Part Two of our beef expedition during Restaurant Week brought us to Boeuf. Compared to the laid-back nature of our first outing at Gemma Steakhouse, Boeuf was a hardcore meat joint that screamed: “BEEF!”
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A relaxing weekday lunch at Gemma Steakhouse
The artichoke-filled fresh pasta, with cute but savoury baby crayfish and lightly-spiced sauce offered a combination of flavours that were a welcome departure from typical tomato or cream-based pastas.
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I think I have a cashew nut problem
Cashews are addictive, and I used to wolf down an entire 200gm bag within a day or two. Once I got started, it was difficult to stop. And when I was done with a bag, I’d go hunting for the others that The Wife had strategically hidden.
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From now on, Izakaya Niningashi is where we’ll go for sashimi in Singapore
Each item in the beautifully presented sashimi platter came with a laminated bookmark-sized label, making it easy to identify the nine different varieties of oishii goodness.
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Mr. Bucket, the friendly neighbourhood chocolaterie
The bon bons by Mr. Bucket are almost too pretty to eat, but any hesitation is quickly overcome by curiosity. Flavours like Bubble Tea and Mala (what?!) make it almost impossible not pop them into your mouth.
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1 avocado, 2 oranges, 3 eggs and 4 karaages make a hearty dinner salad
Even though there’s deep-fried chicken involved, you’re still technically having a “salad”. Which magically transforms it into health food.
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Pairing junmai daiginjo sake with Chinese food at Xi Yan
When we found out that Xi Yan (囍宴) was hosting a special one-night only junmai daiginjo sake-paired dinner, we quickly gathered reinforcements and made a reservation.
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No wonder we like the roast duck at Dian Xiao Er so much
It was only recently that I found out that they use Cherry Valley ducks. Which are the same ones used at Red Lantern restaurant in Yilan, Taiwan, where we had the best duck meal of our lives.
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We finally found our long-lost Jumbo Seafood chilli crab
After more than ten years across four different locations, we were finally reunited with the flavour that we thought had been lost for good.
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Fusion food is hard to pull off, but 15 Stamford does it masterfully
It’s easy to descend into fusion/confusion when mixing ingredients, cooking methods, seasonings and presentations across so many different cuisines, but 15 Stamford navigated it wonderfully.
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