1. Andre

2. Catalunya

3. Tippling Club

4. Cut by Wolfgang Puck

5. Peter Luger’s

6. Per Se

7. Alinea

8.  Atera

9. Joo Hing

10. Eleven Madison Park

11. Kanaseka

12. Le Bernadin

I’m sure close friends of mine would know that something dramatic/incredible has happened in recent months, where updates  here will still come, albeit less regularly, as I’ve started something very personal (foragingperfection.com) .  So here’s to a splendid 2013 everyone =)

Shinji by Kanaseka, is an extension of Kaneseka San’s two Michelin-starred Edo-style sushi restaurant first set up in Tokyo’s exclusive Ginza district, where the courses of your meal are solely left up to the chef.   Tucked away in an enclave corner of Raffles Hotel, you could say that Shinji caters to a rather exclusive clientele, where reservations are very much necessary, considering the restaurant was packed even during a weekday lunch. 

Wakame Salad

Most commonly found actually in miso soups, the salad encompassed clean and sprightly flavors than cleansed the palate at the same time before the first course of sushi descended, extremely refreshing too with an evident crunch and tanginess from the daikon and vinegar.

Hamachi: Seasonal Yellowtail

Chutoro: Medium Fatty Tuna

Otoro: Fatty Tuna

Aji: Horse Mackerel

Maguro: Marinated Tuna

Ami Ebi: Baby Shrimp

Ikura

Anago: Sweet and Salty Freshwater Eel

Maguro Roll

Undisputedly the least impressive of all, having being recommended to go with soy sauce, but somehow nonetheless still amazing.

Tamago

An indication that the omakase has ended.

Dessert

The Japanese aren’t known for fanciful desserts, where they actually keep things really simple at the end of the meal, with seasonal Japanese fruits being served most of the time actually.  The dessert of soy beancurd topped with a discerning matcha sauce and candied fruit was palatable enough, but having an alternative of the luscious/to die for musk melon would definitely have been a better option =)

I don’t think words do justice how amazing the experience was on a whole, every single piece of sushi, precariously prepared was nothing short of perfection.  From the proportion of the rice to its optimal temperature, along with the specific thickness of the fish slice atop, everything was so well balanced and spot on. The chutoro and otoro were amazing as expected where the extremely fatty pieces of tuna melted in your mouth seamlessly, but what actually stood out was the seasonal yellow-tail which petruded a silky smooth texture and quivered along the depth’s of my throat elegantly.  The Aji deserves special mention as well, along with the two variations of anago where its rather amazing how freshwater eel can seamlessly disintegrate in your mouth in the form of flakes.

Move aside Aoki, Tatsuya’s and Shiraishi, I think Shinji just might be my new all time favorite Japanese restaurant.  At this point of writing, I’ve already been to Shinji twice, but the unforgettable Edomae experience each and every time constantly lingers, where the idea for a third visit is already on the cards.   9.0/10

Shinji by Kaneseka 

#02-20 Raffles Hotel, +65 6338 6131

#05-00, 60 Collyer Quay, OUE Tower

]]> http://sainttpauli.wordpress.com/2012/11/26/shinji-by-kanaseka/feed/ 1 hetfieldpaul http://sainttpauli.wordpress.com/2012/11/25/guy-savoy/ http://sainttpauli.wordpress.com/2012/11/25/guy-savoy/#comments Sun, 25 Nov 2012 07:48:48 +0000 Paul http://sainttpauli.wordpress.com/?p=1409 ]]> A quick glance through recent entries actually reminded me that its truly been a while since I’ve had a really rustic French meal , probably due to the fact that work leaves me extremely jaded from avant garde dining, or even the simple pleasures of bistronomique cuisine where  flavors are ever so vibrant and oozing with richness.  Monsieur Guy Savoy needs no introduction to the culinary world,  being one of the founding fathers who started the movement of ” Nouvelle Cuisine” by taking a lighter and more delicate approach to classic French cooking.  Truth to be told, I had been secretly yearning to dine at Guy Savoy ever since official announcements were made that our very own Marina Bay Sands had the honor of housing Guy’s latest forray into Asia, an identical spin-off to his eponymous three Michelin- starred flagship restaurant in Paris. 

