MARTIN FOO’S CREATIONS AT CRYSTAL JADE
Chef Martin Foo, who had helmed the kitchens of VLV and Tong Le Private Dining, is now group government chef of Crystal Jade Group and is answerable for renewing the menus of all of the eating places below the group.
For starters, he has launched a $128 six-course set menu in addition to a particular a la carte menu of his creations at Crystal Jade Palace in Takashimaya, the place he’s primarily based.
Standouts from the set menu embrace a grilled USDA beef brief rib with honey char siew sauce, which mixes the tender and fatty meat with the chef’s delectable sauce.
And from the a la carte menu, strive the clean-tasting dish of poached Australian child spinach with contemporary beancurd pores and skin, ginkgo and entire garlic ($24), which presents a brand new strategy to eat the salad leaf.
WHERE: Crystal Jade Palace, 04-19 Ngee Ann City, 391 Orchard Road MRT: Orchard WHEN: Till Sept 30, 11.30am to 3pm, 6 to 10.30pm (weekdays), 11am to 10.30pm (Saturdays), 10am to 10.30pm (Sundays) TEL: 6735-2388
NASI LEMAK ICE CREAM
Every time August comes round, eateries attempt to whip up one thing loopy revolving round a preferred native dish – all within the spirit of National Day.
This yr, essentially the most weird have to be Cold Stone Creamery’s nasi lemak ice cream. The thought sounds loopy sufficient – coconut ice cream tossed on a chilly stone with roasted peanuts and spicy sambal ikan bilis. This is then scooped right into a pandan waffle bowl and topped with rice puffs, extra peanuts and ikan bilis and two contemporary slices of cucumber.
When you eat it, you get a mixture of candy and savoury flavours that appears odd at first, but it surely slowly grows on you.
There is not a lot sambal, simply small swirls of it, so you do not style it with each scoop. But while you do, the spicy kick is unquestionably one thing you get from nasi lemak.
It isn’t sensible, however it’s not unhealthy both. In reality, it is turned out to be so in style that Cold Stone has prolonged its gross sales past this month till Sept 30.
There can be a pulut hitam ice cream created for a similar promotion interval, however it’s such a typical flavour it’s hardly price exclaiming over.
Each ice cream prices $eight.50 a cup, however since there’s a one-for-one supply until Sept 30, you possibly can have two cups for that value for those who like. Just ensure you share them. The servings are massive.
WHERE: Cold Stone Creamery, at Waterway Point, Orchard Central, VivoCity and HillV2 MRT: Punggol; Somerset; HarbourFront; Hillview INFO: For extra particulars, go to www.coldstonecreamery.com.sg
CANTONESE WITH A TWIST
Shang Palace has launched a collection of month-to-month menus, referred to as The Chef’s Table, which options particular dishes by chef Mok Kit Keung that aren’t among the many restaurant’s traditional choices.
The first menu for this month options six programs of conventional Cantonese dishes given a signature contact by the chef that makes every of them distinctive.
An instance is a wok-fried French pigeon breast with preserved greens. The pigeon is completed 3 ways – the drumstick is roasted Cantonese-style, the breast fillet pan-fried and drizzled with a diminished jus sauce, and the final is a steamed patty of minced pigeon and the candy preserved vegetable referred to as mui choy in Cantonese. The vegetable can be deep-fried to a crisp and used to kind a mattress for the meat.
Another dish I like is a mix of sauteed boneless rooster wing and frog leg skewered with abalone, greens and Yunnan ham. The rooster has , agency chew and the frog is easy and candy.
Priced at $128 an individual, that is the most effective menu by chef Mok I’ve tasted since he joined the restaurant after transferring final yr from the two-Michelin-starred Shang Palace within the Kowloon Shangri-La Hotel in Hong Kong.
WHERE: Shang Palace, Shangri-La Hotel Singapore, 22 Orange Grove Road MRT: Orchard OPEN: Noon to 2.30pm (weekdays), 11am to 3pm (weekends and public holidays), 6 to 10pm every day TEL: 6213-4473
YOSHIYUKI IS NOW YOSHI
Kaiseki Yoshiyuki on the basement of Forum The Shopping Mall is now referred to as merely Yoshi. The fine-dining kaiseki restaurant has additionally turn out to be much less formal, with a brighter entrance and an easier menu.
Lunch has donburi menus from $58, however there are additionally three eight-course set menus for lunch and dinner – the maguro menu ($158), the wagyu beef menu ($178) and the uni menu ($188) – with sake pairings at additional value.
Except for the principle course, the units are related, with appetisers, soup, sashimi, chawanmushi and desserts.
I tried the wagyu menu and, although not as lavish because the kaiseki meals I had eaten at Yoshiyuki, it was substantial sufficient. And the starters and sashimi have been simply as refined.
The wagyu was served within the shiizakana course – a transparent broth with greens, tofu and skinny slices of the meat.
The rice course, which was alleged to be a wagyu beef don, was swopped to sakura ebi on rice as a substitute because the tiny shrimps have been in season.
I might have most well-liked extra beef, however the shrimps have been good too.
WHERE: Yoshi, B1-39 Forum The Shopping Mall, 583 Orchard Road MRT: Orchard OPEN: Noon to 2pm, 7 to 10pm (Mondays to Saturdays), closed on Sundays TEL: 8188-0900