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Beach Road Kitchen @ JW Marriott

12:00 PM , 0 Comments

~Invited Session~

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JW Marriott South Beach's new dining destination - Beach Road Kitchen, unveils a brand new dining concept and this gives the other nine food and beverage options at South Beach a run for their money.

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Be greeted by this at the entrance, pick your side - greens to the right and noodles to the left.



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DIY laksa or seafood noodles. 

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Seafood Room

Also known as the cold room, this stocks an array of salads, cold cuts and seafood on the ice sourced from around the world.

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Oysters are freshly shucked on the spot.


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I couldn't help but be tempted by these pickled vegetables.

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Cheese and Charcuterie Station


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I was half tempted to eat these tomatoes in whole so take them off the shelves if you dare.

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The salad selection was


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Charcoal Grill

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The tomahawk is a show stopper with the long-handled steak resembling a chopper and this has three bones!

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Otherwise, the next highly recommended grill items are the beef short ribs and vine tomatoes.

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Local delights are also available for the diehards, think roast meats and hainanese chicken rice!

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Not to be missed is their Pizza Oven which bakes pizzas on the spot throughout dinner.

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Signature Funghi and Formaggio Pizza ($28) inspired by Chef Stefano's younger days in Rome is a must try! This is available during the buffet and also as an ala carte order.



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Thirst, comes at a price.

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There is a section devoted to desserts and sweets are a serious business with live stations for crepes and waffles alongside several other sweet treats.

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I scream, you scream...soft serve?

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Or homemade icecream tubs? Diners can dress up their icecreams with an assortment of sauces and toppings.

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Open those cabinet doors to step into a sweet wonderland. These handmade fruit mochis came in eye catching colours and a garden concept.

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Macarons.

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Rum babas.

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Holey moley, the wall of candies that even I as an adult gets excited over. It's like walking into a candy store and everything is on sale.

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What are your favourite sweets? Mine are these sour gummy rings.



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I've gotten the hang of dressing my salads and this looks more like a chirashi-salad bowl with tuna tartare, smoked salmon and spinach leaves.

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The truffle fragrance is amazing and best eaten piping hot.


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Raviolis were also dished out from their Pizza Oven corner that night, mushroom stuffed parcels dunked in cream sauce.

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Duck Rilette is a must try, buttery goodness best eaten with toast.

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I saved some space for laksa with my own toppings, the lemak gravy was spot on but the noodles were a tad overcooked.


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These minute foie gras on toast with mango chutney are worth seconds, I for one cannot resist foie gras at all.

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Now for the meat platter consisting of Tomahawk, beef short ribs and roasted mushrooms, it was definitely very hearty and satisfied the carnivore in me.

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The face off between the East and West is met with Lobster Bisque versus Bak Kut Teh. Both are equally legitimate dishes except I wish there was toast for the bisque and fried you tiao for the bak kut teh. 

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My priorities are clear between mains and dessert. The awesome bit about their sweets is they are mostly in morsels which reduces wastage and I get to try as many kinds as possible.

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Fresh off the soft serve machine, nothing beats having as many soft serves as I possibly can stomach after a buffet.

Beach Road Kitchen serves all day buffets starting with Breakfast at $42, Lunch at $58 and dinner $78,Sunday brunch buffets go for $108. 

Beach Road Kitchen
JW Marriott Singapore

A foodie born to eat, shop and travel. Forced to work.

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