Pontini Grand Copthorne Waterfront: NEW Semi Lunch Buffet

After months since I've last visited Pontini, the Italian Semi-Lunch Buffet has been refreshed with more exciting features such as live foie gras station and artisan cheese room. The feasting style remained the same, as diners can continue to indulge in all-you-can-eat antipastis, pastas, pizzas and desserts in addition to a choice of main course. 

Pan-seared foie gras already sounded like a luxury treat but how about having it free flow? This is an absolute must for any foie gras enthusiast. Served on toasted brioche, the foie gras is nicely crisp the edges with interiors that are silky smooth. The best thing is the variety of jams and condiments that keeps one from feeling jaded of the richness.

Adjourn to the all-new artisan cheese cellar and you can find an prestige assortment of cheeses imported from Italy. According to the expert recommendations from Chef, one should commence from the soft blue cheese and end with the hardest Grana Padano Parmigianno.

I obediently started from the gooey blue cheese, but soon "jumped queue" to the Truffle Pecorino and "fast forwarded" to the Grana Padano Parmigianno (the giant cheese bowl of the artisan cheese cellar) None of these disappointed and I highly recommend anyone to explore this cheese wonderland even if you seldom take cheese in your daily life.

Similarly, diners can customize their pastas and feast as many plates to their hearts' desires. While the team of chefs remained the same, the pastas were significantly tastier than before.  For instance, I have a penchant for cream based pastas and these toothsome Ricotta and Spinach Ravioli, tossed in Parmesan Cheese Fondue and finished with Raddichio and crunchy walnuts, acted as a decadent interlude to the meat-based main courses.

The Roman Carbonara style was even better, striking just the right balance between savoury and peppery. Meantime, the Chilli Pesto with Fresh Tomato Sauce is also another appetizing yet robust dish mixed with black mussels and olives. 

While some of the mains were more appealing than others, there isn't anything which I particularly dislike. For instance, the Oven baked Barramundi Fillet was unquestioningly moist, crisp and went smoothly with the creamy grain mustard sauce. This dish would feel incomplete without the sautéed spinach and the Castelluccio lentils which offered pleasant bites. 

Leaning against a yellow polenta cube and aubergine ragout, the NZ Lamb Racks is a straightforward dish served without fanfare. It might even appear deceptively dull, but it is precisely the simplicity that brought out the clean taste of the meat. 

Nevertheless, I would pick the Roasted Spring Chicken with Chianti red wine jus if I were to dine alone here without any companions to share a variety of mains. I thought I was full but I felt pangs of hunger as soon as it arrived. 

The aroma was dancing in the air and the meat was perfectly seasoned, moist yet crunchy at the part near the wings. Don't miss the soft bed of arugula leaves below the chicken that had soaked up all the juices trickling down. Truly a dish that is executed with finesse! 

It was heartening to see that the dolce spread has expanded from mini dessert shooters to macaroons, whole cakes and tarts such as mixed berries fragipane tart and the chocolate truffle cake. The latter was exceptionally good--so rich and potent with hints of tang from the raspberry. Though my favourite cannoli was available, the pastry was no longer as crunchy as when they were piped a la minute from the live cannoli station. 

That said, this re-visit still brings me great satisfaction as there is not only more variety but remarkably improved quality. Being already very reasonably-priced previously, the revamped semi-lunch buffet is truly a super delicious deal not to be missed. 

Italian Semi Lunch Buffet

$58++ for adult and $29++ for child. 

12pm-3pm on Saturdays and Public Holidays

Pontini 

Level Two, Grand Copthorne Waterfront Hotel.

392 Havelock Road, Singapore 169663

Tel: 6233 1100

email dining.gcw@millenniumhotels.com

Click here to reserve a table

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Halia @ Singapore Botanic Gardens: SG50 Orchid Tea Menu

Ever heard of cocktails and desserts that are infused with Orchid flowers? As Singapore's 50th birthday reaches its crescendo, Halia has introduced a unique SG50 Orchid Tea Menu featuring cocktails, mocktails and desserts inspired by Asian ingredients and most importantly, our national flower. 

For something non-tipsy, there is the Singapore Jubilee ($10++, top pic) , a robust red-tea based drink of both sweet and tangy, thanks to the chemistry between Vietnamese honey and homemade lemonade. The chunks of blueberries put an untraditional twist to this drink, which has a soothing vanilla aroma that instantly uplifted my spirits. 

