http://sparklette.net/food/san-sui/ http://sparklette.net/food/san-sui/#comments Wed, 17 Aug 2011 03:00:07 +0000 Jasper Aston Lim http://sparklette.net/?p=1206 Nestled in the scenic Marina Bay area, San-Sui Sumiyaki & Bar is popular amongst those looking to kick back and enjoy the waterfront view over drinks and snacks. On weekdays, the crowd here is made up mostly of working professionals from the Central Business District.

The restaurant has both alfresco and indoor dining areas, as well as an inviting lounge area suitable for pre- or post-meal drinks.

Besides offering a wide range of wines and Japanese alcohols, a good range of sumiyaki (traditional charcoal grilled) items, sushi and other a la carte items are also served. Sparklette shows you San-Sui’s specialties along with the Japanese-inspired cocktails.

Starters

Nagaimo Karaage (deep-fried Japanese long yam)
S$19++

Crispy on the outside whilst soft on the inside, these sticks of deep-fried Japanese long yam are simply addictive!

Tatami Iwashi (baby sardines)
S$15++

Just like its namesake, the thin, flat slices of dried baby sardines — served looking like mini tatami mats — are simply delectable when paired with the flavourful dip.

Ebi To Karasumi Ae (sashimi prawn)
S$16++

With its fresh sashimi prawns, rich black truffle oil dressing and slices of savoury mullet roe, the Ebi To Karasumi Ae salad is a must-order.

Sumiyaki

Prepared by a team of specialist chefs, the sumiyaki dishes are grilled over imported smokeless binchotan (white charcoal) that burns well at high temperatures, resulting in a distinctive aroma.

Buta Niku Maki Onigiri (grilled Kurobuta pork rice ball)
S$9++ for 2 onigiri

For the Buta Niku Maki Onigiri (grilled Kurobuta pork rice ball), the fragrant chunks of rice wrapped in scrumptious, slightly burnt pork slices are sure to make you hunger for more.

Buta Ume Shiso (pork with plum sauce)
S$6++ per skewer

This simple dish of fatty pork belly is made interesting with the slightly sour plum sauce on top and shiso leaves in between.

Buta Enoki Maki (pork roll with Enoki mushrooms)
S$6++ per skewer

Do try the Buta Enoki Maki (pork roll with Enoki mushrooms) which has a unique chewy texture — thanks to the golden mushroom centre — and goes well with shiso pepper. The Enoki mushrooms have a nice smoky taste from charcoal.

Mains

Teppan Wagyu Suteeki
S$30++

Another must-order is this dish of juicy and tender pan-grilled grade 9 marbling Teppan Wagyu Suteeki, served with assorted mushrooms and fresh burdock, plus a savoury sauce to highlight the sweetness of the meat.

Hiyashi ramen
S$20++

This well-presented cold vegetarian ramen shines through with its delicate condiments and wasabi-sesame oil-soy sauce mix, making it a good choice if you want something light and soothing. I especially fancy the aburaage (deep fried tofu skin) topping that gives the ramen extra sweetness and texture.

Cocktails

Superb for an evening out are the Japanese-inspired cocktails — a range of seven concoctions made with sake, shochu or umeshu.

Chilitini
S$18++

If you’re feeling slightly sleepy after a long day or you’re simply in an adventurous mood, order the Chilitini; its light taste with an underlying spiciness is sure to perk you up.

R&R
S$18++

The R&R, a sweet, raisin-infused shoyu and rum cocktail paired with alcoholic raisins is sure to curb any rum and raisin cravings you have.

My Sweet Basil
S$18++

My Sweet Basil — a blend of vodka, umeshu strawberries and basil — is a good choice for those who prefer their drinks light and fruity, without an alcoholic aftertaste.

Kohitini
S$16++

Made with vodka, coffee-infused shochu and cream, the Kohitini is sure to satisfy those who like a hint of coffee with their tipple.

Amidst the increasingly busy city life, San-Sui — its name meaning “Mountain-Water” in Japanese — remains true to the restaurant’s credo of offering the finest fares from both Mother Earth and the ocean. It is an ideal place to chill and take in the sights, whilst enjoying a good meal.

