Showing places for "Reservation Club Street"

Love the place and food! First time to this restaurant and I loved the ambiance of the restaurant. And don’t deceive by the limited and not so easy to understand menu. The food was surprisingly nice! My fav were the hasselback potato with black garlic & parmesan sauce (I love the sauce!) and Devilled crab & crispy potato crackers. And of course the wide choice of wine! A place very suitable for date night ;). Will definitely return again!

Woodfire beef short rib, bordelaise sauce & beef cheek pot pie served with Endive & cashel blue cheese waldorf salad Woodfired asparagus & lemon Duck fat roast potatoes & sage Horseradish cream (Part of the Weekend Roast & Toast Set $68)

For Cozy Christmas Dates Woodfired Whole Guinea Fowl & Pithivier pie ($66++) - this pithivier pie deserves another post on its own because it’s sooo good.The legs of the guinea fowl make their way into this dome-shaped pastry. Creamy, buttery and tasty! 📸 & ✍🏻 by Tastemaker Irene Arieputri

Sous Vide Duck Breast ($38) Pretty dish and I was in the mood for some duck!

Chef Marco's Mum Signature Tiramisu $16 Probably the best Tiramisu i've ever tasted in my foodie journey~ A really must-try dessert 👍🏾

Lamb Ragout Tagliatelle My favorite dish of the night! The lamb ragout was so flavorful and tender. Perfect with the tagliatelle.

3.5/5 Bomba Arroz Verde 4/5 Ojo de Bife Rib Eye Steak 2.5/5 The Beef & Foie Gras Burger 3/5 Dark Chocolate Fondant 3.5/5

White Chocolate Cheesecake, Seasonal Fruits, Crumble & Milk Ice Cream ($19.00++) I have never tried a White chocolate cheesecake but it’s a rather interesting contrast of equally prominent sweet and savoury notes.

Espresso Martini Crème Brulee & Brown Sugar Ice Cream ($19.00++) This is another one fav that I will come back for it. I would never think that Espresso, Martini, Brown Sugar Ice Cream can make up such a great combination on Crème Brulee.

$68++/pax 6-course Omakase Dinner Set (sneak preview) We were over at Honcho recently, a multi-concept venue that features an omakase restaurant, rooftop bar, and basement bar. At their omakase restaurant, we got a sneak preview of their upcoming $68++/pax 6-course omakase dinner set that will be available only on Wednesdays. With highlights like fresh thick-cut sashimi and interesting nigiri sushi (with toppings like garlic butter & scallion sauce!) to a fork-tender braised short rib, it was an enjoyable set overall! For a big eater, I was substantially full by the end of the course, so I think the price point is pretty worth it too! Do note that some of the dishes you see here might be different from what you get as they plan to rotate the dishes seasonally.

BEST WAFFLES EVA! Crispy and tasty waffles! One of the best i ever eaten so far! Other food like the pasta and pizza is good as well! Ambience and service was 10/10! Definitely will recommend to friends!

The Only Keto Snowskin Mooncake! This is by far the only keto snowskin mooncake i have seen and tasted so far, and after biting into it, i must say, it was excellent! Its hard to find keto and other healthy desserts, but Sofi Cafe has it all! Keto desserts keto drinks and keto meals! Come here if you care about your health and how your food tastes at the same time!

Great Pizzas We tried the Pollo Pepperocino and the popular Parame E Rucla. Both were great for the price especially with the crispy thin crust that was both tasty and perfect if you're conscious about the carbs. Thought the Pollo was a little odd with the avocado toppings but it turned out fine and the Parame was lovely as ever, although they could've been a bit more generous with the ham toppings. The ambience was quaint and cozy and the staff were very helpful. Totally recommend!

Seafood Spaghettini Arrabbiata ($35++) Spaghettini was al dente. The seafood was clean and fresh. I didn know it was spicy. Nothing stands out so would recommend to try other dishes.

Chocolate Nut Doorstop [PS Cafe] Chocolate Nut Doorstop This is literally a crazy rich Chocolate cake worth getting a sorethroat for. Let's start with the top - malted milk chocolate balls (aka maltesers) on top of rich chocolate mousse that's actually slightly lighter to help balance the textures, but it's in no way light in flavour. Followed by an extremely hard layer of nuts that's almost impossible to cut through, but when you finally do, it's pretty worth it. The nuts (pecans, walnuts, almonds) are doused with some caramel sauce, and I loved how the flavours come together. Finally, you have the sponge cake layer that's pretty much supporting all the goodness above it. Definitely an indulgent treat I wouldn't mind having once - but don't forget to drink up because this choc cake is not just here to play. Overall Rating: 8/10 Read other reviews on thefoodadv.wordpress.com

Double Chocolate Blackout Cake 💸: $16 💬: Most indulgent chocolate cake I've ever had in my life - moist chocolate cake in a pool of warm fudge, topped eith a scoop of vanilla bean ice cream 😫😫😫😫 I get the hype I really do

