European

One-Michelin starred Alma at Goodwood Park Hotel has started its takeaway service last Thursday, at very affordable price of about $20+ per pax.
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My favourite? Angus Beef Burger and Iberian Pork Jowl! The beef burger uses Angus beef mixed with wagyu fats, so it has the best of both worlds - the beefyness of Angus and the buttery fats of wagyu. The Iberian was binchotan grilled, tender, juicy, smoky, and served with butter rice that reminds me of our local chicken rice. All these are only $29.
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The wines are also going for 25% off, including many premium labels exclusive to Alma.
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Do support. They've a large 111-seater space, rental is expensive. This takeaway won't move their finances into the black, but at least it'll cut their losses. 🙏🏻 #savefnbsg #SGunited.
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Operating Hours: 11 am – 8 pm | Monday to Saturday
Main Line: 6735 9937 | Watsapp / Call: 9119 8928 | Email: reservations@alma.sg

I had this when I visited Zafferano for dinner in Dec. I liked how Chef Andrea lifted this dish with the zest of Amalfi lemon and the fruitiness of white wine, since the sauce for this pasta was thick and creamy. The vessel to carry that uni cream and fresh Hokkaido uni was housemade Tagliolini, a traditional Piedmontese pasta, cooked al dente.
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Last evening, I tried their new menu, and found Chef Andrea has kept to the spirit of honoring the original taste of the ingredients, while elevating it with thoughtful accompaniments. Will share some dishes in the new menu soon.

This dish is inspired by the local orh nee dessert, using three types of yam - sato imo, local yam, mountain yam - to create the hot espuma that forms the foundation of this dish.
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Sweet corn ice cream rests on a bed of crab jelly and fresh pear, with chips on the side made from popcorn seeds for texture. These flavours brings the attention to the rich flavour of the Amur caviar.

Chef Jason's wagyu is no doubt juicy with its high marbling, but there's also a sweetness to it reminds me of char siew, due to the use of soy caramel. Served with veal sweetbread, endive, and garlic. This is one of the highlights of the degustation menu.

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😋 Taste: Crisp and smoky outside, buttery.
🎖 The best financiers I've had.
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30 Victoria Street
Unit 01-26
CHIJMES
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1130am to 230pm Tuesday to Saturday
6pm to 10pm Tuesday to Saturday
Closed Sunday and Monday
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68370402
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[Tasting]

Another outstanding dish from Chef Thomas van Santvoort (@santvoortthomasvan), head chef and owner of one Michelin-starred Flicka (@restaurantflicka) from The Netherlands. He was in Singapore recently for a 4 hands dinner with Chef Richard van Oostenbrugge (@rvanoostenbrugge) at Table 65 (@restaurant.table65).
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The clean tasting turbot rested on a sauce with mace and shallot, with fragrance of smoked butter permeating through the dish. To cut through the richness of the flavours, Chef Thomas added sharp acidity through the use of pickles. That's a display of all-rounded balance- when a clean tasting fish needed something rich, there's that rich sauce with foam and oil, yet the richness was tempered with brightness in the dish.
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[Hosted]

V-Dining is known to use fancy and high tech kitchen appliances by @vzugsg for their cooking, and dinner here used to cost $180++ when they first opened. Prices have became more affordable, when you need a quaint respite from the bustling Orchard Road.
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You pick your 5 courses from 3 starters, 3 mains, and 3 desserts, all plated like they're fine dining. Pictured are:
1. Duck (served on top chunks of hoisin and foie gras, +$10)
2. Corn Soup (with onion and bacon)
3. Snapper (with cucumber and fennel, +$10)
4. Beef (shortrib with black garlic and Chinese chives)
5. Goat's Cheese (with lavender meringue)
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Two-course and three-course dinner are also available at $58++ and $70++.
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[Tasting]

Newly minted Michelin-star restaurant at RWS has impressed me again during my third dinner here, twice invited and once as paying customer with my wife.
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This time it's for a 4 hands dinner, where head chef and owner Thomas van Santvoort (@santvoortthomasvan), of one Michelin-starred Flicka (@restaurantflicka) from The Netherlands, joined chef Richard van Oostenbrugge (@rvanoostenbrugge) at Table 65 (@restaurant.table65).
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You know I've been to many 4 hands dinner, and this collaboration by far has the tightest integration. There's strong teamwork between Chef Thomas, Chef Richard, and with the kitchen, so Chef Thomas' dishes was well-executed, probably as good as it would be in his Michelin-starred restaurant in Netherlands. Moreover, dishes from two different chefs came out as one seamless menu (you know how some four hands felt like you were simply eating off two different menu packaged like it was one) - dishes from both chefs were very rich, creamy, and savory, although Chef Thomas exhibited a little more brightness in his dishes.
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Although the heavy flavours in Table 65's dishes may not be for everyone, it worked for me each time I'm here. To me, deservedly Michelin-star indeed. Congrats once again!
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[Hosted]

This month, Fratelli Trattoria and Pizzeria at RWS welcomed back celebrity chef brothers Enrico and Roberto Cerea, as the restaurant celebrates its 3rd anniversary. The Cerea Brothers, who run second-generation Three-Michelin-Starred Da Vittorio in Lombardy, Italy, has refreshed the menu with well-loved Italian classics and new signatures inspired by 4-decades’ old heritage recipes. Their family-run restaurant Da Vittorio is one of just 10 Three-Starred establishments in the Michelin Guide Italy 2019 edition, making the Cerea brothers among the most celebrated chefs in the whole of Italy.
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Pictured is one of Fratelli's signature, which sees tuna sashimi seared on the outside and served with a cream of garlic and anchovies. Sprinkles of crunchy pistachio crumbles.
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[Tasting]

It's chicken rice served in a bite, after frying and serving with its condiments of chilli, dark soy sauce and ginger on the side. This is one of the snacks to begin the 6 course dinner here.
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[Invited]

Carabinero prawns may be prized for their intense crustacean flavour, but there's also this species of red prawns from Mazara del Vallo that's sustainable, having been awarded the Friend of the Sea’s certification for sustainable fishing and sustainable aquaculture. That's the Mazara red prawn used in this dish.
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I found the crustacean flavour to be more concentrated in this mazara prawn compared to other more common prawns. It was wrapped in crispy pastry strips, and served in a refreshing gazpacho that was not overly acidic. That's probably because vine tomatoes were used, and any acidity was balanced by peach.
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#ComeForFood, as there're several other new dishes created by celebrity chef brothers Enrico and Roberto Cerea (Three-Michelin starred Da Vittorio) who was in Singapore last week for Fratelli's 3rd anniversary.
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[Tasting]

This is the tastiest chawanmushi I ever had. It’s incredibly soft, like how excellent Japanese chawanmushi is like. And Chef Benjamin went further – his specialty in German cuisine, and his various Curate collaborations with French-Japanese chefs allowed him to create a German-Japanese dashi for this.
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He makes his own dashi stock, and cleverly uses black forest ham instead of bonito, and shaved them just like a katsuobushi into the dashi stock. That ham isn’t just any black forest ham either, Chef Benjamin detailed a lengthy process of how he cured the ham and dried them before it could be shaved into the dashi. I can't remember the details of the process but I was impressed how much effort went into just one ingredient for the stock.
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Maybe this would be in his new menu? Hopefully!