Have Your Say!

What is your favourite Japanese restaurant? Share with us in the comments!

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]]> 0 http://sparklette.net/food/sol-tasca/ http://sparklette.net/food/sol-tasca/#comments Thu, 07 Jul 2011 03:00:19 +0000 Melissa Koh http://sparklette.net/?p=1186
Cold tapas: Pimento (Spanish peppers), Manchego cheese & Serrano Jamon (Spanish ham) on toast

Tucked under the Esplanade Bridge, Sol Tasca is a tapas bar that serves authentic Spanish cuisine. Although a tapas bar in appellation, they do have a breakfast menu and a small selection of soups, salads, pastas, pizzas and desserts.

Here, you can wind down and enjoy delicious heart-healthy tapas while imbibing various vinous beverages with good company and Spanish music playing in the background.

Upon entering Sol Tasca, the spacious interior with its warm décor comprising rustic elements with a modern twist invites you, enlacing you in the relaxing atmosphere.

The lower deck under the bridge features a bar where you can watch the nifty bartender do his charm, or unwind at the comfortable expansive sofa. You can also opt to dine under the stars on the upper deck.

Your food is freshly prepared upon order in the quaint little kitchen on the upper deck.

The entirely alfresco seating does not scream hot and humid at all. You would enjoy the occasional breeze while bathing in the moonlight with good food and drinks.

Cold Tapas

Pimento (Spanish peppers), Manchego cheese & Serrano Jamon (Spanish ham) on toast
S$13++ for 4 pieces

The simple snack of Pimento (Spanish peppers), Manchego cheese and Serrano Jamon (Spanish ham) on toast is light on the palate. The no-frills presentation highlights the quality of the ingredients and the authenticity of its preparation.

The toast is crisp and aromatic with flavours of olive oil and garlic — best eaten immediately when served. This dish is so appetising it gets you ready for the next course.

Pimento, Serrano Jamon & anchovy on toast
S$12++ for 4 pieces

Here’s another tasty tapas dish, topped with Spanish ham, a glistening piece of anchovy and Spanish pepper. The composition of flavours and textures is spot on. For those who dislike the fishy smell, you will be pleased to know that the anchovy is completely free of any fishy stench and bones.

Olive, anchovy & melted Brie cheese on toast
S$12++ for 4 pieces

My top pick among the tapas would be the olive, anchovy and melted Brie cheese on toast, a simple yet sublime dish. The combination of cheese, anchovy and olive beautifully stacked on crispy toast is a wonderful mix of flavours with contrasting textures. The olive topping is my favourite ingredient; it enhances the flavour of the dish, bringing it to a whole new level!

Hot Tapas

Pan-seared prawns wrapped with bacon
S$8++ for 4 pieces

The pan-seared prawns wrapped with bacon is a mouthwatering dish. Think fresh, briny and succulent prawns, perfectly seasoned and full of flavour, wrapped with well-caramelised bacon. Absolutely finger-licking good!

Stuffed pimentos with paella & Manchego cheese
S$12++ for 3

Huge pockets of sweet peppers are stuffed with aromatically marinated cheese and rice, presented with a dollop of aioli (garlic mayonnaise) at the centre. The pan-seared red peppers add a mellow and sweet-smoky edge to the soft velvety texture, which is a nice contrast to the flavoured rice grains that have been cooked till tender and slightly al dente.

The Spanish rice grains are shorter and more plump than the typical Asian rice. The peppers also tend towards the sweeter side rather than spicy — good news for those who can’t take the heat!

Croquetas de Bacalao
S$8++ for 6 pieces

The Croquetas de Bacalao is a must-try. Melted cheese coated in a golden breading, crispy on the outside and gooey on the inside. Paired with tangy garlic mayonnaise dip, this is one delightful dish that even children would enjoy.

Sautéed live mussels in tangy cream sauce
S$18++

The sautéed live mussels in tangy cream sauce come with a substantial portion of plump mussels that are fresh and generously coated with a creamy sauce. We enjoy the sauce till the very last drop!

