Sunday, 20 October 2019

Jubilicious – Euphoric Gourmet for The Soul [MEDIA INVITE]

Padang Pasta

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).

Nibblelicious Platter

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.

Nibblelicious Platter

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.

Mamak Tabla

Mamak Tabla

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”!!

Padang Pasta 

Padang Pasta 

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

Liquid Gold

Liquid Gold

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
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7/10
Budget per Person: $26 - $50

500 Jalan Sultan
#04-01 Hotel Boss
Singapore 199020
T: +65 6291 3500
IG: @Jubilicious_sg
Breakfast Buffet: 06.30 – 10.30
Lunch Ala Carte: 11.00 – 22.00

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

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