Wednesday, 16 October 2019

Supply & Demand – Creative New Menu [MEDIA INVITE]

Prosciutto E Funghi

Supply & Demand (‘S&D’) is an award-winning Italian Restaurant chain in Singapore. S&D has recently launched a series of new Asian and Italian Cuisines, following to customers feedback.

Supply & Demand Orchard Gateway

While waiting for all the “Makan Kakis” to assemble, I ordered Coconut Mint Cooler ($8). Served on an aluminium pot that traditionally used to heat milk. This thirst-quenching and refreshing drink is concocted from coconut water, lime juice, honey water and fresh mint leave. It is a perfect drink to rehydrate my body from extreme heat outdoor.

Coconut Mint Cooler

We started the tasting with Fresh Shucked Oyster from Taylor Shellfish Farms (USA). The oysters are plump, sweet and juicy. I had them with a little squeeze of lemon juice and it is just refreshing. #Oysterporn. The oyster is priced at $2++ a pop, with a purchase of drinks, all week between 12 to 9PM. Maximum purchase is 6 oysters per drink per pax. (Regular price $21.90 for half dozen).

Fresh Shucked Oyster from Taylor Shellfish Farms (USA)
Fresh Shucked Oyster from Taylor Shellfish Farms (USA)

Beef Carpaccio ($15). Thinly-sliced Beef Tenderloin with watercress and Yuzu Wasabi emulsion. As the beef is sliced thinly, you can only taste the texture instead of any beef flavour. The watercress and yuzu wasabi emulsion are refreshing and bringing Japanese influence to this dish.

Beef Carpaccio

Indomie Goreng Fries ($12, $17). S&D inspired of the Indonesian national dish. Thick-cut fries tossed with house blend of Indomie-inspired powder and chilli powder, mixed with Kecap Manis and Topped with Fried Egg. I must applaud S&D for their creativity; however, the flavour is too quirky for me. The sauce is sticky, while the seasoning did not absorb well into the fries. The fried egg is so out of place in this dish.

Indomie Goreng Fries
Indomie Goreng Fries

Instead of Indomie Goreng Fries, the Okonomiyaki Sweet Potato Fries ($13, $18) got my two thumbs up. The combination of sweet potato with savoury netsuke sauce is just addictive. Throw in the Japanese mayo, bonito flakes, furikake and scallions, I have to stop myself from eating to much in anticipation of other dishes. A perfect snack.

Okonomiyaki Sweet Potato Fries

Peach and Parma Ham Crostini ($14). Traditional Italian appetizer that will make you go WOW. The combination of sweet and savoury, thinly-sliced Parma Ham with grilled peach, on top of mascarpone cheese and garlic crostini is just delicious. The balsamic sauce helps to balance the sweet and savoury, so all the flavours are in tune. Yum Yum.

Peach and Parma Ham Crostini 

Baked Brie ($17). Oven-baked melted brie cheese, drizzled with honey, rosemary almond flakes and crumble, served with flatbread. The soft, mild and creamy brie mixed with the sweetness of the honey, making it a beautiful spread for the flatbread. You can actually have this for entrée or even for dessert.

Baked Brie

Prosciutto E Funghi ($16, $21). Parmesan cheese-infused cream sauce with mushrooms, sautéed Parma ham and bacon. This al-dente spaghetti is not shy in flavour. The bacon, parmesan cheese and mushroom, infused its salty and umami flavour into the cream sauce and pasta. The best part is the crispy Parma ham on top that is so irresistible. Yummy.

Prosciutto E Funghi

Nero De Seppia with Seared Scallops ($19, $29). S&D version of squid ink pasta. Though it is cooked with wine, butter and homemade broth, it does not penetrate into the pasta. I feel the pasta lacking the OMPH factor. It can do with more cheese, mini prawns or a dollop of squid ink.

Nero De Seppia with Seared Scallops

For the pizza, Avocado E Pesto ($25, $29) is the vegetarian pizza in S&D. The crispy crust is accompanied by a generous topping of rucola, avocado, oregano and mozzarella. The pesto sauce and garlic cream sauce bind the toppings nicely from the base. It does not even enter my mind that this pizza is vegetarian.

Avocado E Pesto

Seared Beef with Pear Pizza ($25, $29). The tomato sauce with 4 types of cheese (mozzarella, gorgonzola, taleggio and raclette) made a promising base for the pizza. The seared beef is tender and juicy; however, it seems to be disconnected with the pizza. Maybe S&D can consider using melted raclette cheese to pour on top of the pizza to bind all the toppings together or removing the sweetness from the honey.

