6-Course Peking Duck Feast set dinner at Jade Restaurant, The Fullerton Hotel Singapore

Having dined at The Fullerton Hotel Singapore’s Jade Restaurant during the a la carte dinner buffet promotion last December, memories of the superb dining experience still lingers. This season, I found another good reason to return. Jade Restaurant brings back the famed Peking Duck Feast, which will take place from now till 31 March 2014.

The 6-course Peking Duck Feast set dinner, priced at $58++ per person, features the roasted delicacy in creative ways. Continue reading

Journey across the Middle East at The Line, Shangri-La Hotel Singapore (12 to 25 March 2014)

From 12 to 25 March, let the buffet spread at The Line of Shangri-La Hotel Singapore transport you across Middle East, as resident Middle Eastern Chef Khaled Mohamed Elelimi Elorabi displays his culinary expertise. Armed with more than 20 years of culinary experience, Chef Khaled is well versed in the cuisines of 26 Middle Eastern countries.

This rare culinary showcase highlights authentic dishes from seven Middle Eastern countries including Oman, Egypt and Morocco. Diners can look forward to mouth-watering dishes such as Pasa Koftesi (meatballs), Kuzzi (mutton with rice) and Lebanese Barbecued Chicken. Continue reading

March Menu at Nadaman, Shangri-La Hotel Singapore, by newly appointed Head Chef Takaya Ishizuka

Shangri-La Hotel, Singapore has recently appointed Takaya Ishizuka as head chef of Nadaman, who was previously the assistant head chef at Nadaman Zipangu Tokyo.

Brought up in a family of chefs, Chef Ishizuka discovered his passion for cooking at the tender age of nine. His culinary career began with the Nadaman group of restaurants in Tokyo in 1991, and has helmed the kitchens of Nadaman at Kowloon Shangri-La, Hong Kong for seven years. He has also imparted his Japanese culinary skills as a culinary instructor at the recognised VTC Hospitality Industry Training Development Centre in Hong Kong for 2 years. Armed with 23 years of experience, he is well versed in all areas of Japanese culinary techniques.

Chef Takaya Ishizuka puts a creative touch to the best seasonal ingredients available, bringing forth a new kaiseki menu each month at Nadaman.

Melicacy had the opportunity to experience the Aoi Kaiseki ($165++ for dinner) this month, which comprises some of Chef Ishizuka’s signature dishes.

Boiled Spring Vegetable topped with Bonito Flake in Mild Sauce; Milk Tofu with Wasabi Soy Sauce; Firefly Squid, Spring Cabbage and Seaweed with Vinegar Miso Sauce
Continue reading

The Tremendous Black Angus Buffet at Azur, Crowne Plaza Changi Airport

Wok Fried Black Angus Short Ribs with Black Pepper

It’s time to liberate the inner carnivore in you, as the Tremendous Black Angus Buffet takes centre stage at Azur of Crowne Plaza Changi Airport from 29 March through 6 April 2014.

Alaskan Snow Crab Leg

Pervading the buffet stations are Black Angus beef cooked in a myriad of ways, on top of the regular international buffet spread and tempting desserts. Making a special re-appearance at the seafood bar would be the Alaskan Snow Crab Leg. The freshly shucked oysters of plump and massive proportions are not to be missed.

Sesame Black Angus Beef Salad with Red Radish

The salad of Black Angus beef, red radish, lotus root and edamame (green soybeans) enthrals with a richly fragrant sesame sauce. To ensure that the salad still remains heart-healthy after the inclusion of meat, fats of the sirloin are punctiliously trimmed off after it’s being pan-seared. Continue reading

Organic Food Promotion at Peach Blossoms, Marina Mandarin Singapore

Going organic is way more than just a passing trend; it has become a lifestyle that many have adapted to for health’s sake.

Fried Organic Multi-grain Rice with Assorted Seafood served in Mini Organic Yellow Pumpkin ($12)

Marina Mandarin Singapore is bringing back the exceedingly popular organic food promotion this March, all set to satiate the health-conscious group. Choose from two set menus, or browse through the extensive a la carte menu. Continue reading

JAAN at Swissotel The Stamford presents Seasonal Harvests of Autumn/Winter from now till end of March 2014

From January till March 2014, JAAN at Swissotel The Stamford brings forth a new seasonal menu that features the nostalgic flavours of autumn and winter.

