Multi Course Lunch Sets Deals

This afternoon tea experience will engage all five senses to tell its story, with artfully curated sweets and savoury treats to complement the fruity Ruinart Rosé and the luminous JOY by Dior. Here's what's going to happen:
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The High Tea starts with a ceremonious Champagne Sabrage on entrance to The Drawing Room. Following which, they'll ignite your sense of smell by spritz of JOY by Dior, and the pouring of the Ruinart Rosé Champagne.
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A St. Regis blendmaster would then showcase a range of curated tea blends, as they serve warm, fluffy amuse-bouche of Goats Cheese Gougères.
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An elegant two-tiered high tea stand will then be introduced at the table, which includes
* Rosé Bavarois with Gula Melaka Cream on Raspberry Tartlet;
* Strawberry Éclair;
* Pistachio and Sakura Mousse with Confit Kumquat with spritz of Orange Blossom water;
* Lobster Mayonnaise Soft Bun Sandwich with Herring Caviar;
* Foie Gras Mousse Tartlet with Fig Compote and Mango (cover pic, my fav);
* Beetroot and Goat Cheese Sandwich; and
* Salmon and Cucumber Cream Cheese Sandwich.
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This would be complemented by pass around of freshly baked Ruby Chocolate-coated Madeleines and Assorted Scones, before ending with a plated dessert of Vanilla & Rhubarb Vacherin with Lime Coconut Meringue, Verbena Parfait and Coconut Jelly.
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At the end of the high tea, you'll be presented a sample valve of JOY by Dior to bring home.
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Details of afternoon tea:
‪1 October – 30 November 2019‬
‪Mon – Fri | 3PM – 5PM‬
Sat and ‪Sun | 1PM – 3PM‬ (1st seating); ‪3:30 PM – 5:30 PM‬ (2nd seating)
Additional Ruinart Rosé available at $28++ per glass.
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For reservations and enquiries:
📞 ‪+65 6506 6860‬ or
💌 bls@stregis.com
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[Tasting]

My quest for healthy living means going to the gym 3 times a week and opting for sashimi cubes for appetizer instead of veal loin or sautéed prawns. And these king fish cubes came with barley salad and goma tobiko roe dressing. Hope I can sustain my regime and get back into my previous shape 💪🏻

This is where you dine with a view, at the members-only Tower Club perched on the top floors of Republic Plaza. The 3 course menu comes with many choices for your appetizer, main course, and dessert, and the whole meal costs betwee $42++ to $52++ depending on your choice of main course.
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While membership here comes with a pricey joining fee, certain credit cards grants you complimentary access to their restaurants, including this.

This is at the members-only Tower Club perched on the top floors of Republic Plaza. While membership here comes with a pricey joining fee, certain credit cards grants you complimentary access to their restaurants.
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I dine out regularly, but it isn't always about the food. For the busy office workers like us at the CBD, sometimes you just need a respite from the bustling lunch crowd, and a place to connect. This is the place to do so, with a nice view too.

We really enjoyed our lunch here at this 2-month-old establishment at Amoy Street, headed by Chef Aitor Jeronimo Orive who was previously Head Chef of Iggy’s.
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For $38++, you get 2 courses, but it's easy to see that it's more worth it to go for 5 courses at $68++, and that's what we did. For 5 courses, you get to pick two starters, two main courses and one dessert.
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We both chose the crowd favourite, the Oxtail Bomba Rice, and it's easy to see why it's popular. Bomba rice was braised with Angus oxtail and mixed with chive aioli until it becomes a rich, creamy risotto packed with beefy flavours. It is then topped with a confit quail yolk which I mixed into the rice to enhance the texture.

Had an excellent lunch here, and I'll definitely be back more often. I've tried 6 amuse bouche (they call them "snacks") that day, and it was certainly an exciting lunch that piqued the palate.
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I'll share some of the lunch course options another time, but you likely won't go wrong whichever you picked.

After being served some outstanding snacks (amuse bouche) and pretty good starters at this restaurant, both options for the main courses were underwhelming.
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The duck was served with eggplant, endive, and carrot, while the Iberico pork loin came with potato leaf and mushroom. While the Asian flavours for their accompaniments worked well for me, I couldn't understand whether the chewy and tough texture of the meats were part of their design, or it just happened to be off the mark that afternoon I was there. The meats lacked flavour too, though I loved the duck skin.
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Maybe the full dinner experience would be spectacular.

How interesting - I sat at the kitchen counter and watched them grill the Iberico pork over fire and laid the pork slices with truffle and mushroom artistically on a plate. Then, Head Chef Ayo @deji89 covered everything he had plated with a buffalo milk skin, and it still looks artistic.
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I love this dish too - both for the juicy flavour from the Iberico pork and the interesting mix of the accompaniments here. It's also one of the main courses that require no supplement, besides the very popular fish and chips risotto. I'll try that next time, cos I'll definitely return.

I mentioned to you about the beautiful restaurant at Tanjong Pagar MRT, and these are the two main course we had.
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The 3 course meal come with:
* appetizer - we chose Cured Tuna Carpaccio * Main course - this pork belly, or Olive Oil Halibut Confit (swipe for picture)
* Dessert - Fromage Blanc Mousseline or Deep Fried Taro.
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This pork belly was yummy, it was oozing with its natural juices as I was cutting it through. This is something I'll order this again when I'm here.

Such a gorgeous restaurant filled with natural light, conveniently located on top of Tanjong Pagar MRT Station.
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Pictured is the appetizer, which is an Asian style cured tuna carpaccio with yuzu dressing, compressed melon, ikura and shaved vegetables.
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Our 3 course meal come with:
* appetizer - this cured tuna carpaccio
* Main course - 24 Hour Confit Pork Belly, or Olive Oil Halibut Confit
* Dessert - Fromage Blanc Mousseline or Deep Fried Taro.

This promotion is only available for another week till end April, in conjunction with Monti's 1st Anniversary. At only $24++ after discount, I am also trying to go back once more before the end of the month.
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Pictured is our desserts - pear poached in red wine, served with red wine jelly, vanilla gelato, and crème chantilly. The pear was poached till soft yet retains a bite (not too mushy).
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Also included in the menu is:
* Onion and Thyme Sea Salt Bread Roll
* Pan-Seared Hokkaido Scallops
* Pan-Seared White Cod or 48 Hours Sous Vide Beef Short Ribs
* Red Wine Poached Pear
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A vegetarian option is also available:
* Onion and Thyme Sea Salt Bread Roll
* Burrata Cheese
* Acquerello Risotto or House Made Tagliatelle
* Red Wine Poached Pear
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Promotion is available from Mon to Friday till 30 April 2018, 12pm to 3pm.
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Monti at 1- Pavilion
82 Collyer Quay
Singapore 049327
📨 reservations@monti.sg
📞 6535 0724
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[Hosted]

And when I was there a second time and Chef Lerouy asked me about my second experience, I said I liked how he has changed every dish even though it was only a month since my last visit.
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Except this - salted baked cabbage with lardo and anchoiade. Chef said this stays on the menu because everyone loves this. And indeed, I was one of those who were impressed that cabbage can be this good.
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As much as I would love to try his other new dishes here, this is one dish I hope to have when I visit again.