The Signature Lobster Porridge is a must-have at Wan He Lou. The chicken based soup broth is incredible — boiled for hours till rich and extra comforting, completed with some umami goodness from the lobster that is added towards the end to prevent it from over cooking. Deep water lobsters are also used for its sweetness that adds flavor to the broth!
A wholesome hotpot that is made for the ultimate mushroom lovers like myself. Filled with 5 kinds of mushroom — enoki, eryngii, shiitake, honshimeiji and oyster, the broth was boiled down with the sweetness from these mushrooms. The glass noodles also absorbed the broth very well and was very tasty. 1 choice of meat is allowed and we had the braised pork belly that was well marinated and tender!
Buddae jiggae is one of my Korean comfort food with simple ingredients such as ramyeon, spam, sausage and enoki mushrooms. Seoul Yummy offers a one pax portion which I appreciate as we get to try out other dishes too, especially with its wide range of dishes! The Return of Wagyu features slices of premium US wagyu beef that is served raw on the side and you can do a quick dip in the broth so that it doesn’t get over cooked. The premium meat definitely did add some colors to this classic Korean dish!
Egglets with a scoop of ice cream that is good for an afternoon tea snack, or it can even make a meal for those with a sweet tooth! We tried a few of the egglets such as matcha and pork floss, but the Charcoal Cheese stood out with the generous amount of melted mozzarella cheese that introduces a hint of savoury taste.
These slices of A5 Japanese Hokkaido Snow Beef were extremely well marinated, had great marbling and cooked to a tender finish. The stir fried onions and raw cabbages also added a nice bite and crunch to it. Remember to mix in that golden molten egg yolk for an added creamy element to the oiishi don!
Specializing in 9 different flavors of crabs ($9/100g), the note-worthy and unique flavor at Holy Crab is the Green Chilli Crab. Using its homemade spice blend made with 2 types of green chilli, kaffir lime leaves, lemongrass, ginger, candlenut and onion, the aromatic sauce was finger licking good! All crabs are served with a generous amount of sauce, so it makes it hard to resist their Fried Mantous ($4/5 pcs) to wipe out the entire plate!
Located at Level 1 of the brand new Intercontinental Singapore Robertson Quay is Italian Craft Cocktail Bar, Marcello, alongside a dessert cafe. Featuring the Milano Fizz — Homemade Lemon Sherbet, Campari, Prosecco and some homemade Ferrero Rochers to complete the night.
That perfect pink on the inside of the USDA Prime Dry Aged Porterhouse Steak, which was carefully dry aged in house at Wolfgang's Steakhouse. Not to forget the sides which complement the steaks, the creamed spinach and German potatoes are excellent choices!
Wolfgang's Steakhouse opens its door tonight right at the new swanky Intercontinental Singapore Robertson Quay ;)
Here's a sneak peek of Wolfgang's Steakhouse USDA Prime Dry Aged Porterhouse Steak coming to you on 14 October 2017, which prides themselves in its dry aged USDA Black Angus meat. The dry aging process is carefully carried out in-house in a designated aging room for 28 days, allowing the meat to develop a deep flavorful profile.
Served sizzling hot on the plate, the meat that is cooked at 1600°F on the grill broiler arrived with a beautiful caramelized crust. On the inside, the perfect pink medium rare was tender and sealed with its juices. It's definitely one pretty attractive slab of steak 👌🏻
The Premium Slow Roasted Char Siew is one of the multiple new dishes at Char, as they bring in a new head chef who injects his personal Cantonese dishes into the menu. Do not belittle this char siew — using the kurobuta pork belly cut with a good amount of fats, the pork belly is first marinated for two days before being slow roasted over charcoal and sweet lychee wood. That work of magic (and hard work) translates into a beautiful smoky charred taste that makes you want to savour every bite of it.
As portions are very limited (10 portions during dinner service), it is highly recommended to reserve a portion before heading down!
One of fuss free dining option in town, be sure to pop by Nakajima during off peak hours to avoid the queue! The cod fish was meaty and buttery, though I would prefer it to be more char grilled with a smoky taste and caramelization of the teriyaki saue. But at $14.50 with rice, salad, miso soup and hot green tea, I'm not complaining!
With combination of classic breakfast ingredients like potatoes and eggs, the Truffle Eggs Rosti can't go quite wrong. The crispy golden brown rosti had a good crunch with those charred edges which was well complemented by the runny egg yolk, but I struggled to see how the Parma ham added colours to this dish. The truffle in the hollandaise sauce was towards the faint side, which didn't overwhelm the entire dish with its flavor!
