Seorae – Korean Royal BBQ

Seorae

Seorae Galmaegi is a leading brand of Korean Charcoal BBQ for skirt meat (known in Korean as Galmaegisai). A fully-grown pig or cow produces only 250 grams of such meat, where the meat has the perfect combination of tenderness, juiciness and minimum fat. In the ancient times, this meat was serves only for the palate of monarchs and royal families.

Seorae Galmaegi open its first shop in Korea in 2007, expanded in Korea and Asia with more than 260 outlets. Seorae open its first outlet Singapore in December 2015.

Banchan - Side Dishes

As it is only LD and I for this dinner, we decided to try their Pork Set ($79). It has three type of pork, Galmaegisal (US Pork Skirt); Hangari Samgyeobsal (Seorae Marinated Pork Belly); and Hangjeongsal (US Pork Jowl).

Galmaegisal (US Pork Skirt)

Once you completed your order, the service staff will prepare the charcoal for BBQ. The cast iron base plate for the bbq has different compartments where you can cook you egg and melt your cheese as well.

The Charcoal BBQ with Cast Iron Grill Base

Tenkaichi – Premium Wagyu Beef BBQ Buffet

Tenkaichi Japanese BBQ Restaurant

Tenkaichi is a Japanese BBQ Buffet restaurant specialising in Wagyu Beef. At the end of 2015, Tenkaichi has moved to a new location in Marina Square Shopping Mall from the dingy outdated location in Keypoint before.

Considering our spoilt appetite for a premium cut of meat, we decided to go for Premium Wagyu Beef Buffet Dinner at $69.80++ instead of the deluxe buffet dinner at $44.80++. Basically LD has cravings for meat tonight and she is laser targeting the premium wagyu beef.

Japanese BBQ

Our appetizer was Wagyu Beef Sashimi and Wagyu Beef Yukke (Marinated Wagyu Beef with Egg Yolk). The marbling on the wagyu beef is just beautiful. For simple ratio, it was about 60% - 70% meat and 30% - 40% fats. You consume the beef sashimi the same way as fish sashimi, dip it in a soy sauce and wasabi, then put it in your tongue. The different is that, the icy cold beef will slowly melts in your mouth and slip down your tongue.

Wagyu Beef Sashimi

Wagyu Beef Sashimi - With LD Special Sauce

Lin"林" Rooftop Bar – Chilling out in Tiong Bahru [MEDIA INVITE]

Lin"林" Rooftop Bar

Lin is a contemporary Asian Alfresco Rooftop bar located in the heart of Tiong Bahru. From the top of the Link Hotel rooftop, you will have a very good view one of the oldest estates in Singapore. A neighbourhood with its own characters while the rest of the area has given way to the modern developments.

The Entrance

The name Lin <林> short for 'Shu Lin' which means forest in Mandarin. Align with the name, the bar is decorated in forest theme like. Surrounded with trees, complementing the Asian theme seating and statues. The standout item on the menu are Authentic Asian infused cocktails, delicious Asian bar snacks on top of the range of whiskeys and other drinks.

The Bar

[CLOSED] ChokChai Mookata – A Better Experience [MEDIA INVITE]

ChokChai Mookata

Mookata, the renowned combination of BBQ and shabu-shabu originated from Thailand which has gathered decent followers in Singapore. A google search to check for the mookata places in Singapore, the list can be considered very extensive.

ChokChai Mookata Shop

I had my virgin experience with mookata a few years back and I have been avoiding it since. The reason being it is slow to cook and I “hate” it when you bbq the meat / sausage or balls, the food just take a tumble into the shabu-shabu section.

First thing that I noticed in ChokChai Mookata is the bbq pan. There is a mini gate surrounding the bbq section, so the bbq food will not roll to the soup. Wohoo!! Something to look forward.

ChokChai Mookata pan

Morganfield's – The Home Sticky Bones Ribs

Morganfield's @ Suntec City

Morganfield's, the popular American food chain originated from America Midwest that are renowned for their soul-food. In particular, their slow-cooked prime pork ribs. At Morganfield's, these pork ribs are also known as 'Sticky Bones', which are slow-cooked and smoked at the same time to achieve the mouthwatering perfections.

The atmosphere at Morganfield's represent the era of the 1950 in US. The wall is decorated with red brick theme, blues music are playing in the background, of course not forgetting the yellow colour old style light bulps that light up the place.

[CLOSED] Aryaa – Alexander the Great's Kitchen [MEDIA INVITE]

Aryaa Restaurant and Lounge

Aryaa, which means “Noble” in Sansikrit is the first restaurant in Singapore that offer the culinary experience based on the journey of Alexander the Great. His expedition started from Mediterranean, Middle East and all the way into Indian Sub Continents.

The Bar

Enter into the kitchen of Aryaa, you will be welcomed with two uniquely cuisine under one roof. They have the Mediterranean cuisine and the North Indian Cuisine. Each kitchen are helmed by a Master Chef.

North Indian Kitchen

Oscar's - Supercharged Sunday Brunch [MEDIA INVITE]

Get ready for the Supercharged your Sunday to power your week ahead. The ever popular Conrad Centennial Singapore Sunday Brunch launch a new look Sunday Brunch concept. Oscar's Supercharged Sunday Brunch available from April 2016.

Seafood Bar

From the famous Seafood Bar, you can look forward to oysters from France, Ireland and Canada freshly shuck together; Boston lobsters and other crustaceans as well as fresh sashimi. I enjoyed the fresh lobster, they are solid and brainy. The same as can be said about the oyster, where the velvety texture just glide down in your throat.

Sashimi

The carving station offered US prime rib, whole suckling pig in three different style rotated weekly, and the famous roast “London Duck”. The prime rib is just sublime, the herbs seasoning infused well into the tender, succulent medium rare cooked meat. During the tasting, the suckling pig is roasted Mauritian style. It has a crisp paper thin skin, tender and succulent meat, similar to the Spanish version of suckling pig. For those who enjoy goose meat, I find the Irish farm duck has a similar texture, except it does not have the gaminess like the Asian duck. I personally still like the Asian farmed duck.

US Prime Rib