Sip & Sup

Chilled out with my ladies at Chef-owner @rishinaleendra’s @foolwine.sg, a boldly stylish yet very comfortable and welcoming place that’s great for exploring and enjoying diverse wines, while smashing plate after plate of amazing food by Head Chef Marcus (@tanzybra) and his team.
Deciding what to drink here is fun. You either flip through their gorgeously designed magazine of a menu, or leave it to one of their friendly Sommeliers to tempt you with the curated bottles in their steel basket. Which is what @iamjaynedoe, @amanda_tan, @fionating and I did, and @davistanjj didn’t disappoint.
Once our wines were poured, we pored over the food menu. Really wish we had bigger stomachs to get one of everything because all the items we picked to share were winners!
Heard from a few folks that the absolute must-have at @foolwine.sg is the Chicken Liver Eclair with Date and Madeira ($16++) - true enough, it was perfect with a flawless ratio of pastry to filling.
The Dark Rye Rolls with Vegemite Butter proved soooo addictive, a repeat order was necessary.
Then came what’s possibly the cleanest tasting of sweetbreads I’ve met. Fried to a crunch, the veal’s thymus glands, seasoned with some aromatic spices, were presented on blue corn taco with burnt eggplant and pickles ($16++).
We got the day’s special of crunchy Fried Frog’s Legs with a herb salad, aioli and caviar as well.
Looked simple but the Pan-Fried Saganaki Cheese with chopped beans and fermented green chilli blew my mind ($18++). Who knew such epic tastiness lurked in that combo?! I could have inhaled three of it by myself.
Must lick the plate clean - that’s my opinion of the Pacific Flying Squid served with a crazy fragrant squid ink daal and tarragon toum ($24++). Don’t miss out on getting this if you love your seafood.
Thanks to Chef Marcus (@tanzybra), we got to try his new dish of Jerome Galis Spring Asparagus with soft-yolked quail’s eggs dressed in a funky goat cheese dressing and finished with fine shavings of Tasmanian pepperberry-cured venison ($24++).
Our tastebuds were amazed at how charred Baby Romaine tossed in a Green Goddess dressing and finished with toasted hazelnuts could be so huge in flavour ($16++). Loved it.
Naturally, we had to have the only pasta on the menu and naturally, the Spaetzle was stellar. Some might find the Pecorino Romano and Kampong pepper sauce a little salty but I lapped like my life depended on it. Cooked to a perfect al dente, the pasta also came with crispy kale for extra texture ($18++).
Because @amanda_tan was craving red meat, we couldn’t disappoint her. The slab of tender Wagyu was accompanied by a super delish side of crispy potatoes that triggered much raving.
The title of the prettiest dish of the night belonged to the Wagyu-Fat Confit Celeriac plated with onion jus and burnt mustard seeds ($22++). It wasn’t a case of style over substance either because deliciousness was delivered in spades.
The two desserts of Creme Caramel ($12++) and Szechuan Peppercorn Cherries with Sour Cherry Sorbet and Coconut ($16++) were polar opposites that brought out the best in each other.
Thank you Chef Marcus (@tanzybra) and team for cooking up all the unabashedly flavourful dishes to enjoy with our wines.
It was also lovely to see Chef @rishinaleendra when he popped in for a while - congratulations again on @cloudstreet.sg being ranked No. 44 on #asias50best!

