Places to Eat And Drink

Very juicy and the meats were marinated very lightly that you don't need any other dips or salt and at the same time grasp the full flavour of the meat. I am impressed.

First time here and found the price and quality well worth it! I wish I knew about this place earlier!

Spilling generously out over the Sourdough Bread Bowl ($12.90), Seattle Pike Chowder’s Seafood Bisque was somewhat lighter as compared to the other crafted chowder flavours they offer in my opinion.

Still rich, hearty and filled with ingredients, I would have personally preferred a higher viscosity - much like the creamy, buttery and velvety Smoked Salmon Chowder which my lunch companion had. However, aside from that, the warm bowl was indeed a seafood extravaganza with salmon, cod, crab and bay shrimp in the mix. A nice balance of tanginess from the tomato basil cream-based broth and sweetness from the shellfish stock, the soup was pretty good and had no need for additional seasoning.

You'll find only the finest Japanese meats at this posh restaurant. Located within South Beach Tower and just steps away from Esplanade MRT Station, this establishment is a convenient spot for a business meal to impress, or to squeeze in a lunch date over delicious rice bowls. If it's the latter, order the decadent Foie Gras Bifuteki ($45) that comes with melt-in-the-mouth cubes of fatty foie gras and tender slices of Japanese wagyu beef. Each set comes with salad, miso soup and dessert. Pro tip: For a business dinner, call ahead to request for the private room (sits eight, minimum spending of $1000) and be sure to opt for the Omi Wagyu Japanese Sukiyaki ($130). After swishing those wonderfully marbled slices of beef in the sukiyaki base, add on the Signature Truffle Egg Sukiyaki Rice ($12) — Hokkaido rice and a sashimi-grade Japanese egg cooked in the remaining stock, topped with a generous amount of truffle shavings. Heavenly.
Avg Price: $100 per person
Photo by Burppler Muriel A

#blackcowsg
📸Thank you @singaporeliciouz for sharing with me this awesome pic!!
📍26 Beach Road, #B1-20
🇸🇬Singapore 189768
☎️+65 63866720
💻dining@blackcow.com.sg
🚗South Beach Tower Basement 3. Take the lift at Lobby A to B2M.
🚈Nearest MRT - Esplanade Exit "F".
⏰Lunch : 12pm - 3pm l
Dinner : 6pm - 10:30pm

Speciale order only #blackcowsg
📍26 Beach Road, #B1-20
🇸🇬Singapore 189768
☎️+65 63866720
💻dining@blackcow.com.sg
🚗South Beach Tower Basement 3. Take the lift at Lobby A to B2M.
🚈Nearest MRT - Esplanade Exit "F".
⏰Lunch : 12pm - 3pm l
Dinner : 6pm - 10:30pm
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#sgrestaurant #restaurant #igsg #sgig #sgfood #sgeats #sgfoodporn #food #foodporn #foodgasm #foodpic #foodstagram #foodphotography #exploresingaporeeats #burpple #instafood #instafood_sg #wanderlust #sglunch #truffle #luxury #sgfoodblogger #foodblogger #feedfeed #instafoodie #eggporn #seaurchin #unidiaries

Grilled cheese sandwiches for EVERYONE - @alteregosg.

Getting my hair cut and undershave done (again), hopefully it looks good!

We didn't have a full meal here, just a couple of bites of my dining companion's cheesesteak sandwich. It was perfectly flavoured, not overly cheesy, and leaves you wanting more. Lovely welcoming atmosphere too, definitely relaxing if you come outside the usual office peak hours. Will definitely be back to try the other sandwich flavours or takeaway if I'm in the area again!

Sometimes I just want a comforting donburi that gives me what I want - tender and juicy beef, oozy onsen egg and a warm bowl of rice. Yuki Onna's rendition of Truffle Beef Yakiniku Don wins in the aspect of tenderness of the beef and affordability for a Japanese meal in the CBD area. But (maybe) due to its current popularity, the beef and onsen egg were slightly overcooked. Also, the truffle scent was very mild. 😛

P.S.: Rumour has it that Yuki Onna would start serving liquid nitrogen ice cream from today!

Then try this: Crab meat with roe & guts grilled in shell ($13). The raw quail's egg is meant to be mixed into the crab paste – made of its "guts" (read: innards) – to give it a nice, creamy body. Don't be put off by the shade of murky green—the sweet crab paste was absolutely delicious. It tasted like the briney cousin of century egg sauce; so good I polished it all off with the rice from my kaisen chirashi don.

One of their signatures from the days when they were in Toa Payoh; linguine, homemade truffle paste, mushroom, truffle oil, cream and mozzarella cheese. A comforting baked pasta dish with a good amount of stringy, melted cheese that covers the entire pan with pasta beneath, this would fit well with truffle fans for it carries the flavour evidently throughout, with bits of mushrooms everywhere for an earthy, bouncy bite.

This Sea Urchin Carbonara: the very first carbonara I was willing to try, and the only one I fell head over heels in love with. Back then it was served as a much smaller portion, with a thicker uni cream sauce and way more bacon. Today though, portion's larger, bacon's lesser, and uni cream is sweeter and more buttery than I recall. The pasta's still as fantastic as before, perfectly al dente with a nice bite to it; but the sauce I fell in love with ain't the same no more. Biggest annoyance: the butter separates halfway into my meal.