Pricey Date Nights

Friendly and attentive staff made levelled-up the whole dining experience. Well deserved 🌟 for Kimura-san and staff!

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What may seem like a small shift is seismic at its soul. Born and bred in France, Executive @ChefDavidThien officially joined the @cornerhousesg earlier this year, taking over from true-blue Singaporean Chef Jason Tan who helped this iconic establishment secure a MICHELIN Star (the latter is due to open his own fine dining place soon).
To definitively put his own stamp on Corner House’s new menu, Chef David drew on his French heritage and life journey which includes the last twelve years spent working with Chefs of MICHELIN-starred restaurants in Singapore. I was very impressed by his French-Asian food, especially in terms of how he frames many familiar ingredients in ways quite novel to me. Just to be clear, I had made reservations to visit as a regular customer but at the end of the meal, was told my bill “was taken care of”, so thank you again Chef David for the surprise.
With housemade sourdough, squid ink-marbled “you tiao” (dough fritters) and curry brioche rubbing shoulders, the bread basket paved the way for the rest of the meal. The French-Asian theme was signed, stamped and delivered with the accompanying unsalted Bordier butter and an ingenious #Belachan butter.
Our lovely server presented every course well but I was glad she also left a card with additional information. Written in Chef’s own words, they provided extra context which made me appreciate his creations even more. And that’s how I learned of the rationale behind the exquisite snacks named “Spirit Of Singapore” which comprised of a pappadum cradling Sri Lankan crab, vadouvan spices and dhal aioli, a lettuce cup with Grass-fed Beef Tartare dressed in Thai herbs and a French-Malaysia/Singapore brioche sandwich featuring comte cheese and a strata of “otah” made with Obsiblue prawns, local mackerel.
Also, the reason why Chef David chose to elevate the humble Achards (pickled vegetables) into a stunning appetiser with Japanese hamachi, burrata and a granita made from the bracingly tart and spicy pickling juice.
The charming backstory to his “P’tit L’ail” was revealed on another card. An immensely tasty dish which seemed to be one with the verdant surroundings, it featured chives broth with “wok hei”-perfumed rice noodles, scallops and Carabinero prawns.
If it wasn’t for the explanation, Chef’s take on the carb course could have left me perplexed. I doubt beansprouts have ever played such a major part in a MICHELIN Star restaurant but in that petite bowl, it shone with the company of Hokkaido uni, uni sauce, Parmesan and lemon.
Learning the reason for “Wagyu 2-Ways” brought forth a chuckle. And I must say, both of Chef David’s Japanese-influenced beef dishes sparked great joy in me. While the first, a contemporary take on Sukiyaki boasted silky A4 Wagyu and morel mushrooms, the second, a Wagyu Tartare Ochazuke with toasted furikake, was the gastronomic equivalent of a cuddle.
Rounding off lunch was a palate cleanser where herbaceous fruitiness ruled and dessert was the popular Mont Blanc, tackled through deconstruct with gently sweet Azuki red beans replacing the classic chestnut. But surprises lay in store. I shan’t spoil it for you as you ought to experience it yourself.
The meal ended with petit fours so gorgeous I felt a twinge of guilt eating them but of course I did. And they were fabulous.

Chef David will launch a Chef’s Tasting Menu soon enough but for now, lunch is available in 3 / 5 / 7-course Omakase-style options ($78 / $148 / $218) while dinner is offered in 5 / 7 courses ($168 / $218). For a point of reference, I had picked the 5-course.

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Enjoy a bird's eyeview of Singapore from Mr Stork the Rooftop bar at @andazsingapore
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Did you know that @andazsingapore is the recipient of the Best Hotel Experience Award at the Singapore Tourism Awards 2019? 😉
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#sgfoodies #sgbars #singaporetourismawards #STA2019 #visitsingapore #wheninandaz #todayweexplore #sgfood #foodiegram #foodgram #sgrooftopbars #rooftopbars #cocktail #drinkswithfriends #xindots #burpple #straitstimesfood #8dayseat #uniquelysingapore #passionmadepossible

Sirloin Steak Teppanyaki(SGD $30.00) grilled to a beautiful melty tenderness with hints of smokiness hovering. The dish is served with wasabi, fried garlic pieces and homemade sauces on the side.

Food here was exceptionally good albeit extremely small servings and a tad salty! We had 3 starters and 3 main course! @esquinasg only disappointment is that they do not serve their famous cheese cake during lunch time.

Starter
Thyme and onions bread $12 very similar to cruffin (hybrid of a croissant and a muffin) dip with paprika butter. 👌 I have tried many good buttery croissant so I do not think this is outstanding.

Grilled Sucrine lettuce 🥬 $14 this simple vegetable dish was surprisingly good, largely attributed to the cider vinegar, fine herbs yoghurt and crunchy macadamia nuts 😍👍

Chorizo Iberico croqueta $8 😍👍love at first bite, a snack made with mashed potatoes that filled with cheese and Chorizo Iberico and fried until crispy on the outer layer with creamy smooth filling inside and went well with the piquillo pepper mayo sauce.

