Tuesday, September 2, 2014

Toots Brasserie @ The Sultan

Special thanks to Vera for the invite and Jovi for your kind hospitality!

the sultan

Toots Brasserie replaces Pasha at The Sultan - not so new news anymore but it is a refreshing change being the only food establishment in the hotel.

Chef Patron Jason Wong heads the kitchen and he is a completely hands on chef, including marketing for the night's ingredients, marination and finally cooking it - props to him for such dedication really! His last stint was with Au Petit Salut and including a number of service staff were also from there - very polished service and best of all, they were warm, endearing and we were definitely getting top notch service for a mid ranged restaurant - props to the team!

painting

Remnants from Pasha. 

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Bread was served fresh off the oven, doughy and crusty goodness. It was so good, we had 4 baskets between us.

beetroot salad

Beetroot Salad 

A very light salad with a generous drizzle of olive oil and beetroot. 

frog legs

Pan seared frog legs served with homemade garlic butter sauce ($12.80)

My affinity with frog legs have not been the best, and most times, I rather not touch this chicken tasting dish. It tasted close to what I get in a hotplate from Geylang, more Asian than French though.

foie gras terrine

Homemade terrine of foie gras ($9.80)
infused with Umeshu, served on homemade brioche, petit salad with walnut dressing

I said upfront way before the dish was served that between terrine and foie gras seared, I prefer the latter. And this dish made me eat my words. Velvety rich, it was indulgence frozen in a slab.

duck confit

Crispy duck leg confit with potato gratin and cultivated vegetables ($16.80)

The skin of the duck leg was actually soggy at some part and I thought, bummer. I was however pleasantly surprised how moist and crispy it turned out to be. A job well done and the best part of it is, it is not overly salty!

beef bourginon

Braised  beef in red wine served with braised root vegetables and parsley potatoes ($22.50) 

Melt in the mouth beef tendency with a plethora of vegetables. Hearty good stuff.

creme brulee

Creme Brulee ($8.50) 

Torched beautifully, this french dessert was mostly cold underneath the lovely caramelised layer.

chocolate cake

Chocolate Lava Cake ($12)

molten lava

It could do with more lava but it was a chocolatey delight.

I had the privilege of wine pairing for majority of the dishes, all went well and beautifully brought out the essence of the dishes.

white

Giesen Savignon Blanc Savignon Blanc, 2012 ($15) 
Malborough, New Zealand

Fruity and light, a complete lady's favourite.

red wine

Clarendelle Blanc by Merlot, Cabernet Sauvignon 2007($18)
Rhone, France

Smokey and dry, this was perfect with beef.

prosecco

Brut Prosecco Doc Treviso

The equivalent of cheap champagne, I had a good time starring at the effervescence.

toots

Very affordable french fare straight from the heart. I would return in a heartbeat to attempt the others on the menu.

Toots Brasserie
The Sultan Hotel

Monday, September 1, 2014

Momiji Shabu Shabu @ Balestier Shaw Plaza

Special thanks to Jaslyn, Charmaine and Racheal for the invite!

Momiji Shabu Shabu Presents Singapore’s First and Only Collagen Hotpot Buffet! It recently opened at Balestier Shaw Plaza and promises a gourmet experience with Singapore's first ever collagen hotpot buffet at affordable prices.

Enjoy an array of over 100 items such as various shabu shabu meat, seafood, sushi, fish balls, bamboo meat paste, vegetables, pastries, desserts and more!


bamboo

The combinations are endless, at the meat paste section there were at least 4 different types to try.

sauces

DIY Sauce station.

tag

The popular onsen egg that were snapped up the moment they were brought out.

octopus

It was like a fisherman's land with all the fresh seafood laid out - the only thing then is they were not wriggling.

prawns

Red prawns.

how to eat

Instructions are given on the optimal time for cooking.

vegetables

Vegetables were also given ample space to be showcased.

noodles

I particularly liked their noodle station that comprised of various kinds including ramen.

more noodless

Slurp!

more sushi

The buffet table gets refilled regularly and diners can take as much as they want. Popular items that night included the onsen egg, chawanmushi, red prawns and beef shabu shabu that required some waiting time.

collagen hot pot

The divine soup base is made of collagen pudding, which is the culmination of six hours of simmering kampong chicken. Such long hours of simmering ensures that the chicken bones are fully dissolved — every bit of goodness goes into the broth. Fresh vegetables are also added to lend even more nutrition and flavours. The broth is then cooled, solidifying into a pudding that brims with collagen.


soup

The idea is wait for the collagen pudding to boil and start dunking the ingredients in. The depth of the pot is not high so flooding it with ingredients is not the best way to start dinner - which is exactly what we did.

