Dinner @ Saint Pierre [Revisit]

March 5, 2018 in French by thywhaleliciousfay

My IGGF (InstaGram GirlFriend) was excited much when she saw pictures of Michelin-starred Saint Pierre’s alphabet course. But having just dined at Saint Pierre in August 2016, I requested to delay our visit to Saint Pierre as much as possible. I don’t like visiting the same restaurant too soon. And with that, my IGGF assisted to make reservation for December 2017 through phone instead of via Chope.

Upon arrival, we were led to the private room instead of the main dining area. The staff explained a booking was received for a really big group. And because we made our reservation months ahead, the restaurant decided to host the big group in the main dining area and us in the private room instead. While we understood their good intention, we unfortunately didn’t like the arrangement. My IGGF and I somehow felt our private room was treated like a storeroom. Ie, items which were not required in the main dining area were shifted into our private room. Or rather, items which are better removed were left in our private room.

And to add to our disappointment, we learnt the alphabet course was no longer available. When we made our reservation months back, my IGGF specifically enquired if the alphabet course would still be available in December. To which, the staff assured us it would be. But… Sigh.

And from the dinner menu (pages 1, 2), we ordered:-

1) Bread, Complimentary (above)

2) Adventure, $248 comprised of:-


(A) Dish #1 (above) – Appetisers assortment of i) tomato, parmesan, ii) red pepper crisp, smoked eggplant, miso, iii) smoked trout cannelloni, iv) Hokkaido corn, lime oil and v) nasu, sesame.

(B) Dish #2 (above) – New harvest aquitaine oscietra caviar, parsley royale.

(C) Dish #3 (above) – Hay-smoked buri, ponzu, leek, myoga.

(D) Dish #4 (above) – French petit violet artichoke, turmeric.

(E) Dish #5 (above) – Steamed hairy crab, corn, lemongrass.

(F) Dish #6 (above) – Live Hokkaido scallop, almond, curry oil.

(G) Dish #7 (above) – Blue lobster, apple, kabocha pumpkin, beurre de cidre.

(H1) Dish #8 (above) – Altantic cod, miso, oxtail, roots.

(H2) Dish #8 (above) – Altantic cod, miso, oxtail, roots. Since I don’t eat beef (in any form) and oxtail was used in the original broth, mine was slightly altered. Though I have to admit I was disappointed to see the (thus) new presentation of my cod dish hugely similar to the blue lobster’s (dish #7).

(I1) Dish #9 (above) – Ohmi beef, salsify, hazelnut.

(I2) Dish #9 (above) – Again, because I don’t eat beef, mine was replaced. However, it came with much disappointment. The kitchen replaced my beef dish with a vegetable dish! Like what!?! First, it was not a 1-to-1 substitution. Secondly, one could easily see it was carelessly put together with leftovers. Ie, ingredients from previous dishes were used. After taking one bite, I refused to continue with the vegetable dish. Fortunately, the staff who was assigned to our room sensed something was amiss when she overheard I was done with my almost-untouched dish. She got her manager who came into our room and asked if it would be fine for the kitchen to prepare something else. And in less than 5 minutes, the manger returned to say the kitchen was in the midst of preparing sea bass with chestnut truffle. Which honestly, the kitchen should have done that in the first place. It was disappointing to even be served that vegetable dish, honestly.

(J) Dish #10 (above) – Royal pigeon roasted on the bone, wild mushroom, nori.

(K) Dish #11 (above) – Unfiltered strawberry juice, sorbet.

(L) Dish #12 (above) – Blood orange, chocolate, honey tuile. This was really good.

(M) Dish #13 (above) – It’s either they have done away with the dessert trolley or it’s inconvenient to push it into the private room that our petit fours were served on a plate. Assortment included walnut tart, chocolate hazelnut, chocolate royce, yuzu-orange macaron, chocolate macaron, blackberry jelly, peach jelly and vanilla marshmallow.

Compared to my previous dinner at Saint Pierre, it seemed that much has changed. Unfortunately, it was a change for the South. Pretty alarming given that my IGGF and I were dining after Saint Pierre was awarded 1 Michelin star.

Will I recommend Saint Pierre? Well… I ain’t too sure (I would) this time round.

