Category Archives: Just Western

Pince & Pints Lobster Restaurant & Bar @Duxton

The famous lobster bar rolled into our shores almost a year ago last July but I’ve only managed to paid them a visit recently. Technically my second time because I got turned back by the long waiting time. But this time, my perseverance paid off and I managed to snag counter seats almost immediately. Not taking any reservations, the restaurant attracts long queue that can go beyond an hour every weekend. I appreciate and love how the restaurant is focused on what they are doing and only has 3 dishes on their food menu. The lobster roll, whole live lobster (either grilled or steam) and chili lobster with mantouPhoto 2-5-15 6 49 35 pmThe Lobster Roll: Indeed, it is THE lobster roll. The bread roll is pan-fried and yet not too oily. Soft and warm on the inside, aromatic and a little crisp on the outside. Then you find yourself staring at the chunks of lobster meat spilling from the center of the roll. By the way, all of the lobster meat in that one roll comes from one single lobster. Tossed with mayonnaise, salt and pepper, the lobster meat is fresh, sweet and savoury at the same time. Do not forget to add a squeeze of lemon for an extra boost.
Photo 2-5-15 6 49 16 pmGrilled Whole Lobster: Pince and Pints are dedicated to serving the best. Their lobsters are imported from Boston, Maine and Canada, so it is no wonder that their live whole lobsters are juicy and fresh. For the more adventurous, dip your lobster meat into the herbed butter sauce for an elevated taste.

The lobster roll from Pince & Pints is truly impressionable and has definitely set a high benchmark for its competitors. They have aced every component of the lobster roll, including their straight cut fries. Despite a limited menu, this place will keep people coming back for more. And that includes me.

Pince & Pints 
32 Duxton Rd
Singapore 089496

Opening hours:
Mon-Sat: 5pm-11pm
Sun: Closed

Morton’s The Steakhouse, The best steak anywhere!

IMG_0197Morton’s The Steakhouse has been around for almost 3 decades and opened restaurants all over the globe, but the vision remains the same. Quality. Consistency. Genuine Hospitality. And that was what I experienced with my party of 11. Reservation was made and we were pleasantly surprised when a manager brought us to a private room. To be able to dine with privacy and away from the bustling dining area, my first impression has been made. Evidently, this restaurant does not lack patrons at all. There was a moment of silence when we flipped through the menu. The steaks are pretty pricey, ranging from 100-200 SGD.  IMG_0198Lobster Bisque: We are pretty much fans of the Lobster Bisque at Jack’s Place, so we were not used to the version here. It lacks the  lobster essence and instead, carries a alcoholic after-taste. In my personal opinion, I’m definitely staying away from this the next time I’m here. IMG_0201Broiled Scallop: Scallop is a must-have-appetiser for me and Morton’s have done it adequately well. The concentrated flavour of the bacon goes exceptionally well with the fresh mild flavour of the shellfish. Although the scallop is cooked longer than I’d preferred, it is still succulent and mouth-watering.
IMG_0208Centre-Cut Prime Ribeye: One of the fattiest cut, the steak is also aged for 23-28 days. In other words, the steak will possess a greater concentration of beef flavour, and much more tender as well, due to the breaking down of the connective tissues by the beef’s natural enzymes. As the photo simply shows, the beef is not served in any accompanying sauce. Instead, straight from the searing grill and into the plate. This only means that the steak is indeed delicious on its own. I cannot agree more on this. A tip for anyone ordering a steak at Morton’s; the portion is humongous for the appetite of an Asian. A 8oz Filet Mignon alone will have you struggling at the end, so do request to share your steak. IMG_0215Sauteed Spinach & Button Mushroom: This has got to be my favourite sides of all. Both mushroom and spinach are cooked to perfection, well-seasoned and extremely addictive. If only I could have a second tummy for another bowl of this. IMG_0224Chocolate Souffle for Two: Do not be alarmed when the dessert arrives on your table. This soufflé is indeed for two, or more. Especially after soup, appetisers and the steak, you would definitely need a group. The first soufflé that I’ve tasted. Airy, light, sweet, but not too over-whelming. IMG_0228Morton’s Legendary Hot Chocolate Cake: Warm, velvety-smooth melted chocolate encased within moist chocolate cake. Mildly sweet with a tinge of dark chocolate bitterness. This dessert is indeed legendary.

Morton’s The Steakhouse
Mandarin Oriental Singapore
Fourth Storey
5 Raffles Avenue
Marina Square, Singapore

Opening Hours:
Monday – Saturday: 5.30pm – 11pm
Sunday: 5pm – 10pm
Tel: +65 63393740

Kith Cafe, convene and consume.

