#steveexplores2022

To celebrate the 37th week of our little bundle of joy, my wife and I celebrated the occasion at one of the most celebrated restaurant in Singapore, Les Amis, with three-star accolades from Michelin Guide and a coveted spot in Asia’s Top 50 Restaurants. 

To enjoy a full experience, we decided on the seven-course Degustation menu featuring the finest dishes from the restaurant featuring top quality ingredients from sustainable sources such as scallop, caviar, river caught wild salmon, line caught seabass, and Challans ducks.

Appetizers are simply magical with three exquisite dishes which provides diners with a quick peek at the delights to come.

Le tartare de saumon au caviar: River caught wild salmon tartare with special selection of caviar.

One of our favorite dishes of the evening is the decadent salmon tartare with a thick layer of caviar on top, served with fried moist sourdough. Each mouthful is heaven on earth, leaving a smile on your face and a skip in your heart.

La noix de Saint-Jacques d’Erquy, cuite au four sans coloration, sauce iodée aux algues du Cotentin: Slow roasted scallop from the coast of Erquy with savoury seaweed sauce.

The sweet plump scallop paired with the slightly acidic aromatic sauce and a crispy disc is a masterclass in the delicate balance of flavors and textures. 

Étuvée de cèpes « à la Bordelaise » caviar d’aubergines: Cep mushrooms cooked “à la bordelaise” & eggplant caviar with touch of olive oil.

These mushrooms are so meaty and juicy, comparable to high quality wagyu steaks. The eggplant caviar rounds off the dish for a truly satisfying and comforting dish.

Le potage à la châtaigne d’Ardèche: Silky velouté made with seasonal Ardèche chestnuts.

The velvety rich soup is adored with melt-in your-mouth pork belly and foie gras, much like jewels on a culinary crown of excellence.

Le bar de ligne cuit sur peau, sauce au verjus: Line-caught seabass roasted with touch of thyme & pepper served with verjus sauce.

The seabass is flaky and moist, punctuated by the full bodied sauce, to create a flavor profile that I have never tried before. It was a noble attempt at a difficult protein though it was our least favorite item of the evening.

Le canard de Challans rôti sur sa poitrine, poire « Beurré Hard y » caramélisée, ravigoté au gingembre: Roasted Challans duck breast from Vendée accompanied with ginger caramel pear.

This dish is Les Amis: Executed with perfection and true artistry, raising its culinary possibilities to its full potential, unleashing wave after wave of delectable flavors on the palate of diners, Every bite is just pure bliss, and in my culinary scoreboard, this is a 9.5 with the 0.5 reserved for its next evolution to new heights of greatness. 

Before our main dessert, we are served with one of the best dark chocolate cakes in the city, comprising of layers of chocolate ganache, hazelnut feuilletine, chocolate sponge and coated with a silky chocolate glaze. And the best part? You can purchase it from the restaurant for your enjoyment at home.

La figue de Solliès, dans une boule en sucre soufflé: Variations of Sollès fig in a crisp sugar sphere.

Faced with such an innovative dish using such a difficult ingredient, I find myself running out of superlative terms to describe it. It is just simply a dessert lover’s dream come true.

And for the big no-brainer question of the day: Would I return again and recommend this restaurant to everyone? 

Quite simply yes because Les Amis embodies the very essence of what it means to be the best in the highly competitive culinary scene. Les Amis has captured my heart and my stomach, and my wife and I will return again to the restaurant with our little angel to celebrate our next milestone in life.

In the meantime, Au revoir - until we see each other again...

After hearing so much about the Tiffin Room and its delicious North Indian cuisine, I finally have an opportunity to visit the restaurant during a family lunch gathering to celebrate Deepavali. The moment you step into the restaurant, you are greeted by a majestic dining hall with high ceilings and elegant furnishings, raising my expectations for a delicious meal in this beautiful setting.

Here’s a quick overview of the spectacular dishes that I sampled during this visit:

PALAK CHANNA CHAAT: Baby spinach leaves, potato, and tamarind chutney. 

A delicious cooling appetizer, balancing a variety of flavors and textures from sweet and sour to crunchy and creamy, creating a beautiful culinary melody with every bite. 

KESARI MACCHI TIKKA: Barramundi in yogurt, saffron served with white radish salad.

