roe. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC4nnFi1doC38RlgrhujIV17pljpA3G46hPsSYbpvg4ZCtr39dDiDE9aIdKj3tYk_KtE4heE1MpwMrmwI9do5HMOCayTY5dEIdR2r_2ILe4t4YYn5m5cIKKLjvV-JkiEWv8csjchljd0/s4032/IMG_4248.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC4nnFi1doC38RlgrhujIV17pljpA3G46hPsSYbpvg4ZCtr39dDiDE9aIdKj3tYk_KtE4heE1MpwMrmwI9do5HMOCayTY5dEIdR2r_2ILe4t4YYn5m5cIKKLjvV-JkiEWv8csjchljd0/w640-h480/IMG_4248.HEIC" width="640" /></a></div><div style="text-align: justify;">Then the generous Ah Beng started serving us a whole lot of fish, starting with the Katsuo Tatami- fresh line-caught (bonito). Autumn is the perfect season for bonito as the fish is super fatty. The grated daikon with chili pepper and lemon ponzu helped to cut the richness of the fish. <span><a name='more'></a></span></div><div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JxOeTyYtHQrGutuY2g1legk4ivEMizpapCW7opotCl5PEejHEsPYtG_JjFI3DuesL6_ucnNCW27XbFvZ89mKN4zL_Vp3c1E_xC89oLgWR97dBhFggf8Q0llvtqegBtpDYk_Dwhl_qps/s4032/IMG_4272.HEIC"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JxOeTyYtHQrGutuY2g1legk4ivEMizpapCW7opotCl5PEejHEsPYtG_JjFI3DuesL6_ucnNCW27XbFvZ89mKN4zL_Vp3c1E_xC89oLgWR97dBhFggf8Q0llvtqegBtpDYk_Dwhl_qps/w640-h480/IMG_4272.HEIC" width="640" /></a></div><div>Chef then whipped out the 11.1kg Hokkaido Autumn Amberjack which he has aged for 5 days. The wild caught Buri is the Wagyu of all amberjack. Junmai Daiginjo was sprayed on on the fish and then torched and served in a ponzu. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgUTQ0xGXVGuSTSDuVXyQMUFA1ZrH1iXmoK4yqrjko4glB9pUngGds057UWCTlfO_CePD9_WdlKjpKEzUvloNLGTURApdnW-pxwrgRhb-CZrD9AHAVpX5IpROv9X5z9A70tJzejk6yjs/s4032/IMG_4273.HEIC"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgUTQ0xGXVGuSTSDuVXyQMUFA1ZrH1iXmoK4yqrjko4glB9pUngGds057UWCTlfO_CePD9_WdlKjpKEzUvloNLGTURApdnW-pxwrgRhb-CZrD9AHAVpX5IpROv9X5z9A70tJzejk6yjs/w300-h400/IMG_4273.HEIC" width="300" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb87sUVrgtoUjuckbrdd5O-GodOh-TyovHQKesVoRUU0AE8arFib48Y0Gps9QrPCtB94cFy5aoGQxBIYuZPmvdRThxS2IV5hdJ1jmrpnXeagb0EGvxX9L6VpH9f-97MYahen8c6MT8rWE/s3088/IMG_4276.HEIC"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb87sUVrgtoUjuckbrdd5O-GodOh-TyovHQKesVoRUU0AE8arFib48Y0Gps9QrPCtB94cFy5aoGQxBIYuZPmvdRThxS2IV5hdJ1jmrpnXeagb0EGvxX9L6VpH9f-97MYahen8c6MT8rWE/w300-h400/IMG_4276.HEIC" width="300" /></a></div></div><div style="text-align: justify;">The skin was like a thin cracker with the chunky meat. While the belly is always enjoyable, the loin has a really great meaty texture together with fats too. We had at least 4 pieces of this and seriously check out the portion of each slice!</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALrv5YO_4EMGRr2Cg1UNr6EdNttDgP4nSFlLMl8bZsvvIKjLw11ic-7BC0OAp1b9IC0OMVfq6eMTVJkOFsre5lLWIOzPIuax9-Zm3bJ6nH2f6n3apzUfzGNPG6yiPcy-jlgoaS_xdRN4/s4032/IMG_4279.HEIC" style="text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALrv5YO_4EMGRr2Cg1UNr6EdNttDgP4nSFlLMl8bZsvvIKjLw11ic-7BC0OAp1b9IC0OMVfq6eMTVJkOFsre5lLWIOzPIuax9-Zm3bJ6nH2f6n3apzUfzGNPG6yiPcy-jlgoaS_xdRN4/w640-h480/IMG_4279.HEIC" width="640" /></a></div><div style="text-align: justify;">The Steamed Kuromutsu, a 5-day aged Blue fish, steamed in chicken broth was sublime! It obviously wasn't just steamed (Ah Beng has his tricks) but the process was too complicated for me to comprehend so i simply just enjoyed it as it was. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNv3-oQ7sJygock4PTzGZdS5OciyUyPM5gYk5VgI7EG0bMqcENJ7UqH6XZ8L-xZgnYwiIsKPDUz9vhzzHRE8QdV3O8TCexE9SOl_FmjAWQBpNGSd5pM_DYSSSmZCgL01l3pISFsNaq7E0/s3841/IMG_4281.HEIC" style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNv3-oQ7sJygock4PTzGZdS5OciyUyPM5gYk5VgI7EG0bMqcENJ7UqH6XZ8L-xZgnYwiIsKPDUz9vhzzHRE8QdV3O8TCexE9SOl_FmjAWQBpNGSd5pM_DYSSSmZCgL01l3pISFsNaq7E0/w480-h640/IMG_4281.HEIC" width="480" /></a></div><div style="text-align: justify;">A 5-day aged Kinmedai sashimi in a Kagoshima pumpkin curry with mustard seed. The residual heat form the sauce cooked the fish gently and the curry brought out the savory flavor of the fish. Our gripe was that this was a tad too torched and smoky. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9ZDR1p_Izi_Njg7XbxQcvqsNxlwCz8HeuEdr9hVMiuIQocwUXJM7oUeDLljQ295WPjXDsTy3SajgSoOWsFUM0j09cxD3KVtxNI2QMeYYTGnLBVeVX2WvBc8WOg6lMVcEGvi7q030HPE/s4032/IMG_4287.HEIC" style="text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9ZDR1p_Izi_Njg7XbxQcvqsNxlwCz8HeuEdr9hVMiuIQocwUXJM7oUeDLljQ295WPjXDsTy3SajgSoOWsFUM0j09cxD3KVtxNI2QMeYYTGnLBVeVX2WvBc8WOg6lMVcEGvi7q030HPE/w640-h480/IMG_4287.HEIC" width="640" /></a></div><div style="text-align: justify;">Then, a truly local-ish dish surprised us. 5 day aged Hokkaido Ikejime Roughskin Sole served in a Kampot pepper sauce. The texture of the fish was like stingray but a lot fattier, thus the spicy pepper sauce was perfect with this. Chef used to serve crabs in this sauce during his home-dining days. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY2V50scDDyvwsT_hERaR-U_rVdUkyFPsh0sTSCJ9CfwYDhJtrPzAOFNjN8ImZuN_Y82MeurLNn2HK3CkNsd0Ih-JHhGE2v6zltll71gimgJMlIrbKAt_0z4mzAJbXN-H0urLFAvnL3Y/s3441/IMG_4292.HEIC" style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY2V50scDDyvwsT_hERaR-U_rVdUkyFPsh0sTSCJ9CfwYDhJtrPzAOFNjN8ImZuN_Y82MeurLNn2HK3CkNsd0Ih-JHhGE2v6zltll71gimgJMlIrbKAt_0z4mzAJbXN-H0urLFAvnL3Y/w480-h640/IMG_4292.HEIC" width="480" /></a></div><div style="text-align: justify;">We ended off the rich meal with a comforting bowl of Congee with Matara Shirako and Matsutake mushrooms. As you can tell, a whole lot of pine mushrooms went into this pot. I thought the smokiness of the claypot kind of overpowered the mushrooms though.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjx7zY-RXoGI2Ri_dKKex9Fk7G5X1kFhUvEFJOVhLmkm_fiFuAUUZmqwIn2WBKyqEvyE9cvLASNQXeW-vtfBE5Sjedr9IHzOcUhemPdl2vrvh2Ij0C9nz-NUWE-aWIUQ4DqRgitOHk9o/s4032/IMG_4295.HEIC" style="text-align: justify;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjx7zY-RXoGI2Ri_dKKex9Fk7G5X1kFhUvEFJOVhLmkm_fiFuAUUZmqwIn2WBKyqEvyE9cvLASNQXeW-vtfBE5Sjedr9IHzOcUhemPdl2vrvh2Ij0C9nz-NUWE-aWIUQ4DqRgitOHk9o/w640-h480/IMG_4295.HEIC" width="640" /></a></div><div style="text-align: justify;">I was absolutely stuffed and it's impossible to leave Ovenbird feeling hungry because there are always seconds available should you require more. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpdUnqgTngjMd0WKCmai8lIuqeaoRJD262m2uLIopVLHsuR69yyUBnyv0r-aPXjbZlfVy8W2Db4wuRs44amqOJcyEtE7tIA0h4AcpevvyvkUnz0DpFjGKujeUany16SyaYep0vrmTV04/s4032/IMG_4297.HEIC" style="text-align: justify;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpdUnqgTngjMd0WKCmai8lIuqeaoRJD262m2uLIopVLHsuR69yyUBnyv0r-aPXjbZlfVy8W2Db4wuRs44amqOJcyEtE7tIA0h4AcpevvyvkUnz0DpFjGKujeUany16SyaYep0vrmTV04/w480-h640/IMG_4297.HEIC" width="480" /></a></div><div style="text-align: justify;">Thankfully dessert was a refreshing Japanese Autumn pear gelato with Quinta do Novel White Port and Gin and Raki. A slight minty anise flavor could be tasted and the delicate pear only kicks in later. