[SUSHI RESTAURANT] New Seasonal Menu @ Sushiro, Isetan Scotts

Move aside, Genki Sushi and Itacho Sushi for there is a new kid on the block!

After what seemed like an eternity, Japan’s largest conveyor belt sushi chain Sushiro has finally reached our shores, bestowing us with not one, not two but three outlets across the island in just a span of 6 months (with the newest one at Causeway Point) to satisfy our insatiable appetite for sushi!

Sushiro at Isetan Scotts

Sushiro at Isetan Scotts

What’s the difference, the uninitiated may ask, between Sushiro and the many existing kaiten sushi chains here that warrants your attention? For a start, Sushiro has an extensive menu. Having tried Sushiro at their Taipei branch last year, I knew very well that the newcomer to Singapore’s food scene wasn’t going to disappoint in terms of their offerings. Apart from the usual sushi staples, you can expect other ingenious sushi creations as well, such as sea urchin and roasted beef (yes, this is actually one dish – best of both worlds for people like me!), monkfish liver gunkan, baby scallop and dongpo pork, not forgetting outlet-exclusive ingredients (which I will be elaborating on shortly)! Their appetiser and dessert menu is nothing short of inventive and decadent as well, with items like cold chawanmushi, mango shaved ice and heavenly catalana that will ignite the fireworks of enjoyment in you.

Free-flow of iced water near the entrance

Free-flow of iced water near the entrance

This is where you get your free-flow of soft drinks (except for juices and alcoholic beverages) if you have ordered them at S$3.50 per pax!

This is where you get your free-flow of soft drinks (except for juices and alcoholic beverages) if you have ordered them at S$3.50 per pax!

As my companion and I already had our orders in mind (we had long craved for a number of Sushiro dishes so their inception in Singapore was extremely timely!), we jumped straight into adding them to our virtual cart on the tablet. Within minutes, our personal conveyor belt (which is a division from the main lane) would be jam-packed with our orders and we had to scramble to bring them down onto our table (we had clearly underestimated the preparation time and trust me, it got crazier towards the end when we couldn’t find space on the table for approaching orders). Talk about efficiency 馃槄 Lesson learnt; clear your plates before you place new orders!

The iPad also alerted us when our orders arrived

The iPad also alerted us when our orders arrived

Sushi traffic jam on our dedicated lane!

Sushi traffic jam on our dedicated lane!

Now, here’s a fun fact: did you know that every sushi plate has an IC (short for integrated circuit) tag integrated into it to ensure that any sushi that has travelled 350 metres around the conveyor belt would be replaced with fresh ones? As someone who tends to avoid picking up sushi on the conveyor belt (as you wouldn’t know what other patrons had done to them before they reached you..), this certainly gives me a peace of mind.

Without further ado, let’s get right down to the truckload of food we had at Sushiro (so that you won’t need to) and some of our honest opinions on a selected few. Be warned, though, that the abundance of food pictures coming your way may trigger your hunger pangs so if you’re reading this at night, S-T-A-Y A-W-A-Y(and come back later 馃ぃ).

(Note: prices stated are exclusive of prevailing GST and Service Charge)

Appetisers

Chawanmushi with Scallop (S$3.50)

Chawanmushi with Scallop (S$3.50)

Cold Chawanmushi (S$3.50)

Cold Chawanmushi (S$3.50)

Cold Chawanmushi (S$3.50)

Cold Chawanmushi (S$3.50)

The cold chawanmushi was intriguing as it was something different from the norm. It had chunks of dashi stock that had been gelatinised to look like little pieces of precious gemstones that shimmered as the light bounced off the individual bits and pieces. Taste-wise, it was very similar to the hot version (I suppose the cold one would make a more refreshing alternative during sweltering days!) but I wouldn’t recommend this if you have sensitive teeth like me 馃槴

Mini Ramen, Sushi and Sashimi

Uni Ramen (S$8.50)

Uni Ramen (S$8.50)

The moment I saw this on the menu, I knew I had to get it because I absolutely love uni! I was rather impressed by the amount of uni (which is an expensive delicacy, if you didn’t know) served with such a small portion of noodles. The al dente te noodles were unfortunately clumped together which made it hard to eat. Furthermore, it would be a tad dry if not for the uni sauce. However, the dollop of uni compensated for all the shortfall.

