My Favourite Vegetable 😍 Chef Jason Tan’s Favourite Vegetable - the prized Cévennes Sweet Onion 🧅 Known for its profound sweetness and unbelievable lack of pungency, this unsung hero of ingredients was explored so thoroughly, revealing so many layers of flavour and possibilities! 🧅They were presented in 4 ‘inspirations’: 🧅 1. Baked Onion Cup - a whole baked onion filled with onion purée and confit, a 62°C soft egg and black truffles. This was an absolute flavour bomb of savoury and sweet flavours, with an air of fragrance between onion and truffle amusing the tastebuds. I took a few bites of the cup too, and indeed the onion was so sweet and had no pungency at all even in such a pure state! 2. Onion Tea - A colossal amount of work goes into this small cup, as 4kg of onions and 2 days of work produce just 200ml of this earl-grey infused onion tea. It is poured into an emulsion of onion purée and cream, creating a dual mix of textures and flavour depth. This was onion soup ultimate EX, and I wish I had a whole pot of it 🥺 3. Onion Chip - Thinly sliced, dehydrated for 24hrs and very lightly salted. This was the chef’s expression of the purity of the Cévennes onion. 4. Onion Tart - Incredibly petite discs of onion confit slow cooked in salted butter for 8 hours, topped with parmesan cheese and extremely crispy! A stunning dish, which I felt the chef’s passion poured into each component through the painstaking preparation and detail put into each ‘inspiration’. The journey with Cévennes onion was truly memorable, and I can never see onions the same again 🧅

My Favourite Vegetable 😍 Chef Jason Tan’s Favourite Vegetable - the prized Cévennes Sweet Onion 🧅 Known for its profound sweetness and unbelievable lack of pungency, this unsung hero of ingredients was explored so thoroughly, revealing so many layers of flavour and possibilities! 🧅They were presented in 4 ‘inspirations’: 🧅 1. Baked Onion Cup - a whole baked onion filled with onion purée and confit, a 62°C soft egg and black truffles. This was an absolute flavour bomb of savoury and sweet flavours, with an air of fragrance between onion and truffle amusing the tastebuds. I took a few bites of the cup too, and indeed the onion was so sweet and had no pungency at all even in such a pure state! 2. Onion Tea - A colossal amount of work goes into this small cup, as 4kg of onions and 2 days of work produce just 200ml of this earl-grey infused onion tea. It is poured into an emulsion of onion purée and cream, creating a dual mix of textures and flavour depth. This was onion soup ultimate EX, and I wish I had a whole pot of it 🥺 3. Onion Chip - Thinly sliced, dehydrated for 24hrs and very lightly salted. This was the chef’s expression of the purity of the Cévennes onion. 4. Onion Tart - Incredibly petite discs of onion confit slow cooked in salted butter for 8 hours, topped with parmesan cheese and extremely crispy! A stunning dish, which I felt the chef’s passion poured into each component through the painstaking preparation and detail put into each ‘inspiration’. The journey with Cévennes onion was truly memorable, and I can never see onions the same again 🧅

Alice In Wonderland Macadamia “Caramelia 36%” Canelé de Bordeaux Bandung mochi Nutmeg Madeleine (Part of the Voyage of Euphoria 6 Course Menu $198)

Changed location And new opening

Mont Blanc (the French way and not the Japanese way) This was a surprisingly good dessert. The pear and not so sweet month blanc mousse complemented each other perfectly! Adding the bite with the refreshing pear sorbet was just a perfect bite of heaven in my mouth. Highly recommended if you want to try something out of the ordinary than the typical French soufflé. It’s a light dish too if you are already feeling quite full.

Iberico pork and pickled cabbage was the star Hehe iberico pork has a good mix of fatty and lean parts- it was amazing by itself BUT with the sour cabbage and mustard sauce, it was sublime! You can however give the only vege main a missed, the clunky turnips, carrot and leeks was not a refined dish and would taste quite boring and one dimensional after more than 3 bites…

Marcy’s Pecan Pie Sundae | $19 Ending the meal off at Marcy’s with a wonderful dessert. The pecan pie sundae was heavenly, with rich, chewy, vanilla bean gelato surrounded by homemade pecan chunks, which was nutty and not too sweet. Everything went so well together, I even forgot how pretty expensive it was😂 Would definitely recommend this dessert, and on top of this, the whole Marcy’s experience. Amazingly executed food aside, the cosy ambience is to die for - we really need more restaurants with a vibe like this! Rate:🌟🌟🌟🌟

