Yes, it may be pricey for corn, but good elotes is always worth paying for. Sink your teeth into glam-sized corn on cob, expertly charred, rubbed with mayo & sour cream mix and paprika, and finished with cotija cheese and no less.
If you're looking to have traditional patatas bravas (a hearty, greasy dish of cubed potatoes), this is not the one for you. Not that we weren't warned, though—they did disclaim with that little 'Our' on the menu.
Otherwise, for non-purists, this creative interpretation proves just as delightful; the sleek slabs of potato crisp and sweet, with all the quintessential flavours kept intact with garlicky aioli espuma and paprika tomato sauce. Definitely one that deserves seconds.
Calamari and feta cheese...who would have thought? And yet the harmony between the two impressed. The buttery, glazed goodness of the batter was balanced out by feta's sharp tang and stayed crisp throughout the passage of time.
Interestingly, this dish struck a better chord than the lacklustre version I recall having at the their HongKong Street flagship. The tender, smoke-kissed octopus here was a step up in terms of flavour and texture, complemented by the smooth bed of spuds underneath, studded with delightful bits of its own and laced with heady olive oil.
I've always been a fan of tomato-based gazpachos, but a beetroot one? That sure is refreshing in every sense of the word. It seems that their Sentosa branch tends to steer away from tradition, if the inventive tapas we've had here is anything to go by.
Now, order this if you're a fan of chilled soup and beetroot – both of which tend to draw polarising opinions – or just feeling adventurous. Even if you're not, like my beetroot-averse dining companions, this might just be your friendly and less threatening introduction to the delicious world of the ruby red vegetable. Here, its fruity flavours were amplified in a pool of cool velvet, with creaminess and nuanced flavour imparted from the olive oil ice cream. Delicious, and just the perfect dish to get that tapas party started.
A happy fusion of the two well-loved cuisines, the variety of delicious-sounding rice/noodle bowls available on the menu of this lil eatery will make you go 'OMO' (Korean slang for 'oh my') indeed. Each (giant) bowl is composed of a base (purple/white rice, soba, korean glass noodles, udon, salad), a protein (spicy korean chicken, unagi, grilled/smoked salmon, ...), and sides including kimchi omelette, onsen tamago & tobiko, and more, and a sauce (gochujang, yuzu wasabi, bibimbap, teriyaki, bbq) to dress it up. Choose from 18 signature dons, or build your own, like I did.
The full-house eatery seemed promising, and it certainly didn't disappoint. The individual items that I had were tasty enough on their own – the juicy kimchi omelette and springy glass noodles deserving a special mention – and came together and made my tummy a very happy one. Definitely recommend this place for an affordable, satisfying meal. Good for groups as well; there's definitely something for everyone - all items are pork-free, plus vegan options are available here as well.
Or loosely translated as Hot Sour Noodles, if you will. I've been wanting to try this stall that specialises in Chinese noodles like Zha Jiang Mian, Braised Beef Noodles, Dongbei Cold Noodles as well as boiled & pan-fried dumplings, and I'm glad I finally did! The 酸辣粉 here is essentially 酸辣汤 (a mildly hot & sour broth) with thick vermicelli strands. The broth itself was tangy and flavourful, and it packed a good punch of heat; it was also slightly viscuous, with the consistency similar to Taiwanese meesua. Topped with whole roasted peanuts, minced meat, and a heap of crunchy beansprouts, this is a mighty fine meal to satiate that tummy at a grand total of 5 bucks. Need more? Choose from any of the other appetiser dishes (picked spicy cucumbers, bean sprouts, beancurd skin etc) - all at $1 per huge serving.
Sounds like a strange combination, but it sure works like magic. The enjoyment of the creamy and nutty pistachio-studded gelato was heightened by the fruitiness and savouriness of the olive oil (which strangely, didn't leave an oily mouthfeel) and sea salt respectively. It was so good that we had to go back for seconds, in spite of our already-exploding tummies.
However, do note that the pistachio flavour is only available on a seasonal basis, as part of the semi-buffet spread. Be sure to check when you call to make a reservation.
Like this Koskue gin by Kyrö, aged by mistake when it should have been the whiskey cask instead. But the result is a medley of spicy, floral, orangey, and toasty flavours—cross between a gin and a whiskey. Perfect for an Old Fashioned or Negroni (pic shows before vermouth and bitters were added), or straight up if you're so inclined. #CinCinSG #burpple
While not totally wild about it yet, I have a newfound appreciation for Foie Gras au Torchon, from the laborious process (deveining, curing and all) to its delicately sweet, one-of-a-kind flavour and amazingly creamy mouthfeel. There are many ways to enjoy this, on its own with accompanying sourdough crisps, or add some pizzazz with a little bit of everything: berry jam, peanut butter, horseradish dust, and nitrogen apple calvados mousse. Kudos to Chef Josh for making classics great again with his creative flair. #burpple #burpproved #sanbistrosg
Before waxing lyrical about this gem tucked in an ulu part of Bedok, can I just put it out there that every single dish (we had 11) was a hit with our taste buds, and I'm not saying this because it was an invited tasting.
The other Tastemakers & I concluded that there was not one bad dish we'd tasted, and that is in equal parts rare and impressive.
Following some tasty morsels of amuse bouche (a mod version of Yusheng), we were each presented with intriguing mini cones served alongside the Trout Confit starter, which was sous vide then smoked, rendering it a meltingly smooth mouthfeel. The flavour pairing was on point; the squid ink aioli and pickled pearl onions helped balance out the intensity.
But what stole the show was the cone that was made up of sakura ebi and generously filled with salmon tartare and sour cream. it All in all a luscious blend of umami and refreshing tanginess, and a sure way to impress that date of yours. #burpple #burpproved #sanbistrosg
Price hikes are such a bummer. Gone are the affordable lunch sets that come with frills like salad, miso soup, and dessert—those are now chargeable add-ons on top of each a la carte lunch special.
The upside is that the rice bowls are now flavoured with okaka bonito flakes and sweetened soy sauce, which really makes every bite so tasty. The sashimi cubes are fresh as usual, and I highly recommend getting the truffle option. The truffle paste is so good you might be tempted to order another serving (10g for $3, but oh-so-worth-it).
