Author: Alex Chua
If there’s something eventful in Singapore on 6 February, it would be the opening of Tendon Kohaku’s newest outlet at Chinatown Point. The largest seating capacity amongst the other three outlets, the 44-seater restaurant also boasts a private cosy corner that can host 12 to 14 diners. To make this a more remarkable and ceremonious occasion, Tendon Kohaku’s launched a new offering with a secret homemade sauce, exclusively available at Chinatown Point!
So what’s there to rave about the new opening of just another Tendon bar?
If you haven’t heard of them yet, Tendon Kohaku is widely recognised as the best tendon eateries in Singapore. You can find a long queue snaking out from its first outlet at Eat at Seven at Suntec City, and its about an hour-long, just to wait for a simple yet delicious bowl of rice with fried tempura atop. It’s secret? The draw factor lies in its rich batter, fresh ingredients and in-house sauce.
Now there’s something that could draw you specifically to its fourth outlet – the Seasonal (Winter) Special, Ocean Gems Tendon ($23) drenched in in-house secret wasabi sauce. Comprising of fresh catch such as prawns, oyster, snow crab, king crab meat, scallop and more, topped with glistening globes of ikura (fish roe).
Unlike the usual Tendon Kohaku’s bowls, there is no vegetables tempura here, just a galore of neatly stacked seafood. The tempuras are all fried in a special seaweed batter which lent a unique scent to the whole bowl. Among all the pieces, I particularly enjoyed the fried king crab meat and snow crab, both sweet and juicy, enwrapped with a noteworthy crunch. Initially I didn’t taste the distinctive tear-wrenching wasabi, it was only until further confirmation with the friendly service crew that I was supposed to mix the slab of wasabi paste on the outer bowl with the tempuras and the rice itself did I realize how the bowl should be consumed.
There’s a list of grain types for you to choose at no extra charge, and I chose the 16 multi-grain rice which is less sugar-loaded yet more nutritious.
Tendon Kohaku Chinatown Point
Chinatown Point #02-34 Singapore 059413
Opening Hours: 11:30am – 4:00pm, 5:00pm – 10:00pm, Last Order 30 Min before closing
Author: Sandra Koh
Since its birth 4 years ago, Beauty in The Pot has never failed to tantalise our palates and vanity souls with its delicious and beauty-enhancing soup broths (yes, we couldn’t resist its collagen broth). Despite the sprouting of various hotpot competitors, the brand does not lose its shine and continues to charm us with the opening of its largest outlet at One KM Mall.
Spanning over 7,600 square feet, the new outlet distinguishes itself from its “siblings” by channelling a pink princess vibe. The walls and ceiling take reference from the beautiful cherry blossoms during spring, while the flooring features white marble stippled with pink quartz. All we would say is the place is certainly a wonderland (and perfect IG backdrop) for all the ladies!
Besides being a heaven for the femmes, the place serves as a great venue for holding company gathering (birthday parties too) with its “private dining rooms with individual pots” concept. These rooms can cater up to 10 people, and we like the fact that it can be combined to form an even spacious room. Moreover, each pot comes with an exhaust system, so you can just sit back and enjoy the hotpot session in a well-ventilated setting.
For the foodies, you will be delighted to know that the outlet serves up to 6 soup bases which includes Signature Beauty Collagen Broth, Signature Spicy Nourishing Soup, Herbal Drunken Chicken Broth, Cooling Coconut Broth, Vitamin C Tomato Sweet Corn Broth and the vegetarian-friendly Longevity Wild Pine Mushroom Broth. A single pot retails from SGD 14, while a quart pot starts from SGD 5 each.
Our favourite is the Cooling Coconut Broth, which comprises of young coconut flesh, chicken’s feet, spare ribs and snow fungus. It offers a subtly sweet taste that gradually changes to savoury with every sip, and goes down easy on our throats. We recommend pairing the broth with seafood and vegetables, as too much meat might mask off the light coconut flavour. The Signature Beauty Collagen Broth won the second place in our hearts with its rich and flavoursome taste. Every sip was so comforting, as the flavours linger in our mouths.
There are also more than 20 condiments and sauces available, and as usual, patrons can choose to top up SGD 3.80 to enjoy the condiments and fresh fruits.
Some of the dishes that we recommend trying includes the Fried Beancurd Skin (SGD 4.90/half; SGD 9.80/full), Signature Homemade Fish Tofu (SGD 2/piece) and Ebiko