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
Justin Teo

Newly opened Verde Kitchen on the second floor of Hilton Hotel is serving a variety of great-tasting healthy dishes, including gluten-free, dairy- free, vegetarian and raw food options. Most of the menu items are made from scratch in-house daily, with most seafood sustainably sourced.
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Pictured is my organic steak, for which Chef Tan Ming Fatt grilled to a medium rare that's exactly how I liked it. The steak was surprisingly juicy given how lean it was. The meal was completed with warm cauliflower, fennel salad and baked sweet potato chips.
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[Media Invite]

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[Opens Today. Support Local] A little seedling has just began to sprout. Ken Loon @kenloon, owner of Naked Finn, has opened this cosy restaurant helmed by 3 hardworking young local chefs in an effort to groom the next generation of Singaporean chefs.
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Expect innovative fishes created with lots of thought and heart, using house-grown produce and top quality ingredients sourced from the same suppliers as @nakedfinn.
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I'll talk more about my meal in another post (likely tomorrow), but meanwhile, you may wish to start making reservations before it gets too popular - afterall its a small and cosy restaurant with only 18 seats per session. For the next two months there'll only be two dinner seatings (6pm to 8pm and 8.15 to 10.15pm) offering a nine-course menu priced at $78++.

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And for the main course, we had this Medai that was covered in thick and rich squid ink. While the rich taste was balanced by the premium produce laid on top of the fish, what surprised me was the use of what looked like seaweed, which adds umami to the dish.

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Naked Finn seems to be the place known to serve one of the best lobster rolls in Singapore.
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Available only during lunch, this Connecticut-style lobster came with 90g of grilled lobster meat with unsalted butter and a choice of crème fraîche or house-made mayonnaise. I prefer the crème fraîche as it was lighter, so that I could taste the natural sweetness of the lobster. This also served with locally-farmed mesclun salad and shoestring truffle fries.

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I usually prefer pan-seared foie gras to the terrine, but I'm very happy with what Chef Hiroyuki Shinkai had done here. This terrine is very good.
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Paired with an American cherry compote coated with a vegetable gelatin derived from kappa (a type of red algae), its sweetness successfully counters the richness of the foie gras terrine. This terrine is served on top of spiced bread crumbs, with celery root cream on the side.
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Other dishes in the Spring Dinner Menu includes:
* Cornet of Caviar
* Seabream Carpaccio
* Crab meat crumble with uni
* Foie gras terrine with cherry compote
* Lobster in lobster white wine sauce * Smoked Japanese wagyu
* Strawberry rosehip granita
* Matcha ice cream with warabi mochi and chocolate sauce
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[Media Invite]

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If only I could have this sandwich for lunch everyday. This is one of the two seafood appetizers in the 7 course menu, and that's lots of sweet and clean tasting seafood in a beautifully crafted appetizer.
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The crab is prepared in two different styles, and separated by a thin sheet of pâte brik (a Tunisian pastry that is similar to Filo pastry but less flaky and more robust). What's below is crab that's pulled into lots of tiny strands, and above is a whole chunk of meaty crab, and topped with uni, caviar, and a sprinkle of dried crab roe. This added richness is balanced by the bursts of pomegranate seeds which decorate the dish.
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[Media Invite]

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This will be an intimate Valentine's Dinner at the rooftop of Courtyard Marriott, where it's by the infinity pool with a panoramic view of the skyline.
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Pictured is the main course of Roasted Black Angus Prime Rib served on a soft bed of Truffle Mash, Wilted Kale and dressed in Natural Jus, but you may choose to have barramundi as your main course as well. Besides this, the 4 course dinner includes a seafood platter and lobster bisque, before ending with a dessert buffet. Have a lovely February everyone :)
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[Taken during a tasting]

This is deservedly their best and most popular signature dish, and I am confident enough to represent everyone at the table to say that we all love this.
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It's a luxury dish, yet it has a comforting feel to it due to that homely Teochew style rice porridge. The seafood broth was sweet and flavorful without being overly salty, so we could happily finish drinking the whole stonepot of soup... especially when it's mixed with crispy conpoy, bonito flakes, fried shredded ginger and scallions. And to make it all better, there's also a baby abalone in it.
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[Media Tasting]

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The new Courtyard Marriott is a picturesque location for meals, with its panoramic view of the city. You know I love large, bright restaurants, and the amount of natural light during my lunch tasting here totally perked up my afternoon.
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The food here is also good and it's healthier. Chef has consciously made deliberate culinary decisions to incorporate healthier elements and cooking methods to create dishes that are healthy but still yummy.
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Pictured: Oven-baked camembert cheese ($18) and prosciutto & Belgian endive salad ($22).

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Congrats Salted and Hung! For being the Top Restaurant for @Burpple Top 100 Awards - Date Nights Category.
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This wouldn't be their most representative food, but it's the only photo I have that I've not yet posted. It's actually a very good Mascarpone ice cream. We were already feeling so satisfied from the excellent food served here, then the chef tuned it up a notch higher by serving us this mascarpone ice cream on a bed of chocolate and express crumbs, drizzled sparingly with amaretto caramel and gracediu elegantly with a piece of chocolate tuile. It's an art, but also a science since it was so well balanced.

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This is our favourite main course during the media tasting here at Sky22 of the newly opened Courtyard by Marriott Hotel.
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This is a mod-sin twist of our local delight, the sambal stingray. It's topped with red cherry shrimps and okra, and served with a generous slather of sambal olek, perfectly paired with light turmeric coconut sauce which is being poured over here. Yes.. that blend of turmeric coconut and sambal olek was genius.
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Oh yes, and I love the unblocked views of the city from the restaurant.. So bright and uplifting.

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It might sound expensive, but after seeing that there's lots of fresh chunks of lobster meat, coming from one whole Atlantic lobster, the price is justified. Moreover, each mouthful was satisfying with its natural sweetness as it is only lightly dressed in housemade herb mayonnaise. The nicely toasted brioche bun seals the deal.
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[Burpple Eatup]

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

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