Main Course

Paella Valencia
S$24++

For the main course, you can go for the signature Paella Valencia. It is a satisfying dish served in a paella pan, which has been used to sauté the aromatic ingredients and to cook the Spanish Bomba rice. The rice is infused with the flavours from the squid, prawns, black mussels and chicken, then baked in an oven before being served.

The tasty ingredients help make up for the slight blandness of the rice, which is a tad under-seasoned. The chicken remains tender and moist. The prawns however are less juicy compared to the bacon-wrapped rendition. De-shelling the prawn may be a hassle, although with the shell intact, it ensures a stronger flavour with the natural moisture locked in.

The best part of this dish is the caramelised crust of rice that sticks to the bottom of the pan; I scrape off every bit of it!

Dessert

Crema Catalana
S$8++

Nothing excites me more than to crack into a beautifully caramelised crust of silky smooth custard. While quite similar to the French dessert, crème brulee, it has its own style with the added orange zest that forms a charming combination with the vanilla. The dessert is made to order, leaving us some time to sit back and chill after a satisfying meal. It is definitely worth the wait!

Drinks

The menu is complemented by a selection of international beers, Spanish wines, spirits, sangria and specially concocted cocktails.

Sangria
S$14++

What’s a Spanish meal without Sangria? The tiny fruity bits add much flavour to the concoction of red wine, triple sec, brandy, Benedictine D.O.M and orange juice. This sophisticated cocktail is a must-try for those who enjoy a drink with higher alcoholic content.

Spanish Kiss
S$14++

The sexy Spanish Kiss cocktail is an icy blend of gin, orange juice, mango and passionfruit sorbet. Beautifully layered with the varying densities of each liquid, I can hardly bear to stir it.

As the world closes in and we grow closer to different food cultures, Sol Tasca is an ideal place to start your gastronomic journey. Immerse in the Spanish culture plate by plate!

What is the best Spanish restaurant in Singapore? Tell us in the comments!

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]]> 0 http://sparklette.net/food/kinki-restaurant-bar/ http://sparklette.net/food/kinki-restaurant-bar/#comments Mon, 06 Jun 2011 03:00:05 +0000 Veron Ang http://sparklette.net/?p=1158 Kinki Restaurant + Bar is one of those places that you just don’t forget easily. The hip ambience and gorgeous panoramic view of the Marina Bay waterfront are a huge draw. Besides, who can ignore the cheeky moniker?

Located at the conservation building of Customs House in the Fullerton Heritage precinct, Kinki serves modern Japanese cuisine. During our lunch here, the restaurant is packed with the office crowd from the surrounding corporate jungle. Despite the busy chow hours, Chef Kinki succeeds in sending out some outlandishly strong culinary signals.

Sides & Starters

Tai Carpaccio
S$30++

Presented on a long transparent platter, the Tai Carpaccio is eye-catching and exceedingly delicious. The thinly-sliced snapper is very fresh — there’s no fishy stench at all — with dabs of truffle dressing.

Momotaro tomato
S$16++

For combating the hot weather, the cold dish of Momotaro tomato is a godsend that cools you down instantly. Spruced up with a sassy ginger dressing, the succulent tomatoes carry quite a kick. I can never get tired of eating this.

Pomegranate miso black cod
S$24++

The beautifully-textured pomegranate miso black cod is meaty and moist, the sweet pomegranate-honey miso marinade caramelising on the outside of the grilled fillet.

Sushi & Sashimi

Foie gras & scallop sushi
S$22++

From the sushi menu you would discover the inventive pairing of foie gras and scallop. It’s hard to say that this unlikely marriage works when you only get to taste the overpowering flavour of the pan-seared foie gras and not much of the raw Hokkaido scallop. That being said, the foie gras does taste excellent. Be prepared to shell out the dough for this. At $22 a pair, that’s almost $13 a pop after taxes.

Zuwaigani (snow crab)
S$8++

On the other hand, a surprisingly low-priced item is the Zuwaigani (snow crab). Served on ice complete with a little potted plant arrangement, get ready to tuck into chunky slices of sweet crab meat conveniently without the hassle of deshelling.