And in case I wasn’t clear enough, the portion of the Uni Ramen is too small to be eaten as a main dish, but is definitely sufficient in satisfying your exquisite taste for uni! I totally wouldn’t mind returning just for this.

[SEASONAL ITEM] Blackthroat Seaperch Sushi (S$3.20)

[SEASONAL ITEM] Blackthroat Seaperch Sushi (S$3.20)

[NEW] Surf Clam (S$2.20)

[NEW] Surf Clam (S$2.20)

Steamed Abalone (S$3.20)

Steamed Abalone (S$3.20)

[LIMITED TIME ONLY] Giant Scallop (S$4.80)

[LIMITED TIME ONLY] Giant Scallop (S$4.80)

Salmon with Basil Cheese (S$2.20)

Salmon with Basil Cheese (S$2.20)

One of the crowd favourites, the salmon with basil cheese sushi is an east-meets-west fusion dish done right. The basil cheese added a different dimension and flavour profile to the sushi. The cheese might be a little too overwhelming to the extent that it kind of masked the taste of the fish, but it is still a unique dish that is worth trying nonetheless.

Whelk (S$2.20)

Whelk (S$2.20)

[OUTLET EXCLUSIVE] Otoro (S$2.20)

[OUTLET EXCLUSIVE] Otoro (S$2.20)

Available for a limited time only, the otoro sushi was value for money with mouthwatering marbling of fats to give a meatier chew.

Premium Grill Conger Eel (S$3.20)

Premium Grill Conger Eel (S$3.20)

Roasted Beef ($4.80)

Roasted Beef ($4.80)

As for the roasted beef sushi (which makes an unusual choice of sushi ingredient), the sauce complemented the cut of beef rather well. The cut of beef was cooked evenly although it might be a little too well done and was chewy at certain parts. Even so, it was not difficult to chew and swallow. The texture was also pretty soft for a cut of beef that was cooked well. If you like sea urchin (uni), be sure to opt for sea urchin and roasted beef sushi instead!

Salmon Sashimi (S$4.80)

Salmon Sashimi (S$4.80)

Desserts and Beverages

Warabimochi (S$3.80)

Warabimochi (S$3.80)

This paled in comparison to the real deal I had in Osaka last year as it did not give me that melt-in-your-mouth goodness I was anticipating. The texture felt more like that of a jelly – slightly rigid and rubbery. I say give this a miss unless you need some bitterness (from the matcha powder) to balance out the sweetness of other desserts that you are having.

Hattendo Shizuoka Matcha Pudding with Whipped Cream (S$4.30)

Hattendo Shizuoka Matcha Pudding with Whipped Cream (S$4.30)

Hattendo Coconut Pudding with Okinawa Brown Sugar (S$4.30)

Hattendo Coconut Pudding with Okinawa Brown Sugar (S$4.30)

Hattendo might have bade farewell to its patrons at Tanjong Pagar Centre following its store closure but its legacy remains. Sushiro has collaborated with Hattendo to continue to offer you its famous custard and chocolate cream buns, and matcha and coconut puddings! The coconut pudding had a satisfying crunch to it and the taste was rather close to chendol. However, we were slightly dismayed by the flat taste of the matcha one.

Mango Shaved Ice (S$6.50)

Mango Shaved Ice (S$6.50)

The mango shaved ice dessert lost out in terms of the richness of its mango flavour and sweetness although it can be argued as a healthier choice for people who are more conscious about their sugar intake. Texture-wise, the ice was shaved super thinly and was actually a joy to eat. This, combined with its not-so-sweet profile, meant that the dessert would be a hit among both young and old. The serving portion is huge too and can be shared between two or more people.

