All posts tagged: restaurant

Top Natural/Organic Healthier Dessert Places in Singapore

Published by Beatrice

Because I love desserts, I am starting a list for good raw/organic/vegan desserts separate from the restaurants and cafe list! 1) Delcie’s Desserts and Cake Organic, Egg Free, Dairy Free, Gluten Free and Diabetic Friendly I am so happy to find a healthy dessert alternative! Delcie’s mother passed away due to stomach and intestine cancer, which is why Delcie became a strong advocate to healthy eating, as she believes that “food can either be your medicine or your poison.” She pioneered the technique in baking guilt-free Organic, Egg Free, Dairy Free, Gluten Free and Diabetic Friendly cakes in Singapore, which is today’s Delcie’s Desserts and Cakes. We tried the double chocolate cake before and it was very yummy without the guilty!! Delcie’s Desserts and Cakes Address: Blk 34 Whampoa West #01-83 Singapore 330034 (map) Boon Keng MRT Exit Operating Hours: Tue – Sun (11am – 8pm), Public Holidays (11am – 3pm), Closed on Mondays. Website: http://delcies.com/ 2) Brownice Vegan, Dairy Free, No Eggs, Natural (no artifical flavouring or colouring) Brownice is listed in the Singapore Book …

The Living Cafe & Deli @ Bukit Timah

Published by Beatrice

After a hard gym workout, we went to check out the The Living Cafe & Deli, along Bukit Timah Road, just before the turn into 6th Avenue. The Living Cafe & Deli prides themselves in offering healthy and raw delicious organic food that’s healthy and nutritious. They do not serve red meat, no cow dairy (good news for all lactose intolerant folks), no white sugar, no preservatives, no additives, no artificial colorings and include gluten free alternatives on our menu. The Living Cafe & Deli is big on “RAW food”, which I learnt from their site is defined as – “Raw food generally refers to a vegan diet that goes beyond just steering clear of animal products. There’s no cooking in the traditional sense (in that nothing is heated above approximately 118 degrees Fahrenheit), and ingredients are not chemically processed, pasteurized, homogenized, genetically modified, hybridized, or otherwise compromised. The basic premise behind a raw food diet is that cooking and processing foods generally decreases their digestibility and vitamin and mineral density, as well as their overall …

Momma Kong’s (Crab Shack) @ Mosque Street

Published by Beatrice

Momma Kong’s (Crab Shack) was founded by the Kong brothers – Edmund and Terence – together with their cousin, who is also my old time friend, JL. Momma Kong’s concept originated from wanting to create food similar to their mom’s great cooking – great local crab delicacies made with fresh ingredients, and no flavour enhancers added! Momma Kong’s décor is also simple, modern and relaxing, great for catching up with friends and family or as a pre-party destination, or watch football as well! They also have Asahi Super Dry on tab now compared to when I first visited, plus they even serve and premium Nikka Whisky, and they have happy hour 1-for-1 if you can go early before 730pm! Crabs wise, they have all the classic favourites – Black Pepper Crab, Red Chilli Crab, Fresh Steamed Crab and Momma Kong’s Signature Crab Bee Hoon Soup. Between 5 of us, we tried the 3 crabs for $110 promotion (2 Pepper Crabs and 1 Chilli Crab) and 1 Crab Bee Hoon Soup. This amazing Momma Kong’s Signature Crab Bee …

Restaurant Ember @ Hotel 1929

Published by Beatrice

Ember is a small, modern and unpretentious restaurant located in Hotel 1929, which offers Western/Fusion Ember cuisine. Some of my favourite girlies treated me to Ember to my birthday last week. Short to say, FINE quality food, as expected from Chef Sebastian Ng from the Marmalade group’s Pierside Kitchen & Bar and prior experience in Four Seasons Hotel, Raffles Hotel and pasta training at Piedmont Italy as well as training stints at Hotel De Mikuni in Tokyo. Chef Sebastian is known for his pastas, meats and seafood, which reflects in the mains we ordered. So thankful to be treated my friends to fine exquisite food. Definitely not the cheapest meal, but WOW, I enjoyed the exquisiteness and details in every dish. All the dishes were cooked in a way that brought out the natural flavours of the ingredients. Complex yet complementary combination tastes. I heard the set lunches are the best value for money so hope to be back to try it some day! I also like how they tired local Singaporeans on their serving crew which …