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsw7fXGJczE5IBE4jvIKjuG7qesrMr1Lbu9s7BrXVK4nQZsooVF28cY9KmEI2q6wIjUEPum5HBLEegFPRWT2jpvBSCseKcBPVU8GA9yc21W3KsOLYSFD8AhdWM-MtkbHerODX_5-f2FVc/s4032/IMG_4238.HEIC"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsw7fXGJczE5IBE4jvIKjuG7qesrMr1Lbu9s7BrXVK4nQZsooVF28cY9KmEI2q6wIjUEPum5HBLEegFPRWT2jpvBSCseKcBPVU8GA9yc21W3KsOLYSFD8AhdWM-MtkbHerODX_5-f2FVc/w640-h480/IMG_4238.HEIC" width="640" /></a></div><div style="text-align: justify;">The Ovenbird brand of Ah Beng SG-Japanese food was quite refreshing. Fresh seasonal Japanese ingredients are used and not always presented the typical Japanese way. The portions are not Japanese nor Singapore portions though (these are American portions pls) and we were spoiled by Chef's generosity. If there's something to complain about, it'd be that everything was torched/smoky, which became monotonous as the meal progressed. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Nevertheless, we enjoyed the casual dining experience at Ovenbird and would certainly visit again.</div><div style="text-align: justify;"><i><b><a href="https://ovenbirdsg.com/"><br /></a></b></i></div><div style="text-align: justify;"><i><b><a href="https://ovenbirdsg.com/" target="_blank">Ovenbird</a></b></i></div>371 Beach Road B1-21 S199597<div>Tel: +65 9699 5943<br /><br /><div><br /></div><div style="text-align: justify;"><br /></div></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0tag:blogger.com,1999:blog-6099757376829038684.post-16774295972628134072021-11-25T07:00:00.001+08:002021-11-25T07:00:00.193+08:0010D Germany Driving Itinerary from FRA to MUC<div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(55).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(55).jpg" width="480" /></a></div><div style="text-align: justify;">If you're following me on IG (<a href="https://www.instagram.com/msskinnyfat/" target="_blank">@msskinnyfat</a>), you'd know that Jr and I recently travelled to Germany on the Vaccinated Travel Lane (VTL) on a whim. Before i get down to sharing more details of our trip and the highlights, here's a quick overview of our self-drive trip. This plan was put together and finalized in -drumrolls- 3 nights. We wavered between taking the train and driving and thus our itinerary actually changed 3 times. Anyhow, we eventually decided on driving, which gave us more flexibility in terms of our schedule and Autumn is a good time to enjoy the great German autobahns and scenery. </div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(76).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(64).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(62).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(55).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(47).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(41).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(39).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(34).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(30).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(22).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(21).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(13).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(8).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(5).jpg https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(3).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(76).jpg" width="480" /></a></div><div style="text-align: justify;">Day 1</div><div style="text-align: justify;">Flight to Frankfurt, Germany</div><div style="text-align: justify;">Stay- Niu Charly near the Frankfurt Main train station (the breakfast spread was surprisingly good)</div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(47).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(47).jpg" width="480" /></a></div><div style="text-align: justify;">Day 2</div><div style="text-align: justify;">Pick up car</div><div style="text-align: justify;">Heidelberg</div><div style="text-align: justify;">Baden Baden</div><div style="text-align: justify;">Stay- Holiday Inn Express Baden Baden</div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(41).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(41).jpg" width="640" /></a></div><div style="text-align: justify;">Day 3</div><div style="text-align: justify;">Baden Baden</div><div style="text-align: justify;">Drive through Schwarzwaldhochstrasse Motorway for the Black Forest experience</div><div style="text-align: justify;">Mummelsee Lake</div><div style="text-align: justify;">Strasbourg, France</div><div style="text-align: justify;">Freiburg</div><div style="text-align: justify;">Stay- Freiburg, Busses Guesthouse</div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(30).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(30).jpg" width="480" /></a></div><div style="text-align: justify;">Day 4</div><div style="text-align: justify;">Freiburg</div><div style="text-align: justify;">Triberg Waterfalls (Go to the waterfalls only if you have time for a 1 hour hike if not it's a waste of time). </div><div style="text-align: justify;">Füssen</div><div style="text-align: justify;">Stay- Hotel Sonne Füssen (highly recommended!) </div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(34).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(34).jpg" width="480" /></a></div><div style="text-align: justify;">Day 5</div><div style="text-align: justify;">Füssen- Hohenschwangau Castle and Neuschwanstein Castle (this will practically take the whole day). </div><div style="text-align: justify;">Oberammergau- We wanted to do the Alpine Coaster but we missed the season by 1 day. This is not available during winter. Ettal Abbey for their liquor distillery (we skipped this as we were tired from the day of touring the castles).</div><div style="text-align: justify;">Stay- Quartier, GaPa</div><div style="text-align: center;"><span style="text-align: start;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(22).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(22).jpg" width="480" /></a></span></div><div style="text-align: justify;">Day 6</div><div style="text-align: justify;">GaPa- Partnachklamm hike (failed because it's closed for works). We did half a loop from the top of Eckbauer and almost killed ourselves on the steep icy paths. It would be best to ski down if there were snow. This took us about 1.5h. </div><div style="text-align: justify;">Mittenwald (can skip)</div><div style="text-align: justify;">Stay- Quartier, GaPa</div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(62).