Steak was nicely done. It would have been a stand out on its own without the plum sauce, but this is a personal preference.
Overall, food is pretty decent. What is unforgettable is the burrata salad with truffle honey and the fresh succulent lobster tail!
Tastings of Strawberry - I love anything with nuts in it, so the intriguing pistachio biscuit really piqued my tastebuds. The dollop of pistachio cream sandwiched between two pieces lent a softer texture, and the tangy strawberry sorbet added an extra zing. Bathed in a pool of delicious strawberry juice which pulled all the elements of the dessert together, we ended our dinner at UsQuBa on a crescendo. Thanks @burpple for the invitation and UsQuBa for the wonderful hospitality! #burpple #burppletastemaker #dessert #foodporn #foodspotting
This was the Duet of Aberdeen Angus Beef ($56). Just look at that beautiful pink hue in the grilled tenderloin! The highlight for me definitely has to be the 26-hours braised short rib that was nearly melt-in-your-mouth-tender. All hyped up for my trip to Scotland now!! ✈️ Thanks @burpple for the invite and UsQuBa for hosting us :) #burpple #burppletastemaker #foodporn #foodspotting
Seriously though, @UsQuBa at One Fullerton is a gorgeous place with some great views of the Marina Bay, and the New #Spanish cuisine there is as delicious as they are pretty.
#readaboutitontheblog - http://bit.ly/usqubasingapore (active link in bio)
Almost stealing the show from the main courses for me was this surprisingly stunning dessert. Strawberry done 4 ways -- au natural, refreshing strawberry sorbet, playfully tangy strawberry jelly cubes and chilled strawberry "soup". Thoughtfully lending weight to the lighter elements are a nutty pistachio oatmeal biscuit and dollop of smooth pistachio cream.
This was a hosted tasting, thanks to @burpple for extending the invite!
Taste: 4/5
Mere words are insufficient to describe my love for this full bodied lobster bisque with porcini and port wine reduction, so full of intensely concentrated crustacean flavour and complexity. The pillowy ravioli are stellar as well -- delicately thin pasta sheets enveloping sweet Scottish lobster filling.
Sadly only available during set lunch at $38++(2 course) and $48++(3 course).
This was a hosted tasting, thanks to @burpple for extending the invite!
Taste: 4.5/5
Harmonising in perfect unison is the duet of grilled tenderloin and braised short rib, their contrasting executions culminating in a culinary crescendo of melodious flavours. The well seared medium rare tenderloin was tender and succulent, whilst the 26 hour braised short rib shone with fork-tender goodness, melting like butter at the probe of my knife. As if that alone weren't enough, slather on the Marmite-esque plum jus and silky potato puree for that perfect single bite.
Taste: 4/5
I would be torn between this and the lobster ravioli, if given the choice of only one or the other. Fortunately such hypothetical first world quandaries can be avoided since the latter is currently only available for lunch.
Looking as if it had discarded its cumbersome shell like a bathrobe slipped off to revel in full, naked glory, the lobster luxuriates in a pool of marvelously mellifluous lobster jus, pregnant with the taste of shellfish.
The lobster itself is faultlessly prepared, exquisitely sweet, plump and juicy, and the accompanying peach and fennel salad furnish supporting notes of sharpness, spice and sweetness.
This was a hosted tasting, thanks to @burpple for extending the invite!
Taste: 4.5/5
With a sweeping view of Marina Bay Sands, this might be the coolest new restaurant in town. UsQuBa is derived from the Gaelic word Usquebaugh, which means Water of Life, or simply put, whisky. This 160-seater restaurant aims to bring the best of Scotland to our shores and comes (very fittingly) with a well-stocked bar of curated whiskies, craft gins and beers. Head chef Guven Uyanik showcases Scottish produce beautifully, and his dishes highlight the freshness and flavors of every ingredient. Come for their weekday executive set lunch ($38 two-course /$48 three-course) and get one of our favourites — Lobster Ravioli Soup. Trying to impress your dinner date? You won't go wrong with the Seared Foie Gras ($21), which sees a generous portion of foie gras pan seared to perfection, or the Duet of Aberdeen Angus Beef ($56) — one half succulent tenderloin, the other, short ribs braised for 26 hours till fork tender.
Avg price: $80 per person without drinks
Photo by Burpple Tastemaker Fiona Ting
UsQuBa's posh take on the English staple is a winner -- moist, delicate sous vide cod that you should absolutely bathe in the simultaneously brightly flavoured yet richly luxurious lemon beurre blanc sauce before each bite. Such is the quality of the sauce, produce and preparation of the protein, that I thoroughly enjoyed the subtle flavours even with the minimal presence of salt.
The golden wreath of pommes maxim gracing the top of the fish -- crisp, paper thin slivers of potato that have been tossed in clarified butter then baked -- is a classic French technique that I would also dearly love to see employed more often.