Chef de Cuisine Julien Royer’s artisanal menu is inspired by the bounty of fruits and vegetables harvested back in his hometown of Cantal, France, during the cold European seasons.

I speak of my dining experience at JAAN with exuberance and fervour. The dining experience embodies unparalleled splendour in all aspects; starting right from the moment you enter the premises.

Follow me through this gastronomic journey that is like no other, as my photos take you on a visual treat. Continue reading

Weekend Dim Sum Brunch Buffet at Yan Ting, The St. Regis Singapore

‘Dim Sum’, ‘Brunch’ and ‘Buffet’ are three exceedingly buzzed-about terms in Singapore’s food language. Put them all together at a location like The St. Regis Singapore’s famed Yan Ting Restaurant and there you have it –heaven in a real world.

Steamed Pork and Shrimp Dumpling with Black Truffles

The weekend brunch at Yan Ting includes unlimited portions of high calibre dim sum, comforting Cantonese favourites, scrumptious appetisers, soul-warming soups, a variety of seafood and meat dishes, rice and noodles, and desserts. On top of that, each diner gets one serving of Double Boiled Abalone Soup with Chicken and one portion of Lobster steamed with Egg White and Hua Diao wine. Continue reading

One-Ninety Bar by Javier De Las Muelas opens at Four Seasons Hotel Singapore

The opening of One-Ninety Bar by Javier De Las Muelas at the soothing enclave of Four Seasons Hotel Singapore is one of the most noteworthy events to happen in the Singapore bar scene in recent times, offering excellent service, dynamite cocktails and delectable bites, under the watchful eye of their creative partner Javier de las Muelas, master of the award-winning Dry Martini Bar in Barcelona.

Potentially the next best high-heel-treacherous bar in the city, the bar is built on a whole lot of poise, exuding a sophisticated ambience while still remaining completely approachable. Continue reading

(Lunar New Year 2014) Hilton Singapore

For an exceptionally lavish Lunar New Year celebration, Hilton Singapore would be an obvious choice, for its signature Triumph to Success Yusheng is one of the most opulent versions and priciest around. Toss to a prosperous year ahead with your extended family members or colleagues in their function rooms, available for booking throughout the festive period from the Eve to the 15th day of Chinese New Year.

Triumph to Success Yusheng (Serves 30 pax: $688++/$788++ with Caviar/$888 with Caviar and Champagne)

In conjunction with the year of the Horse, Hilton Singapore refashions their signature Triumph of Success Yusheng to embody the auspicious Chinese proverb – 马到功成 – denoting of immediate success with the arrival of the horse.

This elaborate Yusheng of gargantuan proportions, requiring 2 hours of preparation work to put together, serves up to 30 persons. Continue reading

(Lunar New Year 2014) Li Bai Cantonese Restaurant at Sheraton Towers Singapore

The masterly team of chefs at Li Bai Cantonese Restaurant of Sheraton Towers Singapore have thoughtfully put together an extravagant feast this Lunar New Year, with 9 dine-in reunion set menus available to cater to various group sizes.

Prices range from $388 for a group of 4, $588 for a group of 6, $848 for a group of 8, $898 for a group of 9, and $948 for a group of 10, to $1,748 for a group of 8, $1,848 for a group of 9, and $3,998 for a group of 10.

Braised Superior Bird’s Nest with Crabmeat and Crab Roe

Part of one of the set menus, the pampering Braised Superior Bird’s Nest with Crabmeat and Crab Roe brims with top-quality ingredients, boasting clean flavours and luscious textures.