I was extremely pleased to learn that Guy Savoy keeps his menu rather universal in his restaurants all over the world, where signature dishes such as his oysters in gelee, artichoke and black truffle soup and crispy sea bass are available be it in Paris, America or even Singapore!  I really cant imagine how astronomical the costs of these premium ingredients would be to begin with, considering most of them are flown in frequently from Brittany.  Service is truly splendid from the moment you step into the restaurant where the service staff thoughtfully ushers customers to their spacious and  pure luxurious seats, while delightful canapes are served even before menus are explained and handed over.

Foie Gras Terrine & Black Truffle Toast

Parmesan & Black Pepper Waffle

The sprinkle of fleur de seul upon the petite pieces of foie made it magical by bringing out the richness and flavor of the foie, while the black truffle essence unfortunately was extremely minimal.  The Parmesan waffle with black pepper on the other hand, was an extremely interesting take on savory waffles which was actually rather welcomed as well.

House Fugas

Warm, crusty fugas made in house daily, paired with unsalted french echire butter, something I always look forward too when dining at French establishments. If the fugas seemed impressive enough, the selection of mini baguettes and pastries that followed were ridiculously stunning.

Amuse: Chilled Corn Chowder, Lemon Powder

The idea of a chilled chowder is definitely a first for me.  The concept of serving it chilled actually preserves a really silky and velvety texture, extremely soothing and pleasing on the palette, where the sweetness from the corn actually counterbalanced the umaminess of the chowder, along with the added tanginess from the lemon power.  Really brilliant stuff.  The waiter kindly explained that a surprise lay beneath the cup, which failed to leave an impression, hence I can’t quite remember what it exactly was. 

Oysters in gelee and two new ways

En-capsuled in a iron dome, being before revealed to be a picturesque garden of shaved baby vegetables with jets of Carbon dioxide sprouting out from the sides all over to give the added dramatic effect very often found at the entrance of wedding dinners when the bride and groom struts in.  The waiter then drizzles spoonfuls of luscious oyster vinaigrette that embodies an extremely natural oyster essence to it, with an added creaminess that complements the shave baby vegetables ever so well. Minerality is evident in those amazing array of vegetables, along with a subtle sweetness and crunchiness that even made people who abhor greens to begin with wipe the plate clean!

Oysters in gelee and two new ways

There’s no doubt that oysters are best eaten in their fresh, natural state.  Sourced from Brittany, these plump fine de claire oysters are nothing but delightful, topped with a gelee made from oyster jus to give the added touch of its natural state. Its distinctive creaminess is no doubt mesmerizing , but mostly importantly its subtle briny flavor that showcases that it just came from the sea is unrivalled.

Oysters in gelee and two new ways

The last of the trio comes in the form of an oyster atop a white onion fondant, lightly poached by the dashi bouillon that’s poured in table side.   The broth comes across as extremely overbearing when taken along, but when paired with the white onion fondant that embodies a chawanmushi like texture, the unusual and overwhelming kelp flavor actually blends simultaneously with the delicate sweetness of the fondant.  The oyster of course stills remains as the star of the dish by being an added indulgence.

Artichoke & Black Truffle Soup

Chefs are very often remembered for their signature dishes.  You think Beef Wellington when you think Gordon Ramsay and in this instance, you think of Artichoke and Black Truffle Soup when you think Guy. A signature of his since the 1980′s,  I’ve come across numerous ovations and nothing but praises for this bowl of soup which exudes nothing but extravagance. The intense broth perfumed with a distinct earthy flavor of aromatic black truffles seems less than impressive amidst all the hype on your first mouthful, but the strong nutty and tangy flavors slowly grow on you with each sip, leaving you yearning for more at the end yet extremely satisfied.  An accompaniment of mushroom brioche was also served alongside, where the waiter took a further step by spreading luscious black truffle butter on it while proclaiming ” butter makes everything taste better!”.  The only gripe I had? Would be the fact that the texture of brioche was too crumbly as soon as I dug into it,  but otherwise nonetheless delightful. 