Crab Cream Croquette (S$3.50 for 2 pieces)

Crab Cream Croquette (S$3.50 for 2 pieces)

Chicken Karaage (S$4.80)

Chicken Karaage (S$4.80)

The chicken karaage, I would say, was a glorified version of har cheong gai聽– but I’m not complaining! Served piping hot, the batter was light and crispy and did not retain as much oil. It was so fragrant that I could actually smell it while on its way to me, and I just couldn’t resist having seconds! (And by seconds, I meant, like, repeated order 馃槢)

Catalana (S$3.50)

Catalana (S$3.50)

Catalana (S$3.50)

Catalana (S$3.50)

The catalana dessert was what I missed most about Sushiro during my stay in Taiwan. I even resorted to searching for the recipe online – that’s how much I loved it! Hence, when I got wind of Sushiro’s venture into Singapore, all that went through my mind was catalana… catalana… catalana…聽馃い

Catalana (or Crema Catalana as the Spanish calls it) is very similar to the French cr猫me br没l茅e, but is made from milk and then thickened with cornstarch and eggs. It consists of a rich custard base topped with a texturally contrasting layer of hardened caramelised sugar. I do not consider myself as one with a sweet tooth, but the catalana somehow managed to hit all the sweet spots!

Yuzu Juice (S$2.50)

Yuzu Juice (S$2.50)

Ah, yes, we were pretty amazed by the capacity of our stomachs as well. But it probably took me five trips to the gym to finally get rid of all the calories I gained that night. Still, stuffing my face with such great food from Sushiro was so worth it.

Despite the paranoia surrounding the virus outbreak, their Isetan Scott outlet was abuzz with diners lining up to secure a seat when I was there a few weeks ago and I am pretty sure the crowd hasn’t subsided yet (because there are only three outlets? And not a single one in the North-East region? How can?!). Hence, I thought it was very thoughtful of Sushiro to roll out a mobile application [Download: iOS / Android] for customers to make reservations for tables. The app also allows you to monitor your waiting time so that you won’t have to hang around the restaurant mindlessly when you could be doing something more meaningful (like shopping at Isetan Department Store? 馃槈) Oh, and don’t worry about table hoggers because there is a 60-minute dine-in period. This means you’ll definitely get a table within this time frame.

What do you think? Have you tried Sushiro before? What do you think about their food? Let me know your views in the comments below!

Thanks for reading!

Sushiro (Isetan Scotts) 路 350 Orchard Rd #04-00 Shaw House Singapore 238868 路 Operating hours: 11.00 am – 9.00 pm (Sun – Thu) & 11.00 am – 9.30 pm (Fri & Sat) (Please refer to THIS FACEBOOK POST for temporary closing times) 路 Nearest MRT station: Orchard (NS22) 路 For more information, please visit Sushiro FACEBOOK PAGE, INSTAGRAM or WEBSITE.
this was a media invitation. ALL OPINIONS EXPRESSED ARE MY OWN.

Follow me on Instagram and Facebook for bite-sized food updates!
Be sure to watch out for my Stories because that’s where I post my tasty encounters
馃榿

[CHINESE RESTAURANT] Revamped Menu @ No Signboard Seafood at Esplanade

Merry Christmas, everyone!

Now that winter break is in full swing, you may be expecting to play host to some of your friends from temperate countries. With iconic landmarks like the Marina Bay Sands and the Merlion statue already on the itinerary, the next step is probably to look for a nearby place to dine and cool off while at the same time, show off some of our famous delicacies. If this describes your situation now, look no further.

Some orange juice for you?

Some orange juice for you?

After undergoing more than two months of refurbishment, No Signboard Seafood (NSB) at Esplanade has finally reopened its doors to the public, but not without a revamped menu to tempt your palate!

Exclusively available at the Esplanade outlet (for now) to enhance and refresh diners’ experience, the new menu takes inspiration from crafting Chinese with Western and Japanese cuisines. The latest culinary creations not only include a selection of unique and popular dishes from its overseas outlet in Shanghai, but also feature a stylish plating upon serving (likewise for existing dishes).

Be prepared to salivate at the sight of Shanghai favourites such as Glazed Australia Tomatoes Stuffed with Crispy Mushroom Salad, Heirloom Beetroot Foie Gras, Braised Cabbage with Chestnut in Saffron Sauce and Marinated Seasonal Hairy Crab in Shanghainese Style, or west-meets-east classics like Wagyu Beef Cube in Sichuan Style, Pan Seared Foie Gras with Cherries and Japanese Uni with Oba Leaf Tempura, all of which is a testament to NSB’s commitment to provide their guests with exciting reasons to return.

