Rejoice the Lunar New Year with Stunning Dim Sum, Cocktails, and Gorgeous Scenery!

With Lunar New Year 2018 set upon us in approximately three weeks time, this is perhaps the time for many to decide upon that  ideal reunion setting. While traditional sets that include Yu Sheng and Pen Cai will be a highlight for many, some may opt for something a little lighter, delicate, and yet full of impressive qualities.

Step in Si Chuan Dou Hua’s Tian Fu Tea Room’s Reunion Imperial High Tea where guests, for $38++, get to indulge in a simple, yet lavish assortment of bite-sized savoury and sweet dim sum delights, complete with tea. Choose to dine at the UOB Plaza outlet on the 60th floor, and for an additional $10++, the oriental high tea comes complete with a specially crafted cocktail for the festive season! Available from 1 February to 4 March 2018, and with UOB Cardmembers enjoying one free diner with every three paying adults, this is one reunion event not to be missed!

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A Luxurious Afternoon Affair with The Westin Singapore’s Seafood & Champagne Tea!

When your heart desires for a short mid-day getaway, or a weekend afternoon spent simply chilling in the luxurious comforts of a five-star hotel lobby bar, The Westin Singapore’s Seafood and Afternoon Champagne Tea at the Lobby Lounge is one escapade to go for.

Priced at an attractive $85++ for two (and an additional 10% off for the month of October), guests can tuck in to a three-course Afternoon Tea set which includes a whole Lobster Thermidor to share over a glass of champagne. Seafood features strongly on the menu with highlights including the Lobster and Mushroom Torchoon, Trio of Sashimi, Crab Salad sandwiches, and the fiery and peppery Black pepper and Sesame Crust Tuna.

Without a doubt, the Lobster Thermidor was the highlight on the menu. Nothing but short gasps ensued around our table. Elegantly plated, the lobster and the gorgeous topping of melted torched cheese was simply a visual spectacle. In addition to the Lobster, each diner will enjoy (unfortunately) 1 oyster each served with a choice of three sauces – champagne dressing, lychee bourbon, and lime and shallot vinaigrette. With three dressings, you would have expected three oysters per person. Wouldn’t want to let that beautiful sauces go to waste, would you?

To wrap up the afternoon of decadent delights, indulge in an assortment of sweet treats. I was particularly struck by the Truffle Cupcakes. Aromatic and with truffle bits scattered throughout, this would have been a delight if the cupcake didn’t stick so much to the wrapping. I thoroughly enjoyed the other options of Pistachio Cherry Cheesecake, Tiramisu Shooters, Baked Chocolate and Walnut Brownie and the Duo of Chocolate Dipped Strawberries. Needless to say, the Blueberry Lime-Scented Mango Tart was a particular favourite for tart-loving me.

My guest and I enjoyed the Seafood and Champagne Afternoon Tea. It was a decadent afternoon, and the very comfortable ambience was perfect to catch up with old friends. $85++ for two is a worthy amount to pay considering that one would get quite a lavish spread. That said, the deal would probably be sweetened further if complimentary tea/coffee was also part of the afternoon tea set. Guests do have the option, however, of swapping out their choice of champagne for tea or coffee. In all, a delightful afternoon, with delicious tidbits to heartily keep one satiated along the way.

Thank you The Westin Singapore for the invitation.

The Westin Singapore
Level 32

12 Marina View, Asia Square Tower 2
Singapore 018961

Reservations: 6922 6988

Seafood Afternoon Champagne Tea
$85++ for two persons, inclusive of a glass of champagne each

$130++ for two persons, inclusive of a bottle of champagne

Available Mon to Fri 2.30pm to 5pm
Weekends 2pm to 4pm; 4.30pm to 6.30pm

Reservations required

10% off on weekdays till 31st October 2017

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Cook & Brew: Good Food, but even Better Desserts

Sited on level 33 of the Westin Singapore, Cook & Brew might draw comparisons to another high-rise establishment on the same storey in a nearby building. But that is another article for another time. For the most part, Cook & Brew is an excellent gastro-bar — I liked the quality of the food, the ambience, the knowledgeable bartenders (they expertly customised a gin-based drink after I asked for one) and most of all, their desserts. But I am slightly less enamoured with its main dishes, because I think that while they are a testament to Executive Chef Aaron Foster’s creativity and skill, they can still aim to provide even greater value for money.

I am probably not the most objective diner to comment on the Garganelli Pasta & Duck Confit ($32++) or the Handmade Ricotta Cavatelli ($28++), since I am not a fan of anything other than spaghetti (I find most other pasta varieties to be too starchy). But I find the former dish aromatic, thanks to the inclusion of double-boiled duck broth, dry Riesling, butter, and the duck confit.

