Experience the Joy of Cantonese Cuisine with Cassia’s Christmas Menu at Capella Singapore!

It is two weeks to Christmas, and for many, the season to celebrate that special time of the year with our loved ones is upon us. Yet for all the roast turkeys or honey glazed hams that will find its way onto the dinner table, it is definitely something else altogether to dine with Cantonese cuisine for the period as a departure from the norm.

Cassia, the luxurious Capella Singapore’s Cantonese specialty restaurant, promises just that with a Christmas lunch and dinner set menu specially arranged  by Executive Chinese Chef Lee Hiu Ngai for Christmas eve and Christmas itself. Priced at $98++ and $168++ for lunch and dinner respectively, each menu presents 6 courses that highlight the menu’s signature dishes. Notably, the lunch and dinner sets are largely different with wagyu and lobster being available in the evening. Dinner also promises each diner a glass of Taittinger Champagne.

Amuse bouche of seasoned cherry tomato. Sweet, bursting with flavour, umami rich. Amazing!

Start off the meal with a Combination of Crispy Suckling Pig with Avocado and Crispy Beancurd Skin, Chicken Wing Stuffed with Minced Shrimp, Steamed Lobster Dumpling with Gold Flake. The use of avocado surprised me, and yet when it is paired with the crispy suckling pig, the flavours melded well together reminding me of a certain familiarity in both savouriness and buttery goodness. My favourite had to be the Chicken Wing Stuffed with Minced Shrimp. The mid-wing comes deboned and chock full of a sweet, meaty prawn paste that is marvelous with each bite.

I highly recommend pairing the meal with a side of homemade XO Sauce condiment. The flavours of prawn, chilli, amongst other special ingredients, are well concentrated here. Each portion is punchy with flavour and provides a texture that gives a satisfying mouthfeel. I absolutely loved the xo sauce.

Double-boiled soups are perhaps one of the most well-known examples of Cantonese cuisine. When I saw on the menu that we were going to have the Double-Boiled Thick Chicken Broth with Sea Cucumber, Fish Maw, Dried Scallop and Sea Whelk, i was unabashedly excited. Like a child returning home to the loving arms of his family, the flavours from the broth were deeply comforting and satisfying. Although the collagen-rich stock was just a touch thin for my preference, I savoured each bite from the gelatinous fish maw and sea cucumber.

The Wok-fried Australian M9 Wagyu Beef with Black Pepper Sauce is without doubt one of the Chef’s signatures. It has been a constant on the menu throughout the years, and it is perfectly executed. The beef with tender to the bite, yet with a marbled crispness that balance well. The piquant pepper sauce was sweet and savoury, whilst providing just that layer of heat to excite the tastebuds. It is a dish that will appeal to gourmands who prefer the traditional over the innovative.

When the Steamed Lobster arrived, the thing that caught my attention the most were the bits of crispy fermented bean paste scattered all over the halved portion of lobster meat. They were my favourite part of this entire dish. Nevermind the gorgeous and fresh sweet lobster that goes excellently with the base of premium soy sauce. It was the fragrance of the crispy fermented bean paste together with touches of hearty savouriness and a mellow sweetness that simply stood out in each bite. I found myself picking off every grain from the dish.

The fifth course for the night was the Stewed Inaniwa Udon with Abalone and Pan-fried Scallop. This dish hit all the right notes for me. The udon was gorgeously texture, retaining just the right amount of bite in each portion. The scallops were tender whilst being wonderfully seared with that nice charred surface. The baby abalone was imply a luxurious accompaniment. But it is the glistening savoury stock that bound the various ingredients on the dish altogether. Crisp, savoury, umami-rich, and yet with that gentle elegance that does not overpower, this dish certainly stood out to me the most throughout the night.