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(62).jpg" width="640" /></a></div><div style="text-align: justify;">Day 7</div><div style="text-align: justify;">Lake Eibsee- this is a 2h walk around and fyi there is no food around. You could take the cable car up to Zugspitz (Germany highest peak) but it's probably not worth it. We would if we were skiing.<br /></div><div style="text-align: justify;">Munich</div><div style="text-align: justify;">Stay- Schwan Locke, Theresienwiese</div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(64).jpg" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(64).jpg" width="480" /></a></div><div style="text-align: justify;">Day 8</div><div style="text-align: justify;">Took a BMW M2 and drove out of Munich for the day.</div><div style="text-align: justify;">Ingolstadt Village- outlet shopping and Laduree</div><div style="text-align: justify;">Nuremberg- Documentation Center Nazi Party Rally Grounds</div><div style="text-align: justify;">Stay- Schwan Locke, Theresienwiese</div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(3).jpg" width="480" /></a></div><div style="text-align: justify;">Day 9</div><div style="text-align: justify;">Took pre-departure ART test. 21dx.de near the Residence has short queues and was very fast.</div><div style="text-align: justify;">Dachau Concentration Camp Memorial Site (English tours are at 11am and 1pm and is at least 2.5h. It was really cold when we went and it would be colder in winter. </div><div style="text-align: justify;">Stay- Schwan Locke, Theresienwiese</div><div style="text-align: center;"><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(5).jpg" width="300" /></a><a href="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(13).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://hosting.photobucket.com/images/q614/msskinnyfat/FullSizeRender(13).jpg" width="300" /></a></div><div style="text-align: justify;">Day 10</div><div style="text-align: justify;">Explore Munich</div><div style="text-align: justify;">Flight to SG</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">More details on recommendations in a fuller post hopefully soon but this should give you an idea on the key stops if you were to drive from Frankfurt to Munich!</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;">XOXO,</div><div style="text-align: justify;">Travelerintransit</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div></div><p style="text-align: justify;"><br /></p>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0Germany51.165691 10.45152622.855457163821157 -24.704724 79.475924836178848 45.607776tag:blogger.com,1999:blog-6099757376829038684.post-27340207841237654612021-11-20T11:29:00.003+08:002021-11-20T16:45:47.815+08:00Omakase @ Stevens, delivering Japan's seasonal best in 11 courses<div style="text-align: justify;">When we celebrated our 3rd anniversary last month, we "travelled" to Japan through <b>Omakase @ Stevens</b> new autumn menu, since we thought we wouldn't be travelling till next year. Chef Shusuke Kubota managed to bring autumn to us through the 11-course dinner omakase ($280/pax), using the freshest seasonal ingredients from one of our favorite countries. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVgT00AtFZ7Sz_kBUIuJ7R5FDfsSARA_a4GHDRmWNJId2o9GrltKK9TegHCKOEk3h_eYTHNvbNWWRyBbaQjSFc5dWG2zHd7NlJ7se6xs9QAAbEbFF3BjytXKgAgWVCNbJaVSCKEs6seo/s4032/IMG_4657.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVgT00AtFZ7Sz_kBUIuJ7R5FDfsSARA_a4GHDRmWNJId2o9GrltKK9TegHCKOEk3h_eYTHNvbNWWRyBbaQjSFc5dWG2zHd7NlJ7se6xs9QAAbEbFF3BjytXKgAgWVCNbJaVSCKEs6seo/w640-h480/IMG_4657.HEIC" width="640" /></a></div><div style="text-align: justify;">We stepped into my favorite season with a pretty delicate bowl of Gomadofu that resembled Koyo (autumn leaves). Under the warm orange Bafun uni and fresh Hokkaido Ikura lies the mochi-like homemade sesame beancurd with 'ago dashi jelly' which was slightly chewy and incredibly fragrant.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfE5j4AiEMhxrU_NHU8nK-9svDq6B0G4F-KF2a-Ava_iAbnojQOCuzbH25-Lh13O1GKotfbfSCQBm62vjKuEO2V1ZWDs5MnCBTRQ-pMxEUsyqZkNQH95pjmbdRTIlRL2mgCBhaR3dUsw/s4032/IMG_4660.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfE5j4AiEMhxrU_NHU8nK-9svDq6B0G4F-KF2a-Ava_iAbnojQOCuzbH25-Lh13O1GKotfbfSCQBm62vjKuEO2V1ZWDs5MnCBTRQ-pMxEUsyqZkNQH95pjmbdRTIlRL2mgCBhaR3dUsw/w480-h640/IMG_4660.HEIC" width="480" /></a></div><div style="text-align: justify;">In the Hassun (snacks), the seasonal Pacific Saury made an appearance on top of a homemade brioche, dressed with garlic oil. Other snacks included the pan-seared Anglerfish liver on crispy Monaka pastry and topped with persimmon (almost foie gras-like); and the deep-fried yam with Wagyu Prosciutto.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginSFVU0HQaszxoA7gQtA7a-iXHL55AwpLUdMEGoXGtptEsWSFIz0QGPsz4YLRlzIKFZXtRRGVfEk52_ntuAhk6nJAK2Z1C7QZ6QbyQJSQo-jdpJNDwxWWRVVAlJ-C2skcvdfwM0o0lFA/s2640/IMG_4665.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2640" data-original-width="1980" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginSFVU0HQaszxoA7gQtA7a-iXHL55AwpLUdMEGoXGtptEsWSFIz0QGPsz4YLRlzIKFZXtRRGVfEk52_ntuAhk6nJAK2Z1C7QZ6QbyQJSQo-jdpJNDwxWWRVVAlJ-C2skcvdfwM0o0lFA/w300-h400/IMG_4665.JPG" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSW6q9UgQJu06_u4D15NzS4lKa-0wrzUHu0UlM5WwOn6l2c3j3b40Mw0RkrA0CemzolF3gtcJ-Kg6ArErIgllQHQv7hjX6UTnqslpTJd9w1NTx5zfwTeAzd65R0IfgGTpfLqMACZ_9HU/s3435/IMG_4668.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3435" data-original-width="2576" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSW6q9UgQJu06_u4D15NzS4lKa-0wrzUHu0UlM5WwOn6l2c3j3b40Mw0RkrA0CemzolF3gtcJ-Kg6ArErIgllQHQv7hjX6UTnqslpTJd9w1NTx5zfwTeAzd65R0IfgGTpfLqMACZ_9HU/w300-h400/IMG_4668.HEIC" width="300" /></a></div>The Hay-smoked Katsuo has been a fixture on the Chef's menu. The interesting use of Fourme d'Ambert sauce helped to tone down the fishiness, together with the sherry balsamic and walnut oil. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUQyAYJdMc7PtpfIXpo00ag7KRZGG26AssT-bm2uDgQzXsVKzZXgSgU8tpEqap-OcHGB6mAvUXIg89CmYG0rGApn3ooCA0IWWN5cXQ9wW-RISLgyDdrfAU8E1Nz9qwH6EE3VijwiGXt8/s4032/IMG_4671.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUQyAYJdMc7PtpfIXpo00ag7KRZGG26AssT-bm2uDgQzXsVKzZXgSgU8tpEqap-OcHGB6mAvUXIg89CmYG0rGApn3ooCA0IWWN5cXQ9wW-RISLgyDdrfAU8E1Nz9qwH6EE3VijwiGXt8/w480-h640/IMG_4671.HEIC" width="480" /></a></div><div style="text-align: justify;">This was followed by a cold Kagawa Somen tossed in a sauce made of abalone liver and rock seaweed, topped with sliced Chiba abalone and more uni. You know it's love when you get more of your favorite uni from your other half (i gave him more abalone). </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbLvnps1IPeJR3is2jMLlLPa6LrSufEls1zM8PWJKuRv7uFO7NChD9YJSeaj3NLHjqJisFEVt6DLc6gCY80rDIS8iMlsj-BLzZ6gpiopkvctF9aSmn-vtOkP7EWd4T_oUug544voTuN0/s4032/IMG_4676.