Aoki @ Shaw Centre

One of Les Amis group's earliest foray into Asian cuisine was the Aoki restaurant, which is a fine-dining Japanese restaurant. Orchard Road has quite a number of Japanese restaurant, but only a handful of them can be categorised as fine-dining along Orchard Road.



Although the word Aoki means "blue tree" in Japanese, but from the Chinese point of view, the Japanese Kanji characters reads as Green Tree.



Our Amuse Bouche for the night was the typical Japanese seaweed dish.



Next was the Sashimi Moriawase Tokusen (S$65). The assorted sashimi was very very fresh, and just to be safe the service staff told us that none of the sashimi here comes from the contaminated regions.



Beef Seiro Mushi (S$85) - "Steamed" Top grade Japanese beef over a pile of fresh cabbage and onions in a wooden box steamer. We were advised to keep the lid closed for about 5 to 10 minutes for the beef to be fully cooked, but could not resist taking a photo before it is cooked. After eating the beef, do eat the sweet cabbage which has been "steamed" with the juices from the beef slices.



Mushimono (S$26 per person) - This is Chawanmushi with a twist as the top is generously scattered on the Japanese steam egg. Very intense black truffle taste with chunks of chicken inside the egg, and one of the best dishes of the night.



Sakura Ebi Kakiage (S$25) - We didn't really like this as the prawns did not have much taste when fried like a kakiage.



Asari Miso Soup (S$7), which is Miso Soup with clams. The clams here really adds sweetness to the miso soup. No stale smell and taste here, only the sweet taste of clams plus miso.



Dobinmushi (S$18) which is also known as tea pot soup. As the name suggests, the soup is cooked and served in a traditional tea pot. Diners first pour the stock out and drink it from the "tea cup". After which, the ingredients in the tea pot is eaten.



We ordered 2 sets of Gohan (cooked rice set).



Ended our dinner with the Kuzukiri (S$6) and fruits (S$16). The Kuzukiri is a refreshing change from the usual creamy dessert, and has a nice citrus taste to it. And at this price, the fruit, which is an orange, must have taken the airplane all the way from Japan.


Aoki
1 Scotts Road,
#02-17
Shaw Centre

Sabai Authentic Fine Thai Cuisine @ Ngee Ann City

Thai food always has a special place in the hearts of many Singaporeans. Be it the "touristy" fares or real authentic cuisines, we just like the slightly sour, spicy and lemon-grass flavours which is unique to the food from Thailand.



This is our 2nd review of Sabai which is located at Takashimaya. For years, it has served pretty good Thai food.

Our first dish of the day was the Thai Style Steam Grouper (S$36). The Grouper was steamed with really tasty Thai spices such as lemongrass. There is a pool of flavourful fish stock underneath the fish. Slightly spicy and tangy.



Next was the Pork Ribs (S$23.50), which was fried till crisp, but perhaps a bit too dried as the meat has shrunk.



A simple stir fry dish of bean sprouts with salted fish (S$17.70)



Stir-fried prawns with basil (S$24) - This dish goes very well with white rice. Fresh crunchy prawns plus a savoury sauce with basil leaves.



The Deep Fried Omelette with Minced Meat (S$17.90) was perhaps a bit oily, but still we love our eggs. The minced meat added some texture to the fried eggs.



Sabai Authentic Fine Thai Cuisine
391B Orchard Rd,
#04-23 Takashimaya S.C.
Ngee Ann City

Saint Pierre @ Central Mall

It's been a long long time since we went back to Saint Pierre for dinner. They have a new chef here, and although the chef is still tweaking and adjusting his cooking, we thought it was a good time for us to revisit them.



There were a few empty tables on the night (Thursday) we were there. About 1 to 2 years ago, it will be very difficult to get a table here without reservation. But after the opening of so many top class restaurants in Singapore, it seems that business could be affected for some of the old-timers.



We were served a few Amuse Bouche upon making our order. We ordered 2 sets of demi-degustation menu at S$108.00 per person. Add S$68 per person for wine pairing.



I like this 2nd amuse bouche which had fresh and crunchy vegetables from spring.



Their breads were served in this wooden box with butter and cheese spread. The breads were good, especially the squarish looking one.



Avant Gout - Assorted nibble platter of salmon, caviar, mushrooms



The wine to go with the nibble platter is the Genwurrtraminer Cuvee des Seigneurs de Ribeaupierre 2004 Domaine Trimbach



Next up, the Le Jardin - Heirloom beet pickled with late season truffle vinegar, black olive essence sweet confit sweet tomato, steamed organic asparagus, wild chives scented hazelnut oil and red apple pesto. Personally I didn't really like this dish as it is too bland and I find that everything doesn't compliment each other.