Before the night came to an end, I was served the choice selection of Homemade Almond Cream with Bird’s Nest. The hot almond cream, delicately smooth and indulgent as it is, is taken a notch further with a generous portion of crisp bird’s nest that simply makes this dessert divine. I was keen for more, and even considered ordering a portion of almond cream from the menu.

The Christmas Menu that I tried for dinner was in short, excellent. I enjoyed most, if not all, the dishes presented, and they were certainly classics that demonstrate refined culinary technique and a choice use of flavours. Indeed, though the set menu has items that can be ordered from the menu, the unique touches here and there such as the use of bird’s nest and the presentation of luxurious ingredients within the set price, makes this one set menu worth considering for Christmas! The dishes may not be outrightly modern or innovative in today’s context, but it certainly has heart.

Thank you Capella Singapore for the invitation.

Cassia
Capella Singapore
1 The Knolls
Sentosa
Singapore 098297

Reservations: +65 6591 5000
Website

The Christmas Set Menus are only available for 24th and 25th December 2017. Lunch menu is priced at $98++. Dinner is priced at $168++ and comes with a glass of Taittinger Champagne.

York Hotel’s White Rose Cafe – Impressive Seafood Mee Goreng Worth The Trip!

When is a mee goreng like a plate of fried hokkien mee? That was the question that befuddled my mind and tastebuds as I sat for lunch at York Hotel’s White Rose Cafe, just behind the Pargaon Shopping Centre in Orchard. Though the dish was called the Seafood Mee Goreng, and with the colour of the dish shockingly vibrant, the flavours were seafood rich, sweet, savoury, and packed full of umami. Have that with a drizzle of lime and ask for a side of sambal belachan, and there you have it, the Seafood Mee Goreng that is almost like a plate of Hokkien Mee, maybe even better because of the bold full-bodied flavours that carried depth in each bite!

The ‘wetness’ of the dish further adds to the deception, and as Executive Chef Charlie Tham shared, this style of Mee Goreng has its origins from the Punggol Mee Goreng served in the earlier parts of the 20th century. A sumptuous platter of yellow noodles stir-fried with a generous serving of prawns, squid, sliced fish, egg and vegetables, the dish is priced at $17++ and can easily be shared with 2 other friends. Would I consider this one dish worth making the trip down to the York Hotel? Definitely, and especially so if you’re a fan of a certain romanticism and tradition in local cuisine!

A stellar cast of dishes on the refreshed A La Carte menu!

The Seafood Mee Goreng is one of a selection of dishes that have been added to the refreshed lineup on White Rose Cafe’s A La Carte menu.

Other deserving mentions include the homemade Mee Siam ($14++) that comes served with prawns, tau pok, egg and beansprouts. While not exactly a new dish from the chef’s repertoire of recipes (it was once a feature of the menu in White Rose Cafe’s early days), this is one bowl of mee siam that would leave you craving for more. The rich rempah of spices and the notable depth shaded by the generous use of tamarind reminded me of good cooking that speaks to the heart.

I was also suitably impressed with the Vietnamese Pork Chop ($17++) that was mouth-wateringly fatty, flavourful, and tender. Marinated overnight with fish sauce, condensed milk, honey, lemongrass, garlic and more, the pork chops were bold in flavour and not shy in harmonizing with the jamboree of spices that gave new life to its profile.

If there is space for more local favourites, order the Chicken and Pork Satay ($13++). Visually, the dish is impressive. Plump, obviously juicy, marinated meats are skewered unto sticks before being grilled to perfection with bits of caramelised char here and there. The dish comes served with a peanut sauce topped with pineapple paste. And while the sauce could be oilier and punchier to give greater depth in flavour to the already delectable satay, this is a dish worth having!

Still hungry and want something that goes with a bowl of steaming white rice to complete the meal? The Seafood Curry ($15++) may be the answer. The gravy is earthy and satisfying, and the bits of scattered mustard seeds throughout provide a gracious aroma and texture to the seafood-rich dish.

