Dinner @ Saint Pierre [Revisit]

March 5, 2018 in French

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.

SAINT PIERRE
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

Lunch @ Ginza Sushi Ichi [Revisit]

December 5, 2017 in Japanese

After a satisfying meal at Shinji, it got me craving for more sushi. And because I am one who don’t like returning to the same eatery (too soon), I decided on 1 Michelin-starred Sushi Ichi. I mean, my last meal at Sushi Ichi was in 2014; Before they relocated and before they were awarded Michelin star. So yes, it was time to return to Sushi Ichi. =)

Through Chope, I made reservation for weekend lunch. And I thought I should also add that it was a solo affair. I guess I was reminiscing much of my solo Tokyo trips. Kekeke. Having had chef Yukinori Kawakami on my previous meal at Sushi Ichi, I made a request for him again.

With Sushi Ichi located in Marriott Tang Plaza Hotel, it was easily accessible. Just a mere 5 minutes walk from Orchard MRT station!

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

1) Lunch omakase, $250 comprised of:-

(A) Appetiser (above) – Sweet shrimp (ama-ebi), mixed mushroom with chrysanthemum, and octopus braised in soya sauce.


(B) Assorted sashimi (2) (above) – Jack fish and shell fish.

(C) Dish #1 (above) – Japanese belt fish served with chestnut tempura. I always thought belt fish had many bones cause of the one I previously had, but the one served at Sushi Ichi had none. Such a joy to eat! And the chestnut was very sweet. I enjoyed it very much!

(D) Dish #2 (above) – Striped jack (shima-aji), shabu shabu.

  
  
  
  
  

(E) Nigiri sushi (8 pieces) (above) – Assortment of grouper (kue), big-eye snapper (kinmedai), marinated tuna, baby white shrimp (shiro-ebi), seared premium fatty tuna (otoro aburi) and sea eel (anago), egg omlette (tamago), and rice bowl with sea urchin and salmon roe. Since I don’t count the number of sushi during my meal, it’s only when I am writing up my review that I realised the egg omelette and rice bowl formed part of the 8 nigiri sushi. Hmm…

(F) Roll sushi (above) – It was only from watching chef Kawakami san make the roll sushi that I realised red vinegar was used to season nigiri sushi’s sushi rice (shari) while white vinegar was used for the roll sushi’s. Interesting.

(G) Miso soup (above) – Soup with yam.

(H) Dessert (above)

While I was having my lunch, I couldn’t help but drool over what my neighbours were having. They had dishes like abalone, crab, etc. So when I was making payment, I enquired about the different menus. And the staff explained the quality of ingredients varied according to price. So for the lunch options, the premium ingredient in $100 Tubaki, $150 Botan and Lunch Omakase ($240) courses were lean tuna (akami), medium fatty tuna (chutoro) and premium fatty tuna (otoro) respectively. And for me who was eyeing my neighbour’s dishes, I would need to get the Dinner Omakase course at $430.

Would I recommend Sushi Ichi? Well… Honestly, it didn’t give me the ‘wow’ factor. But at least one would assured that Sushi Ichi won’t let one down (too much).

GINZA SUSHI ICHI
320 Orchard Road, Marriott Tang Plaza Hotel, #01-04, Singapore
6235 5514, Website
Overall: 8
Opening hours:-
Food/Beverage: 8
Tues – Sun : 12:00 – 14:30 (Lunch)
Ambience: 8
Tues – Sat : 18:00 – 23:00 (Dinner)
Value: 7
Sun : 18:00 – 22:00 (Dinner)
Service: 8
 
* Closed on Mon

Lunch @ Ho Rang I // CLOSED

November 18, 2017 in Korean

Whenever I have craving for Korean cuisine, I would conveniently head to Your Woul Korean which is located somewhat near to home. And while craving for Korean cuisine recently, I headed back to the restaurant only to realise it’s renamed to Ho Rang I with interior refurnished too.

And from the menu (pages 1, 2, 3, 4, 5, 6), my friends and I ordered:-

1) Side dishes, Complimentary (above)

2) Grilled pork belly, $26 (above) – Samkyub sal. With the restaurant’s interior refurnished, they have since removed the table’s in-built grill. And let’s just say I was disappointed to have our pork belly grilled in the kitchen.

3) Half chicken with soy sauce, $30 (above) – This was seriously good. Skin was thin and crisp while meat within was tender and juicy. And there was a slight sweetness to it too. It was also this dish that reminded me that while a restaurant may change its name and interior, it’s (real) identity lies with its food. So yes, chicken was as good as I last had blogged about it.


4) Spicy seafood noodles, $18 (above) – Jjampong. I realised the noodle plays a very crucial role in determining whether the dish is good or bad. And this made the mark! Definitely recommend it. Now… Can someone help me ask what brand of noodles they use? Keke.

5) Ginseng chicken stew, $29 (above) – Samgye tang.

6) Signature pork rib stew, $46 (above) – Gamja tang.

7) Korean army stew, $42 (above) – Budaejjige.


8) Bottled makkeoli, $25 (above)

And with my repeated visit to Your Woul Korean Ho Rang I, I still have the same issue with the restaurant where complimentary water or Korean tea was not provided. But that aside, we still enjoyed our dining experience at Ho Rang I. I would still recommend Ho Rang I.

HO RANG I
165 Thomson Road, Goldhill Centre, Singapore
6251 0123, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Mon – Sun : 10:30 – 14:30 (Lunch)
Ambience: 7
Mon – Sun : 17:30 – 22:30 (Dinner)
Value: 8
Service: 8