1 Fullerton Road, One Fullerton, #02-02B, Singapore
6438 0887, Website, Facebook
Overall: 7.5
Opening hours:-
Food/Beverage: 8
Tue – Sat : 11:30 – 15:00 (Lunch)
Ambience: 7
Tue – Sat : 18:30 – 23:00 (Dinner)
Value: 7
Service: 8
* Closed on Mon & Sun

Dinner @ RAW (Taipei, Taiwan)

January 18, 2018 in French by thywhaleliciousfay

When I was planning my maiden trip to Taiwan, I had 4 restaurants on my to-try-list. And 1 of the 4 was none other than RAW. Having enjoyed myself at Restaurant Andre, it comes with no surprise that I wanted to check out RAW; A restaurant conceptualized by Restaurant Andre‘s head chef Andre Chiang and his Taiwanese team.

As taken from RAW’s website, RAW is a 60-seat lifestyle restaurant serving which aims to bring ‘The New Interpretation of Taiwanese Flavor’ to the table by highlighting Taiwanese seasonal produce through innovative food and drink.

Now… While I know RAW is a very popular restaurant, I didn’t realise it was that difficult to secure a reservation till my foodie-friends gushed about how fortunate I was after seeing pictures of my meal at RAW. I guess I have to thank the kiasu-ness within me and of course Lady Luck. =) Knowing that RAW accepts reservation up to 2 months ahead, I sent my request on RAW’s website once the slot of my preferred date opened. And yes, I meant sending (my reservation request) at the stroke of midnight. I exaggerate, not.

And in our reservation request, we were also required to make our menu selection. So between the NT1850 and NT2680 dinner set menus, I opted for the latter. And within 2 days, I received an email from RAW confirming our dinner appointment. Yeah! And the countdown to our dinner in September 2017 excitedly begun.

RAW was a 8 to 12 minutes from Jiannan Road MRT station (劍南路站). Occupying the first floor of the building, one could easily identify the restaurant not only by its name printed on the full-height glass, but also by RAW’s iconic wooden structure which was visible through the window. Deliberately placed at the entrance, the soft-angled, organically sculptured wooden structure is the centrepiece of RAW. And I fell in love with the interior; Of the flowy lines and curves.

The staff greeted us at the entrance. And after confirming our reservation, my Mom and I were led to our table. Having pre-selected our dinner menu, we started our dinner with:-


1) Bread, NT150 (above) – Bread remained warm as it was placed on hot pebbles within the sack. Butter served with the bread had cacao nibs, sesame seeds and chopped nuts. And it was interesting my Mom and I were not given any plate; The staff appeared with a (small) broom to swipe the crumbs that had dropped onto the table which got me receiving the eye from my Mom since my superstitious Mom thinks it’s bad luck to have a broom in one’s face. Keke. And it was a nice and thoughtful gesture when the staff offered to pack our bread seeing that we had difficulty finishing ours.

2) Dinner set, NT2680 comprised of:-


(A) Dish #1 (above) – Fruit corn, Taiwan miso and taiken 9.

(B) Dish #2 (above) – Watermelon, tuna and beef tomato. Hidden beneath the tuna sashimi, compressed watermelon and dehydrated tomato was my favourite mozzarella cheese (skin)!

(C) Dish #3 (above) – Kailan, chick & yolk, and oyster. To avoid any confusion, what looked like oil in the third picture was actually the yolk!

(D) Dish #4 (above) – Pulled pork, potato and shichimi. We were told Taiwanese chef Andre grew up on Shilin Night Market’s cheese potato. And thus, this was his take of the night market snack.

(E) Dish #5 (above) – Octopus, sriracha and furikake.


(F) Dish #6 (above) – Capellini, crab fat and laksa leaf. Crab broth made with crab meat and crab shell was poured in front of us into the coconut which contained the sea urchin, crab meat and capellini. However, we were not given much broth as we were told to enjoy the noodles as a dry dish first. After we finished the ingredients, the staff continued to pour the remaining rich broth for us to enjoy it on its own.

(G) Dish #7 (above) – Veal Pork belly, yuba and baby squid.

(H1) Dish #8 (above) – Banana, toffee and espresso. It was interesting that the handmade pie crust had no bottom.

(H2) Dish #8 (above) – And because my Mom requested not to have banana, her dessert was changed to Sangria sorbet, berry ice cream and fruits hidden beneath a thin layer of herbal tea jelly. So pretty! I actually preferred my Mom’s dessert over the original dessert (item H1). The dessert even had sparkling candy in it. Wow.

