Lobby Lounge – 100 Years of Hospitality Afternoon Tea [MEDIA INVITE]

Egg Benedict with Asian Crab Salad

Hilton Celebrates 100 Years of Hospitality. Lobby Lounge at Conrad Centennial Singapore partakes in this celebration through its 100 Years of Hospitality Afternoon Tea. Let us enjoy the signature dishes popularised by Hilton through its 100 years of Hilton Hospitality.

100 Years of Hospitality Weekend Afternoon Tea Menu

The first course for Weekend Afternoon Tea is Seafood Platter on Ice. Consist of Poached Boston Lobster, Prawns and Irish Oysters. The freshness of the seafood really shines here. The lobster prawns are firm and springy, and I have both of them plain and really enjoy the natural sweetness of the seafood. The Irish Oysters are briny and sweet, and I just need to use a few drops of lemon juice.

Seafood Platter on Ice

Seafood Platter on Ice - 1 person portion

To accompany the seafood is the newly crafted mocktail made from chrysanthemum, calamansi and leatherwood honey. It is fragrant, refreshing with solid leatherwood honey at the end. It really well with the seafood.

Newly Crafted Mocktail

For those having the free flow of sparkling wine, Nino Franco, it will be served after the first course. Of course, you can have it earlier if you wish.

The Second Course drew inspiration from Waldorf Astoria NY 1894. Egg Benedict with Asian Crab Salad, served with Hollandaise and Smoked Paprika. The crab salad replaces the original bacon. We were a bit curious that the service staff used a food trolley to serve the egg benedict. We were then informed that Hilton is the first hotel to introduce in-room dining in the hospitality industries.

Egg Benedict with Asian Crab Salad

The eggs are well poached, topped with solid creamy hollandaise sauce. The crab meat is refreshing and upping the game for the standard of an ordinary egg benedict.

Savory and Sweet Treats

Third Course Savory delights consist of Waldorf Salad (from Waldorf Astoria NY 1894), Chorizo Pate and Burrata Pincho, Cucumber and Cheese Pincho and Homemade Dill Gravlax, Horseradish Cream Cheese, Caviar.

Waldorf Salad 

Chorizo Pate and Burrata Pincho

The Waldorf Salad is crunchy, juicy and helps to cleanse the palate, while the Cucumber and Cheese Pincho has a more neutral flavour as the cucumber offset the saltiness in the cheese. The Chorizo Pincho has a good touch of spiciness and the Homemade Dill Gravlax is a tad too salty.

Cucumber and Cheese Pincho

Homemade Dill Gravlax, Horseradish Cream Cheese, Caviar

Sweet Treats of the third course represents the Hilton creations from around the world. Walnut Brownies (Palmer Hilton, 1893), Pina Colada (Caribe Hilton, 1954), Cream Cheese Red Velvet Cake (Waldorf Astoria NY, 1950), Gin and Tonic Panna Cota (Conrad Centennial Singapore 2016), and Strawberry dip Vanilla Milk Chocolate.

Walnut Brownies

Granny Garden Tea

Without a doubt, these are the highlights for the Heritage Afternoon Tea. The Walnut Brownies are just classic, solid brownie base, topped with cream and covered in white chocolate. The Red Velvet Cake is soft, moist and fluffy.

The Red Velvet Cake

Pina Colada 

The adorable looking coconut shape Pina Colada is made from solid dark chocolate, filled with coconut milk cream. While Gin and Tonic Panna Cota has a nice tangy gin and tonic jelly on top, followed with a rich creamy base. The Strawberry dip Vanilla Milk Chocolate is delicious and the sourness from the strawberry helps to balance the sweet offerings here.

Gin and Tonic Panna Cota

Strawberry dip Vanilla Milk Chocolate

Scones are the Fourth Course of the afternoon tea. Served with Clotted Cream, Orange Jam, Homemade Strawberry Jam. There are two types of scones, plain and raisin. The Orange Jam and Homemade Strawberry Jam are delicious and made a good pairing with the scones.

Scones

Overall, the Heritage 100 Years of Hospitality Afternoon Tea represent the history and journey of Hilton Group. We learn some interesting facts about Hilton through this Afternoon Tea. Sure, worth the visit. Cheers!!