Crispy  Seabass, Delicate Spices

It’s no secret that the Crispy Sea bass is truly Guy Savoy’s iconic dish, where he came up with the idea of actually searing the fish with its scales on, armed with the idelogy that leaving the scales on would preserve the entire essence of the fish.  Executing a perfect fillet sea bass not only with a crackling skin but getting the scales crisp as well is no doubt impressive.  The result? A wonderful plethora of contrasting textures where the flakes of sea bass fall apart delicately.   The accompanying vanilla spiced foam comes across as light, albeit not as rich and flavorful as how the French usually do their sauces, where the idea of letting the star of the dish bask in all its glory while not masking its natural flavors has already been thought out precariously.

Shoulder of Australian Wagyu in two preparations, young carrots, potato ” maxims”

Quintessentially a beef duo,  two morsels of the same cut of beef are prepared differently.  The former is actually braised till all the intramuscular fat has seamlessly melted into collagen while integrating into the entire chunk, giving the  cliche melt in your mouth tender dramatic effect at the slightest touch of your fork. The robust bordelaise sauce drizzled over is faultless. The latter is essentially lightly seared, topped with freshly grated wasabi that really brings out the natural beefy flavor you would expect.  The meat is no doubt tender, just that it got rather chewy towards the ends.   The side of ” potato maxims” somewhat reminded me of a blend between Gratin Dauphinois and potato chips, crisp on the outside yet fork tender beneath.

Textures of apple

The textures of apple were less than impressive, comprising of  crispy dehydrated apple chips that had an enjoyable hint of cinnamon, apple sorbet, apple compote and apple juice.  Flavor wise proved too much to be one dimensional , with the overall flavor profile rendering on the sour side to the extent it masked the satisfaction of curing one’s sweet tooth. In all honestly, it felt more like a palate cleanser than a proper dessert.

Caffe & Mignardes 

I’ve read many reviews that many diners left Guy Savoy feeling very disgruntled, where majority were reeling at the fact that they didnt quite get their money’s worth.  The concept of Guy Savoy bases only using the finest ingredients, which gives rise to a rather substantial cost to begin with.  A meal at Guy Savoy is no doubt on the pricey side, but the  uncompromising awareness that his team practices truly makes the experience on a whole  somewhat exceptional, along with unpretentious and uncompromising service.  The entrees were amazing, whereas the mains were great but nothing too impressive, desserts were unfortunately a disaster, but know what to order and your experience at Guy Savoy would leave you happy paying for a well deserved indulgence, especially during a special occasion. 8.0/10

Guy Savoy

Marina Bay Sands The Shoppes, The Atrium #02-01, +65 6688 8513

Open Concept Kitchen

Roasted Pumpkin Soup, Sauteed Prawns, Australian Pumpkin Seed Oil

The roasted pumpkin soup was palatable enough, something soothing and comforting, something you would love to sip on a rainy day.  But as an offering at a tapas bar like Amuse armed with the promise of tantalizing small offerings that get you excited with cosmopolitan flavors, I most certainly dont think so.  Dont get me wrong, the soup was decent enough, flavor wise just extremely one dimensional, where the IQ F prawns and austrian pumpkin seed oil failed to add any value in all retrospect.