(Invited) Hidden in a far corner of 7 Keppel Road, right next door to the popular Yah Hua Bak Kut Teh, is literal new-kid-on-the-block @rascals_sg.
Co-owned by Chefs @alastiar_tan (a Candlenut alumni who went on to work in Australia before returning to head the kitchen at One MICHELIN-Starred Labyrinth) and @shaunseeyl (he was at Tippling Club when it was in Dempsey, before moving on to join Candlenut and Labyrinth as well) plus two other partners, it is a gastrobar serving up the kind of fun and immensely tasty Mod-Sin food that I want to keep eating.
There is a relaxed vibe about the place and the alcohol selection is wide and adventurous as evidenced by the alcohol pairing we had. It consisted of three sakes - an award-winner, another that’s produced by an ex-winemaker and a red rice version, as well as an Italian white wine and a pink craft beer. They were chosen to complement the dishes Chef Alastiar had curated for us. As our visit was on the fourth day of Chinese New Year, the Tasting Menu for @huatkaliao and I contained several courses influenced by the festive season. Here are what we were served:
1. A sweetish crunchy Kuih Loyang heaped with savoury and spicy tuna tartare and @caviarcolony’s premium Russian Hybrid. What a spectacular start.
2. Succulent 4-hour sous vide Abalone, jellyfish and mung bean noodles salad dressed in garlic chilli wrapped in fresh daun kaduk leaf to pop as one bite. Aromatic and complex, this had an intriguing and lovely taste profile.
3. Simple but brilliant combo of juicy grilled cabbage with umami nori cream and fresh, crunchy pork lard on a skewer. How could this not wow, right?!
4. The crunchy Corn Cream Croquettes filled with creamy corn and small pieces of scallop, was finished with, surprise surprise, grated “Jin Hua” ham! The reason the cured meat looks pale is because grating creates aeration which lightened its colour.
5. Topshell came next. Glazed in soy sauce and spiced up with sambal belachan, those firmly bouncy bites were also spread with toasted coconut flakes. Squeezing on lime juice really made the flavours shine here.
6. Stunning cold steamed Flower Crab in an incredible dressing of light soy, oyster sauce, “hua tiao jiu” (Chinese wine), sesame oil, sugar, fresh chilli, raw garlic, ginger, spring onions and leeks. Chef @alastiar_tan came up with this dish on the day itself thanks to an unexpected delivery of fresh roe-full crustaceans from @ahhuakelong.
7. Gold-flecked warm roasted chicken and dried scallop broth with an “ingot” of pumpkin and scallop, wood ear fungus and goji berries. Truly comforting.
8. The Hiramasa Kingfish Ceviche became an awesome Yu Sheng like no other. We tossed the slices of fish, candied kumquats, tomato water jelly and crunchy fish tuile in a classic Peruvian Tiger’s Milk dressing with roasted seaweed oil and honey before wolfing everything down.
9. Reminding me of the Ikan Tempra my grandmother used to cook, albeit richer and muted in tanginess, was the dish featuring crispy-skin Seabass in a piquant sauce of crab roe, sambal mattar and crispy shrimp.
10. I loved the Pork Trotter with Longevity Noodles smothered in shaved black truffle. The black vinegar butter added an acidity which balanced rest of the elements.
11. Cooked medium-rare, the Margaret River Angus Sirloin steak was plated with alliums, black vinegar shallots, sautéed garlic and a caramelised onion sauce.
12. Created 2 hours before dinner, @ahhuakelong’s fresh Clams appeared in Nasi Ulam. Their sweet brininess harmonised well with the edamame-full herbaceous rice. We even had it in two ways - as it was served and Chazuke style.
13. Dessert number one was a ballsy palate cleanser of sweet potato kaya, coconut cake, green mango sorbet and a milk soil bound by pork lard oil.
14. The second dessert blew our minds! Red yeast gelato, melon granita, homemade “bai tang gao” and pear came as one oh-so-beautifully. I told Team @rascals.sg to please never take this off their menu because it’s much too magnificent.
15. Epitomising everything CNY, the third dessert had a “nian gao” and chicken “bak kwa” fritter served with mandarin orange ice-cream on cashewnut cook crumble, topped by shaved salted egg yolk. It may sound like a mess but the outcome was divine.

