Sunday, 10 December 2017

Element – Christmassey Feasting 2017 [MEDIA INVITE]


Turkey Buah Keluak

Amara Singapore brings in the Christmas cheers and New Year’s festivities with a whole host of dining and party options. For a great feasting, reserve your seats as early as 17 November 2017 and by 1 December 2017, to enjoy 1-for-1 Christmas Eve and Day, New Year’s Eve and Day buffet spreads at Element restaurant, limited to the first 20 diners, per buffet session, per day.

Cold Cuts

Highlights for the Festive Starters are: Tuna Tataki with Cucumber Ribbons and Puffed Quinoa; cold cuts of: Parma Ham, Salami and Smoked Duck Breast; Cocktail Prawn and Crab Meat in Duo Melon; Marinated Duck Rillette with Red Wine Dried Fruits Chutney and Gherkin Salsa; and Honey Baked Butter Squash with Honey Mustard and Pumpkin Seed.

Honey Baked Butter Squash with Honey Mustard and Pumpkin Seed.

The tuna tataki is light and delightful. Nicely seared to medium rare, you can enjoy duo texture of the slightly cooked part. There is a touch of tanginess in the dressing to remove any fishy flavour in the fish. The best part of the cold cuts is the Parma Ham. One of my favourite cold cuts and nicely paired with the melon from the cocktail prawn and crab.

Tuna Tataki with Cucumber Ribbons and Puffed Quinoa

Cocktail Prawn and Crab are simply tossed in mayonnaise. A simple dish, however, it showcases the freshness of the ingredients.

Cocktail Prawn and Crab Meat in Duo Melon

Wednesday, 6 December 2017

Cook & Brew – New Dishes For The Festive Season 2017 [MEDIA INVITE]


Nova Scotia Lobster and Avocado Toast

We are back at Cook & Brew, the Westin Singapore's speciality gastro-bar for the unveiling of new dishes for this festive season by Chef Aaron Foster and his team. Little Devil and I have been to Cook and Brew on a few occasions and we are always impressed by the food served here.

Whipped Buffalo Milk Ricotta Cheese ($15), the perennial favourite in Cook and Brew. The ricotta cheese is creamy and mild. The infusion of truffle honey added sweet and aromatic touch to the cheese. Spread it over the crisp yet chewy grilled bread, making it a good finger food. Knowing it is going to be plenty of food for the night, I stop myself from having a second helping.

Whipped Buffalo Milk Ricotta Cheese

Barbecue Turkey Meatballs ($16). Turkey Meatballs has been a Cook and Brew menu as far as I can remember. This time around, Chef upsize the meatballs. The barbecue sauce added the sweet and tanginess to the succulent meatballs. For contrasting crispy texture, you can nibble on the chips.

Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

Sunday, 3 December 2017

JIN Fine Dining – A Refine Japanese Food [MEDIA INVITE]

JIN Fine Dining

JIN Fine Dining is a Japanese Restaurant located at the Amoy Hotel along Telok Ayer Street. It served a wide selection of quality Japanese cuisine, under the care of Executive Chef Ray Phun, who has more than 16 years experience in Japanese cuisine.

Amoy Hotel Lobby

Interesting Wall in Amoy Hotel Lobby

We commence this dining experience with Sashimi Moriawase ($128). A special sashimi platter curated for this tasting. It has fresh and thick slices of salmon, tuna and amberjack. Special on the platter is the whole sea bream. It is actually one of the most popular sashimi in Jeju island. The flesh of the sea bream has a more crunchy and chewy texture. It is slightly different from the common fish sashimi I have tasted.

Sashimi Moriawase