Spicy scallop maki
S$24++

Stuffed with snow crab and asparagus and topped with a tiara of spicy scallop, the spicy scallop maki sounds really good on paper, but turns out surprisingly bland and bereft of pizazz.

Set lunch

For the lunchtime crowd, Kinki has a range of lunch sets available that include a side salad, miso soup and mochi ball.

Jidori chicken teriyaki
S$20++

If you’re in the mood for teriyaki, try the grilled Jidori chicken, enlivened with a teriyaki glaze and sesame.

Chirashi Donburi
S$38++

For those with heartier appetites, the Chirashi Donburi comes with a medley of the chef’s seafood selection for the day.

Cocktails

Apart from the food, the wide repertoire of drinks makes Kinki an ideal venue for an intimate cocktail after dinner.

Geisha Sake-rita
S$16++

The Geisha Sake-rita is a refreshing margarita with Yuzu sake and passion fruit syrup. The marijuana leaf lookalike sure adds visual appeal!

Spicy Hachimitshu
S$16++

If you’re the adventurous type that fancies some spice in your drink, like Bloody Mary, be sure to try the Spicy Hachimitshu, an intriguing concoction of vodka, honey umeshu, lemon, Japanese cucumber and yes, wasabi. While you may not get the nostril-searing effect, there is a distinct lingering spicy after-taste.

The Ambience

If you can, get a spot next to the windows. That way, you can enjoy a breathtaking view of the waterfront scenery.

Looking around the restaurant, you may spot some wall paintings of a sumo wrestler lookalike. That’s none other than Chef Kinki, complete with fish-shaped hair chopsticks!

The menus, printed with Japanese comics on the cover, also feature the same character.

While the prices at Kinki Restaurant + Bar may not be the lowest in town, with a view this good and a very attractive menu, neither your palate nor your wallet should feel short-changed.

What are your favourite restaurants at the Marina Bay waterfront? Tell us in the comments!

Kinki Restaurant + Bar
Customs House
70 Collyer Quay #02-02
Singapore 049323
Tel: +65 6533 3471 | Website | Facebook | Twitter
Service:

Operating hours:
Mon to Fri: 12noon – 2:30pm; 6pm – 10:30pm
Sat and Public Holidays: 6pm – 10:30pm
Closed on Sundays

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I first visited Boathouse during the months when it just opened. Then, it struck me with its appealing location while the cooking was good but not exceptional. This time round, with a different chef at helm, I decide to try the restaurant’s new French-style Sunday brunch.

Sunday brunch

The brunch offers traditional country breakfast fares that you can order à la carte. On the other hand if you have time for a long leisurely brunch, then I suggest you go for the S$48++ Sunday brunch set (minimum 2 to order) that includes:

- Bread and pastry basket
- Salad or soup
- Eggs or pancakes
- Dessert or cheese trolley
- Fresh juice, coffee or tea

Bread basket

Usually, I am not one that would pay much attention to the bread served at a restaurant, preferring to dive straight into the starters or mains and save room for desserts. But in this case, it is hard to resist the soft, warm, yielding breads — served in four different kinds, no less.

Soup

Cream of cauliflower
S$19++
Rating:

The velvety cream of cauliflower is a fabulous opener, although the real winner here is the duo of plump grilled scallops at its epicentre, crowned with a tiara of smoked black caviar.

Salad

Grilled asparagus
S$25++
Rating:

The salad of grilled asparagus, cherry tomatoes, bacon, croutons and cheese is an attractive myriad of colours and textures. The greens are pristinely fresh and the tomatoes succulent. Bacon adds a contrast in flavour, and the splash of truffle vinaigrette proves the perfect culinary catalyst.

Eggs

Egg Benedict
S$18++
Rating:

As for the eggs, you can have them in any way you fancy. Poached, scrambled, baked, sunny side up, you name it. For the eggs Benedict, the poached eggs are teamed with cured Petuna ocean trout and dressed with truffle hollandaise sauce on a bed of toasted brioche bread. Accompanied by a salad of greens and tomatoes on the side, I feel like I’ve had enough vitamin C for a week!

