European💶

Huge portion of fish & chips which makes the price point pretty worth it at Bread Street Kitchen. Fish was fresh and slightly tender but the batter was a bit too soft. Generally very average in terms of flavour and quality but at BSK you’re very much also paying for service and ambience.

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Fresh squid tentacles that gave a nice slight bounce with every chew, and I loved the sourness from the spicy green sriracha which complemented the squid with impeccable flavour. The argyle had a slight herbaceous note but have more a refreshing peppery taste alongside the grilled tentacles.

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Homemade Bavarian egg noodles were of a slight chewy texture, similar to that of gnocchi but flatter. The cream and Emmental cheese combination was not as cheesy as you’d expect in a typical mac and cheese dish, but a cheesiness that was light on the palate. An overall pretty interesting flavour! The garnish of roasted onion rings gave a nice crunch to this carb-loaded dish as well. Complement this with a sausage platter and it’d be a good meal for sharing!

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BARCELONA prides themselves on affordable cava & a wide range of Spanish tapas to go along with your wine. You get two different vibes sitting outdoors and indoors. Outdoor seating gives you a warm, chill vibe, while the indoors give a dark, elusive, but cosy atmosphere. Choose as you will, because the friendly service extends both indoors and outdoors, making diners feel both comfortable and welcomed.

When it comes to a tapas date, I never neglect my garlic shrimps. The gambas al ajillo doused it oil could have afforded to been more garlicky, but the prawns were sufficiently juicy. The bread at the side was surprisingly really good.

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Second main dish was, of course, steak. The Futari Wagyu skirt steak was served alongside bone marrow sauce, bagna cauda, as well as white asparagus and sweet potato pave. One bite of the steak and you know its quality, bursting with flavour so natural yet decadent. Complement every bite with the bone marrow sauce and/or bagna cauda and you’re in for a treat.

Gemma’s SG Restaurant Week Menu is purposefully created to satisfy one’s steak craving. But apart from steak, they had two other main dishes, one of which was the Viola Artichoke Agnolotti with charred peas, fresh crayfish and smoke paprika. Loved every bite of this — it’s thick, creamy saffron-like sauce together with the agnolotti stuffed with artichoke was a burst of flavour. The dash of paprika added a layer of spice to it, which made it even more enjoyable.

Amuse bouche served before the mains was a biscuit filled with mascarpone and beef tartatre atop. Presentation was cute and aesthetic.

I would love to say that I ended my meal off on a sweet note, but it was more of a sour note. I know, I know that it’s a lemon tart, but a good lemon tart would be a good balance of sweet and sour. This was starkly sour. Meringue was torched to a melty texture — which was honestly pretty interesting, but it did not do much in balancing out the tartness of the lemon curd. Honestly, not the worst but not the best either.

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Beef Ribeye requested to be cooked till medium. Overall, pretty average quality beef ribeye, nothing mind-blowing. The bernaise sauce had a mashed up texture that was on the buttery side, as well as a slight herbaceous taste. A pretty decent pairing with the beef ribeye, though not what I personally enjoy the most. Nonetheless, I thought the price point for the whole 3 course set was pretty worth it, considering the excellent ambience and service.

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A simple but seemingly luxurious appetiser that was so delicious. Crab rilettes was light and creamy, comprising a generous amount of crab meat. Both crab toilettes and garlic bread complemented one another interestingly well.

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Have been craving escargots for a while, not even kidding when I say that the last time I had it was in France itself. This did enough to suffice the cravings, although it definitely could have afforded to have been more garlicky.

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