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Visually, this was stunning. The bright green of the fresh vegetables and pea risotto contrasted with the reds and browns of the snapper and saffron bisque.
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Compared to the lobster pasta in my previous post, the smoked red snapper didn’t have such a distinct flavor but it was unanimously the dish of the night with its myriad of textures. You got the crispiness and flakiness of the snapper, the creaminess of the risotto, the slight bite of the broccolini and the crunch from the artichoke chips. Combine this with their individual flavors that each component had to offer and you get a winner of a dish.
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One of the dishes that I enjoyed was the Lobster Fregola Sarda Pasta. The fregola ($28) was gently simmered in an intense lobster bisque, before being mixed with a generous amount of crab meat. A similar texture to gnocchi, the dish was topped with an onsen egg and parmesan shavings to amp the umami factor making it a serious struggle not to lick the bowl.
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However, do note you have to pay a dollar for tap water 😒
One of our favorite dishes was Lobster Fregola Sarda Pasta ($28++) where balls of pasta were coated in a generous amount of sauce and lobster meat.
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Full review at http://eatbook.sg/steamroom-pillar-stones/
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Writer: @azaleaamzzz
Photographer: @chiaaseed
Steamroom with The Pillar and Stones.
It is a beautiful space, but I wasn’t completely sure if the concept (and price) would sit well with the typical customers at Orchard Central.
The Lobster Fregola Sarda Pasta ($28) in rich lobster bisque with crab chunks, served with onsen egg, spring onions and parmesan shavings is probably my favourite dish.
http://danielfooddiary.com/2017/05/09/steamroompillarstones/
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This is Lobster Fregola Sarda Pasta. Just a brief intro. Pasta is made from hard drum wheat, fregula (or fregola) sarda resembles Israeli couscous. Rolled into teeny balls and toasted lightly. It is then tossed into a super rich lobster bisque with chunks of crab. Served with onsen egg (which we already mixed into the pasta) and parmesan shavings. Very creamy consistency with a distinctive lobster finish and a chunky crab sweetilicious aftertone. Pasta was wonderfully aldente, nice chewy texture and leaves a lingering nuttyness on the palate. So good!
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Thank you Amy/Rachel @foodnewspr for the invite and Joanne @steamroompillarstones for hosting us.
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It comes with an onsen egg and Parmesan cheese that you can mix together for a more smooth and creamier texture, while the chunks of crab meat were delightful to have!
The Toasted Sardinian pasta cooked al dente presents a melt in your mouth delectableness.
Served with an ambrosial medley of chunky crabmeat, onsen egg, spring onions and Parmesan cheese shavings, it is a showcase of delicious art and can unregretfully labels itself as the signature dish of @steamroompillarstones.
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Enjoy 20% discount now till 02 May 2017 if you follow @steamroompillarstones on FB and IG!
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🏢Orchard Central, 181 Orchard Road S238896 03-07/08/23-25A
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🕚Opening Hours: Daily 11.00 am – 10.00 pm
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💲Damage: $18
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#burpple #burpplesg
From Steamroom with The Pillar, a retail/dining concept at Level 3 of Orchard Central — it's pretty much conceptually similar to Kilo@Pact that used to be in the same mall, serving mains, sides, desserts and even pasta bowls (and also a Ochazuke Bowl under the "bowl dishes" section of the menu). Currently in soft launch phase, they are running a 20% discount off food till 2nd May 2017; a pretty worthy deal considering the prices are a little steep here with mains hovering around $20++ to $32++.
This would be sufficient to satisfy any crustacean lover; the pasta comes served with lobster bisque that contains chunks of crab meat, served with onsen egg, spring onions and Parmesan shavings. The lobster bisque itself was sweet from the crustaceans used; absolutely umami with the small grains of pasta pearls giving every spoonful something to chew on. The onsen egg was also ready to burst with a poke using the fork — all flowy as one mixes up the pasta with the onsen egg for a silkier texture.
