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One of the best corn soups I’ve had till date. This one comes served with a center of surprise - an onion filled with cream and bacon. The creamy richness of the soup is immensely satisfying, and if I could, I would go on and on about it - and that’s because it’s really good and not me being corny.
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Diners get a choice of a two-course, three-course, or a five-course menu for lunch, priced at S$48++, S$60++, and S$90++, respectively. Dinner will also feature a choice of a two-course, three-course, or a five-course menu, priced at S$58++, S$70++, and S$100++, respectively.
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This simple dish yet filled with an abundance of flavored is prepared by stir-frying fresh lobster and prawn shells, followed by an addition of chicken stock is added cooked further for 25 minutes. Steamed rice and seafood are then combined and boiled in the broth for another 10 to 15 minutes. It is accompanied with clams and crisp purple rice and garnished with fried garlic, fried shallots, spring onions and coriander on the side.
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The end flavour of this dish that takes almost an hour to prepare is one that will leave you lusting for more. The natural flavours of the lobster takes centre stage and is the star of the show, with every mouthful bursting with flavours.
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It’s nestled and tucked discreetly but this gem is one that showcases a myriad of Cantonese dishes that will leave you wanting more. The Har Cheong Wings with Stuffed Pork is worth every calorie, deep fried till golden brown, stuffed with minced pork so your enjoyment comes boneless! And then you also have the Dynamic Fried Prawns with Black Truffle Sauce, coated generously with an umami of truffle goodness. The show stealer however, has got to be the Signature Seafood Dancing Rice with Superior Stock that comes with a bit of theatrics, one that sizzles right in front of you as they pour a flavorful broth into the claypot of fragrant rice. This is one dish you have to order and must have on the table when you dine. Full of luck, full of enjoyment and I’d say full of satisfaction as well.
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The light golden pumpkin broth gets its savoury flavour from chicken and pork consommé, and blended with steamed pumpkin purée for its distinctive sweetness. It’s paired beautifully with the soft texture of the seafood and chicken paste beancurd ball, comprising an amalgamation of scallops, prawns, chicken paste, and silky beancurd. A bowl of gold is the best way to describe this soup dish from Yan.
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This Melba Toast is pretty much a breakfast in a glass, an amaro and rum-based cocktail that’s rich on the tongue but not too heavy. It’s topped off with toasted sourdough milk and caviar that marries the cocktail, enhancing the flavours and gives the drink more character to form something I would say a “perfect breakfast”. Who says you can’t have alcohol for breakfast, now can you, in fact you could any day!
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A Guide to Modern Drinking cocktail menu is available exclusively at Tippling Club from Mondays to Saturdays throughout lunch, dinner, and during bar service hours.
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It will be available during the upcoming Saturday Cakepopolicious Bake Sale by @thecommunaltable.sg, along with other home bakers. Her taro cheese mini swiss rolls composed of a soft and moist texture, layered with shredded cheese for that sweet-savory combination and aesthetic purposes. It’s not too heavy nor sweet, and it’s fully packed with fragrance and taste. The bake sales will be happening tomorrow at The Adelphi, 1 Coleman Street #B1-40, starting from 10am to 2pm. Do roll over early and grab yourself a roll or two to avoid disappointment!
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I don’t deny I like my pancakes, scrambled & poached eggs and sausages but what stood out most was the croissant and waffle hybrid — also known as a Croffle. It is served with pistachio cream and ricotta cheese that gives a good balance of sweet and savory, in case you are left spoilt for choice. I could do breakfasts like this everyday and never ever get bored. Something worth waking up to, something perhaps better than sunshine.
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It’s marinated with sage and thyme and seasoned minimally with salt and pepper to bring out the natural flavours and juices of the meat. The cooking method is simple, prepped to retain all the jus and natural goodness in a vacuum-sealed bag, then seared on high heat so on the grill for that perfect char.
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Served alongside a pommery mustard sauce, sautéed vegetables and creamy mashed potatoes. The only description I could think of is - divine, an absolutely divine piece of meat that you could savor again and again and still have it floating at the back of your mind.
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It now encompasses the LeVeL33 Dining Room, Social and Terrace. Drawing inspiration from an actual working brewery which produces their famous fresh beers, new visual totems remind guests of the centrality of the brewing process with the power of art pieces in a gallery.
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Exclusive to the LeVeL33 Dining Room is a nine-course degustation menu that explores, through both ingredients and processes, the beer brewing process and the unexpected parallels one can draw with gastronomy.
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The main course choices showcases the power of beer to both deepen and balance rich flavours. The Wagyu Beef Tri-tip is served with a flavourful housemade veal jus further enriched with LeVeL33’s Stout - this rounds out the full flavour and tender chew of this uncommon cut of meat that’s pretty much perfectly done leaving you guessing which cut you just devoured.
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Happy Mid-Autumn Festival to all my friends! 中秋节快乐!
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The Sake Kasu dessert was made up of creamy icecream that’s actually made from sake kasu (lees from sake production), passionfruit and mango purée. It resembles the familiar taste of mango pomelo yet surprisingly at the same time, and the dainty golden brown financiers (swipe to the left) make a perfect curtain call with great bite and texture. I believe that any meal that starts well, should also end well - and this is what I feel about my meal at white grass.
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Unlike the common lobster rolls and live lobsters, a local twist to the ever popular rendition is the Sambal Glazed Lobster. It’s a no brainer if you like your spice, with a spicy dried shrimp glazed over a succulent lobster that probably took a flight to be served on your plate. Ironically, one mouthful of it and you would agree that the lobster’s sacrifice was well worth it. For a local twist, head straight for this, otherwise not to worry because the classic renditions will not disappoint. Available exclusively at Jewel.
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