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbLvnps1IPeJR3is2jMLlLPa6LrSufEls1zM8PWJKuRv7uFO7NChD9YJSeaj3NLHjqJisFEVt6DLc6gCY80rDIS8iMlsj-BLzZ6gpiopkvctF9aSmn-vtOkP7EWd4T_oUug544voTuN0/w480-h640/IMG_4676.HEIC" width="480" /></a></div><div style="text-align: justify;">While i've had Shirako before, this was the first time i had it served hot in a broth. The heat gave the cod sperm an even creamier and milky texture. Chef Shu cooked this in his special chicken scallop broth and it does have a strong taste despite the chili oil. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cjRn5xclsuy1cz61N_T99xCAxWLvVgo0WNOQ5eauKL-xmeUUf3Kk5Wbxl56x-Pdbjqmek9MDalH5rtgMiaBFSQViFERzQhe3PQLpBM1VEmkCMRl54aISvc-LqfEhltdE9Hn086o-scA/s2916/IMG_4678.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2916" data-original-width="2187" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cjRn5xclsuy1cz61N_T99xCAxWLvVgo0WNOQ5eauKL-xmeUUf3Kk5Wbxl56x-Pdbjqmek9MDalH5rtgMiaBFSQViFERzQhe3PQLpBM1VEmkCMRl54aISvc-LqfEhltdE9Hn086o-scA/w480-h640/IMG_4678.HEIC" width="480" /></a></div><div style="text-align: justify;">One of our favorite dishes was the fried tilefish with edible scales. Even though the fish was fried to a crisp, it was not oily at all and the fish remained crispy in the Matsutake dashi that was finished with some shaved Kabosu citrus. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOneF38PoKEKKOKN2j7G5Qd3z1AWZSeIv7AihpdM0GPQ4S7z56N3XyyDnxyi0hlS9pO9XmJ0wLIOpEFaUOkAl0mJ1R_u-7NXWvSRsX-t9OhZMmEF7w5EyK1EFqpAzsQB27svvV61EvEI/s4032/IMG_4682.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOneF38PoKEKKOKN2j7G5Qd3z1AWZSeIv7AihpdM0GPQ4S7z56N3XyyDnxyi0hlS9pO9XmJ0wLIOpEFaUOkAl0mJ1R_u-7NXWvSRsX-t9OhZMmEF7w5EyK1EFqpAzsQB27svvV61EvEI/w480-h640/IMG_4682.HEIC" width="480" /></a></div><div style="text-align: justify;">The maim event is also a staple on the menu- a charcoal-grilled Kagoshima Wagyu served with the seasonal lily bulb with Okahijiki and a sauce made with port and red wine and Sansho pepper. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHxVcfY-7oUsRRtBfW9C0r1gsMsnzehS3MAKpAjJsvRhyphenhyphenHDacWxJjvCvgqAVvMEIy81PvCQgzeevCJUiwdNzPkhuBqKUVZEWWdGJZuUHKMGd-isEerZSRssx75zbsq7vc6wqEkUMJi7I/s4032/IMG_4686.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHxVcfY-7oUsRRtBfW9C0r1gsMsnzehS3MAKpAjJsvRhyphenhyphenHDacWxJjvCvgqAVvMEIy81PvCQgzeevCJUiwdNzPkhuBqKUVZEWWdGJZuUHKMGd-isEerZSRssx75zbsq7vc6wqEkUMJi7I/w480-h640/IMG_4686.HEIC" width="480" /></a></div><div style="text-align: justify;">Even though we were stuffed, we couldn't help but add on Chef's special donabe. There were several toppings to pick from and we went with the Sakoshi Bay oysters on maitake dashi rice (since we didn't have it on the dinner menu) and boy were they huge! Jr was very pleased with this. </div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWNmivybpKNNx2m1_JlnSfurXNXIPor9ozA-6bhwEp0gR18FKw0OzFxFmBDKP_mmxF3CdF3bGahy-_2boeICqeVCI0aM8c-isnAqZKNIZ5DjZ4NxqpwDzq4jUbQuPj3QYEFO1RnjEUAs/s3672/IMG_4688.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3672" data-original-width="2754" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWNmivybpKNNx2m1_JlnSfurXNXIPor9ozA-6bhwEp0gR18FKw0OzFxFmBDKP_mmxF3CdF3bGahy-_2boeICqeVCI0aM8c-isnAqZKNIZ5DjZ4NxqpwDzq4jUbQuPj3QYEFO1RnjEUAs/w300-h400/IMG_4688.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pvlEoYXNoworHLo5175BW5nBJVWQPC6TiaoB68KqJkhTSj53A-lD28kUqx0ENuWL1Nnr6fkQheQNCe4NERUuFhMtyJNqsMGB4WvqK5TFBeDHWlUOJNpjAKnCjzpwrVtfGLS34gnKkVE/s4032/IMG_4689.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pvlEoYXNoworHLo5175BW5nBJVWQPC6TiaoB68KqJkhTSj53A-lD28kUqx0ENuWL1Nnr6fkQheQNCe4NERUuFhMtyJNqsMGB4WvqK5TFBeDHWlUOJNpjAKnCjzpwrVtfGLS34gnKkVE/w300-h400/IMG_4689.HEIC" width="300" /></a></div><div class="separator" style="clear: both;"><div style="text-align: justify;">For desserts, there's the choice of a boozy sake one with seasonal Nagano grapes on a sake jelly covered with sake kasu mousse and crushed sherbet, topped with crispy rice puffs and sake foam. The deconstructed Mont Blanc was truly a special one that is inspired by Chef Shu's childhood and his grandmother and resembles the snowcapped mountains in Nagano. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbkSvb6aJ2rvKl8zQL7PRMNowSgFbZkU8XufbHkmMZ0qhY9Vx1OfpAvdHhxngigs9QQhyphenhyphenQRIzezMiYMNFzUUFAynZN2rPyMp6repHkGFc8ageMzYFhyphenhyphenR7PdYYmA42P1Lgf0Snw5Tti1Y/s3523/IMG_4692.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2642" data-original-width="3523" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUbkSvb6aJ2rvKl8zQL7PRMNowSgFbZkU8XufbHkmMZ0qhY9Vx1OfpAvdHhxngigs9QQhyphenhyphenQRIzezMiYMNFzUUFAynZN2rPyMp6repHkGFc8ageMzYFhyphenhyphenR7PdYYmA42P1Lgf0Snw5Tti1Y/w640-h480/IMG_4692.HEIC" width="640" /></a></div></div><div style="text-align: justify;">If you're hoping to experience Japan (before any VTL happens), Omakase @ Stevens would deliver with their dinner plates and exceptional service. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><i>Omakase @ Stevens</i></b></div><div style="text-align: justify;">30 Stevens Rd, #01-03, Singapore 257840</div><div style="text-align: justify;">Tel: +65 6735 8282</div><div style="text-align: justify;">Mon- Sat: 5.30 - 10.30pm</div><div> </div></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0tag:blogger.com,1999:blog-6099757376829038684.post-4335473670594270392021-11-18T15:48:00.000+08:002021-11-18T15:48:01.342+08:00Travel- Seoul, Republic of Korea<p></p><div style="text-align: justify;">It feels so good to be able to travel again during the COVID-19 pandemic, despite all the changing border and testing requirements. I feel it especially since i helped to launch some of the Vaccinated Travel Lanes and then i benefited from it during my recent trip to Germany (more of that soon). The Singapore-Republic of Korea (ROK) VTL is probably the most exciting travel arrangements for Singaporeans since it's probably the most exciting Asian destination (was glad that my team pulled it off). While i'm not in a hurry to fly to ROK now given that the demand is really high, here's sharing what we did when we travelled before all COVID hell broke loose.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6nnKR395oXPgXxAxoy4xug1PLKAQ8C0ZYewNWgMi0UB0QbAU_f6iDZaoJh5KBkgTYnpzuglWMwdZoxIVtVFyB-45CnkM3YD3LZm9nltdsakcfTcvKdfA0u_9AgY-lBCTU_Qs9sr2Ba4/s4032/IMG_7663.