Spicy Mussels Pasta

Al dente cappelini/ angel hair pasta tossed in a ragout comprising of homemade chilli paste, chorizo and tomato.  The flavors actually went well and complemented each other, with the ragout evenly coating every strand of cappelini.  The heat from the chilli paste was actually rather striking, but i thoroughly enjoyed the pasta dish overall.  One complaint however were that the mussels used weren’t fresh, with an extremely overbearing fishy stench

Crispy Kurobuta Pork Belly, Red Cabbage, Potato Espuma

The pork belly was truly splendid amidst the previous two uninspiring dishes prior. Slow cooked then finished ala plancha, every ounce of fat in the sinful belly had seamlessly integrated into the meat, along with a delightful gamey flavor you get usually from quality breeds of pork such as Kurobuta and Mangalitsa. I  also found favor with its crisp exterior that gave a nice crunch.  The potato espuma felt really flat, while the tangy braised red cabbage somewhat just failed to leave an impression.

I’ve probably repeated this over and over again, but restaurant week offerings very often marr’s an establishment’s true capabilities, as much as I wanted to like Amuse, being a huge admirer of Armin’s creations.  Basic essential such as flavors  just simply didn’t quite make the cut for me, where I left Amuse rather Amused.  Service was also left very much to be desired. 5.0/10

Amuse

442 Orchard Road #01-29 Orchard Hotel, +65 6735 3476

With over 10 outlets back in Hongkong and 4 here, its really impressive that the restaurant on a whole is still able to maintain the overall quality, with the thickness of the fish sliced just right, along with the proportion and temperature of the rice to give the ultimate sushi indulgence to those on a budget.  It’s really pleasing that premium sushi items such as a mini uni don  ($15++), chutoro ($6++), Kagoshimi wagyu sushi ($6.80++) are available as well on the menu,  are definitely worth a try.

Aburi Salmon Sushi ($0.40++) Each

Limited to two pieces per diner, it doesn’t help that the torched salmon belly is incredibly tasty with its smokey robust flavor, and at incredible value as well at a mere 40 cents a pop.

Assorted Sushi Lunch Set ($13++)

Itacho’s lunch offering’s are extremely good value as well, where you actually get a reasonable quality of seven different types of sushi, woth the avocado & softshell crab maki and hirame being my favorites of the lot.  A humble bowl of chawanmushi comes along with the lunch set, where you can find generous morsels of slivery crab meat that’s extremely soothing and comforting.

Chirashi ($9.90++)

Decent enough to satisfy your chirashi craving, especially when your on a budget. The cucumber pieces however could be diced finer.

Grilled Yellowtail Collar ($6++)

One of my favorite and must order dishes everytime i’m at itacho, where pieces of yellowtail are lightly grilled to perfection! Lightly salted, the fresh and succulent flakes of this delicate fish were truly divine, where lightly salting it really brought out the freshness and natural flavors of the fish.

It’s not very often that i take a liking particularly in reference to restaurant chains, but somehow, Itacho has cemented its place in my heart as the to-go place time and time again for fuss free Japanese grub.

Itacho Sushi

Various outlets: ION Orchard, Plaza Singapura, Bugis Junction, The Star Vista, Changi Airport T3

Bonta’s Signature Focaccia

A signature of the house, the homemade foccacia bread infused with a distinct rosemary flavor was served pipping hot, along with chunks of feta and pine nuts that gave the warm, crusty yet fluffy bread a pleasing tangy flavor from it’s crumbly texture.

Pan-fried goose liver served with wild berry compote and balsamic syrup

I felt that the foie could do with a bite more of a sear on both sides, where the crunchy caramelized exterior was sorely lacking in this aspect.  Nonetheless the foie was well cooked with it’s seamlessly buttery and goey interior.  The blend of acidity, sweet and sourness from the wild berries compote and balsamic syrup masked the excessive richness of the foie, especially when the portion of it was rather sizable.

Homemade tagliatelle tossed with porcini mushrooms and tiger prawns

The beauty of Italian cuisine lies within the fact that brilliantly done pasta dishes actually incorporate very simple and fresh flavors, nothing complex at all.  The homemade tagliatelle was cooked to a perfect al dente, then lightly tossed in a concoction of aromatic olive oil with a pleasant yet not overbearing garlic aftertaste, along with a soothing earthiness from the fresh and juicy Porcini mushrooms which evoked a really nice meaty flavor.