Pancakes

Pancakes with spicy sausages
S$19++
Rating:

The savoury pancakes are served with either spicy sausages, bacon or ibérico de bellota, a certain type of cured ham. The spicy sausages are, strangely, not spicy at all, at least in not the way that we Asians know it. For a main course, the portion is also rather small.

If you like your pancakes sweet, those are available as well, paired with blueberries, apple or banana.

Cheese

Selection of cheeses of the day
S$23++
Rating:

The assorted cheeses arrive along with toasted nuts, dried fruits, crackers and a certain type of salad that goes well with cheese.

Dessert

The desserts are made in-house and should be ordered at the start of the meal. Go for the gold by treating yourself to the Grand Marnier soufflé.

Grand Marnier soufflé
S$18++
Rating:

Soufflés often deflate the moment they hit the table and reach flat-as-a-pancake status within the minute. That’s a nightmare for snap-happy bloggers like myself who frequently show off our gastronomic conquests. Thankfully, there are no such worries here. The kitchen turns out an ethereally light soufflé that is benchmark in every respect. The cake is a uniform blonde colour, with a rich eggy flavour that has been invigorated with a generous splash of Grand Marnier. I would happily eat this again any time.

Other dessert possibilities include crème brûlée, pear tarte tatin and dark and white chocolate that is served with toasted bananas and cocoa ice cream.

Cocktails

Cocktails are available at the restaurant as well as the rooftop bar, Prelude, that opens in the evening. Some of these sport interesting Singapore-inspired names such as the Merlion Punch, a refreshing mix of passion fruit, white peach and pineapple jazzed up by vodka. The Orchard is a concoction of apricot, apple, cinnamon, lemon and vodka.

Credit

Tucked away at the picturesque Fullerton Square, Boathouse attracts a clientèle that ranges from locals, expatriates and tourists that have the common passion for lovingly prepared and well presented European cuisine.

Where would you go for Sunday brunch in Singapore? Share with us in the comments!

Boathouse
The Fullerton Waterboat House
3 Fullerton Road #03-01
Singapore 049215
Tel: +65 6538 9038 | Website
Service:

Opening hours:
Lunch – Monday to Friday, 12noon – 2pm
Dinner – Monday to Saturday, 6:30pm – 11pm
Brunch – Sunday, 11am – 3pm

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Credit

Merlion loyalists need not fret; the Merlion would return in its full water-spouting glory after the Singapore Biennale 2011.

Behind the scenes

What do you think of the Merlion Hotel? If you are one of the few that managed to book the room for a night, don’t forget to share your experience with us in the comments!

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Snowy our resident cat makes a cameo appearance.

Cats can’t resist playing with the nifty jade pieces!

The oriental design of the chest reminds me of one of those wooden chests you would find at traditional Chinese medicinal halls, where every drawer is filled with a different type of herb and medicine. Only in this case, the drawers open up to the beautiful mooncakes!

Credit: The Fullerton Hotel

Rose Red Bean in snowskin
Rating:

Rose-scented confectionery sure is tempting, isn’t it? In the book The Lion, the Witch and the Wardrobe by C.S Lewis, the White Witch tempted a character, Edmund, with the rose-flavoured Turkish Delight candy. And now, roses have made their way into mooncakes, too!

The pretty in pink Rose Red Bean mooncake bears a very prominent scent of roses. It reminds me of bandung! The filling is that of a chunky red bean paste.

Credit: The Fullerton Hotel

Lavender Macadamia Green Bean in snowskin
Rating:

No prizes for guessing what flower goes into the purple mooncake. This is of course the Lavender Macadamia Green Bean in snowskin. Upon the first bite, you get a soothing whiff of lavender. How elegant! The green bean filling is a pale yellow, subtly flavoured with the flower and mixed with bits of macadamia nuts for an extra crunch.

Credit: The Fullerton Hotel

Osmanthus White Lotus in snowskin
Rating:

Of the lot, we find the Osmanthus White Lotus more forgettable. Unlike the more novel creations in the floral series, this one is more like your typical snowskin mooncake.