Main course

Grilled Spanish Octopus 🐙 $28. 😍👍This succulent octopus tentacle dish is paired with Sweet corn sauce, chimichurri and chorizo oil. 

Spanish Suckling Pig Belly $32 Love the crackling skin and fatty belly, it taste like crispy ‘sio ba’ served with rhubarb and Apple chutney, mulled wine jus and shiso. 😍👍

Sea urchins lobster rice Paella $34 👌
No Lobster added it just the taste with Hokkaido Uni, Saffron aioli and sugar snap peas. We didn’t like the combination and the burnt bits of rice with Uni and pair with the creamy sugar snap peas. (very similar to the bottom layers of burnt claypot rice eat with with Uni and mayo)

Another well done Angel Hair pasta dish. I love the slightly crispy minced pork mixed with Si Chuan spice, it packs a strong punch to this dish. This is probably a must try if it's your first time, definitely won't go wrong.

From a while back, but still have dreams of this. I'd go ahead and throw out the most overused word in gourmet circles — but this 𝘄𝗮𝗴𝘆𝘂 𝗮𝗻𝗱 𝗳𝗼𝗶𝗲 𝗴𝗿𝗮𝘀 𝗯𝗼𝘄𝗹 ($40) was truly supremely 𝘥𝘦𝘤𝘢𝘥𝘦𝘯𝘵.
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The wagyu striploin was immensely tender and bursting with flavour; the foie gras gently dissolved on my tongue, whilst leaving a prominent impression of its luxurious flavour.
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What tied it together though, was the mix of the rice with the intoxicating garlic chips, beautifully coated with a silky onsen egg — fragrant and texturally pleasing.
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P.S. forgot to account for red counter lights, this was the extent of my (limited) editing magic
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📍 200A Telok Ayer St, Singapore 068638
⏱️ (Mon-Fri) 11.30am-2pm; (Mon-Thurs) 6pm-11pm, (Fri) 6pm-12am, (Sat) 6pm-10pm; closed on Sundays

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Or Char Kway Teow, is best eaten when it's freshly cooked, as it loses much of its fragrance and flavour when it cools and goes flat.
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When fresh from the wok, it's smoky savoury salty in flavour, and delicious.
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The ingredients are fresh, featuring thick flat rice noodles, bean sprouts, egg, fish cake, preserved Chinese pork sausage / lup cheong, sweet dark soy sauce, and fresh juicy deshelled prawns / shrimp.
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Nice combination of savoury salty sweet flavours, particularly if you choose to add more pork lard.
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Reminds me of the classic street dish in Penang, Malaysia, but only if it's freshly cooked.
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Invited tasting.
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Princess Terrace Cafe
More details on blog

Tried the $68 and $98. But definitely try $98 for otoro and uni!! Always great to see chef ryo, @sushiyour slice up the fishies and delicately making the sushi. .
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#burpple #omakase #sushi #ryosushi

I thoroughly enjoyed my first dinner experience at NOX, even though they've been around since 2013. It was an emotive dinner experience, as I went through excitement and anxiety, followed by plenty of mystery and fun as I got used to the darkness.
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The loss of vision is said to heighten your sense of taste, though I'm not exactly sure of that, as it could be attributed to the use of stronger flavours and more premium ingredients. However, what is certain is that I heard every word my dining companions said over dinner (yes, no distractions due to mobile phones or checking out of cute people across the table!). Good place for bonding.
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Even if you've been here before, you could consider checking it out again as they have a new Head Chef Shahrom, as well as locally inspired cocktails and mystery drink tasting experiences by Head Bartender Hussien.
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Dinner menu changes monthly, but should always consist of 3 courses with 4 tasting dishes per course (4 appetizer, 4 mains, and 4 desserts). For an additional $50++ per person, you can opt for their newly launched mystery cocktail tasting experience featuring three libations; or $40++ for three wines to pair with the dinner.
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Pictured is my pre-dinner cocktail - Raspberry Dance ($20++) with Vodka, Peach Liqueur, Egg White, Lemon and Raspberries. A sweet and refreshing drink to get you in the mood first :)
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[Hosted]

Privileged to experience this tasting of @janicewong2am genius with Kochi’s best citrus offerings. I am still dreaming of it. I hope it would appear on the menu eventually. Thank you so so much @pegasusmt for the opportunity!

Kopitiam by day, snazzy omakase bar by night— locate this hidden joint for great yakitori and tapas plates (hint: the ‘entrance’ can be found at the back of the restaurant, near the carpark, under the aircon vent). If you're lucky, the Grilled Seasonal Vegetable Platter with bamboo shoot, radish, yam and boiled broad bean (soramame), served with housemade miso sauce, may be in season. f you're in the mood to indulge, go for the full works with the Bincho Tasting Set (from $180). Alternatively, the Bincho Express Set (from $68) will suffice. Be sure to accompany your meal with a glass of Japanese whisky or sake from their extensive collection.
Photo by Burppler Veronica Phua