Travel, Itineraries & Guides, Hotel Reviews
J65, the all-day dining restaurant at Hotel Jen Tanglin, has recently launched its “themed nights buffet.” Basically, the buffet theme changes on most days – an international buffet on Sundays and Mondays, Asian on Tuesdays, lobsters of Wednesdays, live barbecue on Thursdays and seafood on Fridays and Saturdays. I recently headed down to J65 to check out the new buffet offering. As it was a Tuesday, I was treated to the “Colours of Asia” spread that evening.
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Entering the cozy shophouse that is the proud address of the new The Wall in Tanjong Pagar, one is greeted by red brick walls, heavy-timbered ceiling and mellow lighting. The establishment has an inviting and very strong Brooklyn vibe – similar to the warehouses turned commercial spaces that one typically finds in the said New York City borough.
With its uncomplicated but attractive look, The Wall is not your typical whiskey bar. Although there are quite a few of such establishments in Singapore, The Wall aims to demystify the usually intimidating nature of whiskey appreciation and turn it into something equally appealing to yuppies.
I was recently invited over to The Wall for a tasting not knowing really what to expect. A bar to me normally functions as a watering hole so the presence of a full sumiyaki menu threw me off. I was intrigued.
whiskey flight at the wall
One of the best deals to be had at The Wall is the whiskey flight, which starts from just $37 per person. I had the East Meets West whiskey flight and this allowed me to taste some whiskeys from both Asia and Europe in varying complexities and flavors. For an additional $12, the whiskey flight can be paired with specially selected sumiyaki that can serve to enhance the taste bud with each sip.
sumiyaki pairing
I started off with the Auchentoshan Three Wood, distinctly sweet and which carried a fruity finish brought about by ingredients such as blackcurrant, brown sugar, orange and plum. Overall, it was an apt and easy drink to start with. It went nicely with the Tebasaki (Chicken Wings), with the salty/garlicky aroma enhanced by the drink.
This was followed with the Les Moissons. In comparison to the whiskey that preceded it, the Les Moissons had a smooth and woody flavor. I thought this provided for an interesting contrast to the sumiyaki paired with it – the tender Kashiwa (Chicken Thigh) which came coated with wasabi.
The Yamazaki Distiller Reserve is perhaps the whiskey that I am most familiar with. The spicy aftertaste was a reminder of the Yamazakis that I had before it. The drink was also noticeably stronger than the first two and served as an apt progression for the whiskey flight. This was paired with the Tsukune, a dish which I thought I knew but creatively modified here by the chef. The Wall’s version had the ground chicken meat interspersed with generous bits of cartilage which are small enough to chew on. This gave the tsukune a crunch that is previously unheard of.
Last drink for the whiskey flight was the Taiwanese Kavalan Single Malt – again with a smoky and spicy finish but with an added hint of vanilla and tropical fruits. This was paired with Negima (Chicken Thigh with Leeks) which brought with it an added fragrance.
Besides the whiskey flight, I also got to try the other light bites at The Wall. The Piman Niku ($6) is essentially an extension of the Tsukune with capsicum skin as wrapping.
I quite liked the Hotate Bacon ($9) – with what was already a series of plump scallops wrapped in even juicier and fatty bacon.
I loved how the Surumi Ika ($18) was grilled to perfection without any carcinogenic charred bits at all. I was told the grilling is done at high heat but only lasts for 5 seconds. The result was an absolutely tender and perfectly chewy meat – something that is typically difficult to achieve for squid.
I ended the meal with a serving of Warabi Mochi ($10) for desserts. Compared to the sumiyaki, I thought the sweet ending I had was not as memorable.
To set the theme for the year, Hai Tien Lo at Pan Pacific Singapore is launching a refreshed menu consisting of Cantonese flavours starting the 1st of March 2017. The Chinese restaurant is known to constantly present new twists to classics and I was there not too long ago to check out the sizzling claypot specialties. The new Cantonese specialties at Hai Tien Lo as a whole places greater emphasis in seafood. A fine wine list is even available for wonderful pairing experiences.
I was recently invited for a media luncheon at Hai Tien Lo. It was my first time to dine in one of the restaurant’s private rooms and I was impressed by the huge dinner table that could easily accommodate 20 people.
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Departing from the formulaic themes found in hotel restaurants, Park Hotel Clarke Quay seems to have taken a step into the right direction by revamping the previous Chinese buffet concept, Brizo and turning it into a refreshing modern European restaurant. Officially called Porta Fine Food & Import Company, the new venue aims to provide an eclectic array of European dishes with an emphasis on seasonal flavours. The restaurant recently conducted a media tasting and I was invited down to sample some of their best dishes.
Porta is helmed by Executive Chef Michael Suyanto who had his most recent stint at Bistro du Vin from the Les Amis Group. Entering the restaurant for the first time, I was reminded of Spanish and Portuguese sensibilities especially with the Moorish influenced floor tiles and beige-dominated interiors. The 143-seat venue features an airy alfresco area as well as an air-conditioned indoor dining hall.
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Silk Road at Amara Singapore is the property’s inhouse Chinese restaurant. The venue specializes in Sichuan cuisine but as the name suggests, exotic flavors evoking the historic trade route are also incorporated in the menu. I have heard quite a number of good things about the restaurant so I was pretty psyched to check it out when Silk Road held a media preview of its Chinese New Year menu for the Year of the Rooster (2017).