I have never had anything but a truly wonderful time at @anjusingapore. And when my friends and I had our little Thanksgiving dinner there, it was no different.
The lovely Serena (@raquizzi) took very good care of us, lubricating our lips with a complimentary bottle of their newest and most exclusive Korean Makgeolli - the Ellyeop Pyunjoo (ABV: 12%). Authentic and rare, it’s produced over generations by a single family in Korea and only made available to the public recently. Knowing it’s the same kind of tipple a scholar living in the country’s Joseon Dynasty (1392-1910) would enjoy, only added to our appreciation of its tangy taste which we also found paired enjoyably with food. By the way, it will only be served on Christmas Eve, Christmas and New Year’s Eve. So if you’re lucky enough to get a booking at @anju_singapore on those dates, you should not miss out on ordering it.
Besides the dishes we wanted, Korean Head Chef @k_marco.oo sent over a few of his new creations for us to try as well. Thus, these were what we ended up tucking into:
1. Bori Prawns ($9++) - Calvina had a craving for this snack of light and crunchy prawns, so of course, we had to order it. They were even better than I remembered them to be.
4. 4. 4. Lime zest-speckled Tofu Purée with Kimchi Chutney and Sourdough ($16++) - We gave this clever creation two thumbs-up.
6. Yuk Hoe ($28++) - Although I’d had the Korean-style beef tartare at Anju before, the recipe had since been tweaked. Served with crispy seaweed crackers, the raw minced beef was dressed in Korean gochujang sauce which gave it a little heat. While an egg yolk purée contributed silky richness, cubes of Korean pear added a pleasant crunch and sweetness to the spicy meat.
7. Hogam Jeon - Crunchy and cheesy, Anju’s modern take on a classic Korean pancake has been a bestseller since they opened. I would definitely recommend ordering this crowd-pleaser when you visit.
8. Abalone Gim Pasta ($34++) - Served chilled, this new creation by Head Chef @k_marco.oo proved a big hit with the three of us as well Topped with a butter-poached Korean abalone, the mouthwatering angel hair pasta was dressed in a light oil with lots of perilla leaves, seaweed and pickled shallots.
10. Galbi Jjim ($38++ per pax , minimum order of 2 pax) - Ever since I first stepped into this cosy and stylish restaurant and bar, the beef short rib dish has been a favourite of mine. It was still as delicious albeit a tad less sweet than before. Those large chunks of meat were enticing in texture - tender yet retaining a nice bite.
11. Sweet Potato ($18++) - We had two desserts by Pastry Chef Doreen (@doreeeeeeeenting) and although both were nice, this appealed more to us. Balanced in sweetness, it felt like we were eating an aromatic cloud filled with sweet potato ice-cream, salted caramel creme and charcoal curd foam dusted in roasted sweet potato skin powder and studded with little crunchy, buttery bits. Yums!
12. Dessert number 2 - Launching in December (thank you for the privilege of a preview), it was the more adventurous of the two with opposing flavour and textural elements of little balls of Korean mochi bread, black sesame cream, Doenjang (Korean miso) ice-cream and airy-light crispy sheets of yuzu meringue. Chef Doreen recommended mixing and matching the elements together for each bite.

Watching Chef-owner @chaijeffery1109 at work is captivating as he moves smoothly with an easy confident precision. And each skewered item that comes off his Wakayama Kishu Binchotan grill is so breathtakingly perfect, every first bite will leave you gasping in wonder.
Before I go on, I should mention that reservations at @kaiyakitorisg are impossible to secure unless you know a regular customer who decides to invite you along (so yes, I owe Christopher @eechong and @cordeliahan a huge thank you for giving @huatkaliao and I their spare 2-pax slot).
Ordering alcohol is a must here and even though I can’t drink much, I have to admit Yakitori and alcohol is a match made in gastronomic heaven. We shared a wonderful bottle of Sake but I was told they do super legit Highballs too, so those are on my wishlist now.
As this was our first ever visit, I did go a bit mad with the ordering (and this was on top of the items Christopher had already chosen for us). So for the record, here’s a recap of what stretched our bellies:

1. Steamed Japanese Pumpkin - The complimentary appetiser warmed our bellies nicely with its gently sweet softness.
2. Seasonal Vegetable - Because I can never get enough of corn, it was imperative for us to have the Yellow and White Corn. No regrets - they were ridiculously juicy and sweet.
3. Japanese Tofu - Lightly grilled, the slightly firm beancurd was a lovely nibble.
4. Avocado and Smoked Chicken with Baguette ($12) - This left my jaw on the floor. I couldn’t and still can’t, fathom how much smokiness and flavour existed in the unassuming pale green mess.
5. Soriresu or Chicken Oyster ($6.50) - We each had one of the pair of oyster-shaped dark meat flanking the backbone of the chicken. Sensuously smooth, tender and oh-so-juicy, Chef Jeffrey’s grilling ensured the skin was unbelievably crisp as well. We were amply rewarded when we followed the instructions to pop the whole thing into our mouths to maximise the pleasure.
6. Chicken Thigh and Scallions - I’ve never eaten this yakitori elsewhere that can rival the exquisiteness of theirs.
7. Wings - Plump and golden-brown, the crispy-skinned mid-joints had me craving for seconds but I held back, knowing even more exciting stuff was coming.
8. Hearts - These were hands-down, the juiciest and most tenderly cooked of the chicken’s organ I’ve ever eaten.
9. Bonjiri (Tails) - How a piece of springy flesh where a chicken’s tail-feathers spring from can become so fantastically delicious in Chef @chaijeffery1109’s hands is beyond me. I fell truly, madly, deeply in love and had to get a second round later.
10. Japanese Zucchini - I do adore grilled vegetables and this turned out stellar.
11. Cherry Tomatoes - The trio gushed under the lightest pressure. Exactly how I love my tomatoes.
12. Eringi - Smoky and meaty, the King Oyster Mushrooms were yums.
13. Quail’s Eggs ($6.50) - Lava-like, these piping hot babies were luscious in the middle.
14. Tsukune - Theirs is a looser-packed but highly textural giant meatball which is so pure in tastiness, it doesn’t need the usual side of egg yolk for dipping.
15. Kawa (Skin) - Chef Roy did a little trick of fanning the skewers after they were grilled. It’s suppose to help the remaining oil and moisture to evaporate, and thus, dry the pieces of skin more and render them extra crispy. I can vouch for the effectiveness.
16. Ramen Awase ($10) - My closing carb was a special bowl of noodles in a white chicken soup so decadently rich, it left my lips sticky. I loved it with a smidgen of yuzu kosho mixed in. Christopher’s Oyako Don looked really mouthwatering too - I’ll have to get that on my next visit.
17. Sasami (Chicken Fillet) - Chef-owner Jeffrey grilled the meat until they were only about 30% cooked, so the pretty pink chunks were velvety soft and yielding. Remarkable!