IMG_0412Kith (noun): One’s friends, acquaintances, and relations

This new cafe has entered the scene for almost half a year now, cooking up a storm in the brunch industry. Urbanlites, armed with their camera phones to Instagram, were seen thronging down for a good serving of breakfast and roasted coffee. Named one of the top ten All-Day Breakfast Places in Singapore by Epicure Asia and top five Cafes, Bars and Restaurants in Singapore by Monocle Magazine, I guessed it was time for me to check it out. 
IMG_0432Big Breakfast: We all picked this brunch dish from the menu unanimously, and we definitely do not regret our decision. Although I will only have one dish to review. Besides a spread of perfectly grilled savoury sausage, deliciously sinful bacon slices, woody mushrooms and a juicy tomato half, you get to choose how you want your egg done and the type of bread to go along. The scrambled was well done. Slightly runny and yet well-seasoned. The Brioche that I chose on the other hand was soft and well complemented by the butter. The more adventurous would be piqued by more unique choices such as multigrain or sourdough. 

IMG_0408I love how the outdoor section of the cafe has a simple open concept with the placing of just a few pillars and furniture. Located away at the secluded part of town at Park Mall, people heading for their morning breakfast will be treated to a little dose of tranquility and serenity. Why do I like this cafe? Because it is opened as early as 8am. So if you’re someone who likes to have your morning brunch without the crazy crowd, this is one place to check out. Excellent food, excellent service, what more can you ask for?

Kith Cafe (Park Mall)
9 Penang Road
#01-01E
8am – 10pm

Updated: Tiong Bahru Bakery, pastries from a French baker.

There was so much hype about this “Tiong Bahru Bakery”. I was curious. Why would you name a bakery after a local street road? And most shocking of all, it’s opened by a French baker, Gontran Cherrier. Born to a family of bakers and pastry cooks for three generations, this Frenchman sure has a pedigree to boast.

Speciality bun with salmon and cream cheese S$8.50: I think I have talked so much about this dish that I sound like a broken record. But let me refresh your memory of my fetish for salmon. Once again, nothing goes wrong with salmon. The savoury smoked taste of the fish was perfectly contrasted by the buttery and smooth cream cheese, that was lathered pretty generously. The speciality bun was so soft that it goes so well with its overflowing contents. The only downside of this dish would be the overzealous amount of rockets, which can be quite a mouthful.

Tiong Bahru BakerySpeciality Bun with Bacon S$8.50: Nope, you’re not seeing double. This is a whole new different sandwich. And when I say different, I really mean different. You may seem sceptical of the taste that this colourful and messy arrangement of meat and veggie can bring to you. Never judge a book by its cover. The juicy streaky bacon. The crunchy fresh greens. The ultra soft speciality buns! Not to forget, sun-dried tomatoes are sprinkled randomly in the mess, giving that extra punch and twist to the sandwich. Thumbs up!

IMG_9348Speciality Bun with Ham: One of the sandwiches that they have in their pretty glass displays. Not the best of the bunch, but the ham slices are delicious and tasty with the bun and rockets.

IMG_9352Kouign Amann (Pronounced as queen-ah-manh): The name of this pastry literally means butter cake. Layers of firm dough folded with sugar and plenty of butter to result in this sinful indulgence. Sweet, light and fluffy, this is an excellent treat for people with a sweet tooth. For once, I’m ok with loading my body with this type of carbohydrates.

IMG_9326Chocolate croissant: The croissant is savoury sweet and delectable. Light and airy with visible distinct dough layers, the chocolate within is an extra boost. A pity that I have not tried the famous croissant.

IMG_9329Mixed Berry Crumble: The mixed berries are a little too sour for my liking but the saving grace has got to be the buttery and sweet crumble layer at the top.

Lemon Tart: I actually like the slight tinge of zest and tang for desserts like sorbets. But this tart is way too sour for my liking. You may have thought like me and try to pair the filling with more tart to neutralize the taste. Wrong move. The tart is almost as hard as a brick and you may find yourself almost impossible to enjoy the tart when you’re trying your very best to bite off a chunk while maintaining your posture.

Chocolate Mendiant with Nuts and Dried Fruits S$6.50: Somehow, the desserts didnt score really well with us that day. We love chocolate. But the combination with dried fruits is just too awkward and mushy for me.

Armed with only one unwilling friend, I could cover only a few pastries. But I am definitely going back for my favourites and try more. People might find this artisan bakery a little too pricey but I think this place is worth trying for an occasional indulgence in artisan pastry.

Tiong Bahru Bakery
252 North Bridge Road
B1-11/12 Raffles City Shopping Centre
Open daily 11am to 10pm

Ambush, a flavour of Europe

With a tomato as a logo, this restaurant is a simple casual dining place that provides a variety of European cuisines. From the bratwurst to pasta, Ambush aims to cater and please several palettes at once. Tagged with affordable and reasonable prices, the dishes may not be top-notched but definitely worth it.
IMG_8931Cream of Chicken Soup: The soup is fragrant and of course, creamy in texture. Although it could be more generous with the chicken essence, it is still a bowl of comfort for the tummy.

