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visited lavo for a birthday celebration and left with my belly being very satisfied, but my wallet also crying…zzz nonetheless, my friends and I enjoyed our time there and would say its worth visiting for a special occasion as most of their food are good for sharing! Located on the 57th floor of MBS, you get an amazing backdrop of sg’s skyline with the setting sun - swipe to the end to enjoy the view!!🌞

Focaccia - FOC 🍞
Loved the homemade marinara sauce that was provided with the focaccia. it was deliciously tangy and had no artificial sweetness to it - getting it soaked up by the bread was so appetizing!

Spinach and Artichoke Pizza - $33🍕
This has got to be the best out of all the mains we ordered! Each slice was packed with so much flavour and had a lovely chewiness in the middle and a crunch on the outside. I tried their wagyu meatball pizza the previous time and it was so so flavourful as well!

Chicken Parmigiana - $43🍗
Found the chicken abit too tough for our liking and think that you could pass on this.

Rigatoni Melanzana - $36 🍝
Loved the roasted eggplant but nothing special about this dish!

Although the prices at LAVO is pretty steep, once you split it among a handful of people to celebrate an occassion, it does average out!

(Media Tasting) Singapore’s only underwater fine dining destination - @oceanrestaurantrws, has just reopened with a refreshed look. And a new Chef Patron who hails from Brittany, France: Chef @olivier_bellin who is also the chef-owner of two Michelin-starred L'Auberge des Glazicks.
The menu he has crafted for Ocean is inspired by its unique space and is therefore, seafood-focused, even as it demonstrates a commitment to sustainable gastronomy. You can enjoy it in the form of a multi-course lunch or dinner in the elegant comfort of the refurbished restaurant that commands unparalleled views of the @S.E.A.Aquarium. The sight of more than 100,000 marine animals representing 1,000 species across 45 diverse habitats, swimming gracefully right before your eyes while you feast, is as awe-inspiring as it is calming. I have always loved the experience, which is why @huatkaliao and I have dined at Ocean a few times over the last couple of years.
However, the food we were served at this media tasting, proved to be the most impressive culinary-wise. In my opinion at least, because Chef Olivier’s style of cooking really suits my palate.
Lunch began with a lovely cocktail - the “From Paris To Singapore”, a concoction of Grey Goose Vodka, berries reduction, lychee jus and @TWG berries tea.
Then, Chef @remivanpeteghem, the Culinary Director of @rwsentosa arrived with the first course. He also gave an introduction to Chef Olivier’s approach and philosophy behind the menu. In the meantime, Chef Olivier was busy in the kitchen because he believes in doing the actual cooking himself. So we got to meet him in person only after the meal ended.
Anyway, as it was explained to us, herbs and an element from the sea are always represented in each dish. The amuse bouche which playfully combined a warm squid ink sauce with cool textures of cauliflower and caviar set a fine example from the start. It was much more robust in flavour than it looked too. I was wow-ed.
Naturally, Chef Olivier’s sourdough and mini baguettes blew us away. We couldn’t stop schmearing on the salted and seaweed butters, and stuffing our faces with both breads.
A key practice in sustainability is to source ingredients locally, and to support that, frog legs for the next course came from Jurong in Singapore. They were breaded and fried till crunchy on the outside and juicy within, and plated with a cloud of garlic foam and black garlic purée. Again, audacious tastiness reigned.
Amazingly, it was a whole uncut lobster hidden in the huge Ravioli that came in a pool of sauce made from roasted lobster shells. Layering this creation with extra dimensions were Granny Smith apples and a chilled slab of foie gras terrine.
One of the standout courses for me was the Butter Poached Dover Sole swimming in an incredible First Harvest Tomato Marmalade. I wasn’t surprised when I learnt a little later that it’s the favourite of @rwsentosa’s Director of Corporate Communications.
Even in the meat course Chef Olivier incorporated herb and seafood elements - in the form of a pesto coulis and fresh sea urchin respectively. These complemented the stunningly done Wagyu - a smoky, Josper Grill-cooked medium-rare beauty, to perfection. So did the seasonal vegetables that graced the dish with a garden-fresh crunch. I was charmed as well by the potato which was rolled with seaweed.
Prepared and assembled a la minute, dessert was Chef’s take on the millefeuille and it was constructed from layers of crisp pastry, soft brown butter braised pear and a milk sorbet.
We took our time with the petit fours, nibbling them between sips of black coffee.
When we return with my parents in late July (yes - a reservation has been made), we plan to explore wine-pairing and ask Sommelier @djek for recommendations. I’m sure she will have great suggestions since @oceanrestaurantrws’ new wine cellar has over 400 wine labels, ranging from the big award-winning names to boutique labels.
Thank you very much again for the extremely tasty meal, Chef @oliver__bellin. We are fans of your style of cooking where flavours take centrestage and seasoning is gutsy. And thank you @rwsentosa for hosting.

Growing up my dad loved bring the family to upscale restaurants for special occasions, now an adult it is natural we do the same on Father’s Day. The selected place for the night got everyone’s approval which made me satisfied.
To share we had the wagyu cote de boeuf and this was a meat feast fit for a king or was it Dad? Medium cut with enough tendon, fat and red protein. The French bean side was slightly too tough with an old skin, but thankfully we ordered the beetroot tartare which was a nice interlude to the 1.1kg star of the night.
For my main I had the quinoa falafel which was a great take on the usual fried chickpea & beans “meatballs”. I also adored the bed of hummus together with cabbage and pomegranate.

Artemis is now on my “go to places for occasions” list.

Growing up my dad loved bring the family to upscale restaurants for special occasions, now an adult it is natural we do the same on Father’s Day. The selected place for the night got everyone’s approval which made me satisfied.
To share we had the wagyu cote de boeuf and this was a meat feast fit for a king or was it Dad? Medium cut with enough tendon, fat and red protein. The French bean side was slightly too tough with an old skin, but thankfully we ordered the beetroot tartare which was a nice interlude to the 1.1kg star of the night.
For my main I had the quinoa falafel which was a great take on the usual fried chickpea & beans “meatballs”. I also adored the bed of hummus together with cabbage and pomegranate.

Artemis is now on my “go to places for occasions” list.

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

Located at Level 24 of @vocoorchardsg (previously @hiltonsingaporeorchard ), @ilcielosg was a semi-alfresco dining experience with Italian classics. They have since became a vibrant rooftop restaurant that promises good vibes and an overall laidback dining experience.

You may still see some of the traditional classics such as:

Tajima Wagyu Beef Carpaccio
Wasabi Green Apple Sauce, Deep Fried Wild Rice, Herb Salad

Tagliatelle al Ragu di Anatra
Duck Leg Ragout, Chesnut, Cacio Cavallo Cheese

Zuccoto al Pistacchi
Pistachio Chocolate Dome, Roasted Pistachio, Cacao Tuile

always down to try a quattro formaggi pizza but this time, they actually had a 5 cheese pizza option! very cheesy but was defo unable to stomach the whole thing on my own. please share when you try such a pizza🤣 worth a shot if you love cheese like me🤩

Aside from the breakfast buffet option, you can also request for a set of Butter Kaya Toast with Half-boiled Egg

Location: Alley on 25, Andaz Singapore, 5 Fraser St, Level 25, Singapore 189354

Mouth watering dish 🤤 Perfect combination of spice and crisp. I can eat this over and over! I wanna be back for more!

Kids enjoyed the nuggets that came free with 2 adult mains ordered. Nice place for the kids to dine and to enjoy cable car after