Marcy’s Crab Toast | $26 Not sure if this dish is highly raved about but if it is it is entirely deserving. My absolute favourite of the night. The brioche was wonderfully toasted with the perfect softness and crustiness. The blue manna crab came with such a generous portion, mixed with smoked enoki and packed with an umami flavour. I’m not sure if the sauce underneath is the umami butter, but if it is then it was absolutely delightful. The entire dish felt fresh, savoury, and overall delicious - I really couldn’t have enough! Rate:🌟🌟🌟🌟🌟

Octopus Rigatoni | $35 Red wine braised octopus with beef tendon, a rich pasta dish that is good for sharing lest you feel too overwhelmed. I couldn’t really see the portion of ingredients because of the colour of the sauce and how it was really infused into the entire dish, but I thought that the portion of it was just right. The beef tendons were a tad too gelatinous especially for the thick sauce. Really good flavours to this dish though. Rate:🌟🌟🌟

Abalone Gim Pasta After a not-so-impressive dinner two years ago, I went back to Anju recently for their Abalone Gim Pasta ($34). As that odd girl who orders an entire plate of pasta (meant for sharing) all to herself; I really enjoyed the slurpy chilled noodles. With quite the chewy bite, the thin al dente strands were well-coated with oyster sauce, seaweed sauce and perilla oil. Tangy with hints of savouriness and earthy-sweetness. Dressed together with chopped perilla leaves, the plump sous vide sliced abalone was superbly sweet too, and fresh-tasting with a lovely buttery aftertaste. The aromatic greens and the inclusion of pickled shallots also provided a nice gentle crunch into the mix.

Bossam ($50) Pork Belly l Pickled Mushroom l Dried Squid l Dried Radish l Pickled Garlic Shoot l Baby Romaine Lettuce Wooow this was good!! The pork belly was perfectly caramelised, each piece had a nice char and smoky flavour, and was soooo soft and tender. It was pretty fatty, but still very meaty. It got a bit too fatty for me after a few pieces so I had to remove the fats. Sides were really nice too. The pickled garlic shoot was super good, felt like an interesting version of an asparagus. Dried radish and squid was crunchy and lightly spicy-sweet, and pickled mushrooms were p interesting, I didn’t expect them to be pickled so it was something different, having that sourness. Baby romaine was crisp and was a great vessel to hold everything. Thought this would also go well with rice! It’s a great dish, I would definitely have it again. Felt that portion was pretty huge.

Baek Kimchi ($7) White kimchi l Radish l Red Dates It’s white kimchi! With briny and sour flavours, it was rather refreshing, crunchy and delicate. The red dates gave a nice complementary natural sweetness. Worth a try!

No. 4 Galette ($19++) Served with ham, egg, sauteed mushrooms and cheese. There was no sauce so it was abit dry. I was expecting a crispy crepe but the crepe was doughy. It was slightly bitter. The portion is quite filling.

Galettes we went with no.4 Chiffonade of ham, organic egg sunny side up, over sautéed mushrooms, Comté cheese and no.7 French pork sausage, onion confit marinated in 23 cider, old style mustard cream, comte cheese. i enjoyed the pork sausage galette more as i’m not a huge fan of mushrooms.

Lovely cafe with good food First time we tried the famed Galettes and while we didn't love it, it was definitely top notch in terms of taste and quality. Had the No. 3 (Sauteed mushrooms with Comte cheese and a sunny side up, $18) and the No. 8 (Pork pancetta carbonara style with spinach, onions, and sunny side up, $19). Preferred No. 8 as the carbonara sauce gave more flavour to the Galette. As you get to the sides of the Galette though, you just have more of the plain buckwheat flour taste, so do leave some of the fillings for the sides!