(I) Dessert, Complimentary (above) – And it was a nice surprise when we were served bubble-tea flavoured wafer; Milk tea ice cream and pearl bubble. So lovely.

My mom and I thoroughly enjoyed ourselves. I appreciate how the price is kept affordable for the masses. Service was great. Staff Oliver was assigned to us and took great care of us despite only having joined RAW for 6 months. The only gripe I had was the quantity of deep-fried dishes on the menu. Too many. So yes, it was a little too heavy.

My verdict… One should always try to make reservation at RAW despite how difficult it may be. In fact, I reckon securing a reservation at RAW has gotten harder after chef Andre’s announcement that he’s closing Restaurant Andre in February 2018 to return to Taiwan. And of course, heading back to RAW. Sob.

And if one manage to secure a meal slot, don’t forget to check out the toilet too! It’a pretty cool! ;)

No. 301, Le Qun 3rd Road, Taipei City, Taiwan
+886 2 8501 5800, Website, Facebook
Overall: 8
Opening hours:-
Food/Beverage: 8
Wed – Sun : 11:30 – 14:30 (Lunch)
Ambience: 8
Wed – Sun : 18:00 – 22:00 (Dinner)
Value: 8
Service: 8
* Closed on Mon & Tue

UPDATE: Restaurant was awarded 1 Michelin star by Michelin Guide Taipei 2018.

Dinner @ JAAN [Revisit]

June 12, 2017 in French by thywhaleliciousfay

My last meal at JAAN was in 2014 when the restaurant was (still) helmed by head chef Julien Royer. After chef Julien announced his departure in June 2015, I have been curious since to see the changes that JAAN would undergo with a new head chef. And change, head chef Kirk Westaway did bring. He led JAAN to achieve 1 Michelin star when Michelin Guide first came to Singapore in 2016.

But even so, I held back my re-visit until recently (2017) with their revamped menu; Wanted to be sure I wasn’t going to have the same dishes in the exact same presentation. Think, smoked egg with dry ice effect.

And reservation was made via email. For party smaller than 4, securing the reservation with credit card was not necessary. Thought I should mention that because my girlfriend recently made reservation for JAAN for 4 people upon my recommendation, and she shared JAAN’s cancellation terms were pretty weird. Ie, she would be penalised if she cancel the reservation. Yes, upon cancellation. No grace period.

On the day of our dinner, I received a text message to re-confirm our dinner. Double confirmed lah! Keke. And having been to JAAN, we found our way easily to the restaurant. It was nice that we got a corner table by the window. But do arrive before the sky turned dark to enjoy the view at its best; By night, the glass was pretty reflective. My friend and I couldn’t see much too with the condensation on the window. Yes, our corner was cold. Though one should also appreciate the master piece on the ceiling. Made with Murano crystal from Italy, the manager jokingly shared it ain’t easy cleaning it too.

Food wise, the 10 courses menu got my interest. However, as it’s indicated that the entire table needs to order it, I enquired with the manager if it was possible to make an exception. Keke. But, it was only till the end of our dinner that I realised it wasn’t a good thing that I was persuasive he was obliging. Thus, from the dinner menu (pages 1, 2, 3, 4), my friend and I ordered:-


1) Appetiser #1, Complimentary (above) – Canapés selection of rabbit spring roll topped with parsley and yogurt, truffle and foie gras macaron, fish and chip, and smoked mackerel sandwiched between buckwheat bellini and topped with caviar. And yes, my friend ate the fish and chip before I could get a picture as a ‘revenge’ for always giving in to me. Sob.

2) Bread platter, Complimentary (above) – Assortment of walnut-cranberry bun, milk hot cross bun, and rye sourdough. And yes, that’s seaweed butter! Pretty unique.

3) Appetiser #2, Complimentary (above) – Charlotte potato foam with truffle bullion. I liked the additional of crunchy potato bits.

4) 7 courses menu, $238 comprised of:-

(A) Alaskan king crab (above) – Crazily pretty presentation; Wreath of crab, sea urchin, caviar and fromage blanc sorbet on English spring pea panna cotta .

(B) Golden beetroot (above) – Served with feta cheese, hazelnut and golden beetroot sorbet.