ILR Reserve Semillon 2005 Brokenwood




This 3rd dish was one of my favourite - Risotto Aux Morilles Et Homard - Salted butter poached lobster with morel and wild mushrooms, acquerello risotto, unfiltered chardonnay emulsion and lobster bisque reduction. The seafood (lobster) was fresh and fragrant after being poached in butter. The risotto has soaked up all the flavours.



This excellent Santa Cruz Mountains Chardonnay 2001 Ridge Vineyards was presented to us to go with the lobster.




Before our main course, the Chateau Mazeris 1990 was poured to accompany the duck breast dish.



Our main courses are here. The first being the Magret de Canard - Confit of French duck breast with hyysop flower, organic baby roots, jerusalem artichoke puree, duck lardon, fried bread, tomato cinnamon and cherry sauce. The duck was cooked till tender by the chef, and it was a refreshing change to have mashed artichoke puree as a side instead of the usual potatoes.




The other main dish was a seafood dish: Cabillaud Au Miso - White miso braised black cod with spring vegetables fondue, needle leek, edamame beans, late season black truffle infused gnocchi and dashi scented butter sauce. Even though the black cod was of a small portion, but the flavours and taste of the intense white miso flavours meant that the portion was kept deliberately small. The fresh vegetables by the side were a nice touch.



We were spoilt by our previous visits the various fine dining restaurants by their cheese trolley, and when we saw St Pierre's very own Cheese Trolley, we just had to order a selection of their cheese.



We selected quite a few varieties of cheese for our Cheese Platter (S$20)



To go with the cheese, we asked for a glass of Penfolds Grandfather Port (S$15). Port is sweet and helps to compliment the strong tasting and creamy cheese. A small bottle of crispy crepes was also served for us to munch on with the cheese.



Finally, it's time for desserts. A pre-dessert of very sour and tangy sorbet (lime and lemon) is shown as above.



Our first dessert was the Gateau Au Chocolat - Grandma Stroobant flourless chocolate cake layered with chocolate mousse, waffle tulle and banana sorbet dipped in salted caramel. This is strictly for chocolate lovers as the cake has nothing but pure dark chocolate.



To accompany the chocolate cake dessert, a glass of Rose was served and this is the last wine for our dinner.



We continue to chit chat at the restaurant while munching on the Petit Fours. The sweets which I rememebered fondly are the strawberry jam candy, and also the crisp lime mashmallow.

Overall, although the food is generally good, but perhaps the new chef has to continue to research and find the best ways to mix and match the various ingredients within his kitchen.



Saint Pierre
3 Magazine Road,
#01-01
Central Mall

LeVeL33 @ Marina Bay Financial Centre

Many people would assume that Marina Bay Sands has the best rooftop restaurants and bars in Singapore with an unbeatable view. They are right, but guess what?

We found out an even better location to take in the sights of Marina Bay, and actually serves good food and beer.



LeVeL33 is located at the rooftop of the new Marina Bay Financial Centre. The brewery cum restaurant has a direct lift lobby at ground floor, so do look out for it.

The restaurant and brewery has 2 sections - indoor and a covered outdoor. On a cool day or windy night, I would highly recommend diners to choose the outdoor section. Otherwise, the indoor is equally great.



Beer is the biggest draw here and LeVeL33 claims to be the world's highest urban brewery.



Diners can also sit around the beer counter to chat with the staffs or just to relax.



These huge beer storage tanks greet you when you arrive at the brewery.



We had these watermelon cubes with cheese as appetizers.



A shot of the indoor section where you still can have a great view of the Marina Bay Sands.



I like the Pale Ale (S$9.33), which is refreshing and crisp tasting.



Fish and Chips (S$14) - The chips is actually the square potato at the bottom, and the fish is placed on top of the fish. Very innovative way of presentation of this familiar dish.



The Vegetable Salad (S$19) had different vegetables, and the one that stood out was artichoke.



The Sizzler Beef (S$16) was one of the best dish for the day. It was juicy in the inside and flavourful.



The Pork Terrine (S$14) went well with our beer and drinks.



Ordered a cocktail called Daiquiri (S$22), which is basically rum, lime juice and sugar.



The small quail Eggs (S$9.50) fried in breadcrumbs were the least favourite for us.