Evenly marinated and spiced, the barramundi is cooked just right with a white radish salad to provide the much needed acidity to balance the strong smoky flavors.

ALOO GOBHI: Cauliflower and potato in a yogurt, garlic and masala onion gravy.

One of my favorite dishes of the day with a creamy rich silky texture that is not overpowering. The dry curry style adopted for this dish is a perfect choice, allowing diners to focus on the star of the plate: the fresh juicy cauliflower.

DELHI TAWA VEGETABLE: Baby eggplant, carrot, lady finger, mushroom and baby corn cooked with ginger powder and spices.

A nutritious plate filled to the brim with super vegetables that is both healthy and delicious, fulfilling your daily dietary needs in a most satisfying way.

MURGH MAKHANI: Corn-fed boneless chicken leg in tomato and cashew nut gravy.

Fresh juicy meat stewing slowly in an aromatic gravy, the recipe for a home run dish that is best savored with a generous portion of rice and naan to soak up every ounce of the delectable gravy.

It’s seven weeks before the arrival of our little bundle of joy so my wife decided that it’s time for a little cheat meal at the latest restaurant in town, NOBU at Four Seasons Singapore.

We start the night with a rich and bold AKASHI UME SOUR specialty cocktail comprising of  Akashi Plum Whisky, Umepon Plum Liqueur, Lemon, Ume, Honey, Egg White, and Angostura Bitters. It is light and refreshing, a great appetizer drink before starters.

TORO TARTARE with Caviar: An umami rich dish that tasted great and could be improved slightly by adjusting its salt level. 

SASHIMI PLATTER including Chu-Toro, O-Toro, Sea Perch, Amberjack, and Japanese Freshwater Eel: A fine selection of fresh cuts with Chu-Toro and O-Toro standing tall above the rest in terms of flavor and quality.

WHITEFISH TIRADITO: Our least favorite of the night with a flavor combination that did not fully agree with our palates.

BABY SPINACH SALAD with Dry Miso: A salad with a strong cheesy aftertaste which complemented the creamy baby spinach.

Second cocktail of the night is the NOBU SOJU DRAGON specialty cocktail featuring Nobu Soju, Dragon Fruit, St. Germain, Monk Fruit, and Lemon. The pairing of the dragon fruit and soju is an fun combination worthy of further experimentation.

SEA URCHIN with Shiso: Combining tempura and sea urchin into the ultimate culinary sin for fresh Uni lovers.

YELLOWTAIL AND JALAPEÑO and SOFTSHELL CRAB ROLL: An interesting combo of maki with flavors and textures that played off each other quite well.

WAGYU DUMPLINGS with Spicy Ponzu: Juicy wagyu in chewy dumpling skin, flavorful at every bite.

MISO BLACK COD: Black cod served just the way I liked, and best paired with a warm bowl of rice.

And to end the night: CHEESECAKE with Raspberry Wasabi Sorbet and WHISKY CAPPUCCINO featuring Coffee Crème Brulée, Coffee Crumble, Vanilla Ice Cream, and Whisky/Vanilla Foam.

Overall, NOBU at Four Seasons Singapore is a culinary experience best reserved for special occasions with loved ones. A big thank you to the attentive care of the service team during our visit!  

For the main star attraction to celebrate my lovely wife’s birthday, we decided to visit Fleurette Restaurant which is headed by Chef Tariq Helou where his team has managed to fuse Western and Asian culinary influences into an intimate and unpretentious dining experience.

Starting off the evening is a pair of starters comprising of seasonal melon with a hint of wasabi and Mozambique Langoustine accompanied by Shiso and Tamarind Béarnaise.

Next on the menu is a seasonal treasure trove of gifts featuring five exquisite bites: Botan Ebi Somen,  Shima Aji with Coriander and Chili, Saba with Chili Oil Vinaigrette and Pickled Wild Asparagus, Iwashi with Sago and Crème Fraîche, and Monaka with Foie Gras and Cherry. The bites are meant to be enjoyed in sequence to experience a natural progression of flavors and texture.

Subsequent three dishes are what I like to call the seasonal harvest of the ocean comprising of Hokkaido Scallop with Pickled Shishito and Scallop Fumet, Snow Crab Chawanmushi, and Brittany Blue Lobster with Mushroom XO. As individual dishes served separately, they are delectable and showcase the freshness of the ingredients. However, when served as a trio of dishes in quick succession, it can be repetitive in taste and presentation, creating the weakest link in the menu.