IMG_8959Salmon pasta with Chili Crab Sauce: This dish totally caught me and my taste buds by surprise. If you’re a fan of chili crab, you have gotta have a go at this dish. It is literally eating pasta with chili crab sauce, just less thick and strong than the actual sauce they serve with the crustacean.

IMG_8964Bratwurst Sausage with Cranberry Rice: The bratwurst is savoury and crave-worthy. The rice is deliciously addictive and the bits of cranberry provides a unique fruity sweet taste.

IMG_8969Baby Scallop Fusilli with Fish Roe Cream: Another creamy pasta that works wonders with your palates. The cream sauce is full in flavour and overwhelming with the help of the baby scallops. Keeps you wanting for more. 

IMG_8973Chicken Sausage set with Rosti: The chicken sausage tastes distinctively different from the bratwurst with a slightly grainy texture. It carries a less hearty and meaty taste than the latter. Ambush’s rendition of the rosti is commendable but pales in comparison with the ones at Marche.

Ambush (Junction 8)
9 Bishan Place
#02-19/20/27
Junction 8 Shopping Centre

The Marmalade Pantry

Ion Orchard is like Heaven and Earth packed in a building. In the basement level, its a shopping haven for the mankind. And when you ascend to the first storey and above, you will shop like the Gods. From Diane Von Furstenburg to Miu Miu, my wallet shrinks at the sight of the posh headboards. But situated at the centre of the second level is a casual dining restaurant with a clean, modern look. Offering a variety of fusion cuisine and indulgent desserts, the restaurant is not lacking in patrons even on weekdays. IMG_8900Oriental Grilled King Salmon with Soba: For the first time, I enjoyed the dish that wasn’t my order. The salmon fillet was seared to perfection. Cooked on the outside, but delectably moist and slightly pinkish inside. The meat is also seasoned well such that the original flavour of my favourite fish is not lost. The cha soba that they serve as a side is light, simple and a delicious contrast of taste and bite.

IMG_8888Pan Seared Snapper: The dish that I ordered, failed to impress me. Despite serving perfectly cooked snapper fillets with ratatouille, the dish is too bland for my liking. It lacks the fireworks that I usually seek for.

Marmalade PantryFluffy Coconut Cream Cake

IMG_8920Lemon Meringue Sponge Cake: The meringue is light, sweet and fluffy. Although the sponge layers can be more moist, the main character of the cake is the custard cream that carries a tang of lemon zest, bringing the the entire cake to life.

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The Marmalade Pantry (ION Orchard)
2 Orchard Turn
#03-22 to #03-34 ION Orchard
Mon – Sun: 10am – 10pm

Arbite.

Arbite [ahr-bahyt] 
noun~
A pun on the German/Danish word for work (arbeit). Inspired by Europe but rooted in Singapore. An intrinsic honesty to the word. This permeates everything that we do and serve.

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Serangoon Gardens has been an enclave of local bites from Chomp Chomp to RK eating house. But in recent years, more and more restaurants that offer unique casual dining have been popping up across the residential estate. Arbite, freshly opened just across Chomp Chomp a couple of years ago by 3 secondary school buddies, promises patrons quality European cuisine at a reasonable and affordable price. So that is “yay” for both the tummy and the wallet. The restaurant bears a white, minimalist and simple chic.

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Grilled Moroccan Chicken: Chicken thigh marinated in Moroccan Spices served with Pilaf rice, side salad and tomato olive salsa. The splash of red tomatoes and greens provides a visual feast even before you dig in. The chicken thigh is tender and well-seasoned, bringing out the distinct middle-eastern spice flavour. The taste was so different and unique that it was a special treat for my taste buds. I tend to not finish my rice as I control my carbo intake, but the pilaf rice was my kryptonite. So delectable, I finished all of the rice. It was that good. As a bonus, the tomato salsa and greens are sweet, fresh and crunchy. A contrast to the more savoury-tasting chicken and pilaf rice.
IMG_8725Pappardelle with Mushroom and Parma Ham: Button mushrooms, spinach, parma ham and cream sauce drizzled with truffle oil. If you’re popping by Arbite, you have to at least take a bite of their home-made pasta. The cream sauce drizzled with truffle oil is smooth, creamy and delicious. Interestingly, the essence of spinach could be picked out from the sauce. This showed the effort and commitment put into the entire dish. The pasta is smooth and fresh. The only downside was how the strong concentrated taste of the parma ham would dominate the entire dish, instead of complementing it.