I am sure besides Chef Jeffery’s expert technique and experience, the very expensive Japanese Binchotan he uses at Kai Yakitori contributes significantly to the superior quality and taste of the food. When I examined it closely, it felt very clean to the touch (no reside was left anywhere) and had a metallic sound when I hit one piece against another.
Thank you so much again for spoiling us with your elevated art of Yakitori, Chef. This is a dinner I will be raving about for a long time to come.

(Tasting)
Step aside McSpicy. The “Indian Fried Chicken Burger” ($18 for a single thigh, $21 for two) is everything you lovers of spicy fried chicken didn’t know you needed in your life. So of course, this mindblower deserves a standalone post.
As explained by the earnest and very lovely Yuji (@cocktailmahout), Founder of @elephantroomsg, the ridiculously flavourful, juicy and tender chicken thigh meat is the result of being brined for two days in Indian buttermilk (a concoction steeped in fennel, green chili, curry leaves) and then marinated in garlic and ginger. In contrast is the most shattering of crunchy battered coatings I have come across. Then there’s what the fried chicken thighs get dressed in. There’s curry aioli, gunpowder spice and pickled onions - all in spot-on proportions. The explosion of deliciousness can hardly be contained between the soft brioche buns, which by the way, are toasted not in butter, but ghee - a crucial ingredient in Indian cooking.
It seems a few customers have requested to have the fried chicken sans buns, but I highly recommend enjoying the whole burger as it’s meant to be. A lot of thought and effort went into creating and perfecting this stunner.

P.S. I really loved it with the “Pina Rasam” cocktail ($24).

I had that sensation when I visited the shiny new Firangi Superstar.

(Media Tasting)
Positioned as “a foreigner’s exuberant, soulful and whimsical love letter to India”, @superfirangi is a passion project by the founders of The Dandy Collection - @rohitroopchand and Michael Goodman, who in some way or other, have a deep connection to the country.

Hold on to your jaw when you enter or risk losing it to the floor, for the flair-ful space, divided into four areas namely the Officer’s Club, Old Railway Room (it’s perfect for private gatherings), the Elephant Palace and the Jungle Lodge, is awe-inspiring. Designed with insanely close attention to detail, there are even personal touches incorporated (for eg. the Old Railway Room’s mural features the fort where Mr. Goodman got married at and a few relatives). When music is allowed, eclectic playlists, encompassing the psychedelic rock of The Beatles and Indian Classics sung by Nicki Wells, will add to the immersive experience. All the better to complement the food and drinks.

After General Manager Cal (@tankcal) finished our tour of the venue, he settled us into one of their two stunning alcove seats and served the drinks we’d picked: a gin-based “Great Western Railway” for @huatkaliao and a non-alcoholic Mango Lassi for me (loved its fruitiness).

Moments later, Head Chef Thiru (@thiru614), formerly of Spago Singapore, sent out a brilliant trio of “Coriander Mint Chutney”, “Roasted Pistachio Chutney” and “Jackfruit Cucumber Raita” (2 for $10 / 3 for $14) which we had fun mixing and matching with the fried-fresh-daily “Papads” in variants of cumin and black peppercorn, lentil and plain, as well as “Potato Crackers”.

