Wine & Dine

Craving for this Peking Duck from Smoke & Mirrors. I couldn't stop myself from having more and more. Simple, yet well done and that sweet sauce. The perfect nibble whilst enjoying cocktails at Smoke & Mirrors.

— Smoke & Mirrors —
1 St. Andrew's Road, #06-01 National Gallery Singapore, Singapore 178957

#SmokeAndMirrorsBarSG

Walnut Crusted Bull Frog using locally sourced Jurong Frog Farm Frog Legs. Served with a bean ragout & teriyaki-sesame dressing.

A good starter to share if you're ever at Vineyard at HortPark.

— Vineyard at Hort Park —
33 Hyderabad Road, #02-02 Hort Park, Singapore 119578
#VineyardHortPark

This is a must try if you're visiting Boca—even though that might just be my love for clams speaking. The serving portion was really generous leaving grins on our faces and this was just the start of our meal. More to the lemony, light sauce side rather than buttery, thick sauce. No preference for the type of sauce really, but the lemon does help to cut through the seafood taste.

— Boca —
8 Ann Siang Hill, Singapore 069788
#BocaSG

Seared Scallop And Prawn pasta with whole tiger prawns and Japanese scallops in a prawn bisque sauce ($25++). Add $1.50++ to make it gluten-free spaghetti or penne. I opted for the penne, and for gluten-free pasta standards I would say it's above average in terms of preparation, quite easy to tell it's off-the-shelf stuff. At least the pasta wasn't hard or crumbly, but it just didn't have the same springy textue as freshly made gluten-free pasta. But I'm not really complaining. It's nice to see more places that have gluten-free options.

Overall I enjoyed this dish. The prawn bisque sauce was just nice, sometimes seafood bases can be overly fishy, but this was perfect. The prawns had their shells half removed so they were really easy to eat. Plus springy scallops!!! 😍 Need I say more?!

We enjoyed 2 mains for the price of 1 here using Entertainer App. Which just meant we could spend a little more on desserts. 🤣

#TheMarmaladePantry

Wrapped in bark and torched before serving, this otah-like dish is one of the items in Stellar's constellations set menu this season. Lightly seasoned with nori (seaweed) salt, butter and some sea fennel, this moist fish has a light smokey flavour from the torched eucalyptus paper bark.

An impressive display for all to watch when this giant lump of clay is set on fire to imitate how this dish was originally cooked. The thick clay is tough to break, but once cracked open, leaves unfold to reveal tender pieces of chicken with bamboo shoots and mushrooms covered in aged Hua Diao wine sauce. Served with Nepalese Rock Rice which is soft, puffy and pretty much tasteless. Mix the Beggar’s Chicken sauce with the rice to balance out the flavours. This was one of my favourite dishes we had for lunch (not in the set lunch menu).

This bowl of soup surprised me with it’s healthy, bright green appearance and wolf berries when it was served. Great for a colourful photo opportunity, this bowl of Crab Meat Spinach Soup was delicious with shreds of crab meat all throughout the gooey, slurp-worthy soup. Definitely a colourful twist to a traditional dish.
This was part of the Set Lunch menu at VLV.

Dining at D.O.P. Mozarella recently put huge grins on our faces. It’s definitely heaven for cheese lovers with rich option such as this Homemade Scialatielli. The pasta which they make in-house got our attention because the texture was somewhat bouncy like our favourite Udon and the cream sauce with Cacio cheese and black truffle pesto was fragrant, yet not overwhelming. It’s impressive how the pasta is served in the shell of the Caciocavallo cheese—which, if you’re really a die-hard cheese fan, you could chip away at to enjoy once you’re done with the pasta. Have this to share as it can be overwhelming if you’re not into creamy sauces, plus it’s a good chance to try out the other dishes at D.O.P.

There were so many things to love about the Chef’s Tasting Menu we enjoyed at Spago! The ambience and service was perfect. And the food was so good I went home and fell into a 15-hr food coma.
Let’s start with this Pan Roasted Monkfish. I’ve had Monkfish a few times before, but it’s never stood out in my mind. Till last night, I think there’s a new benchmark for any Monkfish dish I have from now.
The flesh was so tender and alike that of plump lobster. Of course it didn’t hurt to have some lobster tail on the side too tossed in sauce Américaine. Braised leeks, tempura sea bean and streaks of rutabaga puree completed the delicious dish.
This was unanimously voted the favourite dish of the night. I liked it for the texture, flavour and it’s a very unique dish. A must try if you’re visiting Spago!
— Spago —
Level 57, Sands Skypark Tower 2, Marina Bay Sands, Singapore 018956
#SpagoSingapore

This has got to be the most luxurious version of a "Burrata Salad" I've ever tried. Burrata domes with poached asparagus, asparagus puree, caviar atop French brioche and bonito-salt cured egg yolk. Then it's finished off with perfect tiny circles of black Périgord truffle on the asparagus purée and a tiny bit of gold flake on the caviar. 😋 Definitely a mouthful to to remember.
The burrata domes burst in your mouth, full of flavour—a very different texture from the usual creamy burrata. Every detail on this plating is so intricate and perfect. The art of food.
— Spago —
Level 57, Sands Skypark Tower 2, Marina Bay Sands, Singapore 018956
#SpagoSingapore

The chicken was tender and grilled nicely. Only thing would be that this needs more sauce. But a good option for sharing or for small eaters if you don't want to splurge on the mains.

One of the more affordable items on the menu is this potato rosti side dish. Crisp on the outside, moist potato inside, the flavouring for this could've been a little more evident. Not one of my favourites when compared to other menu items.