I first got a taste of Chef Jérémy Gillon and his Alpine-herb-forward French cuisine five years ago at now defunct Audace. It was certainly the most refreshing French dining i've experienced then. Fast forward to 2021 and Chef has already earned his star with his fine dining Restaurant JAG. Stepping into Restaurant Jag for the first time, we were pleased to see that Chef has remained true to his brand of serving seasonal cuisine inspired by the wild-foraged herbs from Savoie. 

It was yet another refreshing and educational meal with unpredictable flavors using herbs that we have never heard of or were able to pronounce. We went with the well-priced 4 course Executive Set Lunch ($98), which was a delightful experience. Do allow yourself at least 2.5 hours for this. I ended up rescheduling my appointment after because lunch took longer than expected but it was worth it though! If you have even more time to spare, there's also the 6-course Degustation Measured Indulgence Menu ($175). 

We started with a Salsify and Sariette biscuit with the crunch of a potato chip. 

Then a green Kohlrabi juice with Hyssop oil and balsamic. This had notes of apple and celery in it. 

A steamy dark rye was served with a duo of Normandy and herb butter. While we loved the fluffy insides, the dark burnt crust a tad too much to handle after a few bites. Lovely miso notes if you don't mind the char though. 

Let's face it, wine can be intimidating. And we're lucky to have the daring Rebel Rebel (and RVLT) which breaks down the stiffy French attitude and promises a ton of fun and adventure with their selection of down-to-earth, small-batch, and handcrafted wines that are terroir driven. Fret not if you're a newcomer to the wine world, Rebel Rebel offers wine by the glass and has a good mix that is rotated weekly, so you'd be able to try something new without having to commit. There's a curated range of over 200 wines priced from under  $100 to over $200 range if you wish to stick to the bottles. 

The bold wine-bar concept is supported an equally daring food menu by Burnt Ends alumnus Deborah Yeo, who throws together a exciting fusion cuisine. We started with slices of sourdough ($8) because we needed something to dip into the Pork Fat ($6), a translucent cream that is whipped fat topped with topped with crunchy farro and barley and some honey for a touch of sweetness. Something must have been wrong with my taste buds that night because i couldn't taste the gaminess ("porkiness") of the fat until i was almost done with the bread. It was enjoyable for me till then. You either love lard or hate it. 

We then went with another toasty snack, the Prawn ($14/2pcs). This smelled exactly like Otah but tasted more like a Thai prawn cake. While reading the reviews, i originally decided not to add on the uni to the toast because the overall spices would overpower the fresh sweet uni. Also, i thought the price was a tad pricey ($28 add on for 2 toasts) for a few pieces of uni. Well, all willpower vanished when the server asked if i'd like uni. So yes, it was a regretful move but i made sure to savor the uni on its own. 

Pick the Hamachi salad ($24) if you're looking for a refreshing plate in between the heavy ones. This Asian salad with Kumquat is almost like the Chinese Yu Sheng that we eat during Chinese New Year, but less diabetic. The bright salad was adorned with fresh slices of yellowtail. We could certainly do with a bigger portion. 

Reimagine Sichuan flavors at Birds of a Feather with their first-ever tasting menu. I've been a fan of Chef Eugene See's contemporary and European take on Sichuan cuisine since Birds opened and now he has taken it to the next level with some really stunning and elegant dishes that knocked us off our feet. 

Leave your tongue numbing mala expectations at the door. The Reimagine Sichuan menu ($89) showcases the myriad of flavors- salty, aromatic, bitter on the individual plates that are even more refined than the usual communal menu at Birds. There is even a curated wine pairing menu which was an absolute delight, featuring a small batch Telmont Grand Reserve Champagne, Pouilly Fuissé Domaine Cordier Chardonnay, Château Mangot Saint-Emilion Grand Cru (our absolute fav), and a surprise cocktail to be paired with desserts, all for just $60. 

The seven-course gastronomic journey begins with the Homemade Pickled Vegetable Focaccia, served alongside a bright, salty Sichuan 碎米芽菜 pickled mustard green butter. The humble preserved vegetable is full of umami- very similar to kombu or preserved olive vegetables. We tried our hardest to persuade Chef Eugene to bottle this! The focaccia was also an amazing slice with an all rounded crisp and a fluffy center. 

