tesss

Somehow, Restaurant Week still piques my interest despite not so stellar experiences throughout the years. Perhaps we have gotten used to the existence of Restaurant Week so much so that many of my friends have stopped supporting altogether. Yet that said, I was still thrilled to get my passcode for my priority bookings.  The wall of copper pots that made me uber happy just looking at it.  Homemade Asparagus Soup 63 degrees Poached Egg I like asparagus soup, infact most creamy soups. I actually mistook this for cream of broccoli, and that runny egg was perfectly sous vide. The only grouse is, bread took eternity to arrive citing reasons that it needs to be heated up. Along with it, packets of SCS butter. What happened to olive oil and balsamic vinegar? Fresh Watercress Salad Cherry Tomatoes, Homemade Sherry Vinaigrette Good portions and I liked the sherry vinaigrette, all in a decent salad. Spaghetti Al Pesto Homemade Pesto Sauce, Grilled Herb Chicken Nothing too fancy, this tasted...

October is a month of birthdays, more than any other month strangely - I had to laugh it off with couples being stressed out during CNY on having children, work extra hard and all end up with October babies. Bad joke I know. So then, surprising my sister is one of the hardest jobs, next to surprising the Husband. We've celebrated so many indulgent birthdays, to begin with. I had her pick from Japanese, French and Local and then have the restaurant close for lunch before that major internal struggle which restaurant to pick - before Hashida was decided on. Enter the doors and be led into a stone path. It was a pity Chef Yuji Sato was not serving us that day, seems he is a highly sought after chef at Hashida. The chefs were all coincidentally bald, nothing big deal but this shot was really well timed with their heads bowed low and giving full concentration. Three menus available over lunch, which was really a no brainer - everything was left in the hands of the chef. I love long din...

All it took was for a number of Indian friends to mention Yantra was a must visit and a dinner was booked. So much for cajoling I say, and Yantra has been around for ages! Relatively empty on a Friday night, it seemed as if we booked the whole place! Our happiness was shortlived because the tables were soon filled. The only open concept part of their kitchen, cauldrons of clay I believe for the baking of Indian breads. I can't hardly wait for this gastronomical jouney into  the North Indian cuisine already! A silver bowl of crackers and papadums get served up, mighty delicious. The papadums were too salty for me. Eat alongside the trio of dips, an orange chutney, mint yogurt and preserved red onions. Ordering from their menu is SO easy because most of the dishes come with pictures to boot! That saves alot of memory space on imagining based on a string of words. Vegetarian Samosa ($38) The table next to ours had these and I could not resist ordering a portion too, on top of the cra...