Grilled Black Angus tenderloin served with Tuscan style potato in Barolo sauce

There’s no doubt that the Tenderloin is truly the most tender cut of the cow, and also the most expensive.  One discerning problem that occurs very often, is the fact that the lack of intramuscular fat very often leaves this sublime cut sorely lacking in flavor. One alternative  is the incorporation really robust sauce to complement it. Anyway, the steak was cooked to a perfect medium rare, where the entire slab of meat embodied a smokey and charred flavor, along with the seamlessly tender steak that still required a bit of effort to overcome it’s chewiness.  They could however be more generous with the accompanying Barolo Sauce, which really gave the dish on its whole a rather robust flavor.

Homemade mango gelato with wild berry compote

Desserts wise, the mention of the conventional homemade gelato sounded really boring and uninspiring at first glance. The sublime texture of the gelato which eluded a really natural touch to its consistency and flavor was definitely commendable.

Most establishments tend to offer substandard experiences during restaurant week, considering customers only pay a fraction compared to the usually clientele.  Bonta really went all out by offering a balanced and fulfilling meal with the use of quality ingredients, while only charging a mere sum of $50++, which I personally felt was really a steal, something which newer restaurants could take heart from. 7.0/10

Bonta Italian Restaurant & Bar

207 River Valley Road, #01-61 UE Square River Wing, (65) 6333 8875

]]> http://sainttpauli.wordpress.com/2012/11/15/bonta/feed/ 1 hetfieldpaul http://sainttpauli.wordpress.com/2012/11/10/platypus-test-kitchen/ http://sainttpauli.wordpress.com/2012/11/10/platypus-test-kitchen/#comments Sat, 10 Nov 2012 14:43:28 +0000 Paul http://sainttpauli.wordpress.com/?p=1369 ]]> The choice of incorporating Platypus into a restaurant name comes across as rather peculiar, while the rationale behind the owner’s decision to name it after the versatile egg laying mammal lies within their philosophy of constantly adapting the to ever-changing processes of gastronomy, while being strictly unique in their own way.  Platypus Test Kitchen is a casual Mediterranean Bistro famed for serving hand-made pasta dishes at extremely affordable prices.  Located in the heart of the Central Business district, the crowds were rather chaotic at lunchtime.

Homemade pasta dishes start from $15.50,  portions are considerably  substantial,  where you have the optional of topping up an addition $4 for a soup and a drink.  I was rather fortunate that S happened to be working in that area that very summer, as we trudged our way to the bistro a little earlier, averting the much anticipated lunch crowd which followed suit as soon as we placed our orders.

Chunky Mushroom Soup ($3.50)

The mushroom soup was unfortunately extremely underwhelming where the overall earthy flavor profile you’d look for in a mushroom soup was severely lacking.  Then again, you can’t exactly complain considering how much you actually pay.

Squid Ink Tagiolini, Scallop Ragout ($15.50)

The squid ink pasta turned out to be a huge disappointment where the perfect al dente noodles were let down by the lack of seasoning, not forgetting the fact that the overbearing garlic flavor masked  the squid ink flavor you’d natural expect, along with the sprightliness of the cherry tomatoes as well.  The scallops served in the pasta though were perfectly cooked, what a pity.

Lobster & Crab Ravioli in Vodka Sauce ($18.50)

Fortunately, the Lobster and Crab Meat Ravioli’s were the saving grace of the meal where a single portion contain a substantial amount of 6-7 Ravioli’s generous filled with chunks and morsels on fresh crab meat within sheets of pasta parcels that were of the perfect consistency: not too dense yet not to thin to the extent that it would end up too soggy, possesing bite. The rich vodka cream sauce accompanying the pasta was superbly executed as well, where the kitchen had certainly struck jackpot in achieving a balance of  tartness, tangy, robust flavors that married together perfectly in a cream based sauce which very often tends to be a little on the rich side.

