Forenote: C.Y., my guest blogger, dined here as a guest of South Coast.
South Coast is another one of the establishments that opened in the fantastic Marina Bay Sands Waterfront. You wouldn’t be able to see its sign board, because they don’t have one. But one way to identify this place is, its directly in front of Louis Vuitton (The one outside).
South Coast is an Australian bistro that spots a pastel color palette and a casual beach bar, coupled along with the breeze blowing in from the Marina Bay, you would feel like you’ve been transported to a beachside bistro in Surfer’s Paradise.
Forenote: C.Y., my guest blogger, dined here as a guest of Bazin.
Bazin is a swanky new restaurant that opened in the Marina Bay Sands Waterfront Bar area. Overlooking Boat Quay, Raffles and Esplanade, this area spots one of the best views for dining in both day and night. Marina Bay Sands Waterfront Bar has 5 F&B outlets, all with their own uniqueness.
Bazin serves an Euro-Oriental menu with special creations like Thai Green Curry Pizza and Seafood Wasabi Pizza (which I tried and I loved), an extensive list of bar snacks and also long lists of liqueurs, liquors, cocktails, beer and wine. The ambience is best defined as contemporary with a touch of European quaintness to its decor. It is also one of the places to view the nightly light and water show – Wonder Full.
Balthazaar is consistently ranked as one of the better restaurants in Perth, especially in the CBD region. One of the restaurant and dining guidebooks, even referred to it as, “The Restaurant-to-Go in Perth“. Balthazar is rather centrally located, just off St. Georges Terrace and within a few minutes walk from the Esplanande Bus Port.
I wondered if the restaurant would live up to both the heightened expectations and bold claims.
Are you a fan of ramen? I know that I am! So, when I received the invitation to a tasting session to Ramen Champion in Iluma, Bugis, I was sincerely elated. So what is the idea behind Ramen Champion? Simply put, Komars Group invited 6 of the best ramen restaurants from 4 major cities in Japan to compete for the title of Ultimate Ramen Champion 2011. Judging criteria for this competition include sales takings and vote counts via SMS, Facebook and onsite voting.
All the 6 restaurants, namely Iroha, Bario, Gantetsu, Tetsu, Ikkousha and Taishoken, will each have a stall in ILUMA @ BUGIS. The competition will run from now to 30th June 2012. The winner will then be invited to set up a restaurant here in Singapore by Q3, 2012.
SANTI recently launched an exclusive Catalan 4-course set lunch (consisting of an appetizer, an entree, a main and a dessert) that is available only on Sundays. It’s the perfect alternative to the usual brunch places on one of those lazy Sundays. The traditional Catalan menu aims to bring guests back to the roots of the restaurant, featuring traditional home cooked dishes that embodies the strong flavors of the cuisine.
Forenote: C.Y., my guest blogger, dined here as a guest of Novus.
Last week, I was invited to Novus to try out their new Menu – The Summer Truffle Creations. Seriously, I would say, this has got to be one of the nicest tasting event that I’ve been invited to (It’s truffles, after all). Novus is located in the recently refurbished National Museum. It spots a stylish main dining area, a quaint courtyard, a swanky cafe and a super cool looking bar with a 14foot long bartop.
This Summer Truffle menu is one of Austrian-born Executive Chef Stephan Zoisl‘s creations. Amongst his many works are the beautifully themed “The Elements of Life” to celebrate Earth Day 2011 and the most recent “White Asparagus” Set Menu.
Let’s cut to the chase and go right down to the food.
The story of the last few months when it comes to the talk of Japanese restaurants is that I should try Aoki, and so, try, I did. Part of the Les Amis group of restaurants and located right beside the group’s flagship, Les Amis. If you’ve been reading my posts, I adore sushi and sashimi. Come to think it, I think I should be giving more respect to the humble Sashimi; I think what I need to do now, is start with the basics – learning the names of the fishes, their appearances and their tastes (both raw and done aburi).
When the craving for laksa strikes, where do you go? I head to 328 Katong Laksa along East Coast Road. And yes, such cravings do occur for both my friend and I. (We’ve been stuck in Perth for the last 2 months, you see)
There will always be debates of (1) Which stall is the original Katong Laksa and (2) Which stall’s version is the best. Just between my friend and myself, we were two minds about the laksa here. I was of the opinion that this stall serves up one of the better versions, while she claims that the stall opposite is much better. But the one positive factor that would point me towards 328 is, unlike its competitor, it has an air -conditioned dining area (Perfect for Singapore’s eternal summer).
I’ve always wanted to go to Li Bai - It’s one of those restaurants that seem to have been around for the longest time yet never had the chance to visit.
Located in the Sheraton Towers along Scotts Road, the venerable Cantonese restaurant is the flagship of the hotel. With heightened expectations, we went for lunch. Unfortunately, from what we had that day, I did not quite feel like it warrants a return visit. Perhaps I should have ordered from the dim sum ala carte menu or the ala carte menu instead of their set lunches. If I were to re-visit Li Bai, I would order straight from either of those menus.
So, this is my first post on the Napa Valley, California. Napa Valley – I’ve missed you so; The breath of fresh air, a respite from the hustle and bustle of San Francisco (AND Singapore) and the food and oh, the wines and their pairings. Redd is helmed by Executive Chef Richard Reddington, who has worked in the kitchens of high-profile restaurants such as Park Avenue Café, Rubicon, Spago Beverly Hills, Jardinière, and Auberge du Soleil and counts Daniel Boulud and Wolfgang Puck as his mentors. P.s. No need for guesses as to where the name of the restaurant came from.