Conrad Bear Mascot

Thank you very much to Conrad Centennial Singapore and Lobby Lounge Team for the tasting invitation and the experience.

The 100 Years of Hospitality Afternoon Tea

Day	Time	Price
Monday - Friday	3.00pm – 6.00pm	S$32++ per person Inclusive of Brazilian Coffee or Ronnefeldt Tea Exclusive of the seafood platter and The Eggs Benedict.
Weekends (Saturday, Sunday & Public Holidays)	1.00pm – 5.00pm	S$62++ with 1 glass of crafted “Welcome” beverage. S$92++ with free flow of sparkling wine, Nino Franco Per Child (6 – 12 years old) S$42++ exclusive of the seafood platter. All inclusive of Brazilian Coffee or Ronnefeldt Tea

When: 13 May – 30 June 2019.

Where: Lobby Lounge, Conrad Centennial Singapore.

For Reservation: Please Call +65 6432 7438 or Email: sinci.lobbylounge@conradhotels.com

For more information on Sakura Afternoon Tea, visit:
http://www.connoisseur.sg/100-years-of-hospitality-afternoon-tea/

Food: 8.5/10

Value: 8/10

Service: 8/10

Ambiance: 8.5/10

Budget per Person: $26 - $50, $51 - $80

Lobby Lounge @Conrad

2 Temasek Boulevard

Lobby Level, Conrad Centennial Singapore

Singapore 038982

T: +65 6432 7483

W: http://bit.ly/cbkconrad

F: https://www.facebook.com/conradcentennialsingapore

OH:

Sun - Thu: 07:00 - 00:00

Fri - Sat: 07:00 - 01:00

Daily Afternoon Tea: 13.00 – 17.00

Ting Heng – Hong Kong Style Steamboat

House Speciality Steamboat Pomfret 

Ting Heng Seafood Restaurant (“Ting Heng”) is an old school seafood restaurant around Tiong Bahru area that has been around for generations. The aquariums at the dining area displaying their live seafood is an example of the restaurant showcasing the freshness of their seafood.

Ting Heng Seafood Restaurant 

A must try here is House Speciality Steamboat Pomfret ($40 / $60 / $80). The cloudy steamboat broth is sweet and robust, results from a long cooking process. At the start, the pot is filled with chopped deep fried pomfret fish bones, diced yams, seaweed, tang oh and Chinese cabbage.

House Speciality Steamboat

House Speciality Steamboat Pomfret 

The pomfret flesh is fillet and serves separately, for cooking after the broth is boiled. It is fresh and springy, almost like eating steam pomfret.

Pomfret Fillet

The first thing that goes into the pot is Three Kind of Balls (Fish, Pork and Chicken) – ($12 / $18 / $24). These homemade balls are meaty, delicious and you can easily distinguish the meat that you are eating. It reminds me of the steamboat in Hong Kong

Fish and Pork Balls

Fried Beancurd Skin ($7 / $10 / $14). This usually served piping hot, as the beancurd skin was deep-fried again before it is served. It is crispy, flavourful and it can be eaten on its own. Most of the time, half of the plate is gone while we are waiting for the broth to boil.

Fried Beancurd Skin - Half eaten due to hunger

Sliced Beef ($15 / $22 / $30). The marbling is just awesome. It is tender, succulent and melts in your mouth. You just need to dip if for about 8 to 10 seconds, then it is ready to consume.

Sliced Beef

Tang Oh Vegetable ($6 / $8). LD’s favourite steamboat veggie and mine as well. A bit bitter, crunchy and minty flavour in the background.

Tang Oh Vegetable

For carbs, we tried their Udon ($4 / $8) and rice. The udon is thick and springy, good for those who like bouncy stuff. I prefer a comforting porridge, so I throw in a couple bowls of rice in the pot, followed with well beaten raw eggs, and let it simmer for a few minutes till it soaks up the essence of the broth. The result is a tummy warming Teochew style porridge.