Next, Chef Eugene presents a rotating Bird’s Snack which spotlights the Sichuan burnt chili. A thin chewy ravioli made from gyoza skin is filled with a mix of burnt chili eggplant and foie gras. The spice was very mild and slightly tingly, and further balanced with an earthy celeriac purée. 

Michelin star dining is quite pricey in Singapore unlike in US and Europe so i'm always happy to find a well-priced one- Lerouy is one of the few and they do not stinge on the experience. There's no stuffiness or snootiness at this modern French restaurant by Chef Christophe Lerouy. At Lerouy 2.0, their industrial-chic space was anything but cold as 2 loops of organically shaped counters wind round the open kitchen and diners get a full view of the precise preparation of each dish.

We were in for a surprise for our 7-course grand lunch ($78) with no inkling of what's to come, given the purposeful omission of a menu. The omakase style allows Lerouy to present a mysterious seasonal menu, which adds to the excitement of dining here. 

Four tapas appetisers and petits fours supplement the courses. A crunchy mille feuille style of Bibeleskaes potato with fresh cream and Alsace bacon was the opening act. Followed by a series of refreshing acidity in the lentils with smoked herring and horseradish on a cracker; a lightly spiced Carabinero ceviche with pickled mioga ginger and calamansi espuma, and ending with a Japanese style Asian Beef Tea made using a Japanese dashi base and a touch of keffir lime. 

Next, a generous baby sourdough loaf which was so darn good. Lovely crust with a fluffy interior, the bread came served with 4 butters- regular, beetroot, seaweed and charcoal. The beetroot was surprisingly our favorite with a touch of sweetness and light earthiness. 

The rootedness in French classical cooking continues to present itself in the meal, but the flavors are anything but traditional. The typical buttery richness is balanced with acid and herbs in most dishes. Actually i wouldn't be surprised if acid is the base of the meal. 

Japanese scallops with dashi jelly, Kaviari caviar, green shiso ice cream and a touch of yuzu kosho to brighten up the dish. I consider this quite a bold dish, given that the accompaniments could easily overpower the delicate flesh but somehow the components worked well together and a daring dish was born. 

Michelin quality food in a playful and casual setting? Sign me up any time. Cheek Bistro by Chef Rishi Naleendra and his wife Manuela Toniolo goes with fun but doesn't compromise on quality or techniques. Their cozy nook is made for relaxed meals and their brunch menu makes this Modern Australian restaurant even more welcoming for diners. 

The brunch menu is not your pedestrian cafe brunch food. Don't be too surprised to see Sri Lankan influence, such as the spiced and sugary Sri Lankan Iced Coffee ($10), which could also be spiked with a shot of Arrack (a coconut spirit). It's very sweet, like Vietnamese coffee, so don't say i didn't warn you. 

I went straight for the Mushroom on Toast ($18) which showcased the Bluefoot mushrooms, a French delicacy known as pied bleu. The mushroom was woody, earthy and had a meaty texture, and was complemented with a medley of mushrooms. Give it a smear of the vegemite custard for more umami or have enjoy it on its own. One wouldn't quite know what to do with the soft-boiled eggs in a a rich consommé- do i eat them separately or pour them onto the toast. Well.. the choice is yours. I drank the broth separately because i did not want to waste a single drop.      

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

Avenue 87, a tale of two Singapore chef friends Glen (of three Michelin Star Ultraviolet) and Alex (previously from Park Hotel Clarke Quay) who trained and started their careers at the same place and are now back to start this Modern Asian restaurant at Amoy Street. 

Well-loved Asian favourites (the chefs' childhood favorites and memories) are given a creative twist using traditional and contemporary techniques here, and presented in a four or six course dinner menu ($76/98). Wine pairing is available, as curated by Avenue 87's Beverage Specialist, Si Hao, a Certified Specialist of Wine.

We started with snacks of chicken skin chips (think keropok) and kueh pie tee with a take on curry fish head albeit meatless. 

Hidden under the curry crema are thinly sliced baby eggplants, lady’s fingers, semi-dried cherry tomatoes, and curry leaves. Best way to eat your veg is to hide them!

The first dish was a Japanese inspired salmon sashimi dish, topped with a refreshing icy soy wasabi granita, and accompanied by ponzu pickled wakame, dill oil, and sour cream. 