Having only sampled two pasta dishes out of the rather extensive list of homemade pastas, it wouldn’t be very fair to denounce my overall verdict. However,  I’m really encouraged that the chefs do really think out of the box, marrying concepts that were never thought of together, and hey it actually works in some instances  6.0/10

Platypus Test Kitchen

Clifford Centre #02-02, +65 81221194

Sunday brunch at Basilico is a rather extravagant affair, priced at  ($88++) per head, a rather significant increase compared to it’s weekday luncheon ($48++).  Of course, not forgetting that extra indulgence comes at extra cost,  luscious offerings such as Fresh Boston Lobsters, Crustaceans and Shellfish, along with its signature Foie Gras Poele and Truffle Risotto are made available on Sundays, along with a rather extensive selection of freshly squeezed fruit juices.

Freshly Squeezed Juices

Live Seafood Station

A sick selection of Boston lobsters, Alaskan king crab legs, prawns, half shelled scallops and mussels made available, a really daunting sight, where I’ve never stuffed myself silly with crustaceans which were oozing freshness till that very day.

Firm favorites were the Alaskan king crab legs and Boston lobsters which were extremely fresh, along with credible morsels of succulent meat which were an absolute delight when paired with the tangy lemon mayonnaise dressing I drenched the entire plate of seafood with! The crayfish unfortunately was a huge disappointment where the texture of the meat felt extremely briny, while the scallops and prawns were decent enough. On second helpings onwards, we all only opted for the lobsters and crab legs obviously hahah, though I was somewhat left disappointed a live oyster station wasn’t made available? Where the presence of it would have really made the entire seafood experience extremely complete!

Charcuterie selection

You can’t go wrong marrying prosciutto with rock melon, where the juxtaposition of the salty nature of the parma ham just blends so well with the natural sweetness of the rock melon.  Other cold cuts available included various types of salami which had a heavier touch in terms of flavor.

Salad Bar

Assorted antipasti

A good variety of fresh cheeses, primarily Mozzarella, Ricotta and Burrata hearts, paired with refreshing Roma and heirloom tomatoes.

Crispy Pork Belly, Wagyu Rump

One notable highlight of the buffet had to be the live carving station! I actually found more favor with the pork belly which was roasted to perfection with a uniformly crackling skin, where the fats beneath seamless integrated into the well seasoned meat, giving the desired melt in your mouth sensation.  The Wagyu rump unfortunately looked better than it tasted, where despite being slow roasted to a perfect medium rare, the meat rendered on a chewy side and was sorely lacking in terms of a distinct beefy flavor.

Lamb Rack, Seabass, Salmon

Other selection of grilled dishes included marinated lamb cutlets which had a rather gamey flavor to it, seabass and salmon fillets which were a tad overcooked. A rather extensive variety of  4 to 5 pizzas and pasta respectively were available as well , where we in all retrospect didn’t waste our calories, given the overwhelming variety of food present.

Foie Gras Station!

Arguably the highlight of the buffet, the crowd surrounding the live foie gras station never wavered. I was rather pleased that the restaurant took the effort to serve each customer a sizable piece of foie easily 30-40 grams, instead trying to cut costs by serving really really petite portions for instance at melt the world cafe.  Seared to a perfect golden brown exuding a firm exterior, the sinful morsels of duck liver were bursting with buttery goodness, along with the balsamic reduction that added some contrasting tartness.  The best part? You get to eat as much as you one.  The richness of foie somewhat got too overwhelming after my fourth serving.

Truffle Risotto

Another highlight of the buffet included the ala minute risotto station! Timing and precision, two crucial steps in executing a perfect risotto is vital.  The perfect risotto in my opinion is achieved when the arborio rice still possesses the al dente bite and texture, while being evenly coated throughout with its chosen flavor profile.  Each arborio grain was drenched in an earthy flavor that was extremely delightful from the robust stock while the rice was left simmering, along with a dimension of creaminess from the shaved Parmesan.  Excellent Stuff.

