Dinner @ Restaurant Ards

December 27, 2017 in Asian by thywhaleliciousfay

“That place don’t allow smoking,” my friend replied when I texted to say we’ll be heading to a restaurant in Marina Bay. So in the end, for my friend’s (smoking break) need, I scrambled to find us another venue. And since we often ate Japanese and French cuisines, I thought it would be interesting to have Chinese Asian for a change. Just a few days ago, I chanced upon Restaurant Ards on instagram where Ards is an acronym for ‘Asia, roots, distinct, singular’.

And thus, with reservation made via Chope, my friend and I arrived at the restaurant on a weekday at 8.30pm. Restaurant Ards being a fairly new restaurant, it was only occupied on the ground level although the restaurant spanned across 2 storeys. And from the menu (pages 1, 2), we ordered:-

1) Piquant illustration, $188 comprised of:-

(A) Appetiser, Complimentary (above)

(B) Touch of asia (above) – First dish of our 15-courses meal was thinly sliced (almost) raw carrot. Served nachos-style with fillings within.

(C) Soy bean skewer (above) – Skewered housemade soy bean tofu served hot on a charcoal grill with crispy black moss.

(D) Origin pickle (above) – Pickled pumpkin garnished with mint and dill.


(E) Fragrance osmanthus (above) – And our next dish of oysters was served in a grand manner. To the extent that my friend, who normally don’t take picture of food, couldn’t resist but reach out for his phone too. Keke. After putting the steamer down on our table, chef-owner Ace Tan went on to pour osmanthus tea into the steamer to ‘trigger’ the dry ice. So yes, it was a very bubbly dish. It took almost 3 minutes before the oysters were visible. And placed on the oyster was cream cheese twigs, while beneath it was osmanthus jelly.

(F) 21″ egg tart (above) – Egg custard with mentaiko fish roe in homemade butter crust, topped with (raw) corn kernels, corn crackers and cured mullet roe.

(G) Mum’s chicken soup (above) – A very comforting dish made with chicken essence (extracted from herb-stuffed chicken after extended period of steaming), winter melon, fish maw and chicken-vegetable floss. My friend and I wished the portion was bigger cause it was really good.

(H) Tea mantou and ginseng honey butter (above)

(I) Ear of the sea (above) – 18-hours slow braised abalone served with noodles. I enjoyed this.

(J) 33 ingredients (above) – And we were told the rice ball was made with 20 types of grains. With the remaining 13 ingredients comprised of mushrooms and others. Haha. Chef Ace lost me halfway through his long introduction. I need to work on my memory. The rice’s round shape reminded me much of the days when my late uncle would shape the (Hainanese chicken) rice into balls during Lunar New Year eve’s dinner. But of course, the texture and taste of the ones served at Restaurants Ards leaned towards that of a rice dumpling instead.

(K) Fish on fish? (above) – My friend and I were shown the wine-steamed clams before it was taken back for plating. Our dinner took place on a day when the chefs decided to experiment a different way of cooking the fish. Ie, sous-vide. And unfortunately for us, the fish served on the fish-shaped plate was too raw. You know… It’s tough to slice through under-cooked fish. Unsure, my friend and I enquired with the staff, to which chef Ace came up and offered to further cook the fish. But we turned him down citing that we would enjoy the fish if it’s meant to be eaten that way. Coincidentally or not, my friend and I had really bad stomachaches after the dinner.

(L) Art of beef (above) – And since I don’t consume beef (due to religious reason), my dish was replaced with scallop. I was glad my scallop also had the charcoal-powder crust as what’s done with the beef. And yes, my friend ate his wagyu too soon for me to snap a picture. Sob. Though he did share that the beef wasn’t impressive. And interesting enough, as we were sharing our feedback towards the end of our meal, chef Ace mentioned they were still in the midst of determining which beef grade would be best suited for their preparation method.

(M) Coconut kafflr ice (above)

(N) Desserts’ heritage (above) – And this was Restaurant Ards’ take on local dessert cheng tng (清汤); Barley cooked in syrup with water chestnuts, bird’s nest and grated almonds. And I was surprised to find out that it was a warm dessert as I tucked into it.

(O) Tropical fruits basket (above)

(P) Our childhood memories (above) – Mango and passionfruit jelly with pomelo was chef-owner Ace’s while coffee jelly with cream cheese was chef-owner David Lee’s.

Our dining experience was an interesting one at a progressive Asian restaurant. Restaurant Ards was a good alternative to hotel’s Chinese restaurants for fine dining. Sorry, Asian and Chinese cuisines are almost the same to me. However, our dining experience at Restaurants Ards was only good as an one-time experience as the food was not ‘wow’ enough for us to return. But despite that, I won’t totally rule them out.