Chef recommended deep-fried butter prawns ($6++/pc, min. 6 for live prawns OR S$15++/pc, min. 4 for king prawns)

Chef recommended deep-fried butter prawns ($6++/pc, min. 6 for live prawns OR S$15++/pc, min. 4 for king prawns)

Petite Abalone & Scallop with Yam Nest (S$10++/pc, min. 2)

Petite Abalone & Scallop with Yam Nest (S$10++/pc, min. 2)

A closer look at the scallop buried in the nest

A closer look at the scallop buried in the nest

Wagyu Beef Cubes in Sichuan Style (S$68++)

Wagyu Beef Cubes in Sichuan Style (S$68++)

With mala being all the rage right now, it won’t be surprising to have at least one dish on the menu that is cooked with Sichuan peppercorns. While you certainly can’t go wrong with mala, caution needs to be taken to ensure that these proportionally-diced beef cubes are cooked to the desired tenderness – something which NSB has nailed perfectly.

Espresso Kurobuta Pork Ribs with Hazelnut Crumble (S$15++/pc, min. 4)

Espresso Kurobuta Pork Ribs with Hazelnut Crumble (S$15++/pc, min. 4)

Grilled Portobello Mushroom (S$32++)

Grilled Portobello Mushroom (S$32++)

The Grilled Portobello Mushroom is lightly seasoned so the taste of the mushrooms can be enjoyed to the fullest. Although grilled to the right crispness, sufficient amount of moisture is still locked within the mushrooms.

The mushrooms were glistening...

The mushrooms were glistening…

Regardless of any new dishes that NSB is betting on, the unspoken winner is ultimately the Chilli Alaskan King Crab which chilli paste recipe has meticulously been maintained true to its original over the years despite the menu having gone through an overhaul. However, if you are itching for a change, there is always the option of White Pepper Alaskan King Crab聽which NSB is more known for. In any case, ordering crab(s) is a must-do when you are playing host because, heck, that’s probably the national dish your foreign friends are dying to try in Singapore!

Chilli Sri Lankan Crab with Macaroni (Medium: S$10++/100g, Large: S$13.80++/100g, Dungeness Crab: S$128++/ea)

Chilli Sri Lankan Crab with Macaroni (Medium: S$10/100g, Large: S$13.80/100g, Dungeness Crab: S$128/ea)

Singapore may be touted as the land of chilli crabs, but there are people among us who find it a chore to eat them. Therefore, I actually thought it was very clever of NSB to come up with a chilli crab dish that is served with macaroni (in the carapace) so that it can be enjoyed by everyone.

Signature Fresh Mango Compote with Coconut Sago & Pomelo (S$10++/ea)

Signature Fresh Mango Compote with Coconut Sago & Pomelo (S$10++/ea)

Unlike typical mango pomelo sago you see at other restaurants, NSB’s rendition separates the pomelo and coconut sago from the mango compote so you can adjust the amount of these dry ingredients you want to add into the bowl, and it also comes with edible flower petals. The interesting presentation aside, I would expect this to have a more varied taste (considering that it contains some unusual ingredients like the petals and coconut sago) and a thicker, not so watered-down consistency. But on the plus side, it is not overwhelmingly sweet which is great for people who need to control their sugar intake. Quite frankly, the Signature Fresh Mango Compote with Coconut Sago & Pomelo is just a glorified version of mango pomelo sago. I say pass on this one and get orh nee (yam paste) instead for the same price 馃槣

Apart from the food, what’s also worth mentioning is, perhaps, the interior design of the restaurant. Gone is the gloomy Victorian-era decorating that used to adorn the restaurant. Upon entering the newly renovated outlet, guests will be greeted by a bright and welcoming dining area with a virtual ceiling aquarium on the left and a glass window that looks into the kitchen on the right to proudly exhibit the dexterity of the chefs while they are preparing the dishes.