This was a hosted tasting, thanks to @burpple for extending the invite!
Taste: 4/5
Perfectly seared foie gras that's sinfully plump and unctuous within, accompanied by crunchy, tangy spiced persimmon and pickled apple. Waffles may be in vogue lately, but it is quite an odd accompaniment here, where bread might have been a better choice.
This was a hosted tasting, thanks to @burpple for extending the invite!
Taste: 4/5
I like game in general, so it was a pleasant surprise to find such a well executed dish using pigeon on the menu. The bird was well cooked, tender and juicy, but what made an impression was the unusual pairing of squid ink sauce and calamari with the pigeon, something I have not seen before. Even more so impressive because the rich sauce and chewy squid complemented the main protein so effortlessly. Elsewhere, the crunchy pieces of pea and airy pea foam brought welcome bursts of freshness to the dish.
This was a hosted tasting, thanks to @burpple for extending the invite!
Taste: 4/5
The short ribs melted in my mouth and the angus beef retained the juicy goodness which reminded me of the quality ingredients that UsQuBa sources out in hopes of satisfying happy tummies.
Newly opened UsQuBa at One Fullerton excels at French influenced fine dining using some of the finest imported Scottish produce.
Sweet, supple raw scallops all the way from the Orkneys, topped with creamy uni, tempered by the biting tartness of pickled radish and apple, the mellow crunchiness of compressed cucumber, and a flurry of horseradish snow for just that little bit of zing on the tip of your tongue.
This was a hosted tasting, thanks to @burpple for extending the invite!
Taste: 4/5
Try @UsQuBa if you're looking for a new spot to celebrate Fri-Yay. Good spread of potent cocktails and there's also Focaccia with cherry tomatoes and shaved black truffle!
Heady, heady stuff, with this particular ale having a most herbal cordyceps-esque quality and the whisky being smokier than Santa's opium den.
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You are not meant to mix the two but should instead take alternating sips, and having both together is truly a dangerous game only for the most seasoned of degenerates. After the libation my head felt like it weighed as much as an overweight rhino (and people allege that I drink like a sailor so that's how potent the impact was) and I hear an alpha male-type character with oodles of braggadacio was dared to take on the challenge and he was left woozy and unable to walk straight after that, so...
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Ignorant me was half glad that Scottish food didn't turn out to be all that hardcore. An illuminating tasting at the new UsQuBa couple of weeks ago opened my eyes (and salivary glands) to the cuisine that's beyond sheep innards.
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The name is derived from "Usquebaugh", a late 16th century Irish and Scottish Gaelic word meaning "water of life", and in modern day terms - whisky. As you walk into the restaurant, you can see bottles of the fine spirit elegantly displayed, some rather rare to find here, which are served in exclusive cocktail inventions. Note: they are not stingy about their alcohol.
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UsQuBa takes pride in showcasing their homeland's produce which was a surprising wide variety of seafood, beef and poultry. My personal verdict is that they do a lot of justice to their seafood, especially for lobster. Do check out the other Tastemakers reviews of the Lobster Ravioli Soup and Butter Poached Lobster - definitely #Burpproved!
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This was my other favourite from the tasting, UsQuBa's exquisite take on Fish and Chips ($32). The delicate lightness of the sous vide cod with a subtle touch of flavour from the beurre blanc was rather refreshing after some heavier dishes, the fish flakes melt away in the mouth (is that why it's called "鳕鱼"?). The 'chip' is a piece of crisp pommes maxim, thin potato slices arranged in a ring.
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Thank you @usquba for hosting us in the lovely restaurant (beautiful view of Marina Bay by the way), and @burpple for the invite! #Burpple #BurppleTastemaker
While the mash was more potato-ed butter and the braised short ribs had its dusky Marmite charms, the main draw laid in navigating the roasty and juicy tenderloin, wherein delectable black pepper and toe-curlingly salty shocks would elicit squeals of pleasure. 4/5.
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This was a hosted meal, courtesy of UsQuBa.
It's tender and soft insides pretty much melted in my mouth. The waffle was a tad too small for me, not too sure what it's purpose was. Nonetheless the foie gras was seated flawlessly and I'm definitely craving for more right meow! 😂
4.5 munchies: Imported all the way from Orkney Islands, Scotland, I couldn't get over how sweet and tender these scallops were. While the sea urchin topping delivered a nice creamy texture and slightly umami flavour, the apple slices gave a crisp, refreshing acidity. Served with crunchy compressed cucumber and briny pickled radish, the milky horseradish snow was the perfect foil to the delicate scallops. Every bite was a merry of freshness, flavours and textures!
This was a hosted meal by UsQuBa; many thanks to Burpple for the invitation!
