Dinner @ Restaurant Labyrinth

September 9, 2018 in Asian, Mod Sin

Saw a picture of Labyrinth’s gorgeously-plated lala dish on instagram and was dying to revisit the restaurant since. My previous visit to Labyrinth was in 2015 when the restaurant was at their previous location (Tanjong Pagar) and before they were awarded a Michelin star. So yes… I was excited to try the new menu.

Reservation was made with Chope. And a few days before our dinner, the restaurant emailed us with the menu and requested for us to confirm our reservation. Confirmation of reservation is required cause I missed out their first email, and was sent a reminder email.

Upon arrival at the restaurant, we were led to our table before starting our $178 dinner menu with:-

  

1) Appetiser (above)


2) Heartland waffle (above) – Local duck liver pate & goji berry jam.


3) “Nasi lemak” cheong fun (above) – Chicken skin, ikan bilis & egg yolk gel.

4) Braised baby abalone (above) – Homemade oyster sauce & fatt choy tart.

5) Ah hua kelong lala clams (above) – XO sambal, deep fried wonton skin & Chinese spinach.


6) Labyrinth rojak (above) – Edible garden herbs, natural stingless bee honey & cempedak sorbet.

7) “Ang moh” chicken rice, kin yan abalone mushroom (above) – Home-milled rice flour, grandma’s chili sauce & braised chicken. Presented as a dumpling, I enjoyed this dish.

8) Grandma’s fish maw soup (above) – Yellow tail snapper fish cake, textures of fish maw & tofu puree.


9) Local wild caught crab, sustenir farm strawberry (above) – Signature chili ice cream, egg whites & salted mackerel.

10) Nippon koi farm silver perch (above) – Herbal pepper broth, ulam rajah & textures of black garlis.


  

11) Uncle William’s quail (above) – Satay espuma, muah chee & pearl onion.

12) “Lost grain” fried rice (above) – White bait, dried scallop & local “dashi”.


13) Bean to bar (above) – Artisanal dark chocolate & 8 year aged shaoxing wine.


14) Clam lead snow (above) – Rosella meringue & textures of grapes.

15) Soy bean curd (above) – Bird’s nest & burnt yogurt espuma by Hay Dairies goat milk.

16) Cristal de chine caviar (above) – Kaya ice cream & Sing Hong Loong toast.

17) Petit fours (above) – And it’s a bold move that the macaron was durian flavoured such not everyone could appreciate durian.

Unfortunately, I didn’t enjoy our dining experience. So no, I won’t recommend Restaurant Labyrinth; It’s no surprise that first impressions are very important. And unfortunately for us (or for the restaurant), a really snobbish waiter attended to us for the first half of our meal. He was extremely ‘bo chap’ with the dishes’ introduction; Presentation was brief and he was basically just muttering to himself. My IGGF and I couldn’t make out what he was saying. His I-don’t-care attitude made us feel very unwelcomed.

Halfway through our meal, two other staff stepped in to serve us because the snobbish staff was tied up with other tables. I was glad that happened because they were so much more professional. One in particular stood out with his detailed presentation. In a good way of course since we love to better appreciate the dishes by understanding the story behind.

And food wise… Oddly, I wasn’t too impressed. It just lacked the ‘wow’ factor. I preferred days when they were at their previous location where their dishes leaned towards molecular cuisine.

  

Upon settling the bill, we were given small tokens before we left the Michelin-stared restaurant; A small bottle of chef-owner Han’s chicken rice chilli and a set of postcards which were used as props for the dishes’ introduction.

RESTAURANT LABYRINTH
8 Raffles Avenue, Esplanade Mall, #02-23, Singapore
6223 4098, Website, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Tues – Fri : 12:00 – 14:30 (Lunch)
Ambience: 7
Tues – Sun : 18:00 – 23:30 (Dinner)
Value: 7
Service: 6
* Closed on Mon

Dinner @ Candlenut [Revisit]

April 14, 2018 in Asian, Peranakan

Yup!!! My string of re-visits continues. It was a very belated birthday celebration for me by my girlfriends, and I got to choose the venue. So yes, I requested for us to dine at Candlenut. Since my last visit in 2014, Candlenut has relocated to Dempsey and earned a Michelin star yearly since the first edition of Michelin Guide Singapore (2016).

Located in COMO Dempsey, the restaurant is fairly accessible. Just a 5 to 8 minutes walk from the bus stop (that’s right in front of Dempsey). My girlfriend who drove feedback it was fairly easy to find a parking lot too.

In a group of 5, we arrived at Candlenut on a Saturday evening. And from the menu (pages 1, 2), we ordered:-

1) Crackers, Complimentary (above) – Subsequent additional bowl is chargeable.


2) Kueh pie tee, $12 (4 cups) (above, left) – Homemade shell, braised local turnip, pork belly, prawns. And since there’s 5 of us, the staff assisted to add 1 kueh pie tee shell at $3.


3) Charcoal grilled snake river farm kurobuta pork neck satay, $16 (4 skewers) (above, right) – With kicap manis glaze. Similarly, we ordered an extra stick for $4.


4) Itek tim soup, $14 (above) – Local duck meatball, salted mustard cabbage, cherry tomato, taro stem. And the portion was meant as 1 bowl per person.

5) Blue swimmer crab curry, $30 (above) – Turmeric, galangal, kaffir lime leaf.

6) Buah keluak of braised local chicken, $22 (above) – With peranakan signature black nut sambal.

7) King tiger prawn, $28 (above) – Gula melaka cocount sauce, lemongrass, Thai basil.

8) Baked cod fish fillet, $28 (above) – With kicap manis glaze.

9) Sambal baby sweet potato leaves, $16 (above) – With dried shrimp.

10) Brown rice, $3 (above) – For a bowl of brown rice, I must say the amount given is appalling. The bowl containing the rice wasn’t big, yet it was not filled to the brim! The bowl was only half filled. Come on…

11) Steamed caramel banana cake, $14Banana compote, gula melaka ice cream.


12) Candlenut’s ice kachang, $15 (above) – Azuki red beans, bandung, rose and pandan shaved ice.

13) Candlenut’s classic chendol cream, $12 (above) – Homemade pandan jelly, gula melaka.

14) Buah keluak ice cream, $15 (above) – Salted caramel, valrhona warm chocolate espuma, chilli.

Since photographs can be deceiving, I’m going to be really honest by saying it upfront that the portion was ridiculously small. The portion works for small groups (and by that, I mean pair) since one could thus enjoy variety by getting to order many dishes (in order) to fill one’s stomach. Ie, the ‘small portion’ which only came in one size (ie, no small, medium or large) didn’t work for us since we were in a big group. I didn’t enjoy the meal as much since I was constantly worrying if I would deprive my friends of sampling the dish if I took more.

So yes, I didn’t think the meal was value-for-money since it was pretty pricey for the small serving. But price aside, the food was good as I last remembered. Would I recommend Candlenut? Well… It was an enjoyable meal though the ‘small portion’ certainly left a deep impression. Not in a good way, if you were still wondering. But I guess an option to go around it would be to opt for their ah-ma-kase menu that’s $88 per head!

CANDLENUT
17A Dempsey Road, COMO Dempsey, Singapore
1800 304 2288, Website, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Mon – Sun : 12:00 – 15:00 (Lunch)
Ambience: 7
Mon – Thur, Sun : 18:00 – 22:00 (Dinner)
Value: 6
Fri – Sat : 18:00 – 23:00 (Dinner)
Service: 7

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

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

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