This was followed by a super comforting fish soup with deep-fried egg floss no less! All components are made from scratch here, with an anchovies and roasted sea bass bone broth with an anchovy buttermilk sauce for that creamy base, balanced with the sweet tanginess of confit tomatoes and sliced bittergourd. The sliced poached sea bass is from Ah Hua Kelong for extra freshness because #supportlocal. So dang good. 

Sambal octopus anyone? Think Peranakan rempah and sambal with a blanched octopus, topped with stir-fried greens (and beansprouts urgh) and a confit egg yolk, wrapped in a attap house looking banana leaf. I didn't quite like the texture of this as it was pretty flat and the sambal could have more kick. 

The main course was a baby lamb rack inspired by Alex’s memories of Vietnamese local meat skewers. The New Zealand lamb was marinated with a Vietnamese-style blend of herbs and spices which gave a satay-like flavor to it. The use of a sweet tangy sauce made from locally-sourced stingless bee honey was genius actually, and helped to balance any gaminess. A rotating choice of sides comes with the meat. My vote goes to the fluffy coriander rice.

Endings made sweeter with 2 sweets thanks to Alex's sweet tooth. The first, a house-made coconut ice cream served with pound cake crumble, papaya, and caramelised pineapple. It had a gula melaka kind of milky flavor to it which was absolutely delish. 

The second dessert, “pisang no goreng" was more than what meets the eye. The fried parcel contained a coconut custard and the banana was found in the ice cream instead. I enjoyed this in more ways than i do a goreng pisang. 

Gotta love the variety of eats at Amoy Street and Avenue 87 certainly stands out with their cuisine. They also do offer a lunch set for that midday craving. Their confit duck with yam rice and salted vegetables is calling out to me. 

Avenue 87

47 Amoy Street Singapore 069873 

Tel: +65 9838 8401 / +65 6970 5491 

Monday to Friday: 11.30am - 2.30pm, 5.30 - 10pm

Sat: 5.30 - 10pm

Stuck in Singapore with nowhere to go? Well one way to beat that wanderlust for a moment is to eat the cuisine instead. That's how we ended up at Olivia Restaurant & Lounge, that same restaurant that made the Basque burnt cheesecake a trend in Singapore. We had high expectations since co-founder and chef Alain Devahive's background includes cooking at the legendary El Bulli.

Even during the Phase 2 period of safe distancing measures in Singapore, it's easy to forget that momentarily with the buzzy vibes at Olivia. 

The menu, which is a rotating repertoire of Catalan-style tapas and dishes are split into Bites, Dishes, and Specials. The Bites are more like the typical tapas, think cured meats, croquetas, padron peppers. The Specials are the bigger mains and best for sharing among small groups. The flavors are the heaviest in this category as well. 

We started with the Iberico Ham, Cheese and Truffle “Bikini” ($16). Well, as simple as it may sound, i was surprised by the milky and creamy center of the sandwich with a tinge of sharpness and the light crisp on the exterior. There's even that slight pull that you'd get in a grilled cheese sandwich. I would be very happy to have this every morning. 

Next, a pricey Mushroom and Truffle Croquettes (2pcs/$14). This is an intense mushroom soup encased in a breaded crust essentially. Bite into that golden crispy and out flows a velvety bechamel filling peppered with bites of mushrooms. Delicious it was but mind you it's $7 a pop. 

We toyed with the idea of a Ham, Mozzarella and Truffle Open Omelette ($26) but the flavors would probably be too similar to our appetizers. So the Octopus, Crispy Pork Belly and Potato foam ($38) it was. The kitchen split the dish nicely for the 2 of us even though we're quite happy to share. We were told to swirl the dish as there's some sweet confit onion hidden under the mash. This turned out to be very rich in flavor, mostly due to the starchy "potato foam" (it wasn't very airy). The octopus was fabulously handled by the kitchen and i'd gladly have more of the leg. 

We went with more seafood with the Black Rice with Grilled King Carabineros ($48). The rice is colored black with squid ink which gave the dish the deep sea flavor. Umami it was, and even more so when you squeeze some of that heady elixir from the red prawn heads. I love carabinero prawns for their intense sweetness and delicate scallop-like texture. 