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6nnKR395oXPgXxAxoy4xug1PLKAQ8C0ZYewNWgMi0UB0QbAU_f6iDZaoJh5KBkgTYnpzuglWMwdZoxIVtVFyB-45CnkM3YD3LZm9nltdsakcfTcvKdfA0u_9AgY-lBCTU_Qs9sr2Ba4/w480-h640/IMG_7663.HEIC" width="480" /></a></div><div style="text-align: justify;">On my first trip to ROK, i did a lot of the cultural stuff like visit palaces and museums. I even did a walking tour of Changdeokgung before and this is not something you'd wanna endure in winter or summer for that matter. </div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vm1XrW9hulYnk8lvzzpCdHgZ77uGfIXyZwSop4QacYlzbcSa9N-KR1fBWIwGVrpjZ8e3Ckc6qt_csrC5XuxefbM1x0qae_9rZ2u7z9IMOFDG2piDLd7GPqma2z_OiIwKUMU8bvtF3lI/w480-h640/IMG_4358.HEIC" /></div><div><div style="text-align: justify;"><div>You could easily do the <b>Gyeongbokgung</b> + <b>Changdeokgung</b>+ <b>Bukchon</b> <b>Hanok Village</b> together. The Seoul Tower could be skipped imo. The best part of this area to me was the <b>Tosokchon Samgyetang</b>. Seriously please make a stop here for my sake. Best Samgyetang of my life. I ate some famous but lousy one on my first trip and it ruined the dish for me. My life was forever changed at Tosokchon. You could also give palace cuisine a try at Korea House, though i wasn't very impressed with the food when i tried it years back.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU86XqilPbrilCgWau4kSJgM-Ej6jUGEoinmw1OyKYWHP1sAWFx06jZUhfZR2NQ3cba6lt4oWpg2JBYkWvuYGeKkUq24MvDZnWKYEHfz2slvRLsnjFJ6pL1HnBf1pTeEHAcPZMsw9WCU/s4032/IMG_7491.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAU86XqilPbrilCgWau4kSJgM-Ej6jUGEoinmw1OyKYWHP1sAWFx06jZUhfZR2NQ3cba6lt4oWpg2JBYkWvuYGeKkUq24MvDZnWKYEHfz2slvRLsnjFJ6pL1HnBf1pTeEHAcPZMsw9WCU/w300-h400/IMG_7491.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQCT6FgGW-Vi30Hc1DOwTBPxZUToY800ZGKVJokJPQKxilcgBl65keMtiJJSDem2ljyodfqIkz3PWdN5nLRtGzVNAdb3PF-vyLXmVtG6jEpiFjrkQ_4QQaH2SGhPd4pIV6wgMJe-7nPw/s4032/IMG_4354.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQCT6FgGW-Vi30Hc1DOwTBPxZUToY800ZGKVJokJPQKxilcgBl65keMtiJJSDem2ljyodfqIkz3PWdN5nLRtGzVNAdb3PF-vyLXmVtG6jEpiFjrkQ_4QQaH2SGhPd4pIV6wgMJe-7nPw/w300-h400/IMG_4354.HEIC" width="300" /></a></div><div>Another thing i loved doing was strolling along the <b>Cheongyecheon</b>. You could easily have food delivered to where you are for a picnic. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEDIcx6TBfNBb1G37v9XVg7gP0l84VtHP8bImeMlCTfEnMxfUzJ8W5N_VNj5sipEvbuz2DK7aMKvnGHuwKwhz85Vhr0JOpSHE9xBFvC52au1GitmFr4RWZugFFTHXIQKzTdn1tHGb4vc/s4032/IMG_7771.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEDIcx6TBfNBb1G37v9XVg7gP0l84VtHP8bImeMlCTfEnMxfUzJ8W5N_VNj5sipEvbuz2DK7aMKvnGHuwKwhz85Vhr0JOpSHE9xBFvC52au1GitmFr4RWZugFFTHXIQKzTdn1tHGb4vc/w480-h640/IMG_7771.HEIC" width="480" /></a></div></div><div style="text-align: justify;"><b>Insadong-gil</b> is a nice area to visit, for tea houses and art, and more food!). I tried a <b>Hotteok</b> for the first time in my life and woah this is sooooo gooood. Just look for the longest queue. You will only regret not buying more. For more sweets, head to one of to <b>O'sulloc tea cafes</b>. Their matcha drinks and desserts were still as good as i remembered. P.s. order the tiramisu.</div></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjFTCO3wuLDhlyEQwjoc_XI5pwqH4Ub4UfvslDM3xw8LaXLFdGjTwl5QLtNc6sirJt83Hc_KueSqAwDjiLIxkkT-UphSwwQTdfXYa4BievZ7EGhPPpKqaav5MVOHpV8NyD07wTJ0Iad4/s3780/4742BB43-C52E-489B-8B0F-4DDC0BB2CC19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjFTCO3wuLDhlyEQwjoc_XI5pwqH4Ub4UfvslDM3xw8LaXLFdGjTwl5QLtNc6sirJt83Hc_KueSqAwDjiLIxkkT-UphSwwQTdfXYa4BievZ7EGhPPpKqaav5MVOHpV8NyD07wTJ0Iad4/w512-h640/4742BB43-C52E-489B-8B0F-4DDC0BB2CC19.jpg" width="512" /></a></div><div style="text-align: justify;">Visited the Common Ground because #pretentioushipsters but really there's nothing much to do here. </div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPfxicfijNHV3IEgtcYbpTM60v04T_v21tYI1PSD_pb-6Gw4GCkqB4XIFkX0jYuVFQ_hhGOCfhDH0JliXD8k_t1iT1tJtFrGxlTtKaQtT4aDBxtJ2D87EYn3EZvflRtsW0SSisop0bVA/w300-h400/IMG_7612.HEIC" style="text-align: start;" width="300" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijR5uv0X_Dw5lMhikfNJQve_UowKRr72EZswnu_ikotjSDnBS8DygplBlopc4QfcR6gFqQsD7AbgMZtOKuYIPLPYc5BVKSKPDCBiH35kqij_5NB2VfLvEsuhnKU7u7vOfXSPdl2IVZfGQ/s4032/IMG_7608.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijR5uv0X_Dw5lMhikfNJQve_UowKRr72EZswnu_ikotjSDnBS8DygplBlopc4QfcR6gFqQsD7AbgMZtOKuYIPLPYc5BVKSKPDCBiH35kqij_5NB2VfLvEsuhnKU7u7vOfXSPdl2IVZfGQ/w300-h400/IMG_7608.HEIC" width="300" /></a></div><div style="text-align: justify;">Instead, head to to <b>Yeonnam area</b>, which is a slightly more sophisticated Hongdae with cafes and boutique stores. Great coffee at Coffee Libre, and San Francisco bagels at SF Bagels! Also you can get really good breakfast rosti and pancakes at Cafe Travel Maker nearby!</div><div style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBE-uXqmdWFNBLcaOX8feMIAevEGztfHiK7-tf_zH8-MnDnAKzABW7eIRqLi9yxU6Hq61aOBWV2zQ8nQvAGryRPNnxJ5-Y1Ee35ntX1YjWpoySHoaVov87ObR_TedGcSxQ9h2Zqgxd0I/w640-h480/IMG_4374.HEIC" width="640" /></div><div><div style="text-align: justify;">Other non-eating activities include VR games which were all the rage then. The trend hasn't really caught on in SG yet. Here's one of me in a snowball fight.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe4qHJ06CLY0nEBh3y5p0d8Bun2K9ZCoOFO_r-qNWLLoo_ZYqIZjr5DhGHW3XN3qzf2s1yRfqXTadj9irmol85xDnZy30IdtreHvQTUC4iMDAyWBboQxZHEawdCGtJBJxTWMxjrKe7OI/s4032/IMG_7644.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCe4qHJ06CLY0nEBh3y5p0d8Bun2K9ZCoOFO_r-qNWLLoo_ZYqIZjr5DhGHW3XN3qzf2s1yRfqXTadj9irmol85xDnZy30IdtreHvQTUC4iMDAyWBboQxZHEawdCGtJBJxTWMxjrKe7OI/w640-h480/IMG_7644.HEIC" width="640" /></a></div><div style="text-align: justify;">We also visited the <b>Noryangjin Seafood Market </b>for fresh seafood and live octopus. Pick your seafood first and then have it cooked at one of the numerous restaurants! We went a little overboard. :) I didn't dare to try the live octopus in Hokkaido before but Jr convinced me to try it this time round. If you're squirmy, dip the tentacles into the sesame oil-salt dip and wait it out. It's really fresh!</div><div style="text-align: center;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1Ye-tAm_uUhwceqkI1YDvacBGm22uQWnQsufxabMdQETK9bFpAPfd8KrYYavBYAwDha9jXrXuVscDgnRLvdZdXMhbq9EEj-afjPv3QlbwNL9jcx8XzLlh1rhaxgIoVgQe7L_lTAeGXc/w320-h400/F19B5175-2588-40E2-AF81-58447E616003.jpg" width="320" /> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaICW0JOiignBNVqqf6ms3z8HQsM719D0_jooKaGCSlkUpfNKBYUg9kbzEW8xibWdWzyYSQEsYoc04kAz5OFpGCyGIHCOP8CbBoRaJyCLanoJSB3tDbKwzUlZ3TQa-J_MDSn8YsmnOjto/w300-h400/IMG_7652.HEIC" /></div><div style="text-align: justify;">Get your shopping fix at Dongdaemun, Myeongdong, Gangnam or Hongdae, depending on what kind of shopper you are. For me, i went crazy over the Tom's Farm nuts. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTmEWUX1rUQ1Zib1uoPO-fC1D7t1nRLejuzQIecsB4r_3mRy4RKkuQx7QQ4B7uaOskJzSN7k3_7wYnukZkrBwSE8XBfhAqTUgQmP_A0P-2LU14vgYxX0Kl2Xhhy_claUgXMBg2Jo-who/s4032/IMG_7474.