Salted Egg Lobster and Sautéed Fillet of Lobster

Ceaseless feastings begin at The Dining Room, where an array of celebratory favourites would accompany the fine selection of international spread. Continue reading

We dined at Singapore Marriott Hotel’s Pool Grill and saved $70, thanks to the Entertainer App

Finding a tranquil dining spot in the core of an active city like Orchard Road poses as a challenge, but not unimaginable with the well-concealed gem like Pool Grill, perched on the fifth level of Singapore Marriot Hotel, adjacent to the outdoor pool.

Pool Grill is where you dine al fresco in a sophisticated resort-like setting that brims with romantic vibrancy –perfect for anniversaries and proposals.

Marinated ½ Baby Chicken ($29; 300grams)

Prices for mains range from $28 for a vegetarian Mushroom Risotto, to $68 for a 400-day grain-fed Australian Wagyu Rib-Eye steak. Not the most affordable dining option in town, but the quality and portion justify its prices.

Online deals, credit card promotions and discounts prove to successfully entice visitors. I for one am drawn to restaurants listed in the Entertainer App, where I get to enjoy buy-one-get-one-free for main courses. I have previously dined at Hummerstons, The Pelican Seafood Bar & Grill, and Buyan Russian Restaurant & Caviar Bar; using the Entertainer App, I’ve saved more than $250 thus far. The app costs just $67!

Glazed Lemon Tart with Nut Tortilla and Vanilla Chantilly Cream ($14.50)

There are over 990 buy-one-get-one-free vouchers for restaurants, nightspots, spas, activities, attractions and more, plus over 380 free night voucher offers for hotels and resorts throughout Asia & Indian Ocean. I’ve even utilised the buy-one-get-one-free voucher at informal f&b spots such as Dunkin Donuts, Popeyes, ShareTea, and Ben & Jerry’s.

This time round, thanks to the Entertainer App, I saved approximately $70 at Pool Grill.

Yellowfin Tuna Tartare ($20)

Our meal commenced on a high note with the pristine Yellowfin Tuna Tartare that arrives with crisp crouton, fresh horseradish crème fraiche and an invigorating drizzle of lemon oil. Clean, fresh flavours; effortlessly divine. Continue reading

(Christmas Feature 2013) Festive Fruit Cake from Four Seasons Hotel Singapore

Should there be an award for the most charming Christmas gift this festive season, it would most likely go to Four Seasons Hotel Singapore’s Festive Fruit Cake that’s encased in an elegant cylindrical cake box.

Amongst all the Christmas cakes I’ve encountered in recent years, this significant one evokes the feel of Christmas most! Continue reading

Penang Hawkers’ Fare at York Hotel (13 December 2013 to 1 January 2014)

York Hotel’s well-liked Penang Hawkers’ Fare is back! Launched in 1986, this highly popular food promotion happens thrice a year, in March, September and December. From 13 December 2013 till 1 January 2014, indulge in unlimited portions of Penang street food such as Char Kway Teow, Prawn Mee, Penang Laksa, Lor Bak, Rojak, Cuttlefish Kang Kong, Oyster Omelette, Ban Chang Kueh, Kway Teow Soup and Kway Teow Dry. Continue reading

(Christmas Feature 2013) Conrad Centennial Singapore; Festive Buffet at Oscar’s

Conrad Centennial Singapore’s signature teddy bear dons a Christmas outfit this festive season, as the hotel celebrates with a tempting array of goodies, savouries and desserts, as well as holiday feasts at its F&B outlets –Oscar’s, The Terrace, Lobby Lounge and Golden Peony.

Early celebrations begin from 29 November through 23 December 2013 at Oscar’s. Enjoy the festive buffet lunch (12pm to 2.30pm) at $58++ per person from Monday to Saturday, or dinner (6pm to 10pm) at $66++ per person from Sunday to Thursday, $80++ per person from Friday to Saturday. The Sunday Amazing Graze Lunch, available from 12pm to 3pm, is priced at $80++ per person (food only) or $158++ per person that includes free flow of Laurent Perrier Champagne, house pour wines and beer.

The girls from the recent Sydney trip and I gathered last week for mini catch-up session at Oscar’s, just in good time for the festive buffet spread. The restaurant is packed and bustling with crowd, conspicuously a popular dining choice for corporate festive celebrations. Continue reading