Sunday, 27 January 2013

L'Atelier de Joel Robuchon

Walking down on a Hot Sunday Afternoon, we bullied our way unto the list through the ever-"charming" Chef Lorenz Hoja. Popping a few bottles of Rosé to cool off before we embark on this "Omakase Menu" of Lorenz.

Otherwise, this place is crowded with guests taking advantage of this amazing offer to dine in a Michelin-Star establishment for such a price. I hear the set menus range from a three-course menu (appetiser, fish/meat, dessert) is merely S$49, or you can add soups and more courses for the S$68 (four-course) and S$87 (five-course) menu.

Jamon Iberico 

The Jamon Iberico (Spain), was very different from your common Parma Ham (Italy). The texture of the Iberico was much firmer than Parma, probably because the black Iberico Pig is usually free-roam. The taste is simply exquisite! Robuchon uses the Jamon Iberico de Bellota, the rarest and most expensive of Ibericos.


Next up was the Bruschetta. The bread was fresh and toasted perfectly. The tomatoes were simply heavenly! Tasty! So impeccably seasoned, I never knew such flavours possible with tomatoes.

"Superstar" Mash 

The Mash was so unassuming... Just potato you'd think. This is the signature dish that everyone dies to try, and has Chef Robuchon's name all over it. So smooth a texture with no air inside it! Means its hand stirred very slowly over a low heat... I've seen Chef Lorenz do it, it is a back breaker!

The "Amuse Bouche"

Now this shot, on appearance looks simple and nothing much... Some fluff and plain looking liquid.

But on taste, it again blew me away and along with it all ignorant expectations!

The "fluff" was aerated Parmesan Cheese, the thin brown middle layer was a red wine reduction, and the pale looking liquid base was actually liquified Foie Gras!!! Amazing! 

Sea Bream Carapaccio 

The Seam Bream, done carapaccio, was fresh and sweet, reminded us slightly of Yu Sheng. 

Beat Root & Goat's Cheese 

This came, and I thought, dessert's here?! Yet another brilliant starter. Deep red and ridiculously sweet Beatroots, with tinge of pepper and bitterness, creating crazy balances. Topped off with the most exquisite Goat's cheese. Savoury!

Foie Gras Ravioli 

Hands down, the most expensive "wanton soup" I have ever had! Very carefully wrapped Foie Gras and pork with a paper thin dough, in a chicken based soup. 

Guinea Fowl 

My first time eating Guinea Fowl - a distant cousin of the Pheasant. Sauteed in a Teriyaki-like sauce. This was quite a treat. 

10 sec Ultra Thin Wagyu 

They were very proud to emphasis that this Ultra Thin wagyu fillet was only pan-seared for 10secs. 

Putting it into your mouth, you soon realise why. It is paper thin, yet the chefs were able to create a juicy, creamy medium rare texture, yet a slight char is visible accompanied by a good taste. 

Pork Belly 

The mains ended with Pork Belly, that did not gave one any guilty pangs.

The fats were firm and juicy, and what was surprising is that this was amazingly consistent through to the lean meat! Didn't have time to pay too much attention to the sauce...


L'Atelier de Joel Robuchon

8 Sentosa Gateway
Hotel Michael (Resorts World Sentosa)
Tel: 65777 888

Saturday, 26 January 2013

Omakase Burger

After hearing all the Raves about this "Must-Try" burger on the internet, we decided that this is a trip we need to make.

But naturally we weren't the only ones who had that idea... There was a long queue just to enter, and the proprietor was politely chasing away customers who were in the order queue if they did not already have a seating. Full House!

Thankfully we did. So we ordered. Of course you have to try the Signature Omakase Burger, whilst my other choice was the Bacon Cheeseburger. Just the burger alone costs $13.90 and $15.90 respectively! And the burger is tiny! To make it a meal you had to top up an additional $5.90 for Fries and a Soft Drink. Anything that deviates from this... Top Up!

So you paid... now you Wait! 

To wait 40mins for Burger and Fries?! Not so "Fast" this food is...

While waiting, we "indulged" in some reminiscence of good ol A&W days with this Root Beer Float ($5.90).

And so after 40mins, the lights on the Q system flashed, and we dashed!

The Burgers were barely more than the size of your fists!
Nonetheless, we went for the Signature Omakase Burger first. 

Omakase Burger
Yes, the beef patty was done well, sufficiently pink. And with a bite, it is soft and melts-in-your-mouth. 
But I felt that there was just no firmness that held the patty in place, not on the grilled ends of the patty nor on the bites of the buns. Everything was just boringly soft. There was no contrast in textures, no bite, no chew. Not to mention that the buns tasted like those KFC serves on the sides. 

Apart from this softness, there was a general lack of flavour. I could barely tasted the cheese nor the "secret" Omakase dressing. (Perhaps too secret.)

The situation was the same for the Bacon Cheeseburger. Except that the strips of Bacon might have salvaged it a bit more. It improved the flavours and the textures. 

Bacon Cheeseburger

Probably the one thing I really enjoyed were the sides - the Cheese Fries and Onion Rings.

Cheese Fries

The Verdict:

Probably the last time I will patron this place.
  • Too long a wait; 
  • Too pricey; 
  • Burger is too simple and small; 
  • Insufficient Textures and Bite; 
  • Lacking in Flavours.

Friday, 18 January 2013

Violet Oon's Kitchen

Ngoh Hiang

Truffle Fries

Japanese Dark Lager 9%

Babi Pong Tak

Dry Laksa

Ayam Buah Keluak

Violet Oon's Kitchen
881 Bukit Timah Road
Tel: 64685430

Opening Hours:
Tue - Thu: 11:30 - 22:00
Fri - Sun: 11:30 - 00:00

Saturday, 12 January 2013

Two Chefs @ Tanglin Halt

Two Chefs Eating Place
Blk 116 Commonwealth Crescent, #01-129
Singapore 140116
64725361, 94379712

11.30am - 2.30pm
5pm - 11.30pm
Monday (Lunch) closed

Ya Hua Bak Kut Teh

The "ambience" of this place is perfect for the weekend breakfast - lots of greenery, tucked away from the main roads yet not in an "foresaken" corner. 

To accompany the standard Pork Ribs, we ordered the Pig's Tail Soup and the Braised Small Intestines. 

The Pigs Tail was firm, almost crunchy and yet the meat was pink and tender. 

The Pork Ribs looks rough and dry, even in this picture. But when you take a bite into it, you release that it is firm, but within is juicy and full of textures! And hidden in the middle is this layer of fat that just melts in your mouth!

This small intestine dish is an acquired taste... 
The sauce is villed with heavy garlic, chives and soy sauce.

Ya Hua Bak Kut Teh
593 Havelock Road
#01-01/02 Isetan Office Building
Tel: 62357716

Opening Hours:
Sun: 11:00 -22:00, Tue & Thu: 11:00 - 02:00, Wed, Fri & Sat: 11:00 - 03:00.

Friday, 11 January 2013

HaiDiLao Sichuan Hotpot

Chicken & Mushroom Soup; Ma La Spicy Soup

Prawn Paste

Fresh Mushrooms

Sliding the Beef in...

Sea Bass

Strips of "Fatty Beef"

Pork Strips

Free Manicure Services!

HaiDi Lao Hotpot @ Clarke Quay
Address:2nd Floor, 3D Building, River Valley Road, Clarke Quay
Tel:+65 6337 8626/6337 8627