To mediate the tones of Sailor Jerry spiced rum as well as the sourness from lemon juice, apricot jam has been added into this Yam Seng($23++), another red-tea based concoction. I guessed that the Orchid Red Tea might be the most versatile type of orchid tea compared to the white and gold variation, otherwise it would not have been the foundation across all three limited edition beverages. 


Yam Seng was quite similar to the previous mocktail but more restrained in sweetness with pleasant sweet scents. However, I still pick the Singapore Jubilee as the taste was more forthcoming.

Be transported back to the tumultuous year of independence with this mellow and slightly bitter 1965 ($25++). With the use of Hendricks Gins to enhance the delicate notes of red orchid tea, this drink tasted more intense than the Yam Seng. Yet I grew to enjoy its subtleties as I took further sips, soaking up the wonderful sights, sounds and wonders in the alfresco dining area amidst lush greenery. 

As the appearance suggests, Ginger and Golden Tea Granite ($12++) is inspired by our traditional ice Kachang dessert but elevated to another level of sophistication using semi frozen balls made of Gold Orchid Tea and Ginger, dolloped with some yuzu gel, lychee fruit and jelly. This icy treat was definitely a good remedy for the balmy weather but the zesty accents of the gold orchid tea seemed to be lost somewhere. 

However, I truly adore the White Orchid & Lapis ($14++) which placed the classic Kueh Lapis into the spotlight. Being neither too rich nor sweet, the thinly-sliced cake went amazingly well with the luxuriously fragrant and smooth White Orchid Tea ice cream. I just wish there were more multi-grain crumbles for a more lasting bite and perhaps the team might even consider creating a series of Orchid Tea ice creams since the flavors resonated well on the palates.

Specially blended for Singapore Botanic Gardens by 1872 Clipper Tea Co, the Orchid Tea collection that is used for the SG 50 Orchid Tea Menu are also available for sale at the gourmet retail shop just opposite the restaurant. Each collectible tin that weighs 80g costs $28. For more information regarding the Gardens Shop, you may also like to visit here

As temperatures and our celebration mood soar this July and August, these drinks and desserts are definitely timely creations that will keep our bodies cool but spirits running high. 

Halia @ Singapore Botanic Gardens

1 Cluny Road Singapore 259569

Ginger Garden, Singapore Botanic Gardens 

(enter via Tyersall Avenue)

Opening Hours:

Mon-Thurs 12pm-9.30pm

Fri 12pm-10pm

Sat: 10am-10pm

Sun/ PH: 10am-9.30pm 

Tel: +65 8444 1148

http://thehalia.com/sbg/halia-at-sbg/about-the-halia/

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The Marmalade Pantry @ Oasia Hotel Novena

I've heard of lobster roll and a hamburger. But never a lobster burger. Put the two together into an equation with drizzles of miso mayo and tobiko, it is simply pure decadence. 

Mound atop a bed of shoestring fries, this heart-stopping Miso Lobster ($34) is one of the new exciting dishes on the revamped menu of Marmalade Pantry. It's latest outlet tucked beside the reception area of Oasis hotel in Novena exudes a totally different vibe from the Ion Orchard outlet as one can enjoy some intimate space instead of being watched by the shoppers.

Photo courtesy of The Marmalade Pantry

Unlike the lofty Lobster Burger, the Lobster Barley Risotto ($32) displayed a kind of rustic countryside charm as barley was used instead of the usual Italian short grains. These underrated cereal grains soaked up the flavorful stock amazingly well to form a delicious chewy pud that retained a nice firmness. Mixed with garlic flower, butternuts, carrots and onions, it was a delightful and easy dish to eat with just a spoon, even though the lobsters were a little too salty.

Meanwhile, there is nothing to debate about the Salmon ($28), a truly ingenious yet successful innovation that ditched away the old boring mash potato and replaced it with glossy sweet potato noodles. The yuzu dressing was not as bright as I would prefer, but the pan-seared fish was nailed flawlessly to the perfect doneness beneath the lightly browned skin. 

If traditional English desserts or Southern layer cakes are your calling, the selection of sweets here will be right up your alley. Incredibly rich and moist with deep molasses flavor, the Sticky Date and Toffee Pudding ($14) found itself in the wonderful company of the smooth vanilla ice cream. 