End off the meal with a bowl of Tang Yuan ($9++) served in a piping hot portion of sweet, ginger syrup. I absolutely loved the heat and clarity made possible by the lavish use of ginger in the broth. A favourite amongst desserts if I had to choose!

White Rose Cafe at the York Hotel stands out for its excellent cooking and timeless flavours.  While some may wonder why go to the White Rose Cafe when such local delicacies can easily be obtained elsewhere, and often for a much cheaper price, the value is in the chef’s refinement of local and Asian flavours that accentuates each dish’s identity. The new dishes on the menu impress. And for me, the main pull factor definitely has to be that delicious plate of Seafood Mee Goreng that is certainly well above par.

Thank you York Hotel for the invitation.

White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516

Reservations: 6737 0511
Website

Opening Hours
Daily 11am to 11pm

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Five Nines (999.99) reopens at Cuppage Plaza – delicious tapas; average $49 set menu!

I have always associated Cuppage Plaza as the haven for hidden, authentic Japanese izakayas that provide a certain escape from the bustling, general dining scene along Orchard Road. It is one of the places I would recommend if friends are keen to go out for a drink after work and have some Japanese otsumami as part of the unwind experience. Of course, some may find one of the many karaoke lounges with ladies waiting for guests in the corridors to be a much more appealing affair. To each his or her own, but the make up of mall tenants certainly create a unique atmosphere for those wanting a slightly different side of Singapore.

My visit this time brings me to the newly re-opened Five Nines (999.99) European-Japanese restaurant. Formerly located along Keong Saik Road, Five Nines was well known amongst its fans for its quality European cuisine, tasteful presentation and personable service. However, with the restaurant’s relocation to Cuppage Plaza, there is now a stronger emphasis on casual cuisine with a focus on European-Japanese fare that blends in with the mall’s Japanese culinary ‘ambience’.

The $49++ six-course set menu

For my meal that evening, I was served the $49++ six-course set dinner menu. The menu changes regularly, and needs to be booked in advance. Yet, though the idea of six-courses for less than $50 before tax sounds highly enticing, I ended the meal feeling hungry with a slight disenchantment and a belief that the chef could definitely do much better. Curious to see what else the kitchen could offer, and to supplement my ‘incomplete’ meal, I stayed back after the set dinner and in addition to three adhoc a-la-carte items prepared by the restaurant to share, I further ordered my own selection of tapas. And truly, it is in the a-la-carte menu where the chef’s techniques and flavours start to shine.

I started the set dinner with the Marinated Botan Shrimp and Couscous Salad. Though botan ebi is a personal favourite of mine, I found this particular portion rather average in quality without the glisten or shine of sweetness that makes the shrimp unique. The side of couscous salad was interesting to say the least, and was probably an attempt to establish both umami and sweet flavours as an opener to the meal.

My second dish served was the Foie Gras Terrine and Bruschetta. The fancy presentation of a smoke-encased dome certainly set expectations, and while slightly gimmicky in having smoke infuse the base of orange jam, I found the overall flavours on point.

The only problem was the portion size. It was barely enough for a mouthful, and probably envisioned as a way to further whet the appetite. Needless to say, I was getting hungrier.

The next dish served was the Garlic Flavoured Squid Ink Tagliolini topped with snow crab. At this point, I half-expected the dish to be larger in portion as we were approaching the mains. Yet, the kitchen remained steady in producing delicate serving sizes. I must say that the tagliolini was delicious but lightly flavoured, and the flakes of snow crab, unfortunately, a token. I was looking forward to the next dish.

The second main of Steamed Cod Fish Rolled with Parma Ham and served with a Porcini Cream Sauce could have been a winner if the cod was prepared in another way. Steamed cod is certainly not uncommon in Chinese cuisine in Singapore, and the thought of having the beautiful fish prepared in a similar style at a European Japanese restaurant would certainly be interesting. However, I found the fish to be cottony soft, as though almost an unfamiliar texture. The piece of fish was only distinctly flavoured with the Parma Ham as the porcini cream sauce was simply too light. I laud the bold attempt to marry ingredients and flavours, but this dish did not work for me.