Sakizuke, Donabe, Mizugashi Nestled amidst Telok Ayer's bustling streets is a Japanese Kaiseiki-style omakase restaurant - Ikkoten, where traditional Kyoto cuisine meets modern innovation. Executive Chef Brandon Low, a maestro with nearly a decade of experience in Japanese cuisine, leads the way at Ikkoten. In a city where traditional Kaiseki-style omakase is a rarity, Chef Brandon's passion and creativity shine through his refined preparation and cooking methods. His harmonious sequence of dishes showcases the freshest seasonal ingredients, meticulously flown in from Japan every week, and presented with an aesthetically thoughtful touch. The interior design of Ikkoten seamlessly merges minimalist principles with understated modern luxury. Bathed in warm lighting and adorned with fresh-toned wood and golden accents, the intimate yet spacious 10-seater counter space takes center stage. An artistic marble feature wall, accentuated by LED lighting, serves as a visually captivating backdrop for Chef Brandon's meticulous craftsmanship. As he artfully prepares each dish, guests are transported into a world where culinary mastery takes center stage. For dinner, there’s a choice of either a nine-course kaiseki omakase priced at $198++ or an expanded 11-course journey at $298++. If you seek the pinnacle of Chef Brandon's culinary artistry, opt for the premium 11-course omakase priced at $398++ (please note that booking at least three days in advance is required for this option to accommodate the air freight of special ingredients). Executive Chef Brandon's exceptional talent and boundless passion shine through each dish, blending tradition and innovation effortlessly. At Ikkoten, the fusion of flavors and textures is an art form, and every bite is a testament to the chef's dedication to his craft. Ikkoten awaits, ready to transport you to a realm of sublime flavors and unparalleled dining experiences.

Tsukuri Nestled amidst Telok Ayer's bustling streets is a Japanese Kaiseiki-style omakase restaurant - Ikkoten, where traditional Kyoto cuisine meets modern innovation. Executive Chef Brandon Low, a maestro with nearly a decade of experience in Japanese cuisine, leads the way at Ikkoten. In a city where traditional Kaiseki-style omakase is a rarity, Chef Brandon's passion and creativity shine through his refined preparation and cooking methods. His harmonious sequence of dishes showcases the freshest seasonal ingredients, meticulously flown in from Japan every week, and presented with an aesthetically thoughtful touch. The interior design of Ikkoten seamlessly merges minimalist principles with understated modern luxury. Bathed in warm lighting and adorned with fresh-toned wood and golden accents, the intimate yet spacious 10-seater counter space takes center stage. An artistic marble feature wall, accentuated by LED lighting, serves as a visually captivating backdrop for Chef Brandon's meticulous craftsmanship. As he artfully prepares each dish, guests are transported into a world where culinary mastery takes center stage. For dinner, there’s a choice of either a nine-course kaiseki omakase priced at $198++ or an expanded 11-course journey at $298++. If you seek the pinnacle of Chef Brandon's culinary artistry, opt for the premium 11-course omakase priced at $398++ (please note that booking at least three days in advance is required for this option to accommodate the air freight of special ingredients). Executive Chef Brandon's exceptional talent and boundless passion shine through each dish, blending tradition and innovation effortlessly. At Ikkoten, the fusion of flavors and textures is an art form, and every bite is a testament to the chef's dedication to his craft. Ikkoten awaits, ready to transport you to a realm of sublime flavors and unparalleled dining experiences.

Yakimono Nestled amidst Telok Ayer's bustling streets is a Japanese Kaiseiki-style omakase restaurant - Ikkoten, where traditional Kyoto cuisine meets modern innovation. Executive Chef Brandon Low, a maestro with nearly a decade of experience in Japanese cuisine, leads the way at Ikkoten. In a city where traditional Kaiseki-style omakase is a rarity, Chef Brandon's passion and creativity shine through his refined preparation and cooking methods. His harmonious sequence of dishes showcases the freshest seasonal ingredients, meticulously flown in from Japan every week, and presented with an aesthetically thoughtful touch. The interior design of Ikkoten seamlessly merges minimalist principles with understated modern luxury. Bathed in warm lighting and adorned with fresh-toned wood and golden accents, the intimate yet spacious 10-seater counter space takes center stage. An artistic marble feature wall, accentuated by LED lighting, serves as a visually captivating backdrop for Chef Brandon's meticulous craftsmanship. As he artfully prepares each dish, guests are transported into a world where culinary mastery takes center stage. For dinner, there’s a choice of either a nine-course kaiseki omakase priced at $198++ or an expanded 11-course journey at $298++. If you seek the pinnacle of Chef Brandon's culinary artistry, opt for the premium 11-course omakase priced at $398++ (please note that booking at least three days in advance is required for this option to accommodate the air freight of special ingredients). Executive Chef Brandon's exceptional talent and boundless passion shine through each dish, blending tradition and innovation effortlessly. At Ikkoten, the fusion of flavors and textures is an art form, and every bite is a testament to the chef's dedication to his craft. Ikkoten awaits, ready to transport you to a realm of sublime flavors and unparalleled dining experiences.