But for the sweetest deal, I highly recommend the Dessert Platter ($28), a value-for-money combination that showcases the signature repertoire of sweets including Eton Mess, the Pear Bread Pudding in crispy phyllo shell, an exceptionally moist Chocolate Pudding and a sweet-citrusy Lemon Creme Brûlée Tart. Everything is scaled down in kind consideration of your waistlines but no one can stop if you are eyeing any item at their full regular size. 

Besides the all-day dining options, there are also hearty weekend brunches including Smoked Salmon Hash, Pancakes and Chorizos Frittatas. For once, I struggled desperately to resist the buttery aroma of the French Toast ($18) as I attempted to capture a shot of its beauty. 

Served with tremendously crispy caramelized bacon, the fluffy golden bread already tasted very good on its own without the sugar touches from the smoky apple compote. 

No Marmalade experience is complete without their cupcakes. In fact, that's the first thing I bought to try from Marmalade Toast at Takashimaya years ago and I could still recall the name. It was ELVIS, named after the legendary Rock and Roll singer who loved peanut butter as much as I did.

This time, I had the Smores ($4.90), a ganache-filled chocolate cake surrounded by a graham crust. If one huge cupcake is not enough, diners can consider having the Marmalade Afternoon Tea which includes two cupcakes, sandwiches and excellent scones, along with 2 pots of Gryphon Tea. Trust me, the Buttermilk Scones ($20 for 10pcs) are so heavenly that you may just want to consider taking away to enjoy at home!

 

On the overall, kitchen and bar service could be speedier and less shaky. However, it is clear that the focus of this contemporary bistro is on the food which are genuinely enjoyable. With fresh bites and warm flavors, you'll easily see a large grin beaming across my face after a meal here.

SG50 PROMOTION : All August babies can enjoy a FREE main dish with every paying adult who orders from the "Meat and Fish" or "Pasta and Risotto" section. Higher priced item will be charged  

Marmalade Pantry  

Oasia Hotel Novena

8 Sinaran Drive #01-02/04

Singapore 307470

Tel:  +65 6664 0348

Buffet Breakfast: 6:30 am to  10:30 am

All-day Dining: 10:30 am to 10:30 pm
Weekends/PH Brunch: 10.30am-6pm 
Afternoon Tea: Daily 3pm-6pm

enquiry.novena@themarmaladepantry.com.sg

Website: www.themarmaladepantry.com.sg

Facebook :  @MarmaladePantry

Instagram: @themarmaladepantry

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CONANA Wa Pasta and Cafe : It's Conana, not Coconut!

It was a boring lazy summertime back in late June/July last year. It was less than one month before I returned to Singapore to become a real shakaijin 社会人 or you can say, a corporate worker. Having been on the hunt for some black sesame sweets, I discovered that there was a black pudding parfait from a wa-cafe called Conana which was conveniently located in Shinjuku Lumine Est.

Although I was honestly more attracted to their colorful wafu 和風 pastas than desserts, I devoted my limited stomach capacity to their sweets. Much to my disappointment, the parfait turned out to be a smooth pudding served with rich black sesame sauce and some sesame crisps. The size was also smaller than expected, which elicit no further excitement than an average custard pudding from the convenience store.

However, I chomped down an entire fluffy bowl of kakigori in a matter of time. The ice flakes were fine and delicate, melding together with the eye-catchy purple sweet potato syrup and Hokkaido red bean(820 yen) to make a not-too-sweet summer treat.  Besides this, there were also Wasabon Kuromitsu Kinako, Mango Yoghurt and the most popular Framboise Condensed Milk 

Apparently the online menu had not been updated (even until now!) as the waffles and pancakes were nowhere in sight on the printed menu. This was not a bad thing as they replaced with something better--ICE CREAM CROISSANT DONUT!!!

Yes, the ultimate diet-buster that would leave anyone in absolute awe! How could anyone have conceive such a wicked idea? Not a deep-fried croissant, but one that is shaped like a donut and served hot from the oven, with a huge ball of matcha ice cream and luscious sweet potato cream (750 yen). 

After being taken aback with the magnificence of this dessert, I caved into my cravings and had the caramel chocolate version (730 yen). The croissant was still warm, buttery and flaky but this wasn't as thrilling as the first version. 

