tesss

~Invited Session~ One Ninety unveils a new Chef and also Provencale menu this season to tempt diners with a series of new dishes alongside their semi buffet over weekday night dinners. Just two lines worth and there was so much to eat! Cheese anyone? I have a massive soft spot for cheese, fruit and nut platters. Clearly I forgot what cheese this is, but mighty mighty delicious. It's pungent, so intense and leaves a lingering fragrance. Ah, desserts. These blackberry tartlets were so good, I probably swiped more than I should have. Sugar dusted financiers. One of those frosted cakes that probably was too intimidating for diners to attempt. This was mostly left untouched. I can never say no to freshly baked bread, much less one that comes with cheese, herb oil and pickles. This battle of carbs is always a lose lose one for me because as usual and as predicted I consumed way more than I should at this juncture over crusty bread. Seasonal Seafood Tower  Maine Lobster, King C...

Nonya Bong was first thrown into limelight when S F Seetoh did a visit and since then, they have not looked back. Eat until pain is a mantra Chef Jeffrey has held dear to and eat till peng I hoped when we embarked on this private dining adventure at Nonya Bong's. Recipes are collected since his grandparents' days and what are the odds of having both sets of grandparents peranakans and good cooks? The massive spread with doubles of each dish. Kueh Pie Tee Turnip, bamboo shoot, prawn, chilli sauce These little hats are so uniquely peranakan, it is almost rude not to have them at any peranakan meal. Here's the deal about Nonya Bong's kueh pie tees, they are made in house and so fresh, I have never eaten anything that comes this close actually. He even showed us the tools used and huge respect for these little cups made by hand. Machine made ones for sure have more consistency but for once, imperfection is perfection. Buah Keluak  Another quinessential, this nutty dish is ...

SAMA Curry hails from Hokkaido and unlike the other Japanese curry restaurants, their version is watery and spice levels range from 1-30. I went for level 30 of course and had to top up a dollar to satisfy that curiosity. Cheesy Chick ($17.90) Looking all red, fierce and sports a thicker consistency than those with lower levels of spiciness. I was barely sweating even after slurping the full bowl of soup - neither is it tongue numbing. It's pleasant and cheese with cabbage does add a delicious twist to this bowl of curry. I expected more from the fried chicken cutlet however, and it disappointed with a barely crisp chicken skin (imagine boiled then fried) and the layer of fats. The vegetables were really good too - if there's a next visit, I'd top up for more of these vegetables! Level 30 versus level 10, the colour and the consistency of the gravy is telling though really, the in between levels are child's play. And I wonder, what for? On a separate note, the hamburg s...

I had my eyes set on Serene's for a supper club session but with the restriction of her minimum 8 pax per meal, I had trouble filling those seats so I hopped onto the bandwagon when she offered us seats with a guest chef, Chef Toshio Tanahashi. Also known as a vegetable whisperer, he brings to table Shojin Ryori cuisine, Buddhist Vegetarian to be specific and I was really curious. Religion aside, I love my vegetables but to take on a full course of vegetables...had to be an experience of its own It was a full turn out of at least 20 people that night. We were all allocated seats and given menus. Sesame cake flavoured with gocujang and wolfberrt topped with fig These are from the husks of sesame seeds used to make the next dish on the menu. Without wasting anything, these husks are then made into cakes like those above. I would never have guessed these were sesame husks even with the nutty aromatic fragrance that came with it. Hand ground sesame tofu topped with smoked eggpla...