Santoro@Hinoki Japanese Restaurant @ China Square Central

Published by Beatrice

N picked a secret restaurant to bring me on my birthday, and when we reached Santoro@Hinoki, I was like……. wait a minute, this is my friend’s dad’s restaurant! And the head chef, (Santoro) Li Kwok Wing who has 40 years of Japanese cuisine experience, who is my friend’s dad, just won the Washoku World Challenge 2013 Grand Prize on December 8, 2013. His winning dish was “Japanese Pumpkin under Snow” (Secchou Kabochia, 雪中蒸しかぼちゃ) which beat many dishes from chefs around the world! So exciting to have a Singaporean win this global Washoku competition!! The first dish Hubbubu picked was the the Chef’s Recommendation for 2 persons – Tokusen Sashimi 特選刺身盛り合わせ ($110). The sashimi is extremely fresh! Every type of sashimi had its natural sweetness emanating with every bite. The fish slices were so firm, it tasted like meat. Among the platter, my favourites were the explosive flavourful roe and tuna served with vinaigrette and spring onions with such strong natural flavours, it tasted like tuna tartare. With the quality of the sashimi, Santoro@Hinoki has dethroned Chikuwatei as my …

La Nonna @ Namly Place

Published by Beatrice

I have heard so much about La Nonna, we finally went to try it out with Ms E, since we get a good 35% Palate discount with 3 diners. La Nonna means “The Grandmother” in Italian and so La Nonna would stand for traditional, unpretentious Italian country cuisine, in a cosy restaurant. We had a little drama with the manager because when I made the reservation on a Monday, they confirmed my reservation and that the Palate promotion of 35% for 3 pax will be honoured (I specifically asked). When we arrived on Friday evening, firstly, they couldn’t find our booking. Then, they said there was no promotion that night because Sunday was a PH. Even after I showed him my call log to their restaurant landed line on that Monday before, the manager insisted I might have called the Holland V branch. After haggling for 10 minutes, he rather reluctantly allowed us 35% off still, but looking still obviously agitated, which I felt was quite bad customer service. The starters were thankfully, very impressive. …

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 …

NOX – Dine in the Dark @ Beach Road

Published by Beatrice

We decided to celebrate our 100th days of marriage at NOX Restaurant, which is Singapore’s version of dining in darkness. On top of it potentially being an interesting experience, we also wanted to do our little bit to help with the visually impaired in Singapore. As NOX website describes, we are constantly having sensory stimulation. Especially in our modern fast paced environment, our senses are nearly overwhelmed, always having new news to look at, new information to feed into our brains, new people to talk to. So the concept of NOX – Dine in the Dark, is to compel us to be more conscious of our remaining senses since we cannot see, thus heightening our ability to smell, feel and taste! As NOX describes, the experience is to “temporarily surrender one of your dominant senses, sight, in exchange for enhancing the other four, allowing you to completely re-evaluate your perception of the world around you”. When you first enter the restaurant on the first floor, the host will brief on all the necessary logistics – …

Beng Hiang @ Amoy – Restaurant Review

Published by Beatrice

Good Quality: 8.5/10 Value for Money: 9/10 Service: 6.5/10 (no one wanted to sit us despite having made a reservation and all 4 waitresses refused to take a photo for us. very typical old chinese restaurant service 🙁 ) Last week was my dad’s birthday, and my parents usually prefer chinese food for celebrations. My new DG just went to a 35 year old restaurant, Beng Hiang, and said it was really good value for money so decided to try out the acclaimed best Hokkien restaurant in Singapore! First up – Fish Maw Thick Soup with Crab Meat (蚧肉鱼鳔羹) Yummylicious – 8.5/10. It had a lot of ingredients in it… we all dug in so fast I actually forgot to take photo until the bottom of my bowl so forgive the bad shot. Can taste the real crab meat, fish maw with superb viscosity. Next up – Braised White Cabbage (with Chinese vinegar) 红烧白菜 My favourite for the night – 9/10! Cabbage was soft but fibrous. There were these fried fish bits that added good texture …