Although seafood is the signature of this restaurant, Ting Heng non-seafood cooked dishes are tantalising as well. Claypot Chicken with Beancurd and Salted Fish ($12 / $18 / $24) is LD’s favourite. The nice smoky and pungent aroma from the salted fish, followed with soft beancurd and succulent chicken is just yummy. The saltiness in the dish is a good pairing with a bowl of white rice and you can consider this dish “a rice thief”. The only pity is that there is not enough gravy in this dish, or else it will be perfect.

Claypot Chicken with Beancurd and Salted Fish

Sweet and Sour Pork – ($12 / $18 / $24). Crispy and crunchy popcorn pork, nicely coated with a sweet and tangy sauce. I find it missing some diced pineapple to balance cut through the richness in this dish.

Sweet and Sour Pork

Signature Roasted Spring Chicken ($20). We have ordered this every time we dine here. The kids love it because the flesh is juicy and the paper-thin skin in tasty enough. It is well marinated; you don’t need any sauce or salt and pepper dip for this dish. Ting Heng used spring chicken for this, so it only comes in a whole chicken portion.

Signature Roasted Spring Chicken 

Stir Fried Frog with Spring Onion ($20 / $30 / $40). The frogs are coated with flour before it is fried so it seals the moisture in its flesh. The combination of spring onion, ginger plus a solid “wok hei” aroma in this dish is very good. I wish there is a bit of gravy that I can put on my rice.

Stir Fried Frog with Spring Onion

Ting Heng has two seating options indoor and outdoor. I prefer indoor as I like to eat my food in a comfortable ambience. The service is pleasant, friendly like a traditional Chinese restaurant standard.

Menu Page 1

Menu Page 2

Overall, Ting Heng is an old school type of seafood restaurant. We enjoyed the steamboat as it reminds us of the steamboat in Hong Kong. The ingredients are fresh, delicious and reasonably priced. Best of all, they open until 4 AM, so you can pick what time you want to dine here. Cheers!!

Food & Drinks: 7.75/10

Value: 7.5/10

Service: 7/10

Ambiance: 7/10

Budget per Person: $26 - $50

Ting Heng Seafood Restaurant

82 Tiong Poh Road

Singapore 160082

T: +65 6323 6830

OH: Daily 17.00 – 04.00

[CLOSED] The Quarters - The Quarters Experience [MEDIA INVITE]

Fwah @ The Quarters

My first encounter with The Quarters and Chef Chung Deming was in 2015. Four years on, we are back at The Quarters for the newly launched The Quarters Experience. For $60++ you will experience Multi-Sensory Dining, locally inspired with Straits and International ingredients.

The Quarters

Salted Egg Tebasaki. Inspired by Japanese Yakitori style of cooking chicken wings. Only mid wing is used, slowly grilled until it reaches a crispy exterior, topped with The Quarters Signature Salted Egg Aioli. It has a nice charred flavour to it followed by a slightly pungent aroma and flavour of the Aioli.

Salted Egg Tebasaki

Chawanmushi – Chincalok infused Steamed Egg with Ikura. The texture of the steamed egg is slightly dense. The chincalok flavour is delicate, easily overpowered by the ikura. It is better to eat it separately so you can taste each of the distinct flavours. Then you can decide if you want to mix all of them or not. Personally, I would like the chincalok flavour to be slightly stronger though.

Chawanmushi

Ooh La La! Signature Chilli Crab Sauce with Venus Clams and Croutons. An interesting combination of sweet and chewy venus clam flesh with the super OMPH Chilli Crab sauce. Surprisingly, the clams’ flavour is not overpowered by the sauce. The crunchy croutons add a nice crunchy texture when you slurp the sauce. Yum yum.

Ooh La La!

Ooh La La!

Fwah! – Foie Gras on Kaya Toast with Scrambled Egg. Chef Deming local interpretation of foie grass with eggs benedict. It is creamy, velvety and the foie paired nicely with kaya and toast. The only complain that I have is that I wish the portion is bigger.

Fwah

Rendang – Wagyu Beef Cubes with Heirloom Rendang sauce and Buah Keluak Fried Rice. The wagyu beef cubes are seared to medium rare; you can taste a solid charred aroma followed with the juiciness of the of beef. It is paired with solid buah keluak infused fried rice. I like the homemade rendang sauce, as the rempah really stands out. I suggest that you combine all the three ingredients together and eat it. It is just heavenly.