I think you would have noticed by now that we ordered quite a lot of deep fried food to go with our beer. leVeL33 does a good version of the deep fried Soft Shell Crab (S$16) which has a really crisp batter.

Overall, we enjoyed most of the food here and also the excellent refreshing beer and drinks. Plus the amazing view too.


LeVeL33
8 Marina Boulevard,
#33-01 Marina Bay Financial Centre
Tower 1

Chihuly Lounge @ Ritz-Carlton Millenia

The Chihuly Lounge is one of the most popular place in Singapore for weekend high teas. In fact, most of the more popular weekend high tea places are located at the coffee lounges of 5 and 6 stars hotels.



Recently, we saw that Ritz Carlton Singapore has just introduced a new menu for their Spring 2011 Weekend High Tea, and as we had not been here since 2010, it is timely we make a revisit to Chihuly Lounge again.



It's a very relaxing place to have your afternoon tea with a small live band and very relaxing atmosphere.



For those who need the details, here it is: The Spring Weekend Afternoon Tea Buffet is $46 per adult (inclusive of freshly brewed and decaffeinated coffee and a selection of teas), available on Saturdays and Sundays in Chihuly Lounge from 2:30 to 5 p.m.



Included in the weekend high tea is free flow of Ronnefeldt tea served in ‘Feuille d'or’ line of Bernardaud Porcelain imported from France. Each diner is allowed to sample as many varieties of tea during the entire stretch of afternoon tea, and there is no limit as to how many types of tea you can sample. We had a few varieties of tea, including this aromatic Light & Fit variety which had hints of floral fragrance.



Milk, sugar, honey and lemon to go with each pot of tea.



What is afternoon tea without all the small nibbests of food? Although the choices at Chihuly Lounge may not be as big as the high teas in other places, but the quality is pretty good for us.



On display are smoked salmon with spinach salad in soft rolls, beef pastrami and gherkin in beetroot focaccia, and cucumber and egg mayonnaise with crème fraîche sandwiches, among other different kinds of sandwiches.



We also ordered ice-tea (both original and peach). As ice tends to dilute the drinks, hence the ice cubes here are made of frozen tea so that nothing gets diluted. Before served, cold tea is poured into the special ice cubes.



The end result is a glass of beautiful iced tea and served seperately with the sugar syrup (flavoured syrup such as peach syrup is served if requested).



At the dessert tables, there is a small but comprehensive selection of special desserts and cakes including baked pistachio cream with cherry tarts, pate de fruits, seasonal berries in vanilla agar and parmesan cheesecake.



(Clockwise from bottom right) Vine Tomato Confit with Bocconcini and Pesto, Prosciutto Ham Rolls with Fig, Tomatoes and Arugula Salad , Baked Pau with Dried Shrimp and Minced Chicken, steamed scallop and salted egg yolk siew mai with XO chilli bean sauce, and Vietnamese spring rolls wrapped with crystal prawn tail



Fillings inside the Baked Pau with Dried Shrimp and Minced Chicken - The skin of the baked pau is not too thick and dry, and the fillings were moist and tasty.



Chicken and Iceberg Salad in Tomato Buns. At the background is Seafood Fu Pei Pockets with Pineapple Chili Sauce.



Prosciutto Ham Rolls with Fig, Tomatoes and Arugula Salad



Another shot of the Ronnefeldt tea - They even had this Strawberry & Yogurt variety which we found it to be pretty good.



Some cold appetizers were also served, such as this Marinated Tuna on Japanese Edamame Seaweed Salad



and also the Smoked Duck and Portobello with Green Mango Salad



Behind the sofas was a Live station and a small ice-cream "stall".



The Live Station was dishing out caramelized bananas and chocolate chip toasts. On first look, the toast looks like the familiar "rainbow" bread use by the ice-cream man. I had mine served together with lychee ice-cream. The bread was toasted to a crisp and the bananas and chocolate chips were warm and caramelized inside the tasted bread.



I tried this Berries³ - Seasonal Berries in Vanilla Agar. To be frank, it was nothing more than 3 types of berries set inside agar agar.



The Raisin Scones and Cranberries Scones with Crème Fraîche and Fruit Jam served here was good.



For extra antioxidant, we had lots of Raspberries to go along with our food and tea.



We enjoyed the new Spring Weekend Afternoon Tea which is served from March 5 to May 29, 2011, and definitely looking forward to their new menu in Summer.


Chihuly Lounge
7 Raffles Avenue,
Lobby
Ritz-Carlton Millenia