The Mozzarella and Lamb Tender Loin Fritto was the final main of the six-course set menu. Each diner received a half portion which showed the mozzarella oozing out from the meat’s center – if you were lucky enough to receive a properly portioned half. I have no complains about the meat, and it proved a slightly hearty end to the meal.

Saving the entire six-course meal affair was the Creme brulee with Raspberry Sorbet. Finally, bold, audacious flavours brightened the entire dining experience. It was at this moment when it struck me that I was missing flavour in the entire orchestra of dishes. Although one could reasonably argue that perhaps the kitchen wanted to showcase the lighter touches, the shocking end of creamy, sweet, gorgeous creme brulee with all that toasted smokiness and topped with bright, tart raspberry sorbet, seemed almost like a sudden crescendo to a flatline heartbeat. Nevertheless, I ended the meal feeling hungry. Both in terms of absolute portion sizes, and a crave for flavour.

Second Dinner, Delicious Tapas!

Determined that there was more to the Chef’s technique and ability than that which was served during the set menu, the table (and later myself) ordered a selection of a-la-carte tapas and dishes!

The Wagyu Beef Carpaccio ($18++) was stunning. Not only in terms of presentation, but the choice use of buttery beef sprinkled with grated parmesan and a glaze of balsamic vinegar was simply delightful. The flavours were a mix of bold umami, savoury, sweet, tart with cheery bright notes popping all about.

The 4 Kinds of Cheese Tortellini with Cauliflower Puree ($18++) packed a solid punch in deep, umami, savoury flavours.  And that cauliflower puree was simply amazing .

The Tripes ala Romana ($14++) was a little more unique for the table, and for a few, it was their first time tucking in to offal. Yet, I have nothing but praise for this dish. The tripe was tender soft, and when simmered with a liberal use of tomatoes and olive oil, umami, sweetness, and savouriness rung loud and clear. Clearly, the a la carte dishes till now is like night and day when compared against the set menu.

I then ordered the Beef Cheek and Potato Baked ‘Parmentier’ ($14++). Fatty, buttery beef cheek was simply melt in the mouth, and any heaviness was quelled by the glaze of floral sweet, sticky, and acidic balsamic vinegar. A must-order!

The Octopus and Mix Mushroom Ajillo ($15++) was served boiling, and that proved to be very appetizing. Yet, while the base of olive oil took on the flavours of the ingredients, the dish could definitely be further seasoned.

I was suitably impressed with the presentation style of the Sauteed Scallops with Artichoke Sauce ($17++). With a flower garden theme coming to mind, I thoroughly enjoyed the tender and delicately seared scallops served alongside a robust, creamy and lightly scented artichoke sauce. Though balsamic vinegar is once again used to dress the dish, I have little complaints.

The final dish that would go great with accompanying drinks is the King Crab Creamy Croquette ($10). Though the deep, sea flavours of crab was more of a light infusion, this was still a perfectly crisp, warm, and satisfying croquette. Indeed, this should go very well with a pint or two.

Premium Japanese Fresh Peach Spumante & Premium Japanese Fresh Orange Spumante

In all, Five Nines showed promise in its a-la-carte menu. Its selection of tapas and mains were on average better flavoured, bolder, and more satisfying than the $49++ set course menu. Though I can certainly see the appeal of having a very affordable six-course set, the locality and ambience of a noisy restaurant setting would also deter customers seeking a date’s night out. Indeed, the set dining experience is more casual than intimate and perhaps asynchronous with the restaurant’s intended direction. I’m glad I got the opportunity to try the tapas and other mains from the regular menu. It certainly breathed second life to what would have otherwise been a place that had potential tucked away.

Thank you Five Nines for the invitation. Certain a-la-carte dishes were paid orders.