Credit: The Fullerton Hotel

Hibiscus Strawberry in snowskin
Rating:

My personal favourite is the Hibiscus Strawberry, featuring the national flower of Malaysia. The soft strawberry filling is simply delightful — it’s the taste of summer! At times I forget that I’m eating mooncakes because the flavours are just so unique and atypical of mooncakes.

Apart from being infused with floral essence, it is worth noting that these mooncakes are not too sweet. Pairing them with floral tea would be just perfect.

What type of mooncakes do you like the most? Is it the traditional baked skin mooncake, or mooncakes wrapped in supple snowskin? Share with us in the comments!

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Credit

It is hard to miss this iconic building due to its eye-catching shape. Built in 1919, the Waterboat House was once occupied by the Port of Singapore Authorities to supply fresh water to ships anchored offshore. Today it is home to a few restaurants, including Boathouse, which serves modern European cuisine.

On invitation, we come by for a food-tasting session at this promising new restaurant. The dining area is small and cosy, perfect for an intimate meal. Being the history aficionados that we are, we find the old photographs of Singapore hanging on the walls, some which are browned with age, particularly intriguing.

Amuse-bouche
Rating:

We start with the amuse-bouche — a shot of sweet fruity blend with a dash of mint. It is the first time we have something this refreshing to start a meal. While it tastes very good in the thirst-quenching sort of way, it does not do much in prepping the taste buds. I personally feel that this works better as a dessert to end the meal on a sweet note.

Fish chowder
S$15++
Rating:

A striking white bowl arrives with a morsel of sea bass carpaccio at the centrum; the hot chowder is then administered by the server, cooking the fish right before our eyes.

Tagliatelle wild mushroom
S$19++
Rating:

While the tagliatelle wild mushroom is also a signature dish, we’re not too wild about this pasta. The portion is ample, with assorted wild mushrooms tossed in truffle cream sauce. It will probably appeal to mushroom fans. But for us, the salty flavour is a tad monotonous and gets tiresome after a while. Give us a plate of Aglio Olio over this anytime!

Braised Wagyu beef ribs
S$33++
Rating:

What impresses is the braised beef ribs, soaked in a flavoursome aged red wine jus that complements the meat very well. The ribs are juicy, meaty and saucy, while the slices of poached pear on the side provide a nice reprieve.

White chocolate semifreddo
S$15++
Rating:

Our dessert arrives as a duo of white chocolate semifreddo and fruit compote. We are fans of white chocolate AND gelato, so it is easy to like this semi-frozen dessert. The fruit, not so much though.

While there are some hits and misses with this meal, the unique location of Boathouse is a clear winner.

Rooftop bar

The Boathouse operates a rooftop bar that goes by the name Prelude.

The bar opens only at night. At this prime location, you get a magnificent view of the river and the surrounding landmarks. Another place that offers an equally spectacular view is Forlino, the Italian restaurant across the road.

Where is the most unique place you have ever dined at? Share with us in the comments!

Boathouse
The Fullerton Waterboat House
3 Fullerton Road #03-01
Singapore 049215
Tel: +65 6538 9038 | Website
Service:

Opening hours:
Lunch – Monday to Friday, 12noon – 2pm
Dinner – Monday to Saturday, 6:30pm – 11pm
Brunch – Sunday, 11am – 3pm

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Picture this: The two of you are enjoying a wonderful dinner. The panoramic view of the illuminated skyline, the Singapore Flyer and the Marina Bay Sands integrated casino resort are spread out before your eyes. Soft ambient music plays in the background while you and your sweetheart sip on red wine into the night. Picture perfect?

This is why we feel Forlino is one of the most romantic places to dine in Singapore.

Credit

Designed by JP Concept, the same interior design firm behind eateries like il Lido and Claypot Fun, the decor here is done in the quaint Victorian style. Walls in baby blue with gold rims line the corridor leading up to the dining area.

Credit

Floor-to-ceiling glass panels offer a stunning view of the surrounding Marina Bay and Esplanade area, undoubtedly Singapore’s most photographed skyline.