Noting that Restaurant Ards is still works in progress, I would give them more time to iron out the teething problems. And I really hope it works out well for chef-owners Ace and David. After interacting with chef Ace during our dinner, I could sense his passion and sincerity. I really applaud their courage in bravely pursing their dreams of wanting to showcase Asian cultures and to bring a unique dining experience though creative natural cooking techniques and Asian ingredients.

76 Duxton Road, Singapore
6913 7258, Website, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Tue – Sat : 12:00 – 14:30 (Lunch)
Ambience: 7
Mon – Sat : 18:00 – 23:00 (Dinner)
Value: 7
Service: 7
* Closed on Sun

Dinner @ Butcher Boy

November 26, 2017 in Asian by thywhaleliciousfay

Was instagram-surfing when I chanced upon Butcher Boys; An Asian-inspired grill and bar. Interested to find out if it would be similar to Burnt Ends, I decided to check it out with my friend. And reservation was made for 2 via Chope. With only 2 seatings, I chose 8.15pm over 6.30pm since it’s impossible to reach at 6.30pm.

(Though it seemed they’ve since removed the 2 seatings from Chope. Instead, reservation before 8.15pm are subjected to a dining period of 1 hour 45 minutes to accommodate the next seating.)

And from the menu, my friend and I ordered:-

1) Crispy fish skin, $6 (above) – Nori salt, sesame tahini.

2) Kanpachi sashimi, $24 (above) – Soy, tokyu turnip.

3) Fried squid, $20 (above) – Curry, burnt onion.

4) Fried chicken bao, $18 (above) – Yuzu kosho, kewpie.

5) Duck banh mi, $18 (above) – Liver pate, sriracha.

6) Butcher boy bacon & cheese burger, $28 (above) – With fries.

7) Peanut butter and berry ice cream sandwich, $10 (above)

Unfortunately, Butcher Boy was nowhere close to Burnt Ends in terms of food. Butcher Boys’ core wasn’t grilled meats (which I arrived at the restaurant hoping so) since they offered buns, etc on their limited menu. Would I recommend Butcher Boys? Hmm… Not really. The place was too noisy for my liking considering that my friend and I met to catch up over food. The space was separated into two where the second (and slightly elevated) half was the bar. And one can also say I was surprised at how the drinking crowd was strong and rowdy on a Tuesday night.

So no, I wouldn’t recommend Butcher Boy. But I reckon it would be a fun place for drinks.

31 Keong Saik Road, Singapore
6221 6833, Website, Facebook
Overall: 6.5
Opening hours:-
Food/Beverage: 6
Fri – Sun : 12:00 – 15:00 (L.O.)
Ambience: 7
Mon – Thur, Sun : 18:00 – 22:30 (L.O.)
Value: 6
Fri – Sat : 18:00 – 23:00 (L.O.)
Service: 7

Dinner @ San Laksa Steamboat

November 15, 2017 in Asian, Chinese by thywhaleliciousfay

It was one of those nights when my friend and I met up but I had no suggestion as to where to eat. And that’s when my friend suddenly remembered San Laksa Steamboat. Located on the 1st floor of a standalone building which we would always drive past enroute to Vivocity.

Despite arriving at 8pm, we were able to get a table easily without making any reservation. Instead, it was finding parking lot that was the real challenge. One has to pray (real) hard to be the sole lucky diner to park within the building compound. Yes, there’s space for 1 car only. Or pray harder to be able to park in front of the gate of the church that’s just beside. At one’s risk, of course.

And from the menu (pages 1, 2), my friend and I ordered:-


1) Soup (above) – We went with laksa broth and chicken broth. And for the former, we were also given a small saucer of laksa leaves to put into our broth.

2) Kang kong, $2.80 (above)

3) Mixed mushroom platter, $8 (above)

4) Lettuce, $3.80 (above)

5) Cheese tofu, $4.20 (above, left)

6) Tau pok, $2 (above, right)

7) Luncheon meat, $4.50 (above)

8) Seaweed chicken, $3.50 (above)

9) Sotong balls, $3.50 (above, left)

10) Pork balls, $3 (above, right)

11) Hand made minced meatballs, $6 (above) – And for this, the staff would assist to shape the minced meat into balls.

12) Mixed ball, $6 (above)

13) Prawn, $10 (above)

14) Chicken breast, $6 (above)

15) Pork collar, $6 (above)

16) Fresh toman fillet, $10 (above)

17) Udon noodles, $1 (above)

My friend and I enjoyed the laksa broth. I would definitely recommend the place if one has seriously craving for laksa. However, we were unfortunately seated beside a big group which had a lady laughing in a really high-pitch voice. That was really annoying. The staff were understanding and helped to shift us to another table when we requested so.

404 Telok Blangah Road, Singapore
6275 7069, Website, Facebook
Overall: 6
Opening hours:-
Food/Beverage: 6
Mon – Sun : 11:30 – 14:30
Ambience: 6
Mon – Sun : 16:30 – 23:00
Value: 6
Service: 6