Having the best of both worlds

Desserts counter

The variety of desserts made available is rather frightening.  From an assortment of pastries, cakes and not forgetting that one is spoilt for choice when it comes to the gelato selection. We all were stuffed by this point, but the saying  ” there’s always room for dessert” indefinitely gave the green light for extra gluttony indulgence.  The tiramisu was actually pretty damn well done with a dense yet fluffy mascarpone paired with well soaked and flavored savoiradi biscuits with a hint of rum that wasn’t overbearing.  I sampled the blood orange and pistachio gelato as well, which embodied an enviable and sublime texture.

Sunday brunch at Basilico sure as hell doesn’t come cheap at over a hundred quid per head, but sometimes, the fever of happiness and satisfaction you get from a great meal just renders your willingness to part with a substantial amount of money and leave happy, along with the fact that I’d probably never look at buffets in the same light ever again.  8.0/10

Basilico

Regent Hotel, Level 2 , +65 6725 3232

For firsts, the entire restaurant seats at most a good 20  people including its alfresco area, so be prepared to wait easily 45 minutes to an hour for a seat, especially when its no reservations policy doesn’t make things better.  Majority of the service staff seemed really frantic and lost, leaving much to be desired, along with the hostess who wasn’t as affable as I had hoped to be where they were somewhat actually in a hurry for us to leave so that more customers could enter. We started off the meal with some Red Sangria ($12.50+) which was really light yet refreshing, along with the berry foam atop that left a pleasing dry undertone in the aftertaste. 

I firmly believe that it is always better to have your food over-seasoned by being a little on the salty side rather than bland and under-seasoned.  But Esquina’s food was incredibly salty to the extent it somewhat marred the overall experience, which was really a pity, considering most flavor profiles and textures in the various tapas were actually well executed and evident.

Salt & Pepper Squid, Black ink Aioli ($24++)

Morsels of baby squid fried to a perfect crackling golden brown, which was unfortunately over-salted. Alone it tasted rather ordinary, but paired with the garlicy perfumed squid ink aioli, the dish immediately sang a different tune.

Iberico Pork & Foie Gras Burger ($29++)

I’ve come across many blogs and reviews proclaiming how insanely good and life changing the burgers were with possibility the most unthinkable and sublime combination of the finest produce.  Unfortunately, it was extremely underwhelming where the entire meat pattie was sorely lacking in the crucial porky flavor, while any hint or even essence of foie gras inside was impossible to detect.  It’s really a pity  especially when the mini buttery brioche sliders were great. Very very abysmal and disappointing, especially when you get something pathetic in portion for $15 a pop.

Baked Bone Marrow & Snails, Parsley Crumbs ($29++)

The craze surrounding foie gras or even truffles seem to die down these days with the emergence of bone marrow dishes across many restaurants.  Roasted bone marrow is not everyone’s cup of tea, but the effervescence of its simplicity is rather stunning in all retrospect.  What you get is a sumptuous, decadent and meaty experience in the form of buttery collagen on toast. I loved how the addition of escargots which were diced gave the spread  some bite with a chewy texture, along with some chopped parsley and fleur de seul which you sprinkle over by choice which really brought out the natural flavors and goodness of the marrow.  Probably the only memorable dish of the night.

Squid Ink Paella ($26++)

Well cooked al dente paella, where i actually appreciated the grain rendering on the wet side, infused with a distinct squid ink flavor. Unfortunately, it was let down by being extremely salty mehh. Despite that, i loved the addition of heirloom tomatoes which gave a contrasting sweetness to it.  The assortment of seafood in the paella were fresh and tasty as well, especially the gambas!