Nonetheless, I returned to conquer more or perhaps, the one that I've been eyeing all along--Matcha with Azuki and Warabi Mochi (700 yen). Upon slicing into half, the vanilla cream oozed out and spilled into a delicious mess. A deceptively combination that would propel anyone into the happiest state by not heaping on any unnecessary sweetness.

Why queue for stacks of pancakes, pop corns or or cupcakes in Omotesando when you can indulge in this hot-cold dessert in a relaxing cafe? 

Wa Pasta & Cafe CONANA　こなな
Shinjuku Lumine EST outlet
Lumine Est 8F
3-38-1 Shinjuku
Daily 11am-11pm
For full list of outlets in Japan, click here  

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Baking with ACADO Avocado Oil : Healthiest Oil in the World

Canola oil, olive oil, grape seed oil....there are all kinds of oil which boast healthy benefits but have you heard of avocado oil? 

I never heard of it until I was introduced to Acado, world's largest selling brand of avocado oil made from the world's best Michoacan Avocados in Mexico. After doing a quick research, I discovered so much good benefits of avocado oil that I never knew before. It is not only free from Cholesterol and Trans fat, but also 25% lower in saturated fat than any other edible oil.

Furthermore, unlike most oils like peanut oil, sunflower oil or sesame oil, there is no distinctive flavor of avocado that will influence the taste of the dish. It has the HIGHEST smoking point among all the oil (525F), making it the perfect oil for any deep frying besides other wonderful uses such as stir fry, roast, marinades, salads etc. Since it can be used to replace butter, margarine, shortening or margarine, I decided to play it around with cakes. 

The first thing that pop up in my mind was a simple avocado oil cake. We all know Italians love their olive oil cakes since olive oil is a key ingredient of their cuisine. Hence, I replaced olive oil with avocado oil in this original Almond olive oil cake recipe adapted from Gina DePalma, a renowned Italian pastry chef who used to work at Babbo Ristorante and Enoteca by Mario Batali for 15 years and writer of several cookbooks. Orange juice is also replaced with Yuzu juice for a lighter zesty taste. 

Yuzu Avocado Oil Cake 

(Recipe adapted from Almond Olive Oil Cake by Gina DePalma)

Ingredients
For Cake: 
Part A: 

1 cup all-purpose flour

1/2 cup almond meal

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

Part B: 
3 large eggs

3/4 cup caster sugar (I reduced to 1/4 cup)

1/2 cup ACADO avocado oil

1/2 teaspoon pure vanilla extract

Grated zest of 1 medium lemon or 1/4 a medium orange

1/2 cup Yuzu Juice

For Brown Butter Glaze:

2 tablespoons unsalted butter

1 cup confectioner's sugar

3 tablespoons whole milk

A few drops of fresh lemon juice

1/2 cup, toasted sliced almonds ( I replace with pumpkin seeds and cashews) 

Steps: 

1) Preheat the oven to 350°F (approx. 175 degree celsius). Grease and flour a 9-inch round cake pan or springform pan and set aside.

2) In a medium bowl, whisk all ingredients under Part A and set aside

3) For Part B:  Whisk the eggs lightly to break up the yolks. Add the sugar to the bowl and whisk it in thoroughly. Add the ACADO avocado oil and whisk until the mixture is a bit lighter in color and has thickened slightly. Whisk in the vanilla extract and zest, followed by the yuzu juice.

4) Add A to B and whisk until you get a smooth, emulsified batter, about 30 more seconds.

5) Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched, and a cake tester inserted in the center comes out clean. Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

6) Make glaze: Melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.

7) While the butter cools, sift the confectioner's sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.

========

The result of using avocado oil turned out to be surprisingly good as the cake was delicate and lighter than usual, with subtle taste and fragrance of citrus as the neutral avocado oil did not overpower the other ingredients. I thought the glaze was a bit redundant so I highly recommend you to skip the glaze and just focus on the cake! Less is always more.

Compared to other avocado oil brands, ACADO uses the premium grade of avocados, which means that the nutritional value of avocados will stay the same even after 1 year! With a standard shell life is up to 3 years, it is definitely a good healthy addition to your kitchen pantry. 

