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

Dinner @ Restaurant Ards

December 27, 2017 in Asian

“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.

RESTAURANT ARDS
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

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