IMG_6140Eggs Benedict: Ingredient wise, the Eggs Benny here is almost similar to the one at Wild Honey. Toasted Brioche, runny Hollandaise Sauce and cured ham. Poached eggs were well-done but carried the familiar tinge of vinegar. Tasty hollandaise sauce and perfect cured ham, overall, this eggs benny is good enough for a weekend brunch

IMG_6146Arbite Breakfast:: Scrambled eggs, bacon, baked beans, grilled tomato, veal bratwurst, satueed mushrooms and fried potato balls. A hearty breakfast-brunch for the hungry souls on a bright and sunny weekend. I love the combination of creamy scrambled eggs, salty bacon and soft satueed mushroom slices all in one bite. This dish definitely serve well to satisfy my taste bud and tummy. 
IMG_8705Arbite offers an elaborate and extensive menu for breakfast, lunch and dinner. I definitely would want to come back and try more.

Arbite
66A Serangoon Garden Way
Singapore 555962

Eighteen Chefs, serving food with a stronger purpose.

Inspired by Fifteen, a UK restaurant-chain started by celebrity chef Jamie Oliver, Eighteen Chef was founded for a special purpose. The main aim that Benny Se Teo, the founder of this restaurant, set out for was to provide troubled delinquents and ex-convicts a non-judgemental working environment, and hence, an easier integration back into the society. But honestly, I had no idea until I did a little research on the restaurant. And do not let this knowledge cloud your judgement on the quality of their food either. They definitely do not lack in the taste compartment. With an internship at Fifteen to boast, Benny created a Western menu that is sure to delight. You will be thrilled by the “Be your own Chef” section where you are offered 8 sauces, 30 ingredients and 12 top-ups to choose to pair with your pasta or rice. A novel way for customers to customise their dish according to their own whims and fancies. The more adventurous will probably be piqued by sauces such as Creamy Mango or Red and White. But I prefer to try out something safe and conventional at the first visit.

Eighteen ChefsCheese baked rice with sausage and creamy white sauce: Served in a slightly deeper pasta bowl than normal, the sight of the slightly burnt cheese on the top layer is just thrilling. As I scarfed down spoonfuls, I noticed that the cheese was only present at the top instead of being between layers for the more wholesome taste. However, the cheese layer was so generous at the top that it’s sufficient for each scoop. The gooey mixture of thick melted cheese and creamy sauce with grainy rice hits the spot for me and provides warmth and comfort for the tummy.

Eighteen ChefsBolognaise Cheese Fries: Mozzarella cheese-baked fries topped with tasty beef bolognaise sauce. The hearty taste of the beef bolognaise, the smooth and concentrated-flavour of the cheese. Need I say more?

Tucked away at a remote corner of Eastpoint Mall near Simei Station, the restaurant can be easily missed. With not a lot of space and seats to offer, the restaurant is almost full during dinner time. Even on weekdays. Most of the patrons are young adults and especially those who are still studying, no thanks to the all-day student meal promotion. Setting themselves apart from the normal 11am-5pm student meal timing, students eating at Eighteen Chefs can enjoy their pasta or baked rice with limited choice of toppings, a glass of iced lemon tea and a scoop of ice-cream for just a price of $6.40. I’m really starting to dread working life.

Eighteen Chefs
3 Simei Street 6
Eastpoint Mall, #01-36,
Singapore 528833

Tel: 6782 1298

Sun – Thu 11.30am – 10pm
Fri, Sat and Eve’s of Public Holiday 11.30pm-11pm

Chicken Chop, without the gravy.

Western BarbequeChicken Chop is usually not on the top of your list when you’re trying out food at famous food centres such as the one at Old Airport Road. So you can imagine the level of doubt I carried while I cut myself a piece to try. First of all, what struck me the most was the generous chunk of meat on the plate. Its thicker and bigger than almost every other chicken chops that I’ve tried. After I got over the initial shock, the next thing that I noticed was the absence of gravy sauce. But the taste tells it all. The marinade is infused so deeply into the meat that its homogenous throughout. That explains the lack of gravy. The flavour is good enough to blow you away. With traditional crinkle cut fries and baked beans, I’m definitely getting this dish again.

Chicken Chop ($5.50)
Western Barbeque
Old Airport Road Food Centre

Salmon never tasted better in a sandwich.

I have a thing for the fishy pinkish slices. Whenever they are in sight, I have this irresistible urge to try it. So getting this dish at the bakery wasn’t a surprise. Once again, nothing goes wrong with salmon. The savoury smoked taste of the fish was perfectly contrasted by the buttery and smooth cream cheese, that was lathered pretty generously. The speciality bun was so soft that it goes so well with its overflowing contents. The only downside of this dish would be the overzealous amount of rockets, which can be quite a mouthful. 

Speciality bun with salmon and cream cheese S$8.50
Tiong Bahru Bakery 
Raffles City