Five Nines
5 Koek Road
#04-04
Cuppage Plaza
Singapore 228796

Reservations: 6732 0195
Website

Opening Hours
Tue to Sat: 6pm to 2.30am
Sun: 6pm to 11pm
Closed for lunch and on Mondays

6-course set dinner menu:
Available till 31 December 2017 by reservations only

$49++ per person
Not available on Christmas Eve, Christmas Day, and New Year’s Eve

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ADRIFT by David Myers launches new, tantalizing menu with team of new chefs!

ADRIFT by David Myers has always been one of my favourite restaurants at Marina Bay Sands. When it first launched two years ago, I remember the contemporary take on Asian-inspired food that David Myers and his team brought to Singapore’s culinary scene. It is, therefore, with great excitement when I heard that a new menu was being launched, albeit this time round with a new slate of chefs on board to freshen the line up.

The new menu is a creation of Chef David Myers, Executive Chef Wayne Brown, and Sous Chef Kamarl John. While the dishes still feature the signature use of Japanese ingredients with a playful use of Southeast Asian spices and Californian techniques, the lineup is definitely new with a brighter punch in flavour and textures.

From the new menu, I highly recommend ordering the Heirloom Tomatoes ($14++) and Hamachi ($19++). The Heirloom tomatoes were lavishly portioned in a bed of sauce made with myoga, smoked chilli oil and tomato vinaigrette. Hidden beneath was a layer of delicious buffalo cheese, and the surface was topped with crisp, toasted quinoa. A wonderful contrast of bright flavours paired with refreshing textures.

The Hamachi, on the other hand, comes served as fresh sashimi sliced and presented in a sauce made out of Japanese pepper and pumpkin juice. Needless to say, the visual appeal of the dish was striking and the orange hues lent a sweet imagination to the overall portrayal of the dish.

If more snacks are needed around the table, opt for the Spiced Beef Tartare ($6++ per pc). Raw beef is marinated with bright flavours of korean chilli and served in a roll topped with seaweed – definitely a satisfying mouthfull to kick off the meal.

From the Skewers selection, go for the signature Glazed Ox Tongue ($16++)Spot Prawns ($18++) and Japanese Eggplant ($16++). I adored the use of gyu-tongue that while deeply savoury with touches of sweet charred sesame soy goodness, is paired delightfully with tangy sudachi apple and pink pepper. The Spot Prawns  comes wrapped with pancetta and would definitely be a crowd pleaser in bringing together complementary flavours from the land and the sea. But it is the Japanese Eggplant with a  chunky serving of chicken miso that stood out for its heartiness, and provided a wholesome, fulfilling flavour in the middle of the meal.

Stand outs from the mains (and also the Coals & Teppan category) include the Kagoshima Wagyu Katsu Sandwich A4 ($55++) and the Roasted Young Chicken ($30++). The Wagyu sandwich featured a meaty, and well marbled beef patty that comes topped with a layer of black truffle aioli. Though the truffle aromatics was almost fleeting, I especially enjoyed the katsu crust that gave a delightfully pleasant crunch in each bite.

The roasted young chicken, served with a side of burnt citrus and lemon miso paste, was tender, well marinated and when paired with the side of sweet fermented soybean, had its flavours brought to another level. Great for sharing!

For desserts, one simply cannot go wrong with the Roasted Pineapple and the Chocolate Tart. I enjoyed the tropical brightness of the roasted pineapple cream, and the sublime textures of the chocolate tart was one of the best I’ve had so far.

Of course, the new menu is not without its misses. The Potato Hash ($8++ per pc) was rather ordinary (despite the caviar), and the dessert made out of soured milk, passion fruit and mango was a touch medicinal.