We were absolutely stuffed with the savory dishes but well since Olivia was first made famous by their cheesecake, we simply had to try it for ourselves... right? It turned out to be our biggest mistake. Sorry this ain't no Basque burnt cheesecake and that center wasn't molten, it was just really watery. At first taste, the savory flavors of the cream and blue cheese filling were pleasant but what i didn't expect was this lingering bitterness from the blue cheese that also tasted like cheese rind and that taste lasted the entire night. Mind you, i love blue cheese, but even i hate this version of it. Needless to say, i'd never come back for this. There are also better cheese tarts e.g. Flor Patisserie.

Drinks wise, there're plenty of Spanish wines here to go with the food. We tried their bespoke cocktails instead. The briny Gin Me!! ($20) which uses olive brine, rosemary and elderflower was a savory and refreshing G&T that is martini-like. Jr's Black Beauty ($18) with Sailor Jerry, D.O.M, Blackberries, Lime, and Ginger Ale was way too sweet for my liking. 

The food at Olivia wasn't too bad but as i'm writing this post, i realised that the prices at Olivia has increased tremendously from the time that they first opened and this was across all the food items. The croquettes used to be half the price, which was fair. Anyway, if i were to come back again, i'd probably not order the cheesecake, like ever. Nor would i recommend it to anyone as well. 

Olivia Restaurant & Lounge

55 Keong Saik Road, #01-03, Singapore 089158

+65 6221 0522

Tue- Thu: 12 - 2pm, 6 - 10pm 

Fri - Sat: 12 - 2.30pm, 6 - 10pm

Chef's Table BBQ put the idea into us and so off to Meatsmith to scratch the itch, even if it meant eating dinner at 8pm (because we made a last minute reservation). And of course it had to be full on American smokehouse barbecue at the OG Telok Ayer outlet (Jr also prefers this to the Indian style bbq one at Campbell Road). 

I had reservations about the Platter for 2 ($90) given how small of an eater i am but Jr was very confident about finishing 6 meat items- brisket, pork ribs, pastrami burnt ends, pork belly burnt ends, brisket spring rolls, and fried buffalo wings. Looking at the presentation, you can tell who are the stars. So either go for the slabs of meats first or start with the smaller stuff. 

The brisket spring rolls were smashingly crunchy and filled with sweet shredded meat. A good bite to have to break the meaty monotony. Same goes for the spicy and very acidic buffalo wings. While i didn't have high expectations of them, they do help to spice things up a little. 

The pastrami ends has a super peppery rub on it and was a tad too salty for us. The pork belly was also a little plain despite its paprika spice rub but i assure you that the meat was meltingly good. 

Moving on to the mains, the beef brisket was as expected- smoky on the outside, tender overall, and gelatinous at some parts. Enjoy the natural meaty flavor on its own, or smear a little of the Meatsmith BBQ sauce. The ribs were great too and certainly one of the better ones around with the right amount of sweetness. 

The platter also came with the pickle plate and cornbread. I found the corn bread a tad too crumbly and it was hard to pick up the loose bits but yes that's just nitpicking. Love the flavors though. We also added on the slaw ($6) to refresh our palate. Must say we did pretty well in finishing the meal. 

Desserts are available too, S'mores tart sounded lovely but our stomachs were protesting. Expect a wide variety of whiskeys and bourbons, or perhaps an alcoholic Bourbon sweet tea.

Meatsmith

Telok Ayer

167/169 Telok Ayer Street

SINGAPORE 068620

21 Campbell Lane

SINGAPORE 209894

Where to for tapas that transports you to Spain? Well you have to visit Esquina, who is OG thatbrought us the authentic Spanish and Catalan flavors. Back in 2011, you have to wait in line at 6pm to snag a seat at this popular joint. I haven't been back since the chefs changed hands but i'm happy to report that Barcelona-born Head Chef Carlos Montobbio is doing a great job still. 

For the first time also, i dined at level 2, which is a flight away from the chaos and squeeziness on the ground floor. I'm not sure if the torturous metal counter chairs have been replaced but it was also impossible to have a proper conversation downstairs with the wide spacing of the seats. If you're on a date, i'd suggest getting a table upstairs. 

We started with the gorgeous thyme & onion bread with smoked sweet paprika butter ($12). The flaky crust gave way to buttery layers within. The flavor of the bread was sufficient on its own but who can resist more umami butter on this one? 

