Michelin

This time I came to try their 𝑹𝒖𝒎 & 𝑹𝒂𝒊𝒔𝒊𝒏 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎, 𝑺𝒉𝒂𝒗𝒆𝒅 𝑭𝒐𝒊𝒆 𝑮𝒓𝒂𝒔, 𝑹𝒐𝒂𝒔𝒕𝒆𝒅 𝒀𝒆𝒂𝒔𝒕 𝑮𝒂𝒏𝒂𝒄𝒉𝒆, 𝑿𝒊𝒎𝒆𝒏𝒆𝒛 𝒔𝒚𝒓𝒖𝒑 𝒂𝒏𝒅 𝑶𝒂𝒕 𝑾𝒂𝒇𝒇𝒍𝒆. The rum & raisin ice cream flavor was kinda muted compared to the shaved foie gras and Ximenez syrup. As usual the waffles were airy, light and crispy. Love this flavor combo - a little salty and sweet!

These sandos look deceivingly simple yet they are bursting with flavors. Each portion comes with six pieces. Esora’s sandos are filled with breaded and deep-fried cutlets of meat or tamago and slathered with a Japanese tartare sauce (homemade mayo, egg, pickles, and balsamic vinegar) and topped with shredded cabbage.

I ordered the 𝑩𝒍𝒂𝒄𝒌 𝑨𝒏𝒈𝒖𝒔 𝑩𝒆𝒆𝒇, 𝑱𝒂𝒑𝒂𝒏𝒆𝒔𝒆 𝑷𝒐𝒓𝒌, 𝑾𝒂𝒈𝒚𝒖 𝑷𝒐𝒕𝒂𝒕𝒐 𝑪𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆, and 𝑻𝒂𝒎𝒂𝒈𝒐𝒚𝒂𝒌𝒊. My two favorites are the Japanese Pork and Tamagoyaki (⭐️4.5/5) followed by the Angus Beef and Wagyu Croquette (⭐️4/5). The Tamagoyaki was the crowd’s favorite. The egg itself was sweet and so fluffy. The pork katsu is crispy yet juicy and the shiso leaf elevates the flavor.

I rushed out the door and drove immediately to Zen (desserts before lunch, because why not?) when they announced they were selling this earlier this morning. I came specifically for their 𝑾𝒂𝒇𝒇𝒍𝒆 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎 𝑺𝒂𝒏𝒅𝒘𝒊𝒄𝒉. Tie Kuan Yin Oolong Tea and Crystalized Violet Ice Cream, with a touch of raspberry jam sandwiched between crispy Pistachio & Matcha Waffles. The matcha waffles were perfectly crisp and not soggy at all despite sandwiching the ice cream. Love the pistachio hits on the waffles for extra crunch. The ice cream was smooth and creamy. Perfect for scorching hot days like today. Their waffles were one of my favorite courses from the set meal so I was so excited when they launched this for takeaway.

We had the 𝑪𝒂𝒓𝒅𝒐𝒎𝒐𝒎 𝑩𝒖𝒏𝒔 which was a delight. The buns themselves were dense but fluffy, and most importantly moist on the inside. The cardamom spices were strong and distinct without being too overwhelming. The sugar coating added a slight crunch. Overall a solid bun!

We had the 𝑪𝒂𝒗𝒊𝒂𝒓 𝑼𝒏𝒊 𝑲𝒐𝒎𝒃𝒖 𝑫𝒐𝒖𝒈𝒉𝒏𝒖𝒕 which was a splurge but worth every bite. The donut itself was airy and filled with creme cru, dusted with nori and cider vinegar powder, topped with Caviar and Bafun Uni, and sprinkled with Gold Leaf. All I can say is creamy, rich, goodness in a bite.

I had the Spring menu which continues to amaze me with their presentation, cooking, and decoration. Esora is probably the only restaurant in Singapore that goes the extra mile to decorate its dishes. Pictured is their signature dish the 𝑭𝒐𝒊𝒆 𝑮𝒓𝒂𝒔 𝑴𝒐𝒏𝒂𝒌𝒂.

Sad to hear that they closed for food. The waffle with chicken liver is my favorite dish on the menu. Their new concept opening end of this year will still feature this dish.

Had the 𝑩𝒂𝒔𝒌𝒆𝒕 𝒐𝒇 𝑳𝒐𝒊𝒓𝒆 𝑽𝒂𝒍𝒍𝒆𝒚 𝑸𝒖𝒂𝒊𝒍. It is buttermilk brined with jalapeño and deep-fried with their secret blend of spices. Served with a sweet corn and truffle slaw and a buttermilk biscuit with barley Koji butter and housemade pickles and ginger aioli.

We had the 𝑭𝒐𝒊𝒆 𝑮𝒓𝒂𝒔, 𝑼𝒏𝒂𝒈𝒊, 𝑯𝒐𝒓𝒔𝒆𝒓𝒂𝒅𝒊𝒔𝒉, 𝑩𝒍𝒂𝒄𝒌 𝑻𝒓𝒖𝒇𝒇𝒍𝒆 𝑶𝒏𝒊𝒈𝒊𝒓𝒊 which is part of their takeout menu during P2HA. Seared foie gras, grilled unagi, horseradish, togarashi, and shaved black truffle.