Still, from the dishes I tried at ADRIFT, I must say that the innovativeness from Chef and his team never fails to amaze me. While some might associate inventive, new gastronomic ideas with haute cuisine, I am well contented with this playful take on inventive dining that is both casual and refreshing. And for diners who are unable to decide on what to order, a six-course tasting menu at $88++ per guest is also served during dinner. It is on occasions like this when you might just want to let the chef decide what to serve you. ADRIFT by David Myers? I’ll definitely be back.

Thank you Adrift for the invitation.

ADRIFT by David Myers
Marina Bay Sands
10 Bayfront Avenue
Hotel Lobby Tower 2
Singapore 018956

Reservations: 6688 5657
Website

Opening Hours:
Lunch (Mon to Fri): 12pm- 2.30pm
Dinner (Daily): 6pm to 2am
Brunch (Sat and Sun): 12pm to 3pm

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Ramen fans rejoice: Ramen Nagi finally opens in Singapore

For years, the absence of a Ramen Nagi restaurant in Singapore has been conspicous in a city where new ramen restaurants open every quarter. But the wait is now over, with the award-winning ramen chain opening its first outlet in Suntec City.

The Singapore branch does not serve the Japanese chain’s famed ramen with sardine broth, but its chef-owner Satoshi Ikuta has promised to create a limited-edition ramen exclusive to Singapore soon.

For now, the chain serves four tonkotsu-based flavours: traditional Butao King (tonkotsu pork broth, $13.90+); spicy Red King (blend of garlic, chilli oil and cayenne, $15.90+); Black King (blackened garlic and squid ink, $15.90+); and Green King (basil and olive oil in tonkotsu broth topped with grated parmesan, $15.90+).

At Ramen Nagi, you customise your ramen by selecting the ramen texture, the amount of garlic, the richness of the broth, the spice level, and whether you want pork shoulder or pork belly chashu.

The pork shoulder and belly pass muster with their fragrance, soft texture, and generous serving size. But I do not find the traditional Butao King and Red King  flavours to be remarkable. Perhaps it is a case of the kitchen struggling to find its feet on opening night, because even the ramen eggs that I ordered did not come with that glorious runny centre.

Instead, consider ordering the  Black King and Green King flavours. The former will delight social media users with its striking colour, while the latter’s unconventional  appearance and aromotic flavour of basil will please jaded ramen fans used to conventional flavours. I will be back to try the Green King again.

Chef Ikuta recommends diners to have their ramen with a side dish of  gyoza ($7.90+). I took to the chive-filled meat dumplings, but more picky diners might take issue with the bed of strong-smelling raw bean sprouts that the dumplings are served on.

The outlet is compact and noisy when it is full, so this is probably not a place you want to linger at. The reasonable prices, however, mean that it is worth a visit to see whether the hype is justified.

Thank you, Ramen Nagi Singapore, for the invitation.

Ramen Nagi Singapore
Suntec City Tower 2
#01-512/513
Singapore 038989

Reservations: 6821 1601
Website

Opening Hours
Lunch 11am to 3pm
Dinner 5pm to 10pm
Opens daily

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Pince & Pints Katong: Great Lobsters, Divine Mac & Cheese!

When it first opened in 2014, Pince & Pints Restaurant and Bar at Duxton  garnered a reputation for excellent lobsters fresh off the Atlantic Coast. Fans would therefore be glad to know that the brand has finally expanded with a second outlet in the midst of idyllic Katong.

As I walked down a charming stretch of shophouses on a drizzly Thursday evening, the restaurant’s classy, black-framed, parlour-like full length panels stood out from the rest of its neighbours. A well-stocked bar awaits you as you enter, and I was quickly ushered to the main dining area upstairs.

Its minimalistic and loft-like layout struck a chord in me immediately; there were huge long wooden tables for a big gathering, but the faux-marble tops for the small tables made the area inviting as well. Later did I know that the inspiration behind Pince & Pints was from the owner’s own experience in New York and Boston. As I sat down, I can’t help but notice the interesting grid-like cage ornament on their menu, much like the famed grid street system in New York City (or it may just be my vivid imagination).