We started off with a pair of contrasting yu sheng. The first was more traditional Eight Treasure Yu Sheng with sliced abalone, crispy fish skin, golden silver fish, jelly fish, tobiko and pomelo. However, there were also slight nuances such as the usage of cured instead of raw salmon. To live up to the Sichuan proposition, the chef’s dressing was also Sichuan inspired though (thankfully for some) the spice was not overpowering.
My yu sheng preference that night was leaned towards the Thai Salmon Yu Sheng which came from neighboring Thanying Restaurant. There was noticeably less meat here – the only ones being strips of chicken skin and salmon but it was compensated for by refreshing ingredients such as green mango, yam strips and fresh vegetables. The dressing comprised of a mixture of lime juice, chili padi and fish sauce. Overall, the taste reminded me a bit of Thai papaya salad with an extra crunch brought about by the chicken skin. It is definitely a dish to consider if you are tired of the usual lo hei.
The Double-boiled Chicken Soup with Ginseng and Gastrodia Root that came next was an absolute delight. You could really taste the sweetness of the broth due to the ginseng which was provided for in generous amounts. Gastrodia root is known to have anti-inflammatory properties and I thought it provided for a nice crunch – the texture was quite similar to lotus root.
If you have read any of my past reviews featuring cod, you would know that I am quite partial to this fish. The Soy-glazed Baked Cod with Bonito Sauce was smooth, slippery and had a very soft and almost melt-in-your mouth quality. It also reminded me a bit of Gindara Teriyaki and that’s probably due to the soy base.
For carnivores out there, the Braised Pork Knuckle with Sea Cucumber and Chestnut was well-balanced between the meat and seafood. The pork was stewed for 6 hours over a slow fire before serving in order to ensure a succulent and tender finish and in that aspect it did not disappoint.
The Traditional Beijing Roasted Duck was prepared for us two ways. While it is de facto to eat the skin (soaked in a bit of sauce) in a crepe, I also managed to try just the skin with bit of sugar. While not really the conventional way of having Peking Duck, the latter allowed me to fully appreciate just how crispy the skin was.
We all know that the carbohydrate dish that precedes the dessert in Chinese meals is typically meant as a filler (for people who are still hungry) but I must say I was really looking forward to the Steamed Fragrant Rice with Salted Fish, Chinese Sausage and Waxed Meat. It was served to me in a claypot and at first, reminded me of claypot rice (sans the burnt edges). The rice had an aromatic quality and glutinous texture which befitted the sausage and waxed meat. Salted fish tends to be the most prominent flavor in a dish like this but Silk Road’s version came nicely with each component making itself felt in equal measure.
Nian Gao with Coconut Flakes and Fried Sesame Dumplings rounded up dinner. I particularly liked the crispness of the fried sesame dumplings and the warm filling within.
Not knowing what to expect initially, the Lunar New Year menu at Silk Road at Amara Singapore is probably one of the best I have tried this year. I have checked out about a dozen CNY menus so far from various hotels and I found the one here to be refreshing and creative. There was nothing outlandishly surprising about the dishes – just plain old goodness and clever use of ingredients.
CNY set menus at Silk Road start from $68++per person (minimum 2 diners) from 16th January to 11th February 2017
Silk Road
Amara Singapore, Level 2
165 Tanjong Pagar Road
Singapore 088539
Reservations: +65 6227 3848
Casa Tartufo is an Italian restaurant located at 33 Erskine Road in The Scarlet Singapore. Literally, the name means “house of truffles” and the establishment actually dates back to 2010 in its former The Forum location. One of the first places in Singapore to extensively use truffles, Casa Tartufo is run by a husband and wife team. The restaurant has a distinct family-run atmosphere the moment you enter – quite similar to the warm and cozy trattorias that one would normally find in Italy. During my #SLHdoesSingapore staycation at The Scarlet Singapore, I managed to have a truffled-filled dinner at Casa Tartufo.
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Chinese New Year in Singapore is a time of gatherings and family reunions. To greet the year of the rooster, many hotels in the city are once again rolling out some seriously fantastic sets and buffets to help usher in a year filled with luck and prosperity. This year, the first day of the Lunar New Year will fall on the 28th of January. 30th of January in turn will be a public holiday in Singapore. If you are looking for ideas for family reunion dinners or looking out to impress your clients or business partners, here is a list detailing the gastronomical delights that Singapore’s top hotels are offering for the upcoming Lunar New Year.
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I recently dropped by Xiu Fine Cantonese Dining in Connecticut Street during one of my longer visits to Manila. I first heard about the restaurant when it was featured quite heavily in social media a few months back with photos of dishes that until then were not to be found anywhere in the city. If you are familiar with the area where Xiu is, you would notice that the restaurant occupies the same space as Lugang previously.
The venue is quite nicely done. Hand painted wall designs, elegant chandeliers and paintings depicting scenes from turn-of-the-century China bring a decidedly refined ambiance. Spread across three stories, the lower floor caters to walk-in customers and small groups while private rooms can be found in the upper floors to cater to meetings, parties and other functions. If you are looking to impress, this is one compelling venue to consider.
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