Open kitchen concept

Open kitchen concept

All the tables would be readied with the necessary tableware such as crab crackers and meat pickers (because who doesn’t order crabs at NSB, right? But don’t worry, no one’s gonna judge you if you don’t 馃槅), and a really cute crab-shaped chopstick rest for each diner. In addition, wet wipes individually packaged in plastic packets are replaced by not one, but TWO tablet napkins which expand to full size when they come in contact with water (although I’m not quite sure if these napkins are still chargeable to the diners so please check with the staff before you proceed to use them 馃檴). Take notes, prospective restaurateurs – that’s one way of being more environmentally-friendly without compromising on the diners’ experience! *cough*nostrawmovement*cough*聽

Tablet napkins - 2 per person. Just drop the "tablets" into the little pond and watch them grow!

Tablet napkins – 2 per person. Just drop the “tablets” into the little pond and watch them grow!

Adorable crab-shaped chopstick rest. Look, it even has a baby crab next to it to support your meat picker!

Adorable crab-shaped chopstick rest. Look, it even has a baby crab next to it to support your meat picker!

All in all, the food lived up to my expectations and the incorporation of fusion cuisine is certainly a refreshing change. Given that the tastes and elements of the different cuisines are notably present in the most of the fusion dishes, it is evident that considerable thought was put into the recipes.

What do you think?

Thanks for reading!

No Signboard Seafood 路 Esplanade 8 Raffles Ave # 01-14/16 Singapore 039802 路 Operating hours: 11 am – 2.30 pm & 5.30 pm – 10.30 pm 路 Nearest MRT station: Esplanade (cc3), City Hall (NS25/EW13) 路 For more information, please visit No Signboard Seafood FACEBOOK PAGE, INSTAGRAM or WEBSITE. Alternatively, you may download the menu HERE.

Follow me on Instagram and Facebook for bite-sized food updates!
Be sure to watch out for my Stories because that’s where I post my tasty encounters
馃榿

[XMAS BUFFET] Feast in Merriment @ Element, Amara Singapore

Hello everyone!

Let’s begin this post with a Christmas song sing-along! I know, why don’t we sing Deck The Halls, a crowd favourite at any Christmas party for sure?

鈾Deck the halls with boughs of holly,
Fa la la la la, la la la la聽
鈾Tis the season to be jolly FATTY,聽
Fa la la la la, la la la la聽鈾

Throw away your skinny jeans and belts because with all the Christmas-themed buffets in town, stretch pants are back in fashion once again! With so many festive buffets to choose from but a limited calorie budget to work with, hopefully this write-up on the Yuletide dinner and lunch buffet that’s set to launch on the eve of Christmas at Element (courtesy of Amara Singapore) would help you decide if it’s worthwhile to expand your waistline for. That is, unless you belong to the ‘I-can-eat-as-much-as-I-want-and-I-will-still-be-skinny’ group.

In which case, I hate you.

鈥旔煄 Appetisers聽馃巹鈥

Cognac Lobster Bisque

Cognac Lobster Bisque

In the pot, this may look like an ordinary lobster bisque to you but it actually includes an ingredient which gives it an extra zing of flavour – Cognac. Added last to the bisque for a stronger kick, the smoothness and silky richness of the Cognac marries well with the sweetness and creaminess of the soup. Perhaps聽to cater to children and non-drinkers at the buffet, only a soup莽on of Cognac was added so the slight bitter and tangy aftertaste that I got from the lobster bisque didn’t occur to me that it was Cognac. In fact, I had thought it was the spiciness from pepper because the distinctive bold flavour of Cognac just wasn’t picked up by my taste bud! Ironically, Fiona, who isn’t a fan of alcohol, could tell in one sip that there was liquor in the bisque 馃し But it wasn’t too overpowering so she cleaned the bowl in no time!

Personally, I did not really like the texture of the lobster bisque as it was a little too watered-down for my liking and I prefer it to be creamier and heartier. Still, this is a rare find at any buffet and a must-try if you are a crustacean lover like me!

Tuna Tataki with Cucumber Ribbons and Puffed Quinoa

Tuna Tataki with Cucumber Ribbons and Puffed Quinoa

Tuna Tataki with Cucumber Ribbons and Puffed Quinoa (reviewed here)

Tuna Tataki with Cucumber Ribbons and Puffed Quinoa (reviewed here)

One of my favourite dishes at Element makes an appearance again this Christmas! If you’ve not read my verdict on the tuna tataki on my previous post, I urge you to do so now聽for a more detailed review! But in summary, the cool, softly chewy texture of the Tataki was what does it for me and this was also probably why it was snapped up so quickly at the media tasting event聽馃槏

Editor’s note: Most of them was taken away by you, my dear.