The chorizo ibérico croquetas, piquillo pepper mayo (2pc/$8) were spectacular too. The breaded exterior broke away to reveal a rich creamy center flavored with the smoky meat bits. Certainly a lot more value for money than some other Catalan restaurant nearby. 

A tapas that i've never had before even in Spain was the slow-baked sweet potato with ají amarillo, smoked quail egg, and puffed quinoa ($16). The light sweetness of the sweet potato balanced the sharp Peruvian yellow chili pepper sauce which strangely reminded me of a spicy nacho cheese. The little quail egg on top helped to thicken the sauce further. It was surprisingly pleasurable.  

Any decent Spanish restaurant would be measured by the standard of their pork and Esquina did well. The Spanish pork jowl, chipotle, pickled pear ($16) had the makings of a glorious sio bak- very buttery fats with a thick layer of crispy meat, balanced by a tangy chipotle mayo. The slightly sweetened jelly-like packham pear also helped to cut through the richness of the meat. 

The Grilled Spanish Octopus ($28) is another must-order at Esquina. The texture was spot on with a tender firmness (I hate the overly chewy ones) and there's that slippery layer of jelly between the crispy skin and the meat. The smoked potato foam was an lighter and more airy version of the famed Joël Robuchon potato mash and the chorizo broth added on to the smokiness without the richness of the meat itself. 

I forgot to take a photo of the Pyrenees Milk-fed Lamb with cous cous, “mojo picón” (a garlic pepper sauce) and pickled shimeiji. I've not had lamb this tender and it wasn't too gamey by Jr's standard (he would not pick lamb if given a choice). 

For desserts, the bread, chocolate, olive oil and sea salt has been on the menu for a while and for good reason. A substitute for churros and chocolate befitting of the vibe of the restaurant. 

Our spirits were lifted and refreshed with the Spanish strawberries with sweet basil sorbet, burnt marshmallow, and black olive powder ($15). Love the contrasting grassiness of the basil with the sweet berries. 

Wonderful experience at Esquina, few years too late but i'm glad they're still around! Definitely not my last visit for sure. 

Esquina

16 Jiak Chuan Rd, Singapore 089267
+65 6222 1616

Tuesday to Saturday: 12 – 2.30pm, 6 - 10.30pm

Are you tired of Avocado Toast and Eggs Benedict yet? Try a different brunch at Fat Prince, a modern Middle Eastern restaurant located on Peck Seah Street. Contemporary kebabs, mezzes and sharing mains are fired from a custom-made oven, accompanied by Fat Prince's unique "koktail" programme. 

Enjoy a Royal Brunch ($49), which comes with a choice of a dip, mezze/salad, main, and dessert, and also a welcome koktail. The permutations will keep you busy so here are my favorites. 

From the dips, I absolutely love the roasted cashew gremolata hummus ($12)with smoked paprika. I could feel myself filling up because i could not stop eating the toasted pita with this dip!

Finally introduced Jr to The Spot! The Spot was one of my highly recommended restaurants of 2018 and i'm so glad that Chef Lee Boon Seng is still dishing up his creative European dishes using SEA ingredients! Trust me, you wouldn't regret making your way to Marina One for a meal. Plus there's a good selection of drinks with bottles with 1855 (i spend all my wine money there) and specials from the Macallen boutique. 

We were there for restaurant week and dinner featured mostly items from their main menu. To start, the cheese bread (a Pao de Queijo) with unsalted butter & paprika sea salt ($8) is the perfect savory bite that packs a punch. Lovely crust with a dense center, perfect with butter. 

Market garden greens with a pan seared, panko-like crusted foie gras that cuts like butter. sweetened with a wild stingless bee honey, a little blue cheese was snuck into this one as well to go with the greens.

The Char-grilled Octopus with preserved green papaya slaw, mint, peanut aka miso emulsion showcases Chef Boon Seng's clever take on modern Asian-European cuisine. The peanut aka miso is all too familiar, like our local rojak sauce and the association with Thai and Vietnamese cuisine is also strong with the use of the pickled fruit and herbs. Of course, the star is the smoky octopus. I always associate grilled octopus with Spanish cuisine, do you?

I was wowed then and i'm still impressed with the Grilled Hamachi ($38), which comes with a spring onion chimichurri, Ratte potato, white clams, in a coconut clam broth. The broth is a pseudo Thai Green curry and the sweet clams really shine in this dish.