Available in 250ml, 500ml, 750ml and 1 litre, you can find this at Meidi-ya, NTUC finest, Cold Storage and all leading gourmet stores in town. At $30 for 1 litre or $16.95 for a 250ml bottle, it is definitely not the cheapest oil on the shelf. 

However, if you consider carefully all the wonderful health benefits and convenience it brings, this is definitely a keeper in the kitchen! 

Other flavors include chilli, garlic, onion and lime infused

Click here to find out the full list of places where you can buy a bottle

Acado Avocado Global Pte Ltd

896 Dunearn Road, #04-08B Sime 

Darby Centre, Singapore 589472

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Lime Patissserie @ PARKROYAL on Pickering : Tiers of Joy Afternoon Tea

The centuries-old English afternoon tea is well and alive in this garden city but I think few ticked all the boxes for great food and ambience just like Lime Patisserie, a new chic sweets boutique that has just opened at PARKROYAL on Pickering for a few months. Besides the artisanal pastries, guests can also indulge in a refined three tier afternoon tea set for two that is surprisingly reasonably priced at only $38++ 

They don't call this afternoon tea "Tiers of Joy" for nothing. Before we even begin, there were a few passers-by who were ogling at our elegant triple decker that features  an impressive ensemble of assorted sandwiches, macarons, classic French pastries including rich dense earl grey brownies and superb raisin scones.

These delicate golden babies were wrapped cautiously in a pristine white cloth, keeping them warm and moist. Slather on some of the clotted cream and strawberry jam on the tender interior and slowly take a bite of it. Heavenly. 

The tarts, which are also baked in-house, deserved a round of standing ovation as the pastry shells were crisp and crumbly with absolutely no hints of sogginess. Besides the classic fruit tart, there was the chocolate orange tart, a sweet milk chocolate based version with a soothing citrus fragrance that would calm down any restlessness. I could not help but smiled gleefully at the discovery of one the best tarts in Singapore

Complete them with free flow of coffee or fine Gryphon tea selection that includes some quirky flavors such as the White Gingerlily White Tea or the Tomatino caffeine-free tea and the afternoon tea felt half accomplished. 

Half accomplished? Yes, as there was more to go.

I was sure that I would leave the place in deep regrets without trying some of the amazing display of pralines, muffins and cakes from the boutique itself. A must-try is the Milk Chocolate Rocher Pop ($7+) which gave more than just crunchy chocolate pleasures from  the caramelized almond nibs coating and silky Valrhona Jivara milk chocolate mousse. The surprise came from the subtle spiced notes in the fudgy brownie that gave a smooth, well-bodied finish. 

Just like the tarts from the afternoon tea, the Lemon & Lime Tart ($7+) is another incredible pastry work, perhaps even more attractive for those who like bright zesty flavours. The aromatic whiffs of the desiccated coconut at the edges enhanced the luscious layerings of sweet acidity from the combination of almond cream and lemon curd. A simple yet masterful rendition of a citrusy dessert.

I imagined the Strawberry Cheesecake Tart ($7.50+) to be some light and tangy cheese mousse but it turned out otherwise. Sitting atop an almond frangipane tart, the cheese dome stroked a strong resemblance to a classic dense NY baked cheesecake and would appeal to those who have a palate for traditional rich tea cakes. I prefer the other "cheesy" dessert--Tiramisu ($7). Presented in a stylish glass bowl, this tiramisu provides a quick coffee fix especially in the moist, spongy areas where the java notes ran at full force. 

But nothing is as unique and meaningful as the HeartSG cake, a gorgeous "little red dot"  that is specially created to celebrate our golden jubilee this year.  Crowned with familiar icons such as Merlion, Singa the Lion and Esplanade, this 1-kg red velvet cake are spread with luscious cream cheese layers that are rich yet not overwhelmingly sweet.

Indeed 50 years of nation building is not a piece of cake. So why not celebrate this golden jubilee by sharing this meaningful HeartSG cake with your family and friends? Alternatively, one can also spend a couple of lazy afternoon hours over fancy brews and sweets during the long national day holidays at Lime Patisserie. It's the ideal spot for those looking for quality food and a peace of mind in the middle of the bustling city.

Priced at SGD50, the HeartSG cake is available now till 30 Sept. Advance reservations highly recommended. 

Call +65 6809 8899 or visit website for more details.

