food

Author: Alexius Chua

If you elevate all-vegan, meatless dishes and paired them with organic wines, you get this 5-Course Back to Roots affair at Porta. Available on 5 October only, from 6.30pm to 10.30pm, $69 per person with pairing or $52 per person without wine pairing. Seemingly unassuming, this is an veg fine-dining experience unlike any other I have experienced.

Our evening starts with Lotus Root crisps and kombu-braised daikon. A dash of black vinegar, sesame oil and spiced Romesco puree whets the appetite for the next dish. The crisps are crunchy, with a whimsical play of the apparatus drip. Mild or Strong, the flavours are entirely up to you.

Then came the soup. Purple Potato Soup tempts with multi-dimensions of intensity, textures and contrast. It’s creamy with a light crispy wonton skin and a dash of harissa oil. Paired with an easy wine that comes with a deceptive complexity, Cotes du Rhone Parallele 45 Blanc 2017. Intense, fruity yet floral, with round, generous and elegant notes of a balanced finish on the palate.

This clever combo deserves a handshake with the chef. Baby Beetroot with citrus-infused rose apple – the play with beetroot, baby beetroot, refreshing and juicy Jambu (rose apple), cacao nibs for added depth of crunchy bitterness and almost surprising lobes of Thai lime vinegrette. To enhance the intense depth and character of this dish, the recommended Cotes du Rhone Parallele 45 Rouge 2016 Co gives the palate a delicate touch on the tongue, with hints of raspberries, redcurrants and licorice.

On the fourth dish is the sliced Celeriac prepared in roasted onion sauce and Maitake mushroom. My personal favourite, the texture and sauce give a meaty mouthfeel on the first bite. It immediately struck me that this could be an elevated version of Beyond Meat. Crozes-Hermitage Les Jalets 2016 is recommended for this creation.

For our dessert we had a refreshing fruit-based dessert – Sapodilla or chiku butter cake is served with tenderly-stewed persimmon, roselle jam, poached jujubes and gooseberries. The dense palate of the cake combined with assorted jam (tenderly-stewed persimmon, roselle jam, poached jujubes and gooseberries) is like a dance on the mouth. The Muscat de Beaumes de Venise Le Chant des Griolles 2014 finishes off beautifully.

My verdict? Surprising tasty and filling despite it was vegetables. I almost forgotten about meat already.
Back to Roots Promotion
Porta @ Park Hotel Clarke Quay
Date: 5 October, Saturday
Time: 6.30pm – 10.30pm
Price: $52++ per adult (without wine pairing)
$69++ per adult (wine pairing with 4 labels)
Website: https://www.parkhotelgroup.com/en/clarkequay/
Instagram/ Facebook: @portasg

Author: Alexius Chua

If you’re into everything Korean – be it food or kpop music – then Burger+ could just be your place to be. Started by a pair of burger aficionados with a team led by founder Daniel Koh and co-founder Ms Lee Mihyun, both burger enthusiasts with over 10 years of experience, it’s hard to believe that this music pumping burger bistro is just 3 months old. And 3 months is just the right time to launch a timed menu with items such as Cheesetos Chicken, Tteokgangjeong and Truffle Ice Cream, available for a limited time only from 1 September to 30 September.
Look forward to a uniquely Korean creation – the Tteokgangjeong Combo Set ($18.50+) which features fried toppoki and drumlets that’s drenched in your choice of sauce. But be warn, the hot Yangnyeom Chicken is fiery hot. If it doesn’t make you sweat buckets, it will make you rush for the nearest smoothie to drown off that satisfying sting, like I do.

For a milder version, get the Cheesetos Chicken Combo Set ($18.80+). While it also features the flaming Hot Yangnyeom Chicken, the spiciness is doused by a blanket of homemade melted cheese to give it a balanced, flavourful taste.

Besides the timed menu, there’s a series of burgers to grab on. For me its definitely the Truffle Burger. Such rich flavour, and the truffle smell doesn’t overpower the savouriness of the beef patty.

Want to enjoy a hearty burger with less guilt? For the non-beef eaters and the more health-conscious, opt for the Fish Burger with Avocado ($10.90). The crunchy, lightly-seasoned dory fish fillet is balanced by the creamy avocado to give that umami oomph.

Okai, understand that ice cream as dessert is typical for your palate, but have you tried Truffle Ice Cream ($12.90+)? Boasting the same rich truffle fragrance and flavour found in the Truffle Burger, this creamy, luscious Wooyu (vanilla) soft sere topped with real black truffle powder and wafer biscuits will sure swept you to the ninth degree. Quite an ultimate, albeit unexpected, end-of-meal treat.