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Lacklustre Ramen Came by as I had a Chope 1-for-1 voucher. I chose the Uni & Chashu Tsukemen ($22) while my partner had the Lobster Dry Ramen ($20). The tsukemen came with a healthy amount of thick and chewy noodles, with a slab of chashu and two sticks of bamboo shoots. The noodles were cooked perfectly and went great with the thick and flavourful dipping sauce. Although, I could not taste the brineyness of uni in the sauce at all, this was still pretty enjoyable as it is. Just that the chashu was practically 1/2 fats. As for the lobster dry ramen, while there was a strong whiff of shellfish from the dish when it arrived, the lack of any real lobster meat was to be expected to say the least. The noodles here were more of the thin and springy kind, which I thought was better suited for dry ramen as compared to the thicker ones. Taste-wise, this was average at best. Overall, our experience here was average at best - from the flavours of the food to the responsiveness of the service staff (I stood at the counter for a good minute waiting for someone to attend to me). The only good point of the meal was that we could help ourselves to complimentary lettuce and hardboiled eggs. Otherwise, would not return.

WBC w All-in

View of PanAmericana Didn’t take any photos of the food sadly but cannot recommend this place enough! The view itself is so lovely and the food is very nice! Sentosa golf club is such a good setting

Lame Al Asador (150g) | $34 A South American inspired wood-fired lamb dish. The lamb was tender and made less gamy with the sauce, which was full of thyme and rosemary flavours. I however liked it paired with the sauce, which seemed like a creamy minty sauce - not sure if it’s a rendition of chimichurri + mint! That being said, the portion of this was really small, and a bigger plate (300g) would’ve cost $67. Not the most wallet friendly dishes here, but I guess you’re paying for vibes, views, and service. Rate:🌟🌟🌟

Argentinian Empanadas | $16 The crust of these empanadas gave one warm and toasty experience despite the really hot weather. I don’t really know how else to describe it other than a non-spicy vegetarian curry puffs. While it doesn’t sound impressive, it packed a nice spiced flavour with a combination of leek, cheese, potato and corn. Complemented by the sumac ranch, it gave every bite a refreshing tartness. Rate:🌟🌟🌟

Afternoon tea set Upscale casual restaurant that celebrates Southeast Asian flavours and crossroads. Starting with savory, we enjoyed the 𝐁𝐨𝐧𝐞 𝐌𝐚𝐫𝐫𝐨𝐰 𝐓𝐨𝐚𝐬𝐭 𝐰/ 𝐂𝐚𝐯𝐢𝐚𝐫, an indulgent buttery and creamy bite. The 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐆𝐚𝐥𝐚𝐞 𝐒𝐜𝐨𝐭𝐜𝐡 𝐄𝐠𝐠 was a mix of rendang with oozy egg and a crispy breading. Rich and flavourful with a strong spicy kick. The 𝐊𝐮𝐞𝐡 𝐏𝐢𝐞 𝐓𝐞𝐞 was generously packed and balanced but did wish for the shell to be more crisp. Moving on to sweet, 𝐌𝐞𝐝𝐣𝐨𝐨𝐥 𝐃𝐚𝐭𝐞 & 𝐌𝐞𝐫𝐞𝐝𝐢𝐭𝐡’𝐬 𝐂𝐡𝐞𝐞𝐬𝐞 was a delightful sweet and savory mix of feta cheese and date encased in crispy and flaky pastry. Our personal favourite was the mango sticky rice. Also had the classic traditional kuehs of 𝐊𝐮𝐞𝐡 𝐒𝐚𝐥𝐚𝐭 and 𝐊𝐮𝐞𝐡 𝐊𝐨 𝐒𝐰𝐞𝐞. Comes with free flow tea or coffee. We enjoyed the chai which had a spicy finish, and the natural tasting rooibos. Found the matcha on the powdery and almost grassy side. 📍@hathawaysingapore, 01-37, 13 Dempsey Road, Singapore

Squid and prawn The squid and prawns is grilled. Can taste the BBQ smell when chewing it

Naan set Nothing special about this dish

PINEAPPLE TONIC (菠萝汤力水) Pineapple jam with tonic water & espresso; bitter sweet taste with citrusy note; refreshing & unique..

PEACH GENMAICHA (小蜜桃玄米茶) Cake is soft & moist; filled with cream & genmaicha paste; topped with fresh peach; taste nothing special but would prefer more peach to go with it..

CREAMY SPINACH MUSHROOM CHICKEN (奶香菠菜香菇鸡排) Sourdough is soft at centre with flaky & crispy crust outside; topped with a layer of soft spinach & crunchy mushroom; chicken fillet is tender; cream sauce is tad too rich for my liking; came with a green lemon wedge to cut through the richness of the sauce..