However, any fears of disappointment in the dishes is dismissed with the mains of the night:  Iberico Pork Pluma with Hokkaido Corn and Coffee Oil, and the Hokkaido Corn Donabe featuring a complicated process of steaming and frying the corn while using it to infuse flavors into the dashi used to cook the rice grains. And as an added bonus, we added an extra serving of marbled Hida Beef which cuts like butter and tastes like heaven. These dishes speak to Chef Tariq‘s proud Japanese heritage which shines through like a beacon of light in his repertoire of skills and experiences.

To end the night on a sweet note, our palates were tantalized with a trio of exceptional desserts: Coconut with Lemongrass and Gula Melaka, Hokkaido Milk with Olive Oil and Snow Salt, and Tahitian Vanilla & Honey Madeleines.

And since it was my wife’s birthday, Chef Tariq and his team prepared a special little surprise for the happy occasion.

So the question that I have been pondering for a while: Would I return again to sample its seasonal menu? I would reserve seats to Fleurette Restaurant to celebrate special events with my loved ones simply because there is still so much that Chef Tariq and his team has to offer and the menu that I have sampled for the evening is only the tip of the iceberg in terms of the restaurant’s potential.

To kickstart birthday celebrations for my wife, we decided to visit GOHO Kaiseki & Bar which is marketed as a kaiseki bar hideaway showcasing contemporary Japanese cuisine highlighted by the use of 5 culinary techniques: Nama (Cutting); Niru (Simmering); Yaku (Grilling); Musu (Steaming); and Ageru (Deep-Frying). The menu changes according to the seasons and diners can enjoy the dishes with pairings featuring both alcoholic and non-alcoholic drinks.

Here’s a quick look at the beautifully presented items in this season’s summer kaiseki menu:

Sakizuke: Momo Yogurt Explosion - Spherical peach infused yogurt.

Hassun (platter): Kabocha Mochi Puff, Hotate Mousseline, Seasonal Sashimi.

Tsukuri (raw): Japanese Wild Seabass, Shredded Nori, Yuzu Nikiri Gel.

Suimono (soup): Abalone and Scallop Broth, Junsai, Crab and Tobiko Dumpling.

Yakimono (grilled): Wagyu Short Rib, Wild mushrooms, Shishito Pepper, Hinata Egg Yolk.

Shiizakana (poached): Miso Butter Engawa - Poached Flounder Fin, Lumpfish Caviar, Yuzu Beurre Blanc, Chive Oil.

Agemono (Fried): Shiso Wrapped Anago Tempura.

Shokuji: Seasonal Donabe.

Signature: Mt GOHO - A spectacular display of artistic flair and decadent seasonal favorites featuring uni, wagyu, chutoro, ikura, and caviar. The signature dish is carefully prepared, smoked with bonito flakes, and finished with gold sparkles for a truly special culinary experience.

Mizukashi (dessert): Momo Sorbet - Peach Sorbet, Kyoho Jelly, Kyoho Grape, Ugo No Tsuki Bika, and Sparkling Sake.

GOHO Kaiseki & Bar has exceeded my expectations with their modern interpretation of Japanese kaiseki, packaged in a highly curated dining experience, set in an intimate cozy setting, and supported by an excellent service team which is attentive and knowledgeable about each dish in the menu.

Would I return again to experience all of its seasonal menus? I most definitely will as I am surprised at every turn with my taste buds teased and tantalized throughout the session. Most importantly, I respect the restaurant’s mission to introduce kaiseki to the local community at an affordable price range to make the Japanese cuisine accessible to everyone.

After a fun week in Chiang Mai and Bangkok, it feels great to be back in Singapore to continue to discover new and exciting places for delicious food and drinks. 

For tonight, it’s off to Revolver where Chef Saurabh is trying to redefine Indian cuisine with a custom built woodfire grill, smoker and tandoor to create charred bold flavors.

The dinner menu features three different kinds of offerings: Discovery (6 courses), Experience (8 courses), and Vegetarian (8 courses). Since it was my first visit, I decide to sample the discovery menu with an add-on containing Stuffed Courgette with Tomato Pickle, Fresh Paneer with Spiced Onions, Barramundi with Garlic Salmoriglio, Chicken Skewer with Cucumber and Lime, Wagyu Scotch Eggs with Caviar, Parmesan Kulchette with Fenugreek and Potatoes, and Mango with Cardamom Rasmalai. 