Tart Puns Are My Jam A majestic meal is incomplete without a divine dessert to end it, and that’s where @langelus.sg Clafoutis ($24++) steps in. Clafoutis is a rare dessert in Singapore, and I think L’Angelus is the only French restaurant I’ve seen that serves this old school French dessert. Clafoutis is essentially a crustless tart, as the eggy custard is studded with cherries and baked till gloriously golden brown. Every order of clafoutis is baked to order and it does take fifteen minutes to bake, so you gotta order it along with your entrées.⠀ ⠀ Clafoutis has the texture of an extra fluffy pancake crossed with flan, and I enjoyed every bite of the eggy & sweet custard. Topped with vanilla ice cream, this could’ve gotten way too sweet way too fast, but the bitter & sour cherries that have been soaked in brandy injected that sharp contrast to the uniform sweetness of the clafoutis & ice cream. The cherries, besides releasing some of the brandy that was absorbed into it, also injected fruitiness into the dessert in bursts. ⠀ ⠀ Even though L’Angelus’ clafoutis is only comprised of three elements, all three elements are excellent and it was assembled by highly skilled hands. L’Angelus is definitely the place to be if you’re looking for some fantabulous French fare, and you bet I’ll be back sometime in the future.

The Boeuf Rossini Is A Cut Above The Rest Boeuf Rossini, also known as Tournedos Rossini, is a classic French dish that’s as French as baguette, La Marseillaise and snobbish people. Of course @langelus.sg serves it, and of course I ordered it without so much as a second glance at the rest of the menu, sixty six dollar price tag be damned.⠀ ⠀ Boeuf/Tournedos Rossini is a decadent dish that calls for a filet mignon to be pan fried in butter, served on a crouton and topped with a slice of foie gras before everything gets garnished with slices of black truffle & a drizzle of Madeira demi-glace. L’Angelus does take it slightly further with the addition of a mushroom duxelles and combining the truffle with the Madeira sauce, and it works wonderfully.⠀ ⠀ Filet mignon tends to be a less flavourful cut due to the lesser fat content running through the filet, but this steak had no such problems. It was seasoned spectacularly, and the addition of the savoury Madeira sauce made sure the filet was phenomenal. However, just like with the red wine sauce, the Madeira sauce was a little too runny and should’ve been reduced more.⠀ ⠀ Slightly subpar sauces aside, the other accompaniments to the filet were flawless. The mushroom duxelles was unarguably umami with a charming chewiness, and the flawless foie gras was just as good here as it had been on the appetiser: perfectly seared & a hedonist’s heaven. ⠀ Perhaps the most exceptional element on the plate is the crouton, the foundation upon which everything was built upon. It was skilfully toasted and it retained its crustiness right till the very end, with the last bit still staying slightly crisp. It withstood the moisture from the mushrooms, juices from the steak and the Madeira sauce excellently. Trying to load the foie gras, steak and duxelles onto the crouton for a one biter is logistically challenging, but the effort is well worth the breathtaking bite into heaven.

The Apple of My (rib)Eye The French know their way around a steak, and @langelus.sg are steak savants. They have three different cuts of steak, and my father couldn’t resist the allure of the 300 gram Black Angus Entrecôte (Ribeye, $60++). I mean, can you blame him after looking at this beautiful beef?⠀ ⠀ The steak sports the aesthetically pleasing diamond grill marks on top of a satisfactory sear, and it was served medium rare, flirting dangerously close to rare territory. That was some masterful work from the chef, and the Black Angus steak certainly impressed. Seasoned superbly yet simply, the beef was tremendously tender and required minimal effort to cut & chew.⠀ ⠀ The accoutrements were a fantastic fit for the steak. The sautéed mushrooms were outstanding with their salty, meaty chewiness, and were a capable complement to the stellar steak. The potato gratin was superbly seasoned, and it was soft and fluffy right down the middle of all those layers. Each layer is breathtakingly buttery too, so this little rectangle of potato is utterly piquant.⠀ ⠀ Unfortunately, even though the French are renowned for their saucy sensibilities, the red wine sauce served along with the steak was a disappointment. It was too thin and was lacking in salt, and sure I fully understand that it’s no bordelaise sauce, I was expecting a bit more flair from the sauce.⠀ ⠀ Even though the sauce was sadly subpar, the entrecôte was still exquisitely enchanting. Sixty bucks is quite pricey, but the unquestionable quality is most certainly worth the splurge for a special occasion, or as an extravagant indulgence.