Rendang

Duriancanboleh, I choose Passion Fruit Crème Brulee instead of the durian. The sugar crust on top is thick and generous. The crème is rich, smooth with a passion fruit tanginess to balance the richness. It feels like something lighter compare to Durian crème brulee.

Duriancanboleh

Passion Fruit Crème Brulee 

Overall, it is interesting to see Chef Deming take us through this multi-sensory gastronomic journey. He slowly builds up the locally inspired flavour using ingredients that we are familiar with but produced different taste by varying the intensity level. The Ooh La La, Fwah and Rendang have a strong and bold flavour that we truly enjoy

The Quarters Experience

Price: $60++

Booking conditions: Between 2 to 20 pax per seating. Reserve 2 days in advance.

For Reservations: Call 6834 4174 or email: info@thequarters.sg

“Real Nasi Lemak Burger”

During this tasting, we also taste other items, such as “Real Nasi Lemak Burger” ($15). Consist of Nasi Lemak Bun (like Mos Burger Buns); 2 deep fried chicken thighs coated with turmeric batter; Homemade sambal to combine the 2 chicken patties; Perfectly fried sunny side up egg with oozing yolk; and Ikan Bilis as fries on the side with shaved cucumber and chilli as salad plus garnish. This is the closest burger you can to the real nasi lemak. A creative creation by Chef Chung Deming and his team. Yum Yum.

“Real Nasi Lemak Burger” - the Patties

Shiok Bak ($14) - Crispy Pork Belly with Assam Curry Sauce. It sure has the shiokness of crispy pork belly. Crispy exterior, especially the skin, with juicy and succulent flesh internally. The ginger and five spice are added into the assam curry sauce that pairs nicely with the pork belly.

Shiok Bak

Wagyu Beef Buah Keluak Pasta ($24) – Wagyu Beef and Buah Keluak Cream. Al-dente pasta tossed with solid buah keluak paste. A modern way to enjoy the “Asian Truffle”. The beef is succulent; however, I find the pasta is already nice on its own. Yum Yum.

Wagyu Beef Buah Keluak Pasta 

Thank you very much to Ivan Teh RunningMan and Chef Chung Deming for hosting us.

Food & Drinks: 7.5/10

Value: 7/10

Service: N/A (Tasting Event)

Ambiance: 7.25/10

Budget per Person: $11 - $25; $26 - $50; $51 - $80

The Quarters

16 Enggor Street

#01-09 Icon Village

Singapore 079717

T: +65 6834 4174

W: https://www.thequarters.sg/

F: https://www.facebook.com/thequarterssg/

IG: @Thequarterssg

OH:

Mon: 10.00 – 16.00

Tue – Sat: 10.00 – 22.00

Closed on Sunday

Menu is available online

[CLOSED] Rookery – Good Food Great Company [MEDIA INVITE]

Fried Chicken Sandwich

Rookery is a café by day and gastropub by night located in Singapore CBD. Rookery was founded by 3 individuals Daniel, Michelle and Sue-shan, who loved food, coffee and to drink. Inspired by the Australian and American casual dining culture, Rookery presents a unique dining experience with an emphasis on the raw rustic nature of our locally sourced ingredients.

Rookery - Capital Tower

Rookery recently refreshes their Brunch and Lunch/Dinner menu and we have the opportunity to taste it first-hand at their Capital Tower outlet. All the items below are available from 11.30 onwards, except for smashed avocado toast.

The Bar

We start with Smashed Avocado Toast ($15), available from 8 AM. This superfood is one of the must-have on every café’s menu. The combination of rich creamy avocado, crispy and chewy and oozing egg yolks is just so appetizing. The furikake add some sparks to this creamy mix

Smashed Avocado Toast

Roasted Cauliflower & Quinoa ($17). An example of a vegetarian dish that can be tasty. Cauliflower, cucumbers, baby radish, cherry tomatoes and pomegranate bind together with sesame dressing. You have crunchy and juicy texture from all the vegetable mix and I especially like the contrasting salty and chewy texture from the halloumi in this dish.