Smoked Duck, Salami and Prosciutto

Smoked Duck, Salami and Prosciutto

Honey Baked Butter Squash with Honey Mustard and Pumpkin Seed

Honey Baked Butter Squash with Honey Mustard and Pumpkin Seed

Diced to bite-sized pieces, the butternut squash felt squishy in the mouth, almost like the texture of potato but softer, and has a lightly sweet and nutty taste similar to that of a pumpkin (although many would argue that they’re basically the same considering that they are used interchangeably in certain countries) on its own. The pumpkin seeds give it an added crunch while the honey mustard lends a slightly zestier and more savoury edge. This is definitely the dish to go for if you intend to start the buffet on a healthier note. But being someone who is huge on more piquant flavours, this was rather bland on my palate.

Cocktail Prawn and Crab Meat with Duo Melon

Cocktail Prawn and Crab Meat with Duo Melon

Cocktail Prawn and Crab Meat with Duo Melon

Cocktail Prawn and Crab Meat with Duo Melon

A fine example of a simple yet elegant pairing that cannot go wrong, this dish features shredded crab meat mixed with a mayonnaise base and topped with a mountain of prawns. The prawns, which are deshelled for fuss-free eating, have such irresistibly crunchy and firm texture that I could not help but gobble up at least 15 pieces of them in one sitting. No doubt this is going to be a favourite among children and adults alike at the buffet table!

Marinated Duck Rilette with Red Wine, Dried Fruits and Gherkin Salsa

Marinated Duck Rilette with Red Wine, Dried Fruits and Gherkin Salsa

Believe it or not, the duck rillette took me some courage to overcome my apprehension of trying it. Apart from the fact that I had never eaten meat prepared Rillette-style (a cooking method originated from France聽馃嚝馃嚪) before, it honestly wasn’t the most appealing dish on the buffet table. But I recalled聽tasting the tuna tataki for the first time and instantly falling head over heels for it. Thinking that this would turn out the same way, I took the plunge and scooped some of the duck rillette聽along with the sauce onto my plate.

Voil脿! Fortune favours the brave, perhaps. The duck rillette (or rillettes de canard, as the French calls it) came across as a breath of fresh air. Soft and smooth in texture, it聽was akin to the texture of a pastry or p芒t茅. By itself, the meat was rather salty (and in Fiona’s words, tasted like “mushy canned food”) so pairing it with the red wine sauce – which resembled and tasted delightful like cranberry jam – would be highly recommended as the sweetness of the sauce evens it out. This would also go perfectly with bread!

鈥旔煄 Main Course馃巹鈥

Turkey Buah Keluak

Turkey Buah Keluak

What’s Christmas in Singapore without roast turkey smeared with the familiar buah keluak (yes, it isn’t charred although it looks like it)? From cempadak creme br没l茅e to pandan pudding, it seems like we can always count on Element to come up with the most innovative fusion food ideas regardless of the occasion. And in case you didn’t know,聽buah keluak (or pangium edule, Malay for “the fruit which nauseates” 馃え) is dubbed the black truffle of the East as it is considered an acquired taste. Used mainly in Malay, Indonesian and Peranakan cooking, these seeds are obtained from their poisonous fruit and are then made safe for consumption by fermentation.

The presence of the buah keluak lends a bitter and earthy taste to the turkey, which would otherwise be terribly bland and dry like chicken breast meat (but twice as bad). According to the chef, this took three days to prepare which, unless the turkey is served to a large group of people who love jaw-tiringly chewy meat, isn’t worth the effort (and slaughter). That said, I truly appreciate the creativity and ingenuity presented in this dish and would recommend this to homesick non-Asians who don’t mind a little South East-Asian twist.

Stir-fried Moreton Bay Bug with Salted Egg

Stir-fried Moreton Bay Bug with Salted Egg

Who would have thought a foreign-sounding crustacean could be localised into a dish that would fit my palate to an absolute T? The creaminess of the salted egg sauce coupled with the firmness and lightly crispiness of the meat was a dream-come-true.聽 Unlike typical salted egg dishes that would bring you to a state of surfeit (i.e. “gelat“) after a few mouthfuls, this just kept me asking for more. I figured it was probably due to it being infused with some spice during preparation.

