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Striking in looks, this snack which will be launched in November as part of the new menu at “Art At Curate” is inspired by Resident Head Chef Benjamin’s childhood memories in Germany.
The entire thing is made from red cabbage, a vegetable he holds dear as it reminds him of his grandmother's cooking.
What intrigued and impressed both Burpple Tastemaker @blueskiescottonclouds and I when we were treated to this sneak preview, was how Chef managed to transform the vegetable into not one but two forms - the crisp sweet cone and the smooth ice-cream that fills it. The impact of the cold zapped our senses into a heightened state, which I believe, led us to better appreciate the courses that followed.

While I like my rich food, I wish they could have dialled back the decadence for some of the dishes at last month’s “Truly Singaporean Makan Session” with Masterchef Asia winner Woo Wai Leong.

Going from 0 to 100 right from the start was a particularly gluggy porridge thickened with tofu butter and century egg yolk puree. The flavours were there, but perhaps the execution needed a little more refinement, particularly since the swordfish was rendered unnecessary as it simply got lost in the heaviness of it all.

Taste: 2/5

Baked Crab with Rock Salt in Black Truffle Sauce - Wrapped in lotus leaf, a fresh Sri Lankan crab is stir-fried in black truffle sauce and baked in salt. The hard outer crust traps the crab’s natural juices within, while the lotus leaf adds an unbeatable fragrance. When cracked opened, the sweet, juicy flesh of the crab sharply contrasts the black earthy sauce.

Read more: https://www.misstamchiak.com/peach-garden-thomson/

In case you are wondering, halloumi is actually an unripened brined cheese made form a mixture of goat and sheep's milk. Every element in this kaleidoscopic brunch platter was a satisfaction to my palate (apart from the tomatoes of course 😅). The grilled halloumi had a slightly crisp chargrilled exterior with a firm, rubbery interior and a piquant flavour that's rather similar to a thick feta cheese. Moving on, the scrambled eggs were done to perfection- creamy and smooth, silky texture with a milky, eggy fragrance! 💖 The fried kale chips were crisp and seaweed-like, adding a tinge of saltiness to the platter and was surprisingly additive and great 👍🏻 The mini crossaint was toasted to a crisp, flaky exterior coupled with a pillowy interior that withheld a lingering buttery fragrance. In addition, the roasted mini portobellos were well sautéed with a distinctive earthy note coupled with a chewy, juicy texture. Lastly, the pomme noisettes (deep fried potatoes) were crisp with a soft, creamy mash interior that was also an addiction - wish there was more of it! 😋 A fulfilling and satisfying brunch that was worth every $ spent and every calorie intake, coupled with a welcoming, friendly service from the crews here that made my trip worthwhile☺️ .
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#burpple #smitteneats #smittenchoice

A must order on every table it seems, that aluminum foil pillow looking presentation, the aroma from the rice wine as the dish is served with the "pillow" cut opened is enough to impress. The chicken chunks are poached within the sachets of rice wine concoction which includes Chinese herbs, wolfberries and ginger gives it that super robust and not overly powering herbal taste, which I swear by itself is good enough for me to go with steamed rice. What could be better for me is the texture of the chicken and how it could be better marinated. All the good flavours have not infuse into the chicken which is a tat disappointing.

Truffle Fries were good, though a tad overpriced at $12 - came pipping hot, crispy & had enough truffle oil on them, particularly liked the bits of melted cheese. The Vongole however, was not great - tasted mainly of olive oil.

Because of ardent foodies, @angelineongsuming and @happygreedyfoodie, I not only got introduced to the big bad beautiful world of burgers by PTT's Group Executive Chef Adam, but also had a sneak taste of his brand new "Watermelon Man".
Originally created for a magazine collab for Three Buns in Jakarta, this burger (which is named after a Herbie Hancock song) is a cannonball of strong yet remarkably balanced flavours .
Looking like it could pass off as a slice of beetroot, the watermelon had survived an intensive process to get to this point. Cured in sugar syrup and a bunch of other tasty things, and compressed to achieve a tight, smooth texture, it more than held its own against all 150gms of the UK Hereford Angus beef patty. Not to mention, it had to contend with the potent quadar de carva cheese, pickled onions, ketchup and housemade thousand island dressing as well. Like a championship match between great rivals, this battle of flavours demanded a worthy venue. The space between the light cushion halves of toasted brioche was it.
From around mid May, the "Watermelon Man" will be on the menu at Three Buns in Singapore.

Another toast item, but the sourdough toast comes topped with spicy salami and pastrami with pepper spread and fried egg instead. While the Grilled Octopus on Hummus is more of the lighter item, the Pastourmas was an item that is heavier in terms of flavour. Savoury slices of salami flavours the toast, while the tangy pepper spread (where pepper meant bell peppers) gives the cured meats a flavour contrast that is more uplifting. Something I would probably call "breakfast on a single dish", though the flavours of the fermentation of the sourdough is less prominent here as a result from the heavier tasting toppings in retrospect.

From Six by Sera at 89 Rangoon Road; beside Oriental Ice Cafe and opposite Enchanted Cafe/Old Hen Coffee — they seemed to serve a rather small menu of mains such as Smoked Salmon & Avocado, Baked Eggs with weekend specials such as a Chili Crab Sauce Croissant; also on the menu includes interesting sweet treats such as Cheesecake Croissant and Milk Dinosaur Croissant.

Stored in their display chiller along with tarts, pastries and cakes is their series of savoury donuts — there are 3 available; Beef Habanero, Smoked Salmon Cream Cheese and the Bacon Cheese Donut. While the donut is pretty light and fluffy being naturally lightly sweet on its own, the overall combination was rather pedestrian; almost akin to buying a bun from a neighbourhood bakery with similar components, not to mention the extremely dry bacon and the donut being a little bit on the greasy side.

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I visited Maguro Donya at suntec city based on a friends recent raving about their otoro don. At 39++ a set, it came with 6 glorious slices of fatty tuna rested on a bed of vinegared sushi rice. The set also came with a small bowl of chawamushi and a miso soup that was good, albeit slightly salty. But heck, the star of the show was the otoro. Deliciously fatty and melt in the mouth, the texture was almost akin to eating beef. Mildly sweet but so rich. The worst part of my meal was realizing i was on my last piece.
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While definitely not the kind of meal, one would eat daily. It's definitely worth every dollar and such a good pick me up during the mid month slumber.
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Food (8.5/10)
Ambience (7/10)
Overall (8/10)

This was our order of 700gms of grilled beef short rib at Garang Grill, and boy, was it sexy.
The tender meat had been marinated in a kind of dark, slightly sweet sauce before being cooked at some crazy level of heat. This gave it intense flavour, an intoxicating smokiness and juiciness that's off-the-charts. What I loved best was chewing on the tender parts found right on the bone.
The rice served alongside, was quite clumpy - kind of similar to glutinous rice actually. However, because of the way it was perked up with tiny slices of fiery chilli padi, I enjoyed it.
Do get the side dish of Asian root vegetable with "hae bee hiam" ($10++) as well. The large chunks of crunchy radish and slightly softer carrot tossed in minced up spicy dried shrimp made for tasty munching.