Well, the truth about the collagen broth is it is sweet tasting and has to be seasoned on your own. I suggest taking in bowls of it only at the end to enjoy the robustness of it with all the ingredients soaking.

sauces

My trio of signature sauces - sesame.

pork belly

Wagyu beef shabu shabu, this was one of the two items up for selection that night!

beef

Beef shabu shabu, the server behind this counter was kept perpetually busy with the plates always immediately snapped up too when they were placed.

prawns

Red prawns, supposedly also a star of the buffet.

clams

I had my fill of shelled fish that day, if only the base were miso! It would have been a hearty soup.

paste

Fish paste that requires some skill to cook, note that they are not to be dunked into the boiling soup.

noodle

I had refills of these springy noodles.

sushi

Creative sushi with crab meat.

moresushi

Mango with ebi anyone?








onsen egg



The popular onsen egg which was really just half boiled egg.

hotpot

Our hearty hotpot after dumping all our favourite ingredients in.

yam cone

Desserts are limited in range and I still had some space for a yam cone!

For weekdays, every 2 diners gets you a choice of "premium" ingredients which features either a portion of wagyu beef or snow crab. On weekends, there are different dishes to redeem against.

Being the first of its kind, the novelty is there. Together with a wide spread of items, a rather affordable buffet to consider!

Lunch: $19.90++ (Mon-Thurs), $22.90++ (Fri-Sun)
Brunch (1130am-4pm): $24.90++ (Sundays and Public Holidays)
Dinner: $24.90++ (Mon-Thurs), $28.90++ (Fri-Sun, Eve of Public Holidays, Public Holidays) 

 Momiji Shabu Shabu
Balestier Shaw Plaza

Sunday, August 31, 2014

SKIRT @ W Hotel

I booked SKIRT to celebrate the hubba's birthday, a place that we have been looking forward to visiting for a long while now. Reservations were a breeze to make and we arrived early enough to take a walk around Quayside Isle, oogle at cruisers we wished we had money to own and take in the sights and sounds of the idyllic country side that comes at an affordable $2 per entry after 5pm.'

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Opulent decor made of cutlery.

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And then I got obsessed with their ceiling decoration.

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Characteristic lights adorn the place. 

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Cosy seats are made of these. 

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Salt and pepper shakers.

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The first set of cutlery before they were replaced. 

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Beautiful cutlery.

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Complimentary bread with chilli oil and a savoury dip that left us both very intrigued with the dishes to come. It was crispy on the outside, pillowy soft within and I love the crackling sound when I bit into each of them. I would advise against eating too much of this though.

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We were told to drink up on the apple whiskey that was furnished in a tiny bottle, to cleanse our mouths before we took on the beefy mains.

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I did a tour of the kitchen and the Chef kindly showed me raw cuts of the meat I was having and made a recommendation for Omi, a cut that was not available on the menu. I loved the marbling and would consider having this the next visit. Note that it is a tad pricey for over 200 buckeroos for 200 grams of it.

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More of the meat. 

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Copper pots, every cook's dream. 

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Barbeque sauce to go with our mains, I thought it could be eaten without it. 

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Full Blood Wagyu Grain Fed, Black more MS 9+, Alexandra, Victoria Australia ($68)
Skirt, 200g

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While the skirt part is hardly a choice meat for steak, because it was a full blood wagyu grain fed, it made all the difference. Uncteous, fatty and I could hit the roof with the juices that spilled out of the meat. Very well done and very rarely do I admit, this medium is nailed so precisely, left right and center.

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Black Angus Grain Fed, Black Market MS 5+ Glen Innes, New South Wales, Australia ($104)
Bone in Striploin, 500g

This is the cut sold exclusively to SKIRT. The full 500 grams was a man's cut, full of flavour and juice as well. I personally prefer my full blood wagyu better but for portions, this is an affordable one.

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Truffle Paella ($30)

A vegetarian paella that can pass off as a carnivore's dream. The morella mushrooms were earthy and gave good texture to the truffle infused and dusted paella. Very well done and this has to be my favourite vegetarian paella.

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Spinach, Goat's Cheese Gratin ($14)

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I had this as "a creamed spinach I would lose my surname for" and created some excitement. The delicate balance of cheese and cream was done so well and for once, the tiny pot was not enough.

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Hand-Cut Garlic Fries, Mayonnaise ($10)

Double cooked fries with a crispy finish to it, these fries were less outstanding than the other appetisers.

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I was also flailing the white flag by this time and kudos to the team for providing us with a complimentary cake for the Hubba's symbolic moment.

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The chocolate pot was moussey and best of all had a molten center so rich, we were smacking our chocolate stained lips at the end of it all.

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A delicious affair at W's, a place that became one chosen place for awesome steaks and that special occasion.

SKIRT
W Hotel