Steamed Garoupa with Lime Beurre Blanc topped with Tomato Vierge

Steamed Garoupa with Lime Beurre Blanc topped with Tomato Vierge

Roasted Chicken with Meat Floss

Roasted Chicken with Meat Floss

Tajima Wagyu Beef with Foie Gras, Truffle Mashed Potato and Port Jus

Tajima Wagyu Beef with Foie Gras, Truffle Mashed Potato and Port Jus

The addition of the foie gras (those whitish slabs but in very limited quantity) was a splendid touch as it helped to bring out the flavour of the wagyu beef even more. However, probably to cater to the masses at the buffet, the meat was generally cooked to medium which made it somewhat tough and chewy and thereby聽cheapen the quality of the meat. I feel that this would be better suited at the live station so patrons can request for their steak to be cooked to their preferred doneness (which in my case, would be rare). Furthermore, as an avid lover of wagyu beef, it also kinda annoyed me that the聽beautiful marbling of the wagyu beef was wholly concealed by the charring and port jus sauce 馃槴 Where’s the justice for the poor wagyu cattle that died for this?

鈥 馃巹 Desserts馃巹鈥

Cempedak Creme Br没l茅e

Cempedak Creme Br没l茅e

The聽Cempedak Creme Br没l茅e is like the pinnacle of the Christmas tree as it is, without a doubt, the 猸 of the dessert section (and as a result of that, effectively stealing the thunder from the log cakes at a Christmas-theme buffet 馃ぃ). Find out why this is the best dessert in my tummy’s opinion on my previous review here.

Macarons (Gingerbread Spices / Coconut / Blueberry + Salted Caramel) - 6 pcs/pack at S$16+ or 10 pcs/pack at S$25+

Macarons (Gingerbread Spices [pink] / Coconut [white – highly recommended] / Blueberry + Salted Caramel [blue – highly recommended]) – 6 pcs/pack at S$16+ or 10 pcs/pack at S$25+

Ho, ho, ho! Spot me on the Christmas log cakes!

Ho, ho, ho! Spot me on the Christmas log cakes!

Fancy gifting your loved ones a log cake to commemorate the season of giving? Element also offers traditional log cakes in three tantalising flavours to suit different tastes. They are available for order at the restaurant.

Amara's Signature Cempadak Yule Log Cake (1 kg, S$65+)

Amara’s Signature Cempedak Yule Log Cake (1 kg, S$65+)

Out of all the log cakes that were brought out, the Cempedak Yule Log Cake was the first to be reduced to nothing which pretty much attests to the popularity of the cempedak in Element’s dessert line-up. The log cake had a fluffy texture with a very robust cempedak flavour that was fragrant and yet not too overpowering at the same time. Each bite of the cake melted in my mouth before I realised what was happening.

Dark Chocolate Cherry Yule Log Cake (1 kg, S$52+)

Dark Chocolate Cherry Yule Log Cake (1 kg, S$52+)

 

Pink Champagne Lychee Yule Log Cake (1 kg, S$52+) - this is alcoholic

Pink Champagne Lychee Yule Log Cake (1 kg, S$52+) – this is alcoholic

Christmas is the time to spend with your family and loved ones, and what better way to do so than to indulge in some cempedak goodness (and many other crowd favourites) at Element? If you’re interested to dine at Element, do make your reservations in advance to avoid being a sad聽馃惣!

Merry Christmas everyone!

Element at Amara Singapore聽路聽165 Tanjong Pagar Road Singapore 088539 路 Tel: 6879 2607 路 Nearest MRT station: Tanjong Pagar (EW15)聽路 Click here for more information
Prices and time for Christmas Eve/Christmas Buffet Lunch and Dinner as above

Prices and time for Christmas Eve/Christmas Buffet Lunch and Dinner as above聽

The writer is a glutton who occasionally allows his appetite free rein and steals food from Fiona鈥檚 plate. Among some of his favourite food are a good steak and meaty crabs doused in chili sauce. Read more posts by Alphonsus聽here.

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