Pince & Pints prides itself on serving the best and freshest lobsters in town. Twice weekly, fresh Atlantic lobsters are flown in from the US East Coast, and are transported and stored in in-house tanks before being served to their customers. Incidentally, its distributor also provides fresh seafood to other leading establishments, so you will be guaranteed of the authenticity and the freshness of the crustaceans that you get here.

The Lobster Roll with an exceptional Bun!

We started off with one of their in-house cocktails, Highway Run Into The Midnight Sun ($18++), a refreshing and somewhat overly tangy concoction of gin, vodka and fresh lime with a hint (or two) of cilantro. This is a drink best enjoyed after a brief walk in the summer heat.

The Mixed Platter ($32++; custom tasting portion) was served up next. A mound of perfectly fried fish skin, fried calamari and straight cut fries, what sold me was the incredibly light and refreshing tartar sauce. To be honest, I was never a fan of tartar sauce because of the overly briny versions that we normally get elsewhere. I, however, found myself going back for the restaurant’s tartar sauce more, and more.

The Live Oysters ($30++ for half a dozen) were fresh and decently plump with a pleasant brininess to it, and went really well with the light and tangy red wine vinaigrette.

The Lobster Roll ($58++) is the restaurant’s signature dish. Lobster chunks were laid on top of a toasted bun, and the portion was generous in a light coating of garlic aioli. I was completely thrown away by the bun: it was buttery, golden, and pillow-y. The lobster chunks were intensely savoury, and its salinity paired really well with the sweet and crispy bun. An In-house butter sauce was also provided, and when eaten with the roll gave a smooth round-up to the moreish flavours.

We also had the Steamed Live Whole Lobster ($58++) over the more common grilled version, and had no regrets. Steaming the lobster retained its moisture, and this resulted in a briny but sweet, and somewhat mineral-ly tasting juicy piece of meat. The same butter sauce was served alongside, which when paired with the meat gave it an excellent mouthfeel.

A Divine Lobster Mac & Cheese

Another great rendition of a classic dish would be the Lobster Mac & Cheese ($29++). Glistening in a golden hue, this version had elbow macaroni and large chunks of lobster meat tumbled in a cheesy yet light béchamel. The addition of the lobster lends the dish some salinity which cuts the creamy sauce and making it easy on the palate, and the addition of cognac gave it a slightly flavourful dimension. I am normally averse to creamy dishes, but the lobster macaroni and cheese was certainly an exception. One thing to note: I wish the macaroni could have been cooked a little lesser for a touch more bite in each spoonful.

We also had a Lobster Chowder ($38++) to taste, but I personally found it a bit lacklustre; other than the lobster meat, the dish did not really scream lobster, or seafood to me. It was also a bit heavy on the palate, and I felt it was more of a leek and potato chowder instead of a lobster one.

All in all, I am impressed with the freshness of the ingredients by Pince & Pints. The lobster roll, steamed lobster and lobster mac & cheese were all great; the pairings of the ingredients were thoughtful, yet when it’s time for the star ingredient to shine, it was duly allowed. While the price may be a little steep, the restaurant’s speciality of fresh Atlantic lobsters has its own appeal. Also, if you are looking for somewhere to give yourself a treat, or to have a place to wind down after a hectic week with a group of friends, Pince & Pints deserves a consideration. Oh, and I intend to hunt down the bakery in Chinatown that supplies them their bread for the lobster roll. It was that good.

Thank you Pince & Pints for the invitation.

This article was written by Yan Zhi.

Pince & Pints
95 East Coast Road
Singapore 428793

Reservations: 6386 3988
Website

Opening Hours
Mon – Fri : 12pm – 2.30pm & 5.30pm – 11pm
Sat, Sun & PH : 11am – 11pm (All Day)
Open on Public Holidays
Last Order for Kitchen 10pm

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