On this last day of 2022, I wanted to spend some time revisiting the memorable dishes that we had over the course of the year.
Continue readingTag: Fine Dining
The intriguing and inventive Bengali flavours of Aapon
I know nothing about Bengali cuisine. But half the fun of dining out is trying out brand new flavours and expanding taste boundaries.
Continue readingIf you like Spanish food and wine, you’re going to love FOC Restaurant
It’s safe to say that FOC is now our favourite restaurant in Singapore. The food is great, the wines are interesting, and most of all, the service is amazing.
Continue readingA 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.
Continue readingFusion 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.
Continue readingThe plating at Brasserie Les Saveurs is just so pretty
Firstly, our waiter set down our bowl-shaped plates with the neatly assembled lobster, microgreens and croutons. Then, he proceeded to fill our plates with bisque from his large gravy boat, creating a viscous moat around the mini lobster island. I don’t know why, but this way of presenting soup always impresses the heck out of me. I just find it so elegant and bourgeois (an atas French word that means atas), and it tasted as good as it looked.
Continue readingA gastronomic journey of Sichuan flavours
Our meal started at around 7pm and by the time we finished, it was close to 10pm. It was a solid three-hour marathon of tray-after-tray, plate-after-plate of non-stop food.
Continue readingTraditional vs modern Korean fine dining
Seoul had never struck me as a city for fine dining, but the delightful meals at La Yeon and Jungsik completely changed my mind.
The emphasis at La Yeon was on preserving traditional Korean cuisine, whereas Jungsik’s focus was to meld Korean flavours with European techniques.
Both achieved their objectives to near perfection.
Continue readingSo this is what hundred year old sukiyaki tastes like
Asakusa is where you find many traditional Japanese restaurants, and Imahan is as traditional as it gets. The next time you’re in the neighbourhood visiting the Tokyo Skytree and Sensoji Temple, make sure to have lunch at Asakusa Imahan, for the unforgettable taste of hundred year old sukiyaki.
Continue readingDifferent shades of Kaiseki in Kansai
Kaiseki-ryōri (懐石料理) is a multi-course meal that highlights local ingredients through different tastes, textures and techniques. Each restaurant will have its own take, while still keeping within the broad confines. They don’t repeat, but they often rhyme.
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