I am more circumspect about the ricotta cavatelli, though. I might betray my lack of cultural capital with this admission, but I can’t stop thinking about how this dish can cost so much, but appear to contain so little. A large part of the price can probably be attributed to how the cavatelli is rolled individually by hand, reflecting the artisanal finesse within.

The Meats: Flavourful, but pricey

Meat connoisseurs will probably enjoy the Beef Pot Roast ($39++). The USDA beef short ribs were tender, and I enjoyed the creamy goat cheese, mascarpone polenta, semi-dried tomato jus, and crisp kale that accompany it. But I find—and this is an indictment of the other meat dishes as well—that the serving size is disappointingly small.

The USDA 365-Day Grain Fed Striploin ($61++) is just as good, if not better. The striploin has a distinctly buttery taste and melted in the mouth. Pity about the small serving, though, because the meat will disappear all too quickly. The restaurant will not do itself a disservice if it increases the size of its cut slightly.

If you are keen to try something more creative, go for the Lobster Grilled Cheese ($49++). It is an expensive sandwich, but then you are getting Nova Scotia lobster between fried brioche, topped with tomato jam and sour pickles. Cucumber salad completes the dish. The lobster is good, of course, but I would personally save my money and go for multiple servings of Nem Nuớng Vietnamese Charcoal Grilled Pork Sausage ($16++) instead. This is Chef Foster’s inspired take on Vietnamese street food, and the substantial grilled pork is served with a slice of spicy watermelon. The lime and chilli dip is an inspired accompaniment.

While the main dishes are delicious, albeit pricy, I cannot say the same for the desserts. The desserts are both great and wallet-friendly.

Must Try: Desserts and that Caramel Butter Tart

Anna Olson’s Steamed Carrot Cake ($14++) is not your usual carrot cake. It might even be a polarising dish. Instead of being crumbly, it is sticky and chewy. The accompanying scoop of cream cheese ice cream might also upset traditionalists expecting something sweet. It is a dish I am happy to order alone, but I will not risk ordering it if I am sharing with someone else. Something about the sweet and slightly salty mix is enamouring to me.

The Caramel Butter Tart ($13++) is my favourite dessert at Cook & Brew. I liked it so much that I made a second visit to Cook & Brew to savour this again. I enjoyed the cold and citrusy blood orange sherbet, especially when combined with the hot, melted butter that oozes out of the tart on the first bite. The sweet whipped cream that sits atop the tart also complements the accompanying slices of grapefruit and orange.

Chocolate Raspberry & Hazelnut Crunch Cake ($15++) is made without flour, so it comes with all the goodness of chocolate cake but with considerably less guilt. The star of this dessert is probably the scoop of Valrhona Guanaja, which has an intense and long-lingering flavour. The warm and flowery notes of the chocolate also goes well with the layer of raspberry buried within the cake.

A stellar ambience at night!

Cook & Brew probably has something for everyone. If you are looking for a quiet spot to have an intimate tête-à-tête, come here on a weekday night. The place is virtually empty and should afford you with the privacy you need. But extroverts will feel right at home in this place as well on Friday evenings. The place buzzes with a live band, animated chatter, and well-dressed professionals hitting back drinks. Go for the outdoor seats if the weather is fine—unlike most other high-rise Marina Bay bars, you get to see an almost uninterrupted vista of the sea, instead of surrounding buildings. Just make sure you don’t leave without having dessert.

Thank you, Cook & Brew, for the invitation.

Cook & Brew
The Westin Singapore, Level 33
12 Marina View, Asia Square Tower 2
Singapore 018961

Reservations: 6922 6948

Opening Hours:
Monday-Thursday: 11am – 12 am

Friday: 11 am – 1 am
Saturday: 5 pm – 1 am
Sunday: Closed for private events

Friyay! Every Friday night, enjoy happy hour promotions all night long. Housepour wines and beers start from $10 nett, cocktails begin at $12 nett, and bottle deals are from $88++.

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Decadent Sunday Champagne Brunch Buffet at Seasonal Tastes, The Westin Singapore!

Seasonal Tastes at The Westin Singapore is proud to launch their weekly decadent, gourmet buffet delight – the Sunday Champagne Brunch Buffet! With a stunning view of Singapore’s Marina Bay and the South China Sea through the restaurant’s ceiling-high windows from the 32nd floor of Asia Square Tower 2, diners are promised a spectacular afternoon away from the crowds.

Featuring a smorgasbord of mouthwatering delights, tuck in to a generous selection of fresh seafood, roasts, classic international brunch dishes, local and regional favourites, all on top a free-flow selection of champagne, wine, beer, selected cocktails and soft drinks! The champagne brunch buffet is available every Sunday at $148++ or at $88++ (with only one glass of champagne or drink of your choice). And without further ado, here are some gorgeous pictures to whet your appetite further.

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