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTmEWUX1rUQ1Zib1uoPO-fC1D7t1nRLejuzQIecsB4r_3mRy4RKkuQx7QQ4B7uaOskJzSN7k3_7wYnukZkrBwSE8XBfhAqTUgQmP_A0P-2LU14vgYxX0Kl2Xhhy_claUgXMBg2Jo-who/w480-h640/IMG_7474.HEIC" width="480" /></a></div><div style="text-align: justify;">Also my Dongdaemun experience this time round was searching for Sunji Haejunguk, an oxtail hangover soup with cow blood and Napa cabbage. The place i went to was <b>진짜해장국 Jinjja Haejang Guk Daehwajeong </b>(Main Branch). I read about this in an article and it's a hole in the wall visited by locals. </div><div style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJ7-_VefOu3hvq10eJB1mp_iwx_xI7qLLITRaUkpOIDsm1pkyTPsqh4io8GzqMvab3Idvd33zwu8_22XAU3YRWY6qZmm4u3PYbl1k4QLOw1hiUhsFOxyWvZP-Y5awbBteZHTiPOGkY2Y/w480-h640/IMG_7483.HEIC" /></div><div style="text-align: justify;">Ok who am i kidding, this is a food post disguising as a travel post LOL. Obviously the main itinerary is eating. Like A LOT. Koreans have this amazing stomach capacity. Have you seen their Mukbangs? I don't even know how! Here are the other eats that we enjoyed!</div></div><div style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJXcnkG3Lq-_vNLco36NzROlIJL5lBIp4n5LWZjI3MAu0-iff4m-W7TjpE6s2aS2wktnaDRtebHSByw8DVAFim3pbiJ_ojsFBd0Gm1wZmpo4v4Z7h3Y_hEFDUInZl189VNbtum7hyphenhyphenWWA/w300-h400/IMG_7415.HEIC" width="300" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YNd6HBnToTTGH-elxV8nwJdq4xPOSMCeQXhSNr7JRvX3VBqhmhILSxd25-Pz681qjbPiutGsZ68HKrAWA3CVbwntm8vDZrMDcUraYzSKvG9vdGpeblcnwdBpxVswx-DswSWZX2FLW_E/s4032/IMG_7419.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YNd6HBnToTTGH-elxV8nwJdq4xPOSMCeQXhSNr7JRvX3VBqhmhILSxd25-Pz681qjbPiutGsZ68HKrAWA3CVbwntm8vDZrMDcUraYzSKvG9vdGpeblcnwdBpxVswx-DswSWZX2FLW_E/w300-h400/IMG_7419.HEIC" width="300" /></a></div><div style="text-align: justify;"><b>Michelin Bib Gourmand Myeongdong Kyoja. </b>They are known for their cut noodles and dumplings and we enjoyed the thin skins and plump filling. The handmade kalguksu was simple but comforting and we also had the cold bibim chewy noodles. Delicious and super fast service.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALzP98q_cwzcONQSqeP_LiNI2rDemm3atMJo50ZeRjGzcIn7-Vimk_4gcRhzyXrjc7ymGNSX_QRG8qqpQ7VOltnJNuG6or4XqRDXqKOdQJCrc5e6u37L_opxzAm5IismExzQKY5DYYv8/s4032/IMG_7529.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALzP98q_cwzcONQSqeP_LiNI2rDemm3atMJo50ZeRjGzcIn7-Vimk_4gcRhzyXrjc7ymGNSX_QRG8qqpQ7VOltnJNuG6or4XqRDXqKOdQJCrc5e6u37L_opxzAm5IismExzQKY5DYYv8/w300-h400/IMG_7529.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1UyoD0sFCC6YLvTMc6P1Pqpj6wnjtTm9MpbkGvFsRyOG9PPdIXaNFYNlEDEIywoNZ8FefWWFXZ7l1lulCZsyW-B4h4wWtTWS7IBDDZ5nU6jobC65fTh4M4Xyq_mvlncryNh5Pwuz2kU/s4032/IMG_7551.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1UyoD0sFCC6YLvTMc6P1Pqpj6wnjtTm9MpbkGvFsRyOG9PPdIXaNFYNlEDEIywoNZ8FefWWFXZ7l1lulCZsyW-B4h4wWtTWS7IBDDZ5nU6jobC65fTh4M4Xyq_mvlncryNh5Pwuz2kU/w300-h400/IMG_7551.HEIC" width="300" /></a></div><div style="text-align: justify;">We also went to Michelin 2 star <b>Mingles</b>, also #10 on the Asia's 50 Best. Their lunches are super decently priced!</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Q4txp5CRXJGkCD9-R2IYdU87EByrp_xZjC3pLcpXnvjB-As3vEWb9gM5MnowsxbhY_SYUkE_up3J1CuUhFkaIg7nT_4JZSOcZOy2Zd1XlE5l-ftQFNNZLN-tiKrauRzwXxe4R5GZx2o/s4032/IMG_7670.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Q4txp5CRXJGkCD9-R2IYdU87EByrp_xZjC3pLcpXnvjB-As3vEWb9gM5MnowsxbhY_SYUkE_up3J1CuUhFkaIg7nT_4JZSOcZOy2Zd1XlE5l-ftQFNNZLN-tiKrauRzwXxe4R5GZx2o/w640-h480/IMG_7670.HEIC" width="640" /></a></div><div style="text-align: justify;">My biggest regret was not having <b>Jokbal</b> (pig trotters) at the Jangchung-dong Jokbal Alley is one of the many must-visit alleyways in Seoul. Instead we had <b>Chimaek</b> (several times). There are plenty of brands to choose from and i can't decide what's my favorite. This was at 678 Chicken CDO and i enjoyed the crunchy spiced cheese flavor.</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsYmsiQEycpjSBSFG3gDRZjxxz1Q5zjF97uhzcyEPrxNi3h4gGL8TgdKtXOK5cQ1em1ZQWdhnxOSD8KAgt1uTBwIPymvTwrc4vF_jdFhYIYxXYfL3t0KfN0L2JiZj0VvFsEYiZdMBhMA/s4032/IMG_7578.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsYmsiQEycpjSBSFG3gDRZjxxz1Q5zjF97uhzcyEPrxNi3h4gGL8TgdKtXOK5cQ1em1ZQWdhnxOSD8KAgt1uTBwIPymvTwrc4vF_jdFhYIYxXYfL3t0KfN0L2JiZj0VvFsEYiZdMBhMA/w300-h400/IMG_7578.HEIC" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3FL7gnFHLqG6wP6ksZP8EPCEzduLUAGqpUt7YwKQinuK3C4_6e4lB9SsNahP9zaH1zLB-W1MUocyHwawFUjIjFM_56u_38r0G3Hp9aOuAYkNj8QYlm0QYGG-3wRY_uFZsYbbxKmUEVc/s4032/IMG_7463.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3FL7gnFHLqG6wP6ksZP8EPCEzduLUAGqpUt7YwKQinuK3C4_6e4lB9SsNahP9zaH1zLB-W1MUocyHwawFUjIjFM_56u_38r0G3Hp9aOuAYkNj8QYlm0QYGG-3wRY_uFZsYbbxKmUEVc/w300-h400/IMG_7463.HEIC" width="300" /></a></div><div style="text-align: justify;">Do not miss the street food. I tried my first egg bread in Hongdae and to this day i'm still craving for it. Also grilled skewers are always a good idea, especially when it's cold, along with tteokboki and fishcake.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaIVR92ncc97igTCzCk4Maj7ZADmtPvaBSxadQTf3WKk6KrgYWvOovQYj1Ez48kxY6PGrxcmZUVvvl0PwTcriID9ceYxTGk-m6t7pgvkQ46SdzzBj7busjhxV7qi4m9VWYlkoDQLf3t0/s3977/IMG_4370.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3977" data-original-width="2983" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaIVR92ncc97igTCzCk4Maj7ZADmtPvaBSxadQTf3WKk6KrgYWvOovQYj1Ez48kxY6PGrxcmZUVvvl0PwTcriID9ceYxTGk-m6t7pgvkQ46SdzzBj7busjhxV7qi4m9VWYlkoDQLf3t0/w480-h640/IMG_4370.HEIC" width="480" /></a></div><div style="text-align: justify;">Honestly prior to this trip, i wasn't a fan of ROK and their food. But with all the K-dramas, i think our tummies have been conditioned to enjoy Korean food more these days. If you're not convinced, please go watch Let's Eat and i guarantee you'll start craving for Korean food. </div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Ok since this is a pretend travel post, here are some links to refer to for your SIN-ROK VTL travel. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="https://overseas.mofa.go.kr/sg-en/brd/m_2435/view.do?seq=761362">Requirements for entry into ROK</a> and <a href="https://safetravel.ica.gov.sg/vtl/requirements-and-process">requirements for entry into Singapore</a> via the VTL. Hopefully in the near future, these testing requirements would all be scrapped and life can return to normal. Till then.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">XOXO</div><div style="text-align: justify;">Travelerintransit</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0Seoul, South Korea37.566535 126.97796929.2563011638211563 91.8217192 65.876768836178854 162.13421920000002tag:blogger.com,1999:blog-6099757376829038684.post-58024816237801799802021-11-04T06:36:00.001+08:002021-11-04T06:36:44.960+08:00MadASS, Casual dining in Raffles Place<div style="text-align: justify;"><b>MadASS</b> i.e. Mad About Sucre Social is the casual, eclectic sister restaurant of the award-winning Mad About Sucre. While it's "fast food", MadASS delivers the same promise as Mad About Sucre- hearty gourmet meals made with natural ingredients that are free from preservatives and artificial additives and flavours. