All posts tagged: Expensive

Hashi Japanese Restaurant @ Bukit Pasoh

Published by Beatrice

Hashi is part of the TRE Group, who also owns Oso Ristorante, Gaia Ristorante & Bar and Absinthe Restaurant, and opened in May 2013. Hashi is helmed by ex-Nobu Australia head chef, Tadashi Takahashi. Hashi (means chopsticks in Japanese) is atas fine dining that serves exquisite authentic simple Japanese food. Tip: Restaurant Week is a good time to try out at $55/pax for 3 course dinner, considering their usual Kaiseki 5 course Lunch Menu is already $80! I liked the decor of Hashi – very minimal, elegant zen feel juxtaposed to Oso’s darker complex ambience. The sake bar structure reminded me of chopsticks (Hashi), and I loved the details of the rolls of kimono fabric leaning against the wall connecting the sushi bar to the inner seating area (that can seat up to 80 diners). First up, Appetizer – Cold Soba and Mixed Salad with Yuzu dressing and  Sashimi (3 kinds of seasonal sashimi) The Cold Soba was refreshing. The sashimi was good no doubt, but not as fresh and sweet as my favourite sashimi/chirashi dons as my best-value-and-freshness-for-money …

Oxwell & Co @ Ann Siang

Published by Beatrice

Despite reading quite a lot of horrid reviews on Oxwell’s service, I couldn’t help but try this 3 month old Oxwell & Co restaurant because the chef used to work with Gordon Ramsay! And I had one of the most mind blowing experience with Gordon Ramsay in the UK, I was willing to risk the bad service. Oxwell’s executive chef, Mark Sargeant, spent 13 years with Gordon Ramsay Holdings, including 7 years as head chef at Michelin-starred Claridge’s. Sargeant is known for his simple, honest food that is easy on the palate. I must say, firstly, the restaurant must have taken the service feedback quite seriously; I had a pleasant experience with the staff. When I called, they were initially full but gave me the option of going slightly earlier at 630pm so they can still seat me, so long as I could return the table by 8pm. When we arrived, the service crew did seem a little disorganized in that they weren’t sure about my reservation and took a while to check, but they were warm …