Cafe

This bowl of jumbo tom yum soup is full of goodness such as a huge lobster, crabsticks, fishcakes, abalone slices, mussels, stuffed squids, fish slices and onsen eggs. We were pretty impressed with the taste, especially with the tender succulent lobster meats, soft texture of the stuffed squids and the nicely done onsen eggs. The huge portion of noodles were remarkable too, sponging up all the insanely flavorful tom yum soup. I loved the intense flavors of sour in the soup that make the dish appetizing and craving for more! Make your reservations and grab a bowl now!

The skin of the duck leg was well done, though not as crispy as I wish. The flesh is very fork-tender and it falls off the bone easily yet maintains a regal textural presence. The sauce of Bigarade (bitter orange) & Grand mariner sauce was a distillation of all the essence of good-old natural ingredients made from scratch. One of the best duck confit, I would say. Another winner indeed!

Already lost count on the number of times I visited The Betterfield but his risotto is a must order whenever I'm there. Salted egg risotto is another new flavour that was introduced to me lately. Yes you read it right! It is salted egg! The risotto was cooked perfectly al dente as usual, with each grain offering a little resistance to your teeth. The salted egg flavor was not as strong as expected but there's still a balance in taste which you won't have problem finishing it by yourself.

The unexpected and unusual pairing of the heavy-palate ingredients, particularly the egg, winter foie gras, grilled fresh prawns and caviar, works well together and delivers a flavor that is complex yet fresh and gratifying. The tangy emulsion sauce binds the entire dish together. Mad About Sucre does it best again with the art of flavors balancing. A very well thought and well conceptualized dish, a salad fit for the King indeed.

This dish is essentially what a good dish is all about - Supposedly simple ingredient prepared with the simplest cooking method. Simplicity is by no means simple as it requires a high level of culinary technique, more restraint and more sensitivity to the ingredient. This melted Brie serve with berry compote is all about ingredients and cooking techniques at its best. Enough said, period.

Ice Lab Cafe, on a soft launch today, took over the location of The House of Robert Timms at Orchard Shopping Centre, serving mainly on Bingsoo, churros and some snacks. Good news for the ladies - a lot of handsome staffs there to see too! Haha! Anyway tomorrow will be their grand opening of the cafe!

Had their Green Tea Bingsoo that is made with green tea, topped with nuts and premium green tea ice cream. It is rich in flavour as they are using green tea based shaved ice for this. Pretty soft & creamy texture, just a tad watery when it's served. It's not too sweet, yet delicious and refreshing, compliment the bingsoo with red beans and some crunchy nuts. It is kinda on the pricey side but it is a great place to chill and rest after all those shopping in Orchard.

Do check out @icelabcafe and stay tuned as there will be a K-Pop Star visit soon!

This succulent pasta is rich without being heavy, with the runny yolk from the poached egg that help to heighten the flavor by mixing it up with the pasta. On the downside, the prawns were a little soft and soggy on that day.

Had their pretty looking Populus Scramble that consists of their soft lusciously creamy scrambled eggs with marinated feta rest atop a buttery well toasted croissant and everything taste better with streaky bacon strips on it. The edges of the croissant remained crisp but the middle part was a bit soggy, most probably due to the wet scramble egg and we took awhile to take photos. Nonetheless it still tasted good! Pair it with their coffee brewed by @yiyangk and you are ready to start your day.

I thought it would be a weird combination but it didn't let me down. As I worked my way through the dish, I was pleasantly surprised with how the combination of the tender duck confit with a caramelised crisp skin, complimented with the crispy & fluffy buttermilk waffle. The addition of mixed berries sorbet does gives a cool-hot decadent feel to the mouth, however the taste is overpowering every components of the dish. Maybe a less intense sorbet flavor will be better? Overall it is still a very promising dish.

On a side note, isn't it weird to see people taking advantages of their own friends, bitching about their real friends to others and etc. Such ugly side of human beings, 知人知面不知心. But I'm lucky to have some true friends enjoying each other companion, doing what we love together and more. You know who you guys are. Thank you! :)

The salmon comes out glistening, deeply colored, and slightly translucent that looks almost raw in the middle, yet it has a fork tender texture that is full of flavours. Served together with the goddess sauce that complement the fresh delicate flavour of the salmon.
Diners will be able to browse through the participating cafes menus on Nomnom’s website and make dining reservations. Diners can choose from either a brunch set menu (priced at $25 nett), a tea set menu (priced at $15 nett) or a dinner set menu (priced at $35 nett). Reservation period opens from 10 November onwards. NOM'S members are entitled to priority booking from 6 November onwards. For more information, do visit cafeweek.sg!

Thank you @thebetterfield for the hosted meal and @nomnom.sg for the invitation.

Chef Shaun yesterday had introduced a mouthwatering juicy dry aged beef burger, served on pink buns with salad and fries for a limited time only. The exterior of the beef patty has a decent char, retaining its enhanced beefy flavour and tenderness on the inside. His secret recipe sauce also add a sweetness that balances the funky flavor of the beef. The buns seems a little soft to my liking, but nonetheless an incredible price of S$25 for a dry aged beef burger!

This is the crowning glory of the savory menu at Mad About Sucre. Like their forte in balancing the textures and flavors for their cakes, this dish further exemplified their amazing play of textures and flavors. The charred crispiness of the foie gras hiding the creaminess texture and the buttery flavors within, coupled with the citrus apricot compote and crunch of the greens. Certainly one of the best foie gras I have came across. This is a triumph, loud and clear.