Jubilicious is a Halal certified restaurant by Mr Teh Tarik Group. Recently, Jubilicious in collaboration with Kapowww by Chef Mel Dean has revolutionised its culinary creation. Chef Mel Dean is a celebrity chef and F&B entrepreneur renowned for his delicious creation ranging from Asian to Mediterranean, Western Classic and Fusion dishes. Jubilicious is a representation of Singaporean Cuisine in a modern context.
|Jubilicious with Celebrity Chef Mel Dean|
We started our tasting with Keropok ($8). Crispy Fish & Papads crackers freshly fried in the restaurant and served with fiery sambal & refreshing mint chutney. The fragrant sambal with a squeeze of lime paired nicely with the fish crackers; while the spicy mint chutney works well with the papadums.
Nibblelicious Platter ($28, Signature Dish) consist of deep-fried chicken drumettes, tossed in 3 different types of sauce: chillimex (using ChilliMexPaste, personal invention by Chef Mel Dean), kimchi and satay flavours; regular fries and sweet potato fries; nachos; and pice de gallo (Mexican style fresh salsa).
The drumettes are crispy and juicy, while the three different type of sauce gave each drumettes each their unique local and international flavours. The fries are crisp externally and moist internally. While the nacho has all the right ingredients, topped with sour cream and guacamole. A good variety platter to start the meal.
Grilled Lemak Padi Tiger Prawns ($38, Signature Dish). Juicy and springy tiger prawns grilled to perfection. The charred aroma will be the first to catch attention, followed with the well-marinated flesh filled with spicy and turmeric sauce. Though it is an appetizer, I think it will also work well with a plate of white rice. Yummy.
|Grilled Lemak Padi Tiger Prawns|
Moving to the main dishes. Asam Pedas Marina ($24.90). A delicious concoction of asam (sour) and pedas (spicy) with generous toppings of huge prawns, barramundi fish and calamari. The pizza dough is crisp, crusty, and the cheese binds the dough and toppings nicely. A perfect example of a modern fusion of Italian cuisine with a uniquely local Malay twist dish.
|Asam Pedas Marina|
|Asam Pedas Marina - The Toppings|
Mamak Tabla ($16.50). This Jubilicious unique creation of burger. Flame-grilled beef patty smothered with bone steak sauce, tomato, topped with sunny side egg. The beef patty has a nice charred externally, while it remains juicy internally. The signature bone steak sauce is sweet and savoury, almost like a bbq sauce with a local twist. A moist and delicious burger.
Padang Pasta ($23.90). The al-dente pasta is cooked with Padang sauce, which is aromatic, spicy, creamy and bold in flavour. The turmeric, chilli padi, galangal and tamarind paste together with natural sweetness from the seafood gave the dish the OMPH factor in it. The pasta is well infused with this delicious sauce, you will not stop twirling and scooping it into your mouth. Using Chef Mel Dean signature expression “KAPOWWW”!!
Charkwaytong ($14.90, Signature Dish). Jubilicious take on the Singapore fried carrot cake. The cube carrot cake is replaced with lontong (rice cake). The smooth and silky egg covered the lontong nicely together with signature chilli paste and kecap manis (sweet soy sauce). The seafood elevates this dish to be more “atas”. It is definitely unique but it is not to my taste.
Nasi Goreng Sambal Sardine ($13.90, Signature Dish). One of Chef Mel Dean signature family recipe. Imagine Korean Kimchi fried rice, but replace the kimchi with sambal sardine. The rice is plump and soaks up the flavour of the sambal sardine sauce. The sardines are fried separately to showcase the texture and it is served with a fried egg, prawn crackers and tomato salsa. It is the first time we all tried this dish and we all agree that it is a definitely a comfort dish.
|Nasi Goreng Sambal Sardine|
With so much of the food, we manage to save some space for dessert. Liquid Gold ($18.90, Signature Dessert). Durian Royalty – Blended. Shaken. Stirred. Golden extracts of Mao Shan Wang; exquisite ice cream; crowned with 22 karat Gold Leaf. Think of it as high-end Durian milkshake, topped with MSW Durian Pengat. It is a must-try for durian lovers. #Durianporn
We also tried Chocolate Molten Lava Cake ($12.90). Lava cake with warm chocolate lava gooey served with premium ice cream. A solid lava cake filled with thick oozing chocolate lava. The strawberry ice cream complemented the chocolate cake nicely.
|Chocolate Molten Lava Cake|
Jubilicious is located on the 4th floor of Hotel Boss, the same floor as the swimming pool and herb eco-garden. With such as scenery, dining in the fully air-conditioned restaurant will be therapeutic to the appetite, mind and soul.
Overall, the food in Jubilicious is nicely curated. While half of the dishes that we tried are fusion and presented in modern plating, the identity of local flavours remains strong. My picks are Grilled Lemak Padi Tiger Prawns, Padang Pasta, Asam Pedas Marina Pizza and Nasi Goreng Sardine. Of course, not to be missed is the luxurious Liquid Gold. Definitely, a restaurant to try for Lunch, High Tea and Dinner. Cheers!!
Thank you very much Chef Mel Dean, Nish and Jubilicious Team for hosting us.
Food & Drink: 7.5/10
Service: N/A (Tasting Invitation)
Budget per Person: $26 - $50
500 Jalan Sultan
#04-01 Hotel Boss
T: +65 6291 3500
Breakfast Buffet: 06.30 – 10.30
Lunch Ala Carte: 11.00 – 22.00
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