Seared Beef with Pear Pizza

The décor of the restaurant is just wonderful. It blended the design of a library, with the greenery from the plants and lots of natural light. The atmosphere is so comfortable, together with live music, I can stay here for hours.

Part of Dining Area

Live Music & The Line Up

Overall, there is a lot of things to like in S&D new menu. My picks are the oysters, peach and parma ham crostini, baked brie, prosciutto e funghi pasta and the avocado e pesto pizza. Not forgetting the coconut mint cooler. I’ll definitely be back for more. Cheers!!

Seating Area Outside

Thank you very much to Msginginly, Marque Singapore and Supply & Demand Team for hosting us.

Food & Drink: 7.5/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 9/10
Budget per Person: $26 - $50, $51 - $80

Supply & Demand
277 Orchard Road
#02-13/14 Orchardgateway
Singapore 238858

T: +65 6702 6218
IG: @Supplydemandorchard
Daily 11.30 – 22.30
Check out their website for other location & Menu

Sunday, 13 October 2019

AquaMarine – Sizzlin’ Special [MEDIA INVITE]

Charred Grain-fed Wagyu Tomahawk Ribeye

For the month of October 2019, AquaMarine at Marina Mandarin Singapore is having a special menu targeted to the meat lovers out there. The Halal-certified buffet will showcase the best of Riverine beef, produce from specially selected Australian Riverina cattle.

The Meat Selctions

The exquisite meat selections are:
Hickory Smoked Beef Karubi Plate. From my past dining experience here, AquaMarine always produced amazing beef dishes. This time around, the Beef Karubi Plate is perfectly mouth-watering. You can taste and smell the nice smoky aroma of the hickory wood, followed with soft and tender meat, like a hot knife cutting through butter. The fat to the meat ratio is just perfect and the sauce on top nicely complement the meat. I have to admit, I had more than my fair share of this delicious beef. Yummy!!

Hickory Smoked Beef Karubi Plate

Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast. A 5* (star) steakhouse standard. Baked with salt and parsley, this soft fatty tissue is aromatic but it comes with a strong beefy smell. To cover the beefy smell, it is served with sautéed oyster mushrooms, veal jus and ciabatta toast, You can also add a squeeze of lime to cut through the fats and smell. Those who love Soup Tulang, you like this western version even more. 

Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast.

Salt Roasted Bone Marrow with Oyster Mushrooms and Veal Jus served on Ciabatta Toast.

Salt Roasted Bone Marrow with Oyster Mushrooms
and Veal Jus served on Ciabatta Toast.

Charred Grain-fed Wagyu Tomahawk Ribeye. Nicely charred Wagyu Tomahawk Ribeye, cooked to medium-rare. The texture of the beef is succulent with a solid meaty bite on it. I was expecting the meat to be more tender, probably it was due to the way it’s been sliced.

Charred Grain-fed Wagyu Tomahawk Ribeye

Charred Grain-fed Wagyu Tomahawk Ribeye

Roasted Baby Lamb and its 1.5 metre-long housemade sausage. It is always an amazing sight looking at a whole roasted baby lamb in a buffet line. The meat is tender and the seasoning absorbs into the flesh nicely. The best part is the lamb is almost absent of any gaminess.

Roasted Baby Lamb 

Roasted Baby Lamb 

Meanwhile, the lamb sausage is firm and bouncy, filled with a strong spice seasoning. Instead of eating the sausage plainly, it is better to eat it with bread or maybe biryani rice.

1.5 metre-long housemade sausage

Instead of gravy or specific sauce for the meat, the team at AquaMarine encouraged you to enjoy the meat with 4 different types of salt: cumin, paprika, hazelnut and lime salt. On top of that, you can also enjoy it with a squeeze of lime to balance the richness of the meat.

Different types of Salt

On the weekends: 90 Days Dry Aged T-bone Steak with Beurre Noisette is not to be missed. Instead of cooking it grilled like steak, the whole rack of T-bone is roasted to medium-rare. It is then carved and sliced to smaller slice for servings. The 90 days dry-aged allow the muscles in the meat to breakdown, resulting in a tender and melt in your mouth beef. Best to be eaten with the 4 different types of salt, lime or mustard. #Beefgasm

90 Days Dry Aged T-bone Steak

90 Days Dry Aged T-bone Steak - Cooked

90 Days Dry Aged T-bone Steak - Cooked Medium Rare

90 Days Dry Aged T-bone Steak - sliced

Although the focus is on the beef and lamb, AquaMarine team also prepared other delicious dishes such as:

Wok Fried Crab with Salted Egg Yolk. Juicy and fresh medium size Sri-Lankan crabs, evenly coated with thick salted egg yolk sauce. One of the best times to enjoy the food with your fingers.

