Sunday Brunch at Shelter in the Woods

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Oven-baked Chorizo Eggs ($22) – Two Japanese farmhouse eggs baked with chorizo sausage, roasted baby potatoes, caramelised onions

To please brunch enthusiasts, there are a few criteria to meet. First of all, locations matter –the more inaccessible and off-the-beaten-path, the better. Somewhere with lots of natural sunlight. Next, the presentation of food has to be Instagram-worthy; egg dishes are good for some egg-cutting yolk-dripping action shots. It has to photograph well. Lastly, the menu should be diverse enough to pander to not just the eggs benedict and pancake lovers.

Brunch 😻 Loving the eggs Benedict, croque-madame, chestnut tiramisu, omg almost everything on the menu.

A photo posted by Melicacy (@melicacy) on

Shelter in the Woods puts a tick in each check box, ready to impress once again with the Sunday brunch affair, available only on Sundays from 11.30am to 2.30pm.


Shelter Eggs Benedict ($22)

Japanese-born and European-trained Chef Masashi Horiuchi puts his own twist on brunch classics. The Shelter Eggs Benedict for instance come with two wobbly poached Japanese farmhouse eggs doused in the requisite hollandaise sauce, perched on a toasted bagel, and visually and palatably enhanced with smoked bacon. There’s nothing not to love about this dish; it’s a safe but sure way to start the Sunday on a good note.


“Vol-au-Vent” Chicken-Mushroom ($24)

The “Vol-au-Vent” Chicken-Mushroom is one of the star dishes that set off uhmmms and ahhhhs. Accompanying the golden-brown baked puff pastry is a medley of creamy mushroom, pan-fried chicken, smoked bacon chunks and pearl onions. This dish scores high on taste and comfort level, and its presentation highly prepossessing.

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(Best Singapore Neighbourhood Restaurants Guide 2015) Shelter in the Woods

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Shelter in the Woods reopens its doors last November with a bang, and loyal patrons can finally seek solace in the home of familiar aromas after its long hiatus.

The rustic woodland theme remains, while the flavours have taken on a positive turn, led by the newly appointed Consulting Chef, Masashi Horiuchi. Under his direction, the kitchen team embraces the Japanese values of discipline, systematic consistency and precision, delivering European rustic gems that Chef Masashi is passionate about. He speaks as eloquently in French as he is adept in European culinary techniques, bringing more than 20 years of culinary experience in Michelin-starred restaurants across Europe to our tables. Continue reading

Joyden Canton Kitchen at HillV2

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Crispy Golden Lotus Root Chips ($8.80)

10 years ago, Joyden used to be a name only known to those residing in the west; its name has since spread across Singapore, with adjectives like “comforting”, “flavourful” and “hearty” being used a lot to describe the Asian-style seafood dishes at Joyden Seafood Restaurant. The Joyden brand has recently made new waves with its latest dining establishment, Joyden Canton Kitchen, which serves up a whole new myriad of hearty, comforting Chinese dishes. Continue reading

Jamon Carving Session at My Little Spanish Place; Joselito Jamon –serving suggestions

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I recently attended a jamon-carving workshop held at My Little Spanish Place in collaboration with the Joselito brand. Tickets were priced at $150+ per pax (with additional $50+ option for wine pairing with 4 wines), which includes a hands-on session followed by a 4-course dinner showcasing the Vintage 2008 Joselito Jamon by Chef Edward Esmero. Continue reading