Valentine’s Day Dinner

Check out their Valentine’s Day dinner promotion for 2010.

The Valentine’s Day dinner comprises 6 courses, including a choice of main course. We food-taste all the dishes and here’s the scoop on what you can expect.

The Italian flat bread Focaccia is first served, lightly salted and brushed with olive oil.

Amuse-bouche (Scallop carpaccio)
Rating:

The Amuse Bouche (love the way it’s pronounced!) is a dish of razor-thin slices of scallop soaked in a tangy and salty sauce, topped with Osetra caviar and a hot pink berry sauce on the side. This one really wakes up your taste buds for more to come.

Jumbo crab salad
Rating:

One of my favourite items on the menu is the Jumbo crab salad. Shreds of succulent crab meat sit on a bed of rocket leaves with cantaloupe sauce around. It should easily become a crowd favourite.

If you love crab meat, you can check out another restaurant’s take on the Alaskan King Crab in the form of Chinese Yu Sheng.

Beetroot cake with Robiola cheese fondue
Rating:

What follows next is beetroot cake. Our first thought is, oh how cute! The texture is dense and rich, thicker than mousse. Nice colour, too. The little yellow flower on top provides the icing on the cake. This is one of the few edible flowers around. Does anyone know what is the name of this flower?

Interestingly, the moat of Robiola cheese fondue is made from the milk of three animals: sheep, goat and cow.

To be frank, this is rather heavy on the palates and I’m surprised it is served so early in the meal, especially with a pasta following right after.

Squid ink tagliolini
Rating:

I am most looking forward to the squid ink pasta, which is perhaps the most novel item on the menu. Squid ink gives me a little high. Whether it is pasta or pizza, squid ink lends it that unusual look and actually tastes good at the same time, even if it makes your mouth as black as Tia Dalma‘s from Pirates of the Caribbean.

The squid ink pasta here is served with tagliolini (made in-house) with sea urchin sauce and the sweetest cherry tomatoes. Praba, the assistant manager, explains that the squid ink is added while the pasta is being made rather than after. This way, the ink does not stain the teeth, and you will still look attractive to your valentine. The downside is that the natural seafood flavour is somewhat diminished.

Black cod fillet with asparagus and Sicilian Blood Orange sauce
Rating:

For the main course, you get to choose between fish or beef. The fish comes in the form of a chunky black cod fillet, served with asparagus and Sicilian Blood Orange sauce. The sauce is light, almost foamy, with a sweet and mellow taste to it.

Angus Prime beef tenderloin with goose liver
Rating:

The other option is the Angus Prime beef tenderloin. This comes with goose liver on the side, and a wonderfully sweet and rich red Port Wine sauce. Personally I feel it is quite a waste to serve this dish to someone like myself as I can appreciate neither good beef nor foie gras. I really like the sauce though.

Strawberry & yogurt mousse with peppermint chocolate sauce
Rating:

Mamma Mia! Look at that! The strawberry and yogurt mousse dessert is the highlight of the meal. Every part of it is meticulously done up to look gorgeous. And there’s that edible flower again. What’s its name?

Scattered around are little pink and chocolate candies that taste like Nerds candy. The two intersecting hearts perfectly sum up what the night is about. Of course, we spend about ten minutes oohing and ahhing over it before wolfing it down, nerds and flower and all.

Coffee & petit four
Rating:

To round up the sumptuous and very filling meal, coffee and petit fours are served.

What is your ideal way of spending Valentine’s Day? Share your romantic ideas in the comments section!

(Hint: If you’re celebrating Chinese New Year, you may wish to check out the festive dishes at the seafood restaurant, also at One Fullerton.)