Tiers of Joy Afternoon Tea @ Lime Patisserie

Daily 3pm-6pm

SGD38 per set for 2 pax with free-flow coffee and tea 

e-mail: lime.prsps@parkroyalhotels.com 

PARKROYAL on Pickering
a PARKROYAL Collection Hotel

3 Upper Pickering Street, Singapore 058289

Nearest MRT:  Clarke Quay, Raffles Place, Chinatown

Facebook : www.facebook.com/parkroyal.pickering

Instagram @parkroyalpickering

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Xperience at Sofitel: Eclectic French Fusion

As the name makes clear, it's all about experiencing an X-traordinary culinary journey of the senses at Xperience Restaurant. Located inside a French luxury hotel situated right at the heart of the CBD area, this award-winning restaurant strikes out a league of its own with eclectic French fusion cuisine that are blended with touches of Mediterranean, Italian and Asian flavors. 

It barely takes anyone around 10 seconds to walk to the restaurant from the entrance as it sits right next to the reception counter. Decked out in romantic LED lightings and ostentatious hexagonal structures, the restaurant draws attention to its centerpiece, a funky and plush "bed table" where experience-seeking guests can jump into and enjoy the meal in full luxury. 

More importantly, the kitchen is helmed by Chef Anne-Cecile Degenne, one of the few female hotel executive chef in Singapore with previous working experience under the world’s best chefs such as Michel Bras and Jean Georges Vongerichten.

Divided into starters, entrees, desserts, the menu is a straightforward one yet nothing short of efforts towards meticulous design. There are labels "juicy", "silky", "saucy" and "zesty" next to every dish to guide diners on their gastronomic journey, which reflects the simultaneous culinary focus on textures. 

For instance, the well-executed Pan Fried Foie Gras ($21++) lived up to the "silky" title with its creamy soft interior, which contrasted smoothly with the nutty lentils and hazelnut crisp. Yet this dish could be more exciting if some sweet or tart elements were incorporated to steer it into away from solemnity.  

The aromatic scents of truffles announced the arrival of the Truffle Pao. Served in 4 per basket for $25++, each palm-sized buns is blended with charcoal and truffle that results in a distinctive grayish tone. While the pastry skin was fluffy and subtly sweet, the sous vide short ribs filling were slightly parched and deprived of juiciness. 

However, both main courses were excellent. What exemplified a true smorshgasboard of different culinary experiences was the Cauliflower and Mushroom Texture ($23++), a mighty fine rendition of cauliflower in three different textures-purée, grilled and fresh. The dehydrated king Oyster mushrooms and crispy Vietnamese rice paper dusted with mushroom salt smartly elicited the nuanced flavours of this underrated vegetable. I felt as if I was enjoying a scrumptious bowl of comforting risotto that was actually carb-free!

Instead of red wine sauce, the expertly grilled Black Angus tenderloin ($36++) was drizzled in a zesty blend of balsamic vinegar and yuzu reduction. Yet it was not the only thing that deserved credit. The homemade condiments of sun-dried tomato and olive paste lent delightful Mediterranean touches to the dish and pulled the rest—grilled mushrooms, asparagus and basil puree—effortlessly into the picture.  

The meal ascended to a wonderful climax as the dessert was served. The White Chocolate and Yuzu Cream ($16++) provided refreshing bursts of tartness that might have made anyone’s face cringe if not for the sweet white chocolate that balanced the acidity. A truly sensational multi-textural experience as one zig-zagged between the crunchy sables and velvety white chocolate mousse, occasionally crossing paths with raspberries or white chocolate powder.

While I am unsure whether the eclectic fusion dishes here can really be classified so easily into the four textural categories, I can say that they are still very much rooted in classic European culinary techniques, with several attractive dishes that are worth to revisit. Kitchen service appeared to be under constraint when the tables are full but patience will most likely be duly rewarded. 

Enjoy 25% OFF Total Ala Carte Food Bill for Weekday Dinners and Weekends Only (Valid till 31 July 2015)

Xperience Restaurant at Sofitel SO Singapore
35 Robinson Road, Singapore. 068876
Tel: +65. 6701 6800
 Restaurant- Daily: 6:30 am – 10:30 pm | Lobby bar- Daily: 8:00 am – 12:00 midnight
Website here
Facebook here

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