I love anything corn so the “Bombay Elote” ($14) that landed next, disappeared in seconds. It’s Chef Thiru’s take on one of his favourite street food, and took the delightful form of smoky corn purée with corn salsa, baby corn dipped in more purée with a sprinkle of corn cracker crumbs, finger lime and coriander cress.

“Sothi Fresh”, a traditional Indian yellow coconut curry was a modern marvel. Not only was it chilled but the protein was a snapper ceviche cured in a Kokum dressing, and mixed with coconut flesh, coconut jelly and shallots. To enhance this chilled appetiser, finger lime, Boondi and Kashmiri chilli oil were added ($22).

The “Beirut Bhathura” ($12) was a refined rendition of the classic fried fermented dough “balloon”. Its moreish sidekick, a dip with an obvious Middle Eastern influence that brought Celeriac Hummus, Chickpea Masala and Pomegranate together.

Chef Thiru shared that the “This Is Not Aloo Gobi” ($16) was what got him the position at @superfirangi. It’s apparent why. A deconstruct of the classic, it had cauliflower couscous, roasted cauliflower florets, cauliflower coriander purée, crispy cubes of layered potato, cashews, raisins, mint leaves and a masala compote partying like no tomorrow.

I did not see it coming but the “Prata Waffle” blew my mind. Think of it as an ingenious merger of western-style “Chicken & Waffles” with North Indian-style “Butter Chicken”. Flinging prata dough into a waffle-maker got it crispier and a little chewy. The Madras-style fried chicken was fantastically fragrant and crunchy, and had the right touch of sweetness from a drizzle of jaggery syrup. It was smart to serve the butter chicken gravy in a bowl so nothing on the plate got soggy ($24).

Another standout from the meal was the “North X Northwest”, a spicy lobster dish inspired by Chef Thiru’s wife’s crab masala. Because the deshelled chunks of Atlantic lobster meat were pan-fried in a Tawa till half-cooked, then finished in a rich, thick lobster-masala sauce and sprinkled in Kashmiri chilli powder, it smelled like a million bucks and tasted incredible. Pieces of bottle gourd and garnish of fresh scallions and coriander brought a welcome lift of freshness. I doubt there’s anything better to match the flavourful bouncy succulence of the lobster meat than the Anise-Ghee Rice ($6) - its buttery loveliness harmonised so soul-stirringly with the masala sauce that I suggest not skipping this combo even if you are avoiding carbs.

Between the two desserts of Coconut Podi Idli ($12) and the Chocolate Jamun ($15), I preferred the latter. It so happens to be a homage to the favourite Indian sweet of @rohitroopchand’s (he’s the CEO of The Dandy Collection). I was glad that the chocolate mousse with Gulab Jamun crumble, chocolate crunch, rose-scented cream, pistachios, rose petals and cardamon vanilla ice-cream was well balanced and not too sweet. It was very pleasant washed down with a steaming hot Chai Tea.

Happy to have tried the Bossam as it was a main dish I’d wishlisted from before. A Spanish pork belly is the star attraction here, and although I think its lean part could be a tad tenderer, the skin and fat layers were positively ambrosial. Served alongside those chunky meat slices were fresh lettuce, an unusually addictive spicy-ish house-made preserved radish with dried squid, pickled shiitake mushrooms and juicy pickled baby turnips. These were for us to mix and match to our liking which proved to be a fun and satisfying activity.

Whatever else you choose to drink here, this Champagne Makgeolli is the one Korean alcohol on @anju_singapore’s menu I recommend you not miss ($75).
Naturally-fermented and carbonated, it’s milky and slightly sweet. Pairs well with all the food we ordered too.
Due to the carbonation, it takes time to open a bottle of this exclusive-to-Anju makgeolli but don’t worry, their wonderful team is on hand to assist.