Foie Gras & Veal Sweetbreads empanadas Onion & Capers Jam ($29++)

Many have commented that empada’s are somewhat similar to our local curry puffs.  Appearance wise, I have to agree that they both look strikingly similar, however the actually difference lies in the pastry which is actually fluffier, lighter as not as dense compared to our local counterparts.  The way they are prepared also differs, with the former being baked while our local curry puffs are mostly deep fried.  The overall marriage of flavors and balance in this dish were splendid, where the buttery goodness from the foie, paired with the savoriness of the collagen haven sweetbread empadas added with a touch of contrasting sweetness from the onion jam were nothing but sublime.  My only complaint, less salt please?

I tried really hard to like Esquina, amidst all the hype and praised it’s garnered from the public and media, making it one of the most reputed and sought after tapas bars. While some aspects were really promising here  and there in terms in terms of bold flavors, it  just didn’t quite cut out for me.  Especially when most dishes are on the high twenties, a simple meal with a few drinks for two could easily snowball up to 200.  It doesn’t help when you have Catalunya around which offers excellent tapas at unbelievable value, which makes the pricing policy of Esquina look extremely ridiculous, along with the extremely patchy service.  N and I have somewhat concluded after sampling Atherton’s  three musketeers, there is no doubt that his food is good, but it stops there.  5.0/10

Esquina 

16 Jiak Chuan Road, 6222 1616

Porterhouse ($66++) 550g

The waitstaff proudly proclaimed that ” steaks here are marinated in a secret Moo recipe then chargrilled to the customer’s desired doneness” . Honestly speaking, I could only make out the basic seasoning of salt and pepper while digging my way through this monstrous cut.  Nonetheless the steak was well executed with a charred exterior that embodied a smokey flavor while the inside was cooked to a perfect hue of medium rare.  The expect chewiness you’d get from grain fed beef was very much evident, but the best part would be the fact that it somehow retained the beefy flavor which is most fundamental throughout.  Cooking steaks on the bone is definitely no easy feat where you may get some parts well done while right at the bone the doneness is rare-medium rare. This actually isn’t too much of an issue, especially when a Porterhouse is meant for sharing, doesn’t it cater to people who have their steaks with different doneness levels =).  Bearnaise, herb butter and barbecue were three of the sauces served alongside.  The tangy Bearnaise was my favorite of the trio, while the other two failed to make an impression. Truffle mash galore is also present, with the restaurant offering free flow of truffle mash that was decent enough, although it felt too starchy/grainy after a good 3 4 mouthfuls.

Kurobuta Pork Tenderloin ($28++)

I always get excited at the idea of premium pork dishes, where they actually hardly  disappoint.  The kurobuta pork tenderloin however was awfully disappointing, where the miso bourbon infused flavor was overwhelming to the extent it masked the porkiness and natural flavors of the pork.  Being slightly overcooked, it wasn’t as tender or succulent as I had hoped for.  The worst part probably had to be the extremely tangy and unpleasant aftertaste from the balsamic cranberry sauce that was unbelievably sour.

” Beer Can Free Range Chicken” ($30++)

Sometimes when you try something out of the box, out of your comfort zone by experimenting with vastly contrasting flavors, there are only 2 outcomes.  It either works for you or you completely abhor it.  The beer infused chicken came highly recommended by the restaurant manager which said that their rendition is uniquely on of its kind in the country.  The chicken is firstly brined overnight, with the infusion of tiger beer, the slow roasted in the rotisserie until the skin reaches a perfect crisp golden brown.  The result? The meat was well seasoned and firm on the outside while seamlessly tender and succulent throughout.  The flavor of beer was surprisingly evident thought it came across as subtle in the aftertaste in a really pleasant way.

Don’t go to Moo expecting an avant garde experience you’d have if you ate at Morton’s or Cut, but instead look forward to  well executed grilled meals served communally shared among great company. Things couldn’t get any better when a group of  us hungry boys ate at Moo during their 1 for 1 promotion on main courses, exemplifying excellent value in all honesty =) 6.5/10

Moo Bar & Grill

21 McCallum Street, #01-03 to 06 The Clift, +65 6634 2662

]]> http://sainttpauli.wordpress.com/2012/11/01/moo-bar-grill/feed/ 0 hetfieldpaul