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUg1VXnFr5oWNyZ8R506K1J_lgB53g6HGL1ZLkrGrxzLktEjk2IvjBV1JNd0X1L9jAiDGCWizcRhFOgFi0inb_WBW5lk_aAl1L22aFO2dvrepfY0RZmHgIHal6VuSPfbz9NTuuvFpXtv4/s4032/IMG_4617.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUg1VXnFr5oWNyZ8R506K1J_lgB53g6HGL1ZLkrGrxzLktEjk2IvjBV1JNd0X1L9jAiDGCWizcRhFOgFi0inb_WBW5lk_aAl1L22aFO2dvrepfY0RZmHgIHal6VuSPfbz9NTuuvFpXtv4/w640-h480/IMG_4617.HEIC" width="640" /></a></div><div style="text-align: justify;">For the office lunch crowd, customisable bowls start from $13.90. The main dish ranges from tofu to seafood (barramundi, grilled prawns), to turmeric chicken, Iberico pork, and even a Topside Grade A4/5 Wagyu. This goes on a base of your choice and the 3-colored wild grains was super fragrant and flavorful (there's also quinoa, soba, and salad options). </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgK54WT752sHjNQukSLOovHb9BSQyBCZ3ovQOYeLtd4_N7-kDWja4b9ILmzgDwhU9-JcPDdBXjIHpLooG65PSYDmkAXlRlQ3LnMctHWsZGgKLt_dKF75uMM_ZSpS1EYTWTHN7SrJugg4/s4032/IMG_4624.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgK54WT752sHjNQukSLOovHb9BSQyBCZ3ovQOYeLtd4_N7-kDWja4b9ILmzgDwhU9-JcPDdBXjIHpLooG65PSYDmkAXlRlQ3LnMctHWsZGgKLt_dKF75uMM_ZSpS1EYTWTHN7SrJugg4/w480-h640/IMG_4624.HEIC" width="480" /></a></div><div style="text-align: justify;">The hormone free wagyu ($19.90) was super tender with not much fats in fact. We heard that these cows grace on flatlands so that their muscles aren't tensed up and thus the tenderness. <span><a name='more'></a></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoLnQmhmjX871gHU_e7kITKLYT4Uj1nmvnxx9vEybR0fHzVK_hEUVjXfb3GcCgdk9-UhJ7fhBRz2DCd5jtHGNo5z2wu0gqbJ1aIUI3gXvtxhnN1iSHttJ5z4z3T1_QwTOiEcyjIJuc54/s4032/IMG_4618.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoLnQmhmjX871gHU_e7kITKLYT4Uj1nmvnxx9vEybR0fHzVK_hEUVjXfb3GcCgdk9-UhJ7fhBRz2DCd5jtHGNo5z2wu0gqbJ1aIUI3gXvtxhnN1iSHttJ5z4z3T1_QwTOiEcyjIJuc54/w480-h640/IMG_4618.HEIC" width="480" /></a></div><div style="text-align: justify;">Come dinner, MadASS serve small sharing plates and cocktails. We were surprised by the 1 page extensive vegetarian menu, alongside other meaty options. Start with the signature <b>Cauliflower</b> ($15) which is a moreish bite flavored with a light sweet miso, with nuts, a umami housemade pickled Japanese cucumber and topped with sourdough crumbs. Loved the char and crunch in this.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffhyphenhyphenaUdRMoJt34VEw5J8aYD3rMHVI6sfZ8XqVT5Yo5oHRij6XkDi8WfpGRMOV6CxUh2n8Ce8wq4Wi-RH8ryGikB0w7NlzrTf0zAz1w_E5svJQdLGSH3g92o_4jOO7Ih_WFetIllnG4Zk/s4032/IMG_4611.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffhyphenhyphenaUdRMoJt34VEw5J8aYD3rMHVI6sfZ8XqVT5Yo5oHRij6XkDi8WfpGRMOV6CxUh2n8Ce8wq4Wi-RH8ryGikB0w7NlzrTf0zAz1w_E5svJQdLGSH3g92o_4jOO7Ih_WFetIllnG4Zk/w640-h480/IMG_4611.HEIC" width="640" /></a></div><div style="text-align: justify;"><div>We regretted not ordering a large portion of the<b> Icelandic crab meat pasta with aglio olio sauce</b> ($19/29) and was even more surprised that this was seasoned naturally! The wonders of fresh ingredients! The crab meat is handpicked daily for extra freshness and woah the depth in flavor is amazing. We polished this in no time. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQmrcrXUmC4SJIw1bmtsSvspO0YVWQ_yDvoLkYgLAGepbC-Wdm3gAAfL_awU8K1P2dHIL5YIS6cuPcjTkMfQzEqUF-JI0snp6BmxgT077nCOxKxTWY_OVYPdAOQepIR_Ncr7O4ESHhRI/s4032/IMG_4621.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQmrcrXUmC4SJIw1bmtsSvspO0YVWQ_yDvoLkYgLAGepbC-Wdm3gAAfL_awU8K1P2dHIL5YIS6cuPcjTkMfQzEqUF-JI0snp6BmxgT077nCOxKxTWY_OVYPdAOQepIR_Ncr7O4ESHhRI/w480-h640/IMG_4621.HEIC" width="480" /></a></div><div>This mala dish would never see the light of day at Mad About Sucre and we're glad that MadASS is the perfect outlet for this. The <b>Numbing Spicy Chicken</b> ($11) was fragrant and flavorful and not too crazy spicy or numbing. The perfect crispy bar snack to go with the draft beers here.</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCa_2TW_DNhECT3ZBzVIPf-hLl0m2LvDqe8K7QaP8avH7XAc6Jt5kr0-LA_z-G89wnu3KQW7IbRuSwNCObQvBtUm3gZYNix21DCWdrkspwG_7QHix7EsN37AEvE8qSJQ0qWzLooH9UMFk/s4032/IMG_4631.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCa_2TW_DNhECT3ZBzVIPf-hLl0m2LvDqe8K7QaP8avH7XAc6Jt5kr0-LA_z-G89wnu3KQW7IbRuSwNCObQvBtUm3gZYNix21DCWdrkspwG_7QHix7EsN37AEvE8qSJQ0qWzLooH9UMFk/w640-h480/IMG_4631.HEIC" width="640" /></a></div><div style="text-align: justify;">We couldn't give dessert a miss of course. From Mad About Sucre, the kitchen brought over the less complicated desserts to be served at MadASS. We enjoyed the texture and temperature play in the <b>Earl Grey mousse with Blood Orange</b> ($9). Think silky pudding with a cold sorbet in the center. The Earl Grey hits first, followed by the light bitter citrus, and then the tea rounds it off at the end. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXj0VbmJ2qZQ90CUrGjQx_T06LFO4iCl6GWOKXMqJdmb4Umm5dOKbgLuejj9hKkpNINbXv1OfryHo297AdYKP6IwparVgicKudIDjPgE35G7krEnLULjHOhnqy87kPq1i0PY1DUwl4eso/s4032/IMG_4635.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXj0VbmJ2qZQ90CUrGjQx_T06LFO4iCl6GWOKXMqJdmb4Umm5dOKbgLuejj9hKkpNINbXv1OfryHo297AdYKP6IwparVgicKudIDjPgE35G7krEnLULjHOhnqy87kPq1i0PY1DUwl4eso/w480-h640/IMG_4635.HEIC" width="480" /></a></div>The <b>Pecan Praline Warm Cake</b> ($9) cannot be missed too. Served warm, the organic pecan and dark chocolate cake shell breaks apart to reveal a molten nut elixir. There's no sugar used at all and we were surprised by the natural sweetness. Also, this is gluten-free?! Mind blown.<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx_H5Jki41PQYhU8zC8J3NdHmms5icXa0h-93fXP0ioZAw63zmOtJLR8thjZMIB9sgeuplLhzizsjXcfhGryqBb05CgDpWpnyWbS3srQ2Eww027GXYX5GsF6RgX2NRTuy0vOodRAQBbc/s4032/IMG_4609.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx_H5Jki41PQYhU8zC8J3NdHmms5icXa0h-93fXP0ioZAw63zmOtJLR8thjZMIB9sgeuplLhzizsjXcfhGryqBb05CgDpWpnyWbS3srQ2Eww027GXYX5GsF6RgX2NRTuy0vOodRAQBbc/w480-h640/IMG_4609.HEIC" width="480" /></a></div><div>While we enjoyed the food, the environment is not that conducive as a tapas bar. Nevertheless we sure wouldn't mind popping by for lunch or tea if in the area.</div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzdHMXbpVApyr_bxor78e0u16AGI8QKDCaijnYO_XWGc3hY-FWZ9jQF9zMESGDxHUWfhP8WwIxQbM-ZdPJKMgz_rKE2h90qQFzoQdH2FZwp3itk8VsDq-ZN_YVLkOqFtHQ-avcRaIKnc/s4032/IMG_4602.