@anju_singapore is the NEW kid on the Tras Street block. A Modern Korean Bar and Restaurant, it is owned by a couple of Koreans and a Singaporean and is, in my opinion, unique and super likeable (I for one, am eager to return).
Upon entering, I was struck by the tasteful design of the space and staff uniform. I learnt a little later that one of the Korean investors, @c._chloe is a fashion designer, which explains the stylish and elegant aesthetics of Anju.
The drinks menu is excellent as they showcase an exciting range of Korean alcohol, including brands that are exclusive to them. @huatkaliao and I fell in love with the two we tried - a White Lotus Makgeolli ($27), and the unusual and fun-to-drink Champagne Makgeolli ($75). The latter which is naturally fermented, was exceedingly wonderful on the nose and palate. We are determined to return and work our way through their alcohol list because frankly, it sounds too enticing.
Helming the kitchen is Korean Head Chef Kim Gi Deok (@kitchen.deok) previously of now-defunct Kimme on Amoy Street and more recently, a Two-MICHELIN Starred restaurant in Seoul. Although his team is quite lean at the moment, his food impressed us very much. I’d happily reorder all that we had (it helps that prices are attractive too). Below is a rundown of all we ate:

1. Bori Prawns ($8) - Awesome start with Chef Kim GD’s take on a popular Korean dish. He put a spin of crispiness which instantly made it a to-die-for snack food to pair with drinks.
2. Black Bean Mascarpone with Oven-baked Sourdough Chips ($16) - Very enjoyable creation inspired by Chef GD’s mentor, the highly-respected Chef Woo Jung Wook of @superpan_wjw that had green chive oil and suritae beans bringing gentle fragrance, sweetness and colour to the creaminess. A must-order.
3. Domi Carpaccio ($24) - Garnished with yuja-seasoned seaweed and barley makjang, the dressed red snapper was shocking in deliciousness. Another must-order.
4. Yangnyeom Cauliflower ($20) - From the hot section of the small plates, the florets were coated in a crunchy batter and tumbled in a sweet-spicy sauce. Adding a welcome dimension were curls of fresh spring onions and multigrain crumbs.
5. Hogam Jeon ($25) - A clever Korean-European hybrid of seafood pancake and rosti saw juicy prawns and zucchini strips intertwined in a crispy potato base. I liked it most dunked in the accompanying dip of pickled onions in soya sauce. There’s also an option to add cheese for $3 more if you prefer a pizza-like Hogam Jeon.
6. Housemade “White” Kimchi - Made with cabbage, radish and red dates, its refreshing crunch complements the rest of the dishes you choose to order. I found it paired especially well with the seafood rosti pancake.
7. Young Gae ($36) - Cutlery and decorum were thrown to the wind because this lipsmacker was worth dirtying my newly-manicured fingers for. The complex Yuja sauce (it’s spicy, tangy and slightly sweet) used for the immensely juicy and tender 21-day-old oven-roasted chicken was freaking fantastic!! Honestly, I wanted to lick the plate clean.
8. Galbi Jjim ($38 per pax, minimum order of 2 pax) - @huatkaliao and I are suckers for this hearty Korean classic but even then, I didn’t foresee how much we’d enjoy @Anju_singapore’s version. Those chunks of braised boneless shortrib were meltingly soft and tasty. And the tomatoes, potatoes and mushrooms in the sweetish sauce were perfection too. We prefer savouring it with rice, so adding a bowl of Anju’s barley and rice blend ($2) was necessary. The grains turned out to be more fragrant than plain rice and had a satisfying chew.
Because of its gorgeous aesthetics and comfortable ambience, this modern Korean bar and restaurant is ideal for date nights but visiting as a group is even better because you can do proper justice to the food and drinks menus.

Thank you Team @anju_singapore for a super evening and congratulations again on your opening!

H O S T E D
Opening tomorrow, 1st March, is Clos Pasoh, a Modern French Brasserie. Occupying the second level of the heritage building with the curved frontage, it is destined to be a popular hangout, especially with the Francophiles.
From the design to the vibe, from the service to the food, a casual elegance and chic-ness permeates.
Lovers of French wine and champagne will especially have cause to celebrate as the Co-owner is none other than Entrepreneur Jean-Christophe who also owns WineFamily (a wine e-commerce website) and Galiena Fine Wines (an importer and distributor of fine wines and champagne), amongst other business ventures.
And where wine flows, good food must surely follow. Head Chef and Co-owner Louis Pacquelin has crafted a wide selection of small and large dishes to tempt.
If you are after a full-on meal, go for the “Pot-eu-feu” ($128). This traditional French beef stew which has beef cheek, shoulder and short rib, plus vegetables, can feed 2 to 4 pax. Furthermore, whilst you wait for the thrice-cooked broth to go through a final infusion with dehydrated kitchen trimmings, chilli padi, herbs etc., you get poached foie gras dumplings to munch on. Sides such as a Lettuce Salad and Mac & Cheese, can be added on as well.
@clospasoh’s desserts are outstanding! Be it the