Day 3 started bright and early with a sumptuous breakfast at Riva Del Fiume Ristorante featuring healthy smoothies and granola, comforting noodle soup, decadent french toast, and hearty eggs benedict and sourdough pizza.

After working off a few calories, it was time to visit Restaurant Sühring, a renowned restaurant ranked 7 in Asia’s Top 50 Restaurants and awarded with Two Michelin Stars.

Lunch started with a range of small bites that gave us a glimpse of the restaurant’s interpretation of modern German cuisine filled with precision and sophistication. 

Remember to save some space for bread featuring a 7-year-old yeast that was cultivated since the early days of the restaurant to create a unique taste profile that is challenging to replicate. Savor the bread with three different kinds of butter, each unique in its own flavor and texture.

The restaurant’s menu is simple and customizable based on your preference and appetite. We decided to select a 5-course lunch menu featuring Blue Swimmer Crab (Zeeland oyster, Sekt), Duck Liver Terrine (Preserved kelp, green asparagus), Wild Cod (Spinach, Riesling beurre blanc, caviar), A3 Hokkaido Wagyu Tenderloin (Celeriac, oxtail, Blaufränkisch), and Strawberry (Honey bread). Each dish is plated beautifully while flavors are balanced overall and elevated by a juice pairing that is highly recommended. 

Would I return to the restaurant? Was it worth it? If you have always wondered about modern German cuisine, Restaurant Sühring is the place to start your culinary journey. I would return in the future as I have been told that I have not sampled several signature items that were served in previous iterations of the menu.

For our dinner plans tonight, we visited Saawaan, a One Michelin Star fine dining restaurant specializing in exquisite Thai cuisine, elevating local favorites into a gastronomical experience categorized into various traditional Thai cooking method and concept such as ferment, stir fried, and charcoal.

After a couple of starters to tantalize our taste buds, it was time to venture into the menu in the following progression: Raw, Fermented, Boiled, Miang, Charcoal, Stir-Fried, Curry, and Dessert. Each dish pays homage to its roots and stays true to its heritage and culture. Some of the dishes might have missed the mark for us but it is an educational journey that allows us to appreciate the depth and sophistication in local Thai traditional cuisine. 

Would I return to this restaurant? Would it be on my recommendations list? For friends that only knows Thai cuisine as green curry and mango salad, I would definitely direct them to Saawaan for an epicurean experience to expand their horizons.

Tomorrow is the last day of our week-long holiday and I cannot wait to savor more local cuisine before I return to home sweet home.

This mini honeymoon to Chiang Mai and Bangkok has been amazing and we are already planning another quick getaway in August so that we can savor more delicious local cuisine from restaurants such as Ma Maison and Khao.

Day 2 of our adventure in Bangkok started with a brunch pitstop at the famous Jay Fai where we waited for three hours to get seated and one hour to receive our crab omelette and drunken noodles.

Was the wait worth it? In my opinion, it is fine to skip it if you do not have the time and patience to queue for the dishes. However, if you have been dreaming about trying it, please do come prepared with a fan and water to brave the heat and smoke!

Next stop is Cafe Madeleine located in Four Seasons Hotel Bangkok. The beautiful cafe is popular with guests and locals, and it is not hard to see why. Each dessert is a mini work of art which tantalizes your taste buds with a sense of balance and awe.

My recommendation is to select the full range of petit versions of its range of popular pastries and pair it with drinks such as cold brew with coconut and thai ice milk tea.

As the day ends, we ventured into the city by taking a boat ride to ICONSIAM, managing to catch a glimpse of the sunset.

Dinner venue for the night is Kub Kao Kub Pla located on Level 5 of ICONSIAM, featuring pork stew with rice, stir fried vegetables with egg, and spicy fried fish.

Before we retire for the night, its a quick round of drinks at BKK Social Club, ranked Top 10 in Asia’s Top 50 Bars. The bar is popular on weekends and guests are highly encouraged to book at least a week in advance to avoid disappointment. BKK Social Club is definitely worth a visit to chill and relax, celebrating the end of a long week.