Roasted Cauliflower & Quinoa

Fried Chicken Sandwich ($21), a deluxe sandwich for meat lovers. The combination of juicy fried chicken with homemade glazed bacon chop is just badass. Lettuce, tomato, gouda cheese and honey mustard mayo complete the sandwich fillings. Instead of using regular white bread, Rookery uses the sourdough bread that are able to hold the ingredients together and not making a mess. Yum Yum.

Fried Chicken Sandwich

Scallops ($22) a must try item on this new menu. Juicy, sweet and plump seared Hokkaido Scallops cooked with seaweed and miso butter. The top part of the dish might turn you off because it looks oily, however, it is actually clarified butter. The bottom part is where the good stuff are. You can taste the rich, creamy and umami flavour of the seaweed and miso butter. The lemon supposed to help in balancing the richness in the dish, however, it also gives this dish a different flavour. It was so good; we used up all the toast plus the toast from other dishes to polished up the butter.  Definitely, a dish that I will return for.

Scallops

If you prefer prawns instead of scallops try their Gambas al Ajillo ($18). Butterflied tiger prawns cooked with garlic and chilli oil. The moist and tasty prawns, together with the flavoured oil goes nicely with the toast. I still like the scallops though.

Gambas al Ajillo

Grilled Mackerel ($24), a well-grilled mackerel fillets served with potatoes, garlic and tomatoes white wine stew. The tangy flavour stew nicely balances the strong flavour of the mackerel.

Grilled Mackerel

Sakura Ebi Capellini ($14). A dish that getting popular in Singapore dining scene. The key here is to find the right balance of each flavour. I like the crunchiness of the sakura ebi and flavour of the truffle oil. However, the pasta is slightly undercooked and the saltiness level is on the high side. A bit of tweaking will make this dish much better and value for money.

Sakura Ebi Capellini 

Crabmeat Pasta ($24). Another winning dish here. The al-dente tagliatelle carries the tomato cream sauce nicely. I was worried that the strong creamy sauce will cover the taste of the crab, instead, I can still taste the sweetness of blue swimmer crab meat in each bite. Yummy.

Crabmeat Pasta

US Kurobuta Bone-In Pork Chop ($29). Nicely seared with good crisp externally, while the meat remains juicy and succulent internally. Served with curly fries and mesclun salad, it is simple yet delightful. Oink Oink.

US Kurobuta Bone-In Pork Chop

Meatballs ($17). This dish reminds me of spaghetti meatballs, except this one come with toast instead of pasta. The beef meatballs are well seasoned, cooked in tomato sauce and finished off with loads of cheese and baked. Expect a bold flavour from the tomato sauce and the cheese, best eaten together with the toast.

Meatballs

We were almost full from all the previous dishes, however, we manage to leave some space for Dark Chocolate Lava Cake ($14). We were slightly disappointed to find that the lava was not oozing out when we cut the chocolate cake. However, the solid dark chocolate flavour mixed with French Vanilla Bean Gelato and mixed berry compote sure make up for the aesthetic disappointment. A comforting dessert anytime.

Dark Chocolate Lava Cake

As Rookery turns into gastropub by night, you have to expect loud and energetic music played. It is best to keep your conversation in the small group. The décor casual with an industrial touch to it. Rookery offered indoor and outdoor seating, depends on your liking. There will be Live music on Thursday and Friday night at Capital Tower Outlet.

Liveband on Thursday and Friday Night

Overall, Rookery is a casual modern all-day dining destination in CBD. Café during the day and gastropub to chill out after work. The food is modern and creative and you can easily find something that you like here. I recommend their Scallops, Fried Chicken Sandwich (or something with their homemade glazed bacon chop) and Crabmeat Pasta. Cheers!!

Mojito (not mine)

Thank you very much, Kris(Msginginly) and Rookery Team for the tasting invitation.

Food & Drinks: 7.5/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $11 - $25, $26 - $50

Rookery (Capital Tower)

168 Robinson Road

#01-08 Capital Tower

Singapore 068912

T: +65 6327 9369

W: 

F: 

IG: @Rookerysg

OH:

Mon – Fri: 08.00 – 23.00

Closed on Sat, Sun and PH

Other Branch

Rookery (Hong Leong Building)

16 Raffles Quay

#01-02A Hong Leong Building

Singapore 048581

T: +65 6221 0968

Menu and Reservation available from the website