Wok Fried Crab with Salted Egg Yolk

Seafood Brochette on Himalaya Pink Salt. A medley of grilled seafood on a stick. The fish is firm yet flaky, while the prawn is fresh and springy. They are lightly salted with Himalayan Pink Salt and topped with a creamy sauce.

Seafood Brochette on Himalaya Pink Salt.
Seafood Brochette on Himalaya Pink Salt.

Roasted Cauliflower with Colby Cheese and Hazelnut. It looks awesome, unfortunately, I did not manage to get around to try it.

Roasted Cauliflower with Colby Cheese and Hazelnut.

Please note the regular International buffet offerings such as Cold Seafood, Salad, Local Dishes, Soup, Bread, Pasta, Desserts and their famous “Durian Pengat” remain available.

The Infamous Durian Pengat

Overall, the spread of Sizzlin’ Special by AquaMarine is too irresistible for meat lovers. Instead of covering the meat with a different type of sauce, the team at AquaMarine keep the seasonings and sauce to the minimum. Instead, they allow the diners to experience the flavours of the meat, especially for the wagyu, lamb and black Angus meat with seasoned salt, lime and mustard. Cheers!!

Thank you very much to Marina Mandarin Singapore for hosting the tasting session.

Sizzlin’ Specials at AquaMarine
When: Now till 27 October 2019
Where: AquaMarine at Marina Mandarin Singapore
Lunch Mon – Fri: 12.00 – 14.30.
Lunch Sat, Sun and PH: 12.00 – 15.00.
Dinner Daily: 18.30 – 22.00.

Lunch Daily: $60++ per Adult, $30++ per Child;
Dinner Weekdays: $73++ per Adult, $36.50++ per Child
Dinner Weekends: $83++ per Adult, $41.50++ per Child
For enquiries and reservations, visit, call (65) 6845 1111 or email:

Food & Drink: 8.25/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $51 - $80, $81 & Above

6 Raffles Boulevard
Level 4, Marina Mandarin Hotel
Singapore 039594

T: +65 6845 1111
IG: @marinamandarinsg
Breakfast: Daily 06.30 – 10.30
Lunch: Mon to Fri, 12.00 – 14.30
Lunch: Sat, Sun & PH, 12.00 – 15.00
Dinner: Daily 18.30 – 22.00

Wednesday, 9 October 2019

Famous Treasure – Authentic Nanyang Cuisine [MEDIA INVITE]

Marble Goby steamed with Preserved Vegetables on Hot Plate
Famous Treasure is an offshoot of The Famous Kitchen, a popular casual restaurant located in Sembawang. Leveraging on some of the speciality dishes from Famous Kitchen, Famous Treasure presents Nanyang heritage cuisine (nostalgic dishes of Teochew, Hokkien and Cantonese descent with influences from Singapore, Malaysia, Thailand and Indonesia) plus extensive roast selections.

Famous Treasure

The Nanyang heritage cuisines can be found in the Famous Treasure Signatures. Highlights of the Famous Treasures Signatures are:

Marinated Cockles Teochew Style ($12). Raw cockles marinated in homemade chilli sauce. The “garang” presentation already put diners on notice that this dish is super fiery. The plump and juicy fresh cockles absorb the numbing and spicy marinate, it sure opens up the appetite for diners who enjoy a spicy dish.

Marinated Cockles Teochew Style

Marinated Cockles Teochew Style

Deep-fried Pork Belly with Fermented Beancurd (S$20, M$30, L$40). The pork belly is marinated with fermented beancurd and deep-fried. The pungent aroma of the fermented beancurd will entice your palate before you bit into the pork belly. The exterior is crispy, while the interior is fat, juicy and succulent. It is served with green colour sauce, made from chilli padi, green chilli and other secret ingredients. The garlic gave a touch of sweetness in this dish.

Deep-fried Pork Belly with Fermented Beancurd

Deep-fried Pork Belly with Fermented Beancurd

Wok-fried Squid with Chinchalok and Lady's Finger (S$18, M$28, L36). A unique dish that can be traced from the Peranakan heritage. The squid is juicy and springy, while the ladyfingers are nicely cooked. However, LD feels that this dish needs to be bolder, a couple more dollops of chinchalok and chilli will make this dish stands out.