(C) Bacon & eggs (above) – Celeriac, chorizo iberico. And this was served in a big egg-shaped bowl. And when the lid was removed, we were greeted with a sight and smell of rosemary smoke. And we were recommended to mix the organic New Zealand egg with the other ingredients before eating.

(D) Scottish scallop (above) – Served with shellfish broth, kale and pear.

(E) Line caught snapper (above) – Violin courgette.

(F) ‘Forest’ pigeonFoie gras, artichoke. Served with foie gras parfait, western mushroom, pigeon pie, and… Yes, pigeon juice. When we were placing our orders, the staff asked how we would like to have our pigeons done. We went with medium done although chef’s recommendation was medium rare. We don’t like our meat too bloody.

(G) Pre-dessert (above) – Amalfi lemon.

(H) Chocolate espresso (above) – Muscovado. And we were told the blobs of chocolate mousse progresses from 70% to 40% from top to bottom.

5) Signatures (10 course menu), $298 comprised of:-


(A) Dish #1 (above) – Tuscan oyster served with cucumber foam and kombu-dashi jelly (beneath).

(B) Dish #2 – Similar to my friend’s; Golden beetroot.

(C) Dish #3 (above) – Pertuis asparagus served with champagne hollandaise espuma and silvers of Joselito ham.

(D) Dish #4 – Bacon & eggs.

(E) Dish #5 – Same as my friend’s; Scottish scallop.

(F) Dish #6 (above) – Cod, organic chicken, quinoa and fish jus.

(G) Dish #7 – Pigeon.


(H) Dish #8 (above) – Cheese with dried fruit bread and sourdough crus.t

(I) Pre-dessert

(J) Dish #9 (above) – Wild spring strawberry with timut pepper sorbet.

(K) Dish #10 (above) – Coconut sorbet with lime peel and coconut shredding.


6) Petit fours, Complimentary (above)

7) Chocolate cake, Complimentary (above) – After seeing pictures of the awesome-looking rich chocolate cake as shared by others on instagram, I knew I had to try it. Thus, when I was making our reservation, I mentioned dinner was to celebrate our anniversary. Friendship anniversary. Keke. And this certainly didn’t disappoint. But word of caution from personal experience, if one is packing the cake home, make sure to eat it within 2 hours or have it stored in the fridge. It melts…

8) Coffee/tea, Complimentary (above) – We went with latte.

I won’t lie. I was disappointed with my 10 courses meal. Having not read much about head chef Kirk Westaway prior to our dinner, I ordered the Signatures menu with anticipation that it would give me a crash course of his best dishes. However, my dishes were almost similar to my friend’s 7 courses. In fact, I was disappointed to be served oyster instead of the crab dish. And for my 3 additional dishes, I was served asparagus, cheese and coconut sorbet. Like what?

It certainly didn’t help that after our dinner, I did a quick search on Google and realised one of chef Kirk’s signature dishes was the heirloom tomato which is currently on the vegetarian menu. Which meant they could have at least included the tomato for me. Right? Sigh! That’s what I meant earlier when I wrote it wasn’t a good thing that the staff obliged and allowed my friend and I to not order the same Signature menu. I am pretty sure I would leave the restaurant happier with the 7 courses based on what my friend had.

I still recommend JAAN though. But don’t be as greedy as me. Stick to the 7 courses menu.

It’s also to note that the restaurant don’t offer tap water at the start of our meal. We had to choose between sparkling and still. We went with the latter and was charged $15 (for a 750ml bottle). So it was odd after we finished our bottle of still water and declined to have another, the staff came along and filled up our almost-empty cups to the brim with tap water. Err…

And for readers who are interested to know more about head chef Kirk, do read the interview which he did with Lifestyle Asia. It’s interesting to know that he’s actually colour blind. Not being able to differentiate bright yellows and greens along with dark reds and browns, head chef Kirk overcome it by identifying the colours by their shades. With an attitude like his, I honestly believe he would bring JAAN to greater heights.

2 Stamford Road, Swissotel The Stamford, Equinox Complex, Level 70, Singapore
6837 3322, Website, Facebook
Overall: 8
Opening hours:-
Food/Beverage: 8
Mon – Sat : 12:00 – 14:30 (Lunch)
Ambience: 8
Mon – Sat : 19:00 – 22:00 (Dinner)
Value: 8
* Closed on Sun
Service: 7

UPDATE: Restaurant was awarded 1 Michelin star by Michelin Guide Singapore 2017.