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Affordable Restaurant Food

Affordable Restaurant Food

I eat for pleasure.. And at times you want a place where you get food that's a little bit finer than usual.
Justin Teo
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Kagoshima A4 Wagyu ($65/100g).

I had the privilege to try this steak that evening, 500g of it shared amongst 4 of us. Upon grilling, that marbling on this cut was transformed into melted fats that gave the meat a nutty flavour while keeping it moist throughout. The skillful exterior grill combined with the fine interior texture... Wow. I really hope to be able to have this steak again.
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This was taken during a tasting.

Beef Tallata ($35 for 300g).

I was surprised. I've never thought much about the onglet part of the beef which this came with, but when I had my first bite I realised these are really sweet juicy beef. And that beefiness gets even better when balanced by a mildly sweet and spicy sauce. I packed some home, and they're still good even after a few hours.
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This is taken during a tasting.

USDA Prime Ribeye ($39++).

This is served with watercress, tomatoes, and a choice of bearnaise, red wine or black peppercorn sauce.
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Ribeye is my favourite part of the beef, because of the layer of fats that it has. This USDA Prime premium cut is grilled to a medium rare, juices all retained, and is decent.
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This is taken during a tasting.

Freshly shucked oysters ($7 each).

Artemis offers Tsarskaya oysters or St Vaast oysters from France, and I'm so pleased with them. It was really fresh and there wasn't any hint of rancidity in it. It instead was bursting with freshness of the sea with a clean taste of seawater, and given a little bit of umami from the caviar.
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This is taken during a tasting.

[New Lunch Menu] Roasted Spanish Mackerel ($19 nett).

Nude Seafood recently launched its new lunch menu, where we see new items such as the kaisen don ($22) with swordfish belly, an awesome salmon belly cold somen ($16, my favorite!) and this Mackerel.
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This came with a spring medley of asparagus, aubergine, bamboo shoots and sweet pea, potato-dash veloute. The veloute was really flavourful, yet light and refreshing. This is definitely one of the cleaner diets I've had.
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If you're new to Nude Seafood, you must try their Hickory Smoked Salmon ($17), an old favorite which is still on the menu.

Baked avocado with Alaskan crab ($25).

Amazing appetizer. I found myself digging at those creamy avocados that gave me a satisfy mouth coat together with a nice smoky scent. Then the surprised came in the centre as there were alaskan crab hidden within.. sweet umami crab. So good..
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So good that I know I've to post this even though my photo sucks.
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This is taken during a tasting invited by Anil @riardsg and hosted by the humble and endearing owner, Mr Poh.

[New Restaurant] Braised Octopus ($19).

Had an awesome dinner last night at Audace, a new dining concept under the Unlisted Collection which took over Cocotte at Wanderlust Hotel. We had high expectations for this dinner, given that it is led by Michelin star awarded Chef Jérémy Gillon (of Le Montana in the ski resort region of Val Thorens in the French alps) and our expectations were exceeded.
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Expect beautifully plated meals, assembled after laborious cooking technique that was unseen and unwritten of, until we speak to the chef and discover his sincerity behind each dishes. We were all impressed by his duck breast (more of it in another review), but our favourite appetizer is this octopus served with grilled onion salad, roasted hazelnut and basil. It's has a nice crisp exterior and it's so fresh, well braised and soft internally. We enjoyed the flavours of the sauces and natural sweetness within.
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I can't wait to be back again to try their lunch menu, attractively priced at $28++ or 34++ for 2 or 3 courses respectively. Would anyone like to join me!

Pan-Seared Char Siew Rack of Lamb ($29.90++).

Have you tried lamb with char siew sauce? This is an interesting combination, as the sauce works really well here.
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If you don't mind the gaminess from the lamb, then you may like this since the char siew sauce was very well marinated. The texture of the lamb was also great - tender and not too chewy. Served with a side of sautéed broccolini, morel mushrooms, Dauphinoise potatoes and a garlic confit.
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This photo is taken during a tasting.

[New Menu] Barramundi with Kampong Sauce ($25++).

Such a fresh slice of barramundi, pan seared, then mixed in a flavorful Asian inspired sauce consisting of chinchalok winged beans and kampong peanut sauce.
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Both the sweetness and the freshness of the fish is perfect, while the sauce has several district dimensions to it, ending with a nutty and citrussy note.
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This is taken during a tasting.

Mangalica Pork Neck ($48).

This meat is premium, and I find its price is justified. Mangalica pork is my favourite pork, and when cooked right like this has very very juicy interior. It's going to be rather fat inside, it won't be for everyone but it'll please fat lovers like myself. Served in thyme infused maple syrup and roasted pork jus, this is one sweet juicy pork with a nicely grilled exterior. So good.
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This is served with king oyster mushroom and laid on top of layered sweet potatoes. Even though I love this, lean meat lovers should consider the duck breast instead.
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Taken during a tasting hosted by @porticosg.

Duck Confit ($22).

Loving the skin here, which was crispy, and especially alluring when drizzled with those balsamic reduction. The flesh also remained tender, so this duck confit worked for me.
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This is taken during a tasting.

Five Course Brunch - USDA Prime Ribeye Steak (5 course brunch at $48++, with $30++ supplement to upgrade from Australian Sirloin to USDA Prime Ribeye).

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The five course brunch was of great value. But if you're like me who love ribeye for that lovely layer of fats around the steak, then there's an option to upgrade the steak for $30++. I personally felt that the Australian Sirloin set at $48++ was more value for money. The grilling was perfect though, with optimal medium rare doneness. Chef Dinesh has grilled this very well.
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This photo is taken during a tasting.

About Justin Teo
Justin Teo

Justin Teo Tastemakers badge

910 Reviews  9288 Followers

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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