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzdHMXbpVApyr_bxor78e0u16AGI8QKDCaijnYO_XWGc3hY-FWZ9jQF9zMESGDxHUWfhP8WwIxQbM-ZdPJKMgz_rKE2h90qQFzoQdH2FZwp3itk8VsDq-ZN_YVLkOqFtHQ-avcRaIKnc/w640-h480/IMG_4602.HEIC" width="640" /></a></div><div style="text-align: justify;"><a href="https://www.madass.sg/" target="_blank"><b><i>MadASS</i></b></a></div>01-11, Change Alley Mall <br />30 Raffles Place Singapore 048622 <br />Weekdays: 8am to 9:30pm</div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com030 Raffles Pl, Chevron House, Singapore 0486221.2841089 103.852015-27.026124936178846 68.695765 29.594342736178845 139.008265tag:blogger.com,1999:blog-6099757376829038684.post-22346188955862352802021-10-26T15:46:00.000+08:002021-10-26T15:46:39.715+08:00IDS Clinic Baby Lift Ultherapy<div style="text-align: justify;">Quick life update. Sorry for the radio silence, but 2020-2021 has consumed me because of work, and i've neglected this space because i didn't have the energy to share. Hopefully things would pick up in the next few months and 2022 and i look forward to reconnecting with you guys. For those of you who've been following me through the past >10 years, i'm sure you would understand how our life priorities have changed. Some of you would have moved on to a different stage in life, took on more responsibilities at work, got married, have kids and in the process... AGED (i can say this because it applies to me as well). That's the harsh reality of life LOL. Additionally because i'm very active, i end up looking more tired/older when i lose my face fats (such a double-aged sword).</div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv6D8p-iaEsvSt7aNJVJ_45dZOS3Vm14mSj9mDGzgu3ggiyndiXbs0f9HwIBWspnOEpigJRh1PKCvWKDdh-Ykt-ksaocskZGPnFIrc1c7K949isamFLQiyQ8v9x4mOVJ8ONxIbpKM6FA/s4032/IMG_3618.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv6D8p-iaEsvSt7aNJVJ_45dZOS3Vm14mSj9mDGzgu3ggiyndiXbs0f9HwIBWspnOEpigJRh1PKCvWKDdh-Ykt-ksaocskZGPnFIrc1c7K949isamFLQiyQ8v9x4mOVJ8ONxIbpKM6FA/w640-h480/IMG_3618.HEIC" width="640" /></a></div>At some point, facials, serums, lifting and wrinkle creams, and LED face masks can only help that much. That's when an extra boost is needed. Since the start of this year, i've looked into several of these anti-aging procedures and Ultherapy stood out for me.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMBSm64t9UsYOE_MTQmFmT02f4IZpmsS6QbgJuvBnOc_hFjTT4zLb7d9jDswrFk6GGaJCCK593wwWRw57w6gqh2SuHczWNbhtk4pS2usBZ1uNk3swjH1iLRAqJvo_uVkDiwJQZ-7XG6U/s3088/IMG_3620.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgMBSm64t9UsYOE_MTQmFmT02f4IZpmsS6QbgJuvBnOc_hFjTT4zLb7d9jDswrFk6GGaJCCK593wwWRw57w6gqh2SuHczWNbhtk4pS2usBZ1uNk3swjH1iLRAqJvo_uVkDiwJQZ-7XG6U/w480-h640/IMG_3620.HEIC" width="480" /></a></div><div style="text-align: justify;">Ultherapy is non-invasive ultrasound therapy to lift your skin and promote collagen production, resulting in firmer and tighter skin. It uses microfocused ultrasound (previously HIFU) or sound energy to generate a thermal effect for lifting and tightening of saggy areas on your face, neck and chest. I would not go deeply into the technical details, but basically the sound waves target the deeper layers under the skin (about 3-5mm), to stimulate fresh collagen. Due to the deeper targeting, you would also not experience any downtime after the treatment (YAY). Plus, the effect gets better with time, and it takes about 2 to 3 months to see the best results and improvements can continue and last up to a year.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqiR_ipzoiF4DZFKrjPGfOSL4_q8WhyphenhyphenX6YgCUY9udUbsN2XFcqyuAsPKdBqncqug-xfDkdm9uDI58etVwyDTcPW6fgPKcatOEoaDLOQL_94AJNs9Y_F4dZCd8EU1IEgpToxHDiiUYtZY/s3088/IMG_3622.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqiR_ipzoiF4DZFKrjPGfOSL4_q8WhyphenhyphenX6YgCUY9udUbsN2XFcqyuAsPKdBqncqug-xfDkdm9uDI58etVwyDTcPW6fgPKcatOEoaDLOQL_94AJNs9Y_F4dZCd8EU1IEgpToxHDiiUYtZY/w480-h640/IMG_3622.HEIC" width="480" /></a></div><div style="text-align: justify;">There are many clinics offering Ultherapy but I choose to go back IDS Clinic after trying their products and services earlier this year. I consulted Dr Michelle Wong and she recommended me the IDS Baby Lift, which is their proprietary treatment for Ultherapy. The Baby Lift uses less lines (shots) compared to the full course and targets a depth of 3.5mm as compared to 4mm, and was recommended because my skin laxity isn't severe. Treatments are customized to each patient's needs and Dr Michelle Wong focused on the lower half of my face to treat my laugh lines and double chin. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnGVb-TvkV6OkjhdDVkbRwi7yKvM2N6OogmMtZWSn2en1Z-6fxHpqxKKyU7xMQeJ-Bd5xj0aZBBc1hBNKyY-BvwsGoNgrk85m722Qajh_r1iq8SL-Dul6IhBiXQ1DHX_UWL1m36vbGeg/s3088/IMG_3626.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrnGVb-TvkV6OkjhdDVkbRwi7yKvM2N6OogmMtZWSn2en1Z-6fxHpqxKKyU7xMQeJ-Bd5xj0aZBBc1hBNKyY-BvwsGoNgrk85m722Qajh_r1iq8SL-Dul6IhBiXQ1DHX_UWL1m36vbGeg/w480-h640/IMG_3626.HEIC" width="480" /></a></div><div style="text-align: justify;">The whole process took about 1.5 hours for me, which includes time for the numbing cream to work. The numbing is to minimize any discomfort or pain, and i was glad there was none!</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH0MeRPvGxlFXvmP577aLDGQXnOCeoePtzDWbPJJxpov3NqWMfyyq2Tw7LFhOCR8udXQ7oWKpXOVQ0iqdC8BgNVxzi-NgMzVFm01hXIe5IvO5OuCaiPrzVxEyc0POBEpZUFkMLgVe02Q/s3088/IMG_3630.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZH0MeRPvGxlFXvmP577aLDGQXnOCeoePtzDWbPJJxpov3NqWMfyyq2Tw7LFhOCR8udXQ7oWKpXOVQ0iqdC8BgNVxzi-NgMzVFm01hXIe5IvO5OuCaiPrzVxEyc0POBEpZUFkMLgVe02Q/w480-h640/IMG_3630.HEIC" width="480" /></a></div><div style="text-align: justify;">While some people may experience temporary flushed skin or swelling and tenderness after the treatment, it was all fine for me and i was able to head out for my dinner date immediately. For me, the tenderness was more from the pressure of the handpiece, which is a slight dull ache (feels like bruising), but there was no visible signs of swelling following the treatment and the ache went away in about a week.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSdZ-W1ujPYMyo-owvPaFD8B44mCcCDorfK3wISEHUaTzBZ8yu2VTiAoyL_BFu354xgs1aLgXqN5ub8x9G2iWE45D_4SWNj5_y8P8xArl8pzdDm37e_itd5lfTQaexFuWEtr9as2zD2Y/s3088/IMG_3635.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSdZ-W1ujPYMyo-owvPaFD8B44mCcCDorfK3wISEHUaTzBZ8yu2VTiAoyL_BFu354xgs1aLgXqN5ub8x9G2iWE45D_4SWNj5_y8P8xArl8pzdDm37e_itd5lfTQaexFuWEtr9as2zD2Y/w480-h640/IMG_3635.HEIC" width="480" /></a></div><div style="text-align: justify;">I'm definitely looking forward to the effects of the IDS Baby Lift! Follow me at my Instagram if you like to check in on my Ultherapy progress - <a href="https://www.instagram.com/msskinnyfat/">https://www.instagram.com/msskinnyfat/</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If you like to read up more about Ultherapy, you can do so <a href="https://www.idsclinic.com/ultrasound-facial-treatment">here</a> or <a href="https://www.idsclinic.com/book-now">book an appointment</a> with IDS Clinicto understand more in person.</div>Ms Skinnyfathttp://www.blogger.com/profile/17700003985500032860noreply@blogger.com0360 Orchard Rd, International Building, Singapore 2388691.3061653 103.8310002-27.004068536178846 68.6747502 29.616399136178845 138.9872502