(T R E A T)
There are some chefs whose food once you’ve tasted, is clear they have a fantastic palate and you just know are capable of even more exciting things. In my opinion, such is the case with Head Chef @kurt.sombrero at Meatsmith Little India.
I have always found his menu for the Campbell Lane outlet of Meatsmith, peppered with Indian-inspired twists (a homage to its location), creative and well-tuned in flavour balance. With the launch of the new dining concept - Meatsmith Little India Level 2, he now has another avenue to flex his culinary muscles (while still running the kitchen for the restaurant downstairs and the takeaway menu - phew!).
The multi-course Tasting Menu he’s devised for Level 2 is explorative, refined, and undoubtedly worthy of attention ($85++ per pax). To complement, Senior Bartender Kelvin Chow (@ch0wwww) has engineered a special cocktail pairing menu at $65++ per pax.
Our dinner commenced with vibrant small bites of a coriander cream-dressed Potato “Pani Puri”, an artfully balanced Biryani rice and cured Hamachi Sushi, “Fish & Chips” made with purple potato chips, smoked creme fraiche and cured hamachi, as well as a collection of colourful bites on skewers. These included a pan-seared Amaebi wreathed in pickled fennel, its head deepfried to a crunch, Tandoor oven-baked Leek with Foie Gras, and a cabbage-wrapped Chicken Medallion “lollipop”. Kelvin’s first cocktail to go with these was a light concoction of distilled lemongrass and tea with a hint of honey.
Chef Kurt presented the next course himself, a stunner of Carabinero prawn with cauliflower purée, seaweed salad tossed in oils from curry and prawn shells, and for a finishing touch, curried smoked granita - easily one of the strongest dishes in the menu. Lightly fermented Mango with apricot, barley and fresh coconut went into its accompanying cocktail.
Then came an irresistible grilled squid in thick, aromatic curry shielded by wavy Pappadum “shells”. To enjoy this dish, the “shells” were broken and swiped through the curry. The matching drink was my favourite of the night, an alchemised liquid of fermented green apple and fat-washed burnt cream.
Crispy grilled pork cheeks, pickled beetroots, chives and chilli aioli on grilled potato buns (made in-house at Burnt Ends Bakery by @tart_tatin and her team) made up the next course. This delectable mix was matched by a cocktail of fat-washed red and green apples, and distilled macadamia. General Manager @thomaskoh83 told me it’s his personal favourite.
From the three main course options, I picked the Butter Chicken Deluxe, and was suitably delighted by Chef Kurt’s contemporary take on the classic Indian dish showcasing smoked butter and cream, on to which he shaved black truffle. @huatkaliao opted for the Tandoori Cube Roll (this requires a $15 top-up) and loved every bite of the smoky, tender and richly-flavoured meat. I stole some of it and was equally enamoured. A fab choice for red meat lovers. We were presented with the Pork Belly Chop with Sauerkraut Kombucha to try too and it was good, but my heart really belonged to the other two. It’s good to see all the mains come with housemade Roti as they‘re perfect for mopping up curries and sauces.
My hubby had done a wine-pairing instead of cocktails, and he was very pleased with the pours. So pleased that at the end of the night, he decided to purchase a couple of the wines from @burntends.cellars.sg.
Of course Chef Kurt wasn’t about to do a simple dessert for his inaugural Level 2 Tasting Menu. Hence, what appeared was a scrumptiously complex offering of smoked yoghurt ice-cream, ginger ale-compressed apple, sugarcane meringue mousse with kaffir lime and orange zest, and a shockingly fragrant butter and cumin bread smoked till dry and crumbly. A Coffee Negroni was its sparring partner.
Lastly, on a bed of edible “Gunpowder” spices and Milo were these nibbles to send us rolling off into the night: a fluffy coconut caramel sponge with coconut caramel purée, chocolate ganache and sour plum jelly.

Thank you again for springing a surprise on us and taking care of the bill, Thomas 🙏🙏😄. I’m sure you know we would have happily paid for it.

This was the final dish we ordered. The Grilled Local Snapper came in the form of a crispy-skinned boneless fillet and was plated with a luscious grilled bone sauce and charred cabbage glossed up in chicken fat. The small heap of caramelised onion tucked under the fish snuck in an interesting sweetness to the overall taste profile too.