Modern European

4 munchies: Rich in Omega 3, these lightly-smoked Brittany sardines were firm yet tender – served on a warm, crisp and flaky puff pastry that has been brushed with butter for a golden finish. Pesto was also evenly spread on the surface of the tart, characterised by the taste of basil, garlic, pecorino and parmesan cheese, and pine nuts. The addition of radicchio and tomato salad not only gave freshness to the appetiser, but also balanced out the savoury flavours. #Burpproved

3 munchies: A confit of lightly cured and marinated salmon trout; topped with trout caviar, pickled pumpkin, horseradish, pumpkin seed oil, red veined sorrel, and in-house grown rocket leaves. The freshness and smooth texture of the trout might be excellent, but the flavours lacked complexity and needed more zest. If you're after something creamy and umami, I’d highly recommend the Duck Leg Ragout that contains an egg yolk poached in duck fat, potato espuma, crisp quinoa, and mustard leaves.

The Salmon Trout Confit is part of Chef's Table's omakase menu. From now to 9 Dec 2017, diners get to enjoy 20% off your food bill when an early bird seating reservation is made between 6pm and 6.30pm!

Congratulations to Chef's Table for winning the Best Western Restaurant (Casual Dining) award at the RAS Epicurean Star Award 2017!

This was a hosted meal by Chef's Table By Chef Stephan Zoisl; many thanks to Sixth Sense PR for the invitation and taking us on the RAS Epicurean Star Award Trail! #RASEpicurean

3.5 munchies: Caught fresh daily at Jurong Fish Farm, the grey mullet is ideal for cooking and pairing with strong flavours. The homemade olive and anchovy tapenade gave the white fish a punch of saltiness. To balance out the pungent mush, the sweetness of pumpkin purée and sourness of white balsamic sauce vierge also reduced the strength of the white fish's natural muddy flavour. Baby vegetables were roasted until tender and lightly browned in spots.

Chef Kelvin Loke alternates the grey mullet with sea bass from the same fish farm occasionally.

2.5 munchies: Thick cuts of portobello sandwiched in layers of soft and tender baby spinach, topped with buttery pine nuts and crispy shallot. Unfortunately, there was barely any sweet-tart flavour in the greasy sun-dried tomatoes. The raspberry vinaigrette was also bland and lacked tanginess. Go straight to the live carving station for the BBQ Louisiana Ribs with melted raclette cheese for a jazzy weekend brunch!

4 munchies: Having been in the southern ridges for 6 years and after going through its first mega overhaul, Vineyard at HortPark officially re-opens today with its beautifully aged-wood tables, overhung foliage, and local-grown herbs and vegetables from Vineyard’s very own edible garden!

The free-range, locally-farmed chicken featured here is my top pick on the localised French-Italian menu. Brined overnight with cinnamon, orange zest, and fresh herbs from its edible garden, the tender meat retained most of the juices from the marinade. Served with crunchy greens and chewy shimeji ragout in a rich poultry jus, the secret to its flavoursome gravy was the roasting of chicken bones and red wine reduction! The sweet, tangy liquid from the charred meyer lemon also added depth to the sauce. #Burpproved

3 munchies: With a crisp crust and creamy melted mozzarella cheese, the aromatic truffle oil and truffle cream enhanced the dough with earthy flavours. Every bite also was also doubled up with sliced fresh mushrooms and a rich mushroom duxelle. The Truffle Pizza is great for sharing as well as pairing with the extensive range of wines and craft beer offering.

4.5 munchies: Marinated overnight with sea salt, cracked pepper, and a mix of aromatic spices including rosemary, thyme, and tarragon, the lean duck is then rinsed with running water and pat-dried the next day before cooking in its own fat in the oven. Upon a customer's order, the bird is put in a hot pan until its skin is golden brown and crisp; warmed up in the oven to retain its juices before serving.

The Salardaise potatoes served at the side were absolutely smashing. After triple frying in duck fat to enhance the earthy flavour of the potatoes and give them those golden-crisp edges, they are showered with garlic and parsley for extra flavour! #Burpproved

Many thanks to Merissa and Phillipe (Bistro du Vin) for hosting us and the amazing hospitality! Courtesy of Burpple.

Featuring blue cheese, burrata, and manchego, the platter also comes with bread, marmalade jam, olives, mustard, walnuts, dried apricot, and fresh grapes to contrast the rich, creamy flavours. The full-bodied Silver Palm 2013 Cabernet Sauvignon, which is Drinks & Co's wine of the month, makes a great pairing with its saturated ripe blackberry flavours that linger nicely on the finish.

📷: Canon PowerShot G7 X Mark II, courtesy of Canon Singapore.

3 munchies: Served on a bed of well-cooked squid ink risotto, the tender, house-poached octopus was charred till it had a slight caramelisation on the outside. While the salted egg yolk sauce was rich and had some of the grainy textures, I wasn't so sure how it complemented the briny flavours of the risotto, though.

3.5 munchies: Tender, barbecued Louisiana ribs served straight from the live carving station. The spicy kick from the tangy and sweet sauce complemented the smoky flavours of the pork. Be sure to also get some melted raclette cheese to douse upon the fine breads and seasonal vegetables!

Priced at $98++ with free-flow of selected alcoholic beverage, the live carving station is inclusive of and in addition to the 3-course weekend Jazz Brunch. Now you know where to unwind over brunch against the backdrop of live music performances – the first of its kind to hit our shores!

4 munchies: Smoked lightly to retain its mild and delicate flavour, the confit of trout makes a great starter at this Modern European diner. It was fresh and clean-tasting; garnished with sliced kabu, squid ink aioli, and pickled pearl onion. #Burpproved

4.5 munchies: Handmade farfalle served with duck confit, black trumpet mushroom, aged Comté, and black truffle shavings. Not only did I absolutely devour the crispy duck skin and juicy meat, the rich, savoury broth was also packed with umami goodness and earthiness from both the truffles and mushrooms! Before you think the flavours might get all too heavy in this dish, the tartness of the sweet-pickled fennel made a brilliant garnish to balance out the salt. #Burpproved

This was a hosted meal by San Bistro; many thanks to Burpple for the invitation!