In recent months, Sentosa has turned into the top tourist destination in Singapore. It has attracted not only foreigners, but also locals due to the opening of Singapore's first ever casino and also Universal Studios Singapore.
However, long before the construction of the Intergrated Resort, Sentosa has already been the home to a few high end hotels and resorts which house some of Singapore's best restaurants.
The Cliff, a restaurant located inside The Sentosa Resort and Spa, overlooks Singapore's Jurong Island which shimmers during the night.
Diners here are given paprika spices and also olive oil to accompany bread rolls.
Our dinner started with a amuse bouche - It was creamy Foie Gras with truffle hazelnut foam and cappacino jelly. This was good. A great start to our highly anticipated dinner.
The interior of the restaurant is designed by Yasuhiro Koichi, who is responsible for the design of many Asia's notable F&B places such in Shanghai and Bali among others.
We tried all the varities of breads and rolls available. As usual, I like the Onion roll the best. It was done like a cinnamon roll style, just that there was no cinnamon but onions. Bread was warm and fresh.
The cuttlefish (S$27) appetizer we had was excellent. the strips of cuttlefish was very tender, yet there was a crunchy bite to it. The slightly spicy sauce used to cook the cuttlefish was also great. This dish will open your appitite to more of their delicacies.
Next appetizer was Bouillabaisse (S$38). Traditional Bouillabaisse is a French fish stew with unique spices. Here, we are having the 2010 version, which has langoustine (Norway lobster), mussels, king crab, sous - vide fennel and tomato, chorizo puree. Again, another masterpiece from The Cliff. All the seafood are as fresh and sweet as they can be.
Hokkaido Scallop (S$32) with veloute (stock thicken with butter and flour) of Jerusalem artichoke, sweet peas, truffles, endives (leafy vegetable) and pea tendrils. All the ingredients, especially the Hokkaido Scallop, are fresh and of high quality, but the creamy veloute was a bit too creamy for me.
Veloute of Sweet Corn (S$26) - The baked king crab parcel was really a surprise. Inside the crispy crust were sweet king crab flesh. Bits of bacon and smoked bacon could be found inside the soup too.
Lamb Rack (S$68) with cedar potato mash, aubergine (eggplant) puree, tomato confit tartar, crisp polenta which is made from boiled cornmeal. The lamb is amazingly tender, juicy and very flavourful. Lamb lovers should try this.
Meanwhile, I had the A Study in Kurobuta Pork (S$58) - It is basically Korobuta pork done in 3 styles: Bacon wrapped rib eye, crisp roulade of confit shoulder, cider braised belly fennel "risotto" and braised apples. All 3 brought out the best of what Kurobuta Pork should taste like. It's the pinnacle of how pork dishes should look and taste. My favourite was the bacon wrapped rib eye. The flavour was so intense, I think it will be difficult to find another restaurant which does Kurobuta Pork as good as The Cliff.
As you can see, the belly meat shimmers under the light. Sinful yet highly desirable.
Dessert was Macaroon a la Rose (S$18) with rose petal cream, lychee and raspberry sorbet and raspberry espuma. There was a delicate rose flavour which still lingers long after we finished the macaroon. And after this dessert, then I realized that rose and lychee goes well together.
At night time, Jurong Island appears to shimmer from Sentosa. Sometimes, you get to see huge flames from the chemical facilities on Jurong Island, so big that you will feel the heat all the way in Sentosa. It looks scary though.
The Cliff is one of the most unique dining experience one can get in Singapore. Great food, excellent service and one unique location.
2 Bukit Manis Road
The Sentosa Resort and Spa