Burger+ also brings in exclusive Korean self-brewed beers, wines and milkshakes. I personally love their hazelnut milkshake, though it might be a little tad sweet for some people but who cares when it’s to your heart’s fancy

Burger+
Wisma Atria Shopping Centre, #01-37/38
Opening Hours: 10am to 10pm daily
Contact: 6694 1226
Facebook: @BurgerPlusSG
Instagram: @BurgerPlusSG
Website: burgerplus.com.sg
Hashtag: #burgerplussg

Author: Alexius Chua

The stars were aligned together for a charitable cause last Wednesday evening at Taste Butchery & Seafood Factory Outlet. Taste Singapore Star Charity Cook-off saw two A-list yi ge celebrities Li Nanxing and Christopher Lee come together to cook four dishes, and the fresh ingredients were procured from the new gourmet supermarket factory outlet.
Being also home to the first Taste Star Kitchen where the dishes made from family recipes of local celebrities can be pre-ordered, naturally it is the perfect destination where the cook-off happens, and I just happened right at the centre-stage to witness two stars fight each other out culinarily.

After the cookout, a star-studded wait staff including Fann Wong, Constance Song, Julie Tan and Wei Le served guests of the evening with tasting portions of the dishes.
I tried Li Nanxing’s Beef and Chicken Rendang, both of the dishes were his mum’s favourite. Despite the fact that the meat was slightly cold due to the wait, the flavour and richness of the rendang sauce still remain. The meat was tender and hearty, and the umami hits you immediately like a warm embrace.

Christopher’s Braised Pork and Pan-Fried Prawns isn’t a distant contender either. The prawns might look subtle in the picture, but they are stunningly rounded and rich. Well, fresh prawns need very little to make them work, but the sauce raises the umami levels to such a pleasant high. Pork, being a versatile meat, is made tender and its sauce just seals the deal. No wonder these two dishes are Fann Wong’s favourites.
All I can say is that both stars dishes are evenly matched.

Li Nanxing’s Mum’s Favourite Beef and Chicken Rendang and Christopher Lee’s braised pork are available for pre-order at $19.90 per 300g, with 3 days’ notice needed. 5% of sales revenue will continue going to Straits Times School Pocket Money Fund and Business Times Budding Artists Fund.

There was also a free-flow buffet dinner of all the premium items found at Taste Factory Butchery & Seafood Outlet and its affiliated brands throughout the event. We just went crazy with the lamb shanks, iberico pork ribs, crackling pork belly and teppanyaki chicken leg. All the hot meals were from Surf & Turf – a ready-to-eat and takeaway food section featuring Western and Asian dishes like grilled salmon, oven-roasted pork and steaks.

Taste Singapore
Instagram: @tastesingapore
Hashtag: #tastesingapore

Otto’s Deli Fresh
Instagram: @ottosdelifresh
Hashtag: #ottosdelifresh

SENS Sushi & Grill
Instagram: @sensingapore
Hashtag: #senssg

Author: Alexius Chua

The Garden Club opened last August with an agenda – to let diners party the night the health-conscious way. Served with the hook of visual appeal, the food was certainly healthy (no negative connotation whatsoever) and the cocktails memorable. Situated in a stunning rooftop setting with vivacious music, it’s certainly live up to its #NotYourOrdinaryFoodClub moniker.

The dishes I had were visually stunning, and the ones I liked were flavourful and hearty yet in a health-conscious manner. Take for instance the Smoked Tofu Slab. The boldness of the flavours hooked me. The tofu is smoked with applewood flakes, caramelised fennel and veggie au jus raises the umami levels to such a pleasant high.

Pardon me for jumping around courses here, the appetiser Summer Medley is such a beautiful plate. Its citrus infused compressed assorted fruits topped with basil gel and tarragon oil makes a treat to the body so strangely satisfying I can only beg for more.

Oh no carbs. But this sinful plate comes with a healthy twist. Thee Garden Ragu Fettuccine flavours hit all the right notes and with the minced texture of the house-made specialty Beyond MeatTM ragu sauce, you would never imagine you’re eating healthy.

I am a fish person, and it’s such a pleasure to savour this dish. While the Grilled Barramundi may look the most subtle among the other dishes (though I am still stoked by the plating), but the grilled sea bass is stunningly rounded and rich. The sesame tofu puree seals the deal for me.

Its easy to like this Apple Rosette Tart. While the taste is not particularly thrilling as compared to its cookie shell, it’s the type of dessert that will please all, so it’s just easier to order this for everyone to share.

Here to redefine conscious consumption as we know it, The Garden Club array of tantalising cocktails and fresh juices – pressed and squeezed on the spot – also pleased the senses inside and out. There’s the Rasa Sayang, a refreshing cooler of white wine, lychee and lemon soda, and my personal favourite which also happens to be the popular choice – The Kensington Cooler which is made of Hendricks gin, earl grey fresh lemon juice and dry lavender buds.

The Garden Club @ OUE Downtown Gallery
6A Shenton Way, #05-01, Singapore 068815
Website: www.thegardenclub.sg
Facebook: thegardenclubsg
Instagram: @thegardenclubsg
Hashtag: #thegardenclubsg