Forlino
One Fullerton
1 Fullerton Road #02-06
Singapore 049213
Tel: +65 6877 6995 | Website | Regular menu | Valentine’s Day menu
Service:

Bus services: 10, 57, 70, 75, 97, 100, 107, 10E, 128, 130, 131, 162, 167, 196, 700, 97E, NR2, NR5, NR7, NR8, 196E
Nearest MRT: Raffles Place

Opening hours: 12noon – 2.30pm, 6:30pm – 10pm daily

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]]> 20 http://sparklette.net/food/palm-beach-seafood-restaurant/ http://sparklette.net/food/palm-beach-seafood-restaurant/#comments Mon, 08 Feb 2010 05:49:43 +0000 Veron Ang http://sparklette.net/?p=929 Where would you be dining this Chinese New Year? Do you fancy having great seafood and customary festive goodies with wonderful-sounding names like “好事发财” or “步步高升” that taste as good as they sound? Welcome to Palm Beach Seafood Restaurant.

For more than half a century, the restaurant has been serving delicacies from the sea. From their first home at East Coast to their present premises at the scenic and tourist-favorite One Fullerton, the restaurant has evolved with the times, bringing innovative dishes to our seafood-loving population.

During this most important Chinese festival of the year, you can enjoy an array of festive dishes here with your loved ones or colleagues.

Alaskan King Crab Yusheng 鱼生
S$58++ / 88++
Rating:

The Yusheng (raw fish salad) has become quite a staple for this occasion. Here’s a very good write-up on the history and tradition behind it. Typically eaten as an appetiser, this is the one dish that would usually elicit the most oohs and ahhs at the table.

A kaleidoscope of colours is created from the various types of shredded ingredients that include red pepper, carrots, ginger, chopped peanuts, vegetables, jellyfish and raw salmon amongst others. Over here, it even comes with pitaya (dragon fruit) slices! By the way, did you know that this fruit comes from a cactus plant?

To up the posh factor you can even have shredded Alaskan King Crab or lobster added to your salad. The crab meat is extremely succulent and sweet. What a great way to pamper oneself!

And that’s the aforementioned majestic Alaskan King Crab. Executive Chef Andy Lau (yes, exactly like the Hong Kong starlet) amusingly informs us that at times, the crab manages to make its escape out of the tank! I don’t know about you, but I sure wouldn’t want a mega-huge crab like that to be freely crawling ’round my feet!

Amazingly, the Alaskan King Crab is nowhere near as big as the Japanese Spider Crab.

The Japanese Spider Crab is the largest crab in the world, boasting a leg span of almost 4 meters!

Oysters with Prosperity vegetables 好事发财
S$48++ / 68++
Rating:

The Chinese, as a group, like to hear auspicious sayings and anything that sounds remotely like an auspicious saying. So when you have a dish with a name like 好事发财 (good fortune), we lap it up like crazy. Can you tell why oysters + black sea moss = 好事发财?

What intrigues me the most is the black sea moss. While this is apparently a very common ingredient in Chinese dishes, I have never had it in my life! My Mom never cooks it because it “looks gross”. Really, this peculiar vegetable (or weed) from the sea looks just like human hair! Or as the Cantonese would call it, “Fatt Choy!”

Taste-wise, the hair-like moss actually goes down very well. It suffices to say that I like it. Apparently it doesn’t make an appearance aside from Chinese New Year, just like the God of Prosperity.

Nian Gao (Chinese New Year cakes) 步步高升
S$18++ / 28++
Rating:

Next, we have the Nian Gao that have just the cutest Mandarin name of all: 步步高升! What this means in English is, uh, improving step by step? Can someone offer a better translation? Basically, the 高 character sounds exactly like pastry in Chinese.

The “small” portion comes with a dozen pieces of the pastry evenly divided between deep-fried or coated in coconut shavings. Both are yummy but our favourite is the deep-fried one.

Rather than being wholly Nian Gao, it also features a layer of yam and a layer of sweet potato. This way, it does not get too cloyingly sweet. Yum!

As you may already know, two important occasions happen to be on the same day this year. We’re curious to know: which would you be celebrating?

Do you intend to dine in style at a fancy restaurant this Chinese New Year, or would you prefer a quiet reunion dinner at home? What are your must-have food during this time of the year? Share with us in the comments!

(Hint: If you are still racking your brain on where to bring your sweetheart this Valentine’s, check out our review of an Italian Valentine’s Day dinner!)

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View the original article and join the discussion at:
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