Wok-fried Squid with Chinchalok and Lady's Finger

Traditional Fish Head Curry (Half $35, Whole $65). A perennial favourite in the Nanyang area. The curry is closer to the Nyonya version. The curry is rich, creamy and packs with “lemak” that absorbs nicely into the fresh fishhead. The lady’s finger, tomato, eggplant and tau pork (dried bean curd puff) round up this “rice thief” dish nicely.

Traditional Fish Head Curry 

Traditional Fish Head Curry - The Fish

Marble Goby steamed with Preserved Vegetables on Hot Plate (Seasonal Price). My first time trying this dish. The Marble Goby fish is covered with salted vegetables, chilli padi, pork belly and delicious thick gravy. Though the salted vegetables are strong it flavours, it complements the fish nicely instead of overpowering it.

Marble Goby steamed with Preserved Vegetables on Hot Plate

Live Flower Crab baked with Rock Salt (Seasonal Price). The flesh of the flower crabs is solid. The freshness of the crabs really shines in this dish and baking it with rock salt seems to accentuate the natural sweetness in the flower crab.

Live Flower Crab baked with Rock Salt

Live Flower Crab baked with Rock Salt

KL Style Hokkien Mee (S$18, M$28 and L$36). The noodle dish that made famous in Kuala Lumpur. The noodle is thick and springy, coated with thick and sweet sauce. As the noodle is fried with pork lard and pork oil, it exudes an appetizing aroma plus the crispiness of the pork lard is just enticing for foodies like us. One of the better KL Hokkien Mee that I ever have in Singapore. #Noodleporn.

KL Style Hokkien Mee 

From Famous Treasure roast selections, we tried:
BBQ Duo Combination Platter (S$24, M$36, L$48). Combination platter of Roasted Crispy Pork Belly and BBQ Honey Glazed Pork (Char Siew). The char siew has a nice caramelisation externally with sweet and a touch of bitterness. The flesh is juicy and melts in your mouth. Meanwhile, the crispy pork has a paper crunchy skin, with juicy and succulent meat. Dual #Porkgasm. I will definitely order this combo platter anytime.

BBQ Honey Glazed Pork (Char Siew)

Roasted Crispy Pork Belly

Irish Duck ($38 for half, $68 for whole). The famous “Silver Hill” duck is roasted to perfection. The skin is crispy, juicy with a nice fattiness under the skin. The flesh is juicy, succulent without any gaminess at all from breast meat to the thigh meat. We always feel that roast Irish Duck is the closest version to roast goose that we usually eat in Hong Kong. Yummy.

Irish Duck

Another appetizer that we tried is Crispy Fish Skin with Salted Egg Yolk ($10). Crispy and crunchy fish skin, coated with salted egg sauce. A delicious treat for the dishes to come. Also don’t miss out on the pickled cherry tomatoes. It is bursting with juicy sweet and sour liquid that will awaken your appetite.

Crispy Fish Skin with Salted Egg Yolk 

Pickled Cherry Tomatoes

For dessert, LD and I ordered Chilled Mango Puree with Pomelo and Sago ($8) and Glutinous Rice Ball in Ginger Soup ($8).  The mango puree is thick, creamy and packed with sweet mango flavour. The citrusy pomelo and sago supposed to balance this sweetness of this dish.

Chilled Mango Puree with Pomelo and Sago 

The glutinous rice ball come with a strong ginger soup, that warms up your stomach. The rice ball is average, as the skin of the ball is very thick and the fillings are plain.

Glutinous Rice Ball in Ginger Soup

The décor of Famous Treasure is elegant with contemporary interior. The restaurant can accommodate up to 150 diners, with four private rooms available for private events and celebrations. Famous Treasure is well known for events showcasing the pairing of Nanyang cuisine with wine, whiskey and other liquors.

Part of Dining Area

Overall, it was indeed a pleasure to taste the Nanyang cuisine at Famous Treasure. Most of the dishes here are well executed, especially the signature Curry Fish Head, Marble Goby steamed with Preserved Vegetables on Hot Plate, Live Flower Crab baked with Rock Salt and Roast Irish Duck. Cheers!!

Thank you very much, Jennifer and Famous Treasure team for hosting the media tasting. Please check out the lunch menu below. We find it value for money, especially for this delicious food.

Set Lunch Menu
Image Credit: Famous Treasure

Food: 8.25/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 7.75/10
Budget per Person: $26 - $50; $51 - $80; $81 & Above

Famous Treasure
13 Stamford Road
#02-28 Capitol Piazza
Singapore 178905

T: +65 6881 6688 / +65 9730 7548
IG: @Famoustreasure
Lunch - 11.30 – 15.00 (LO 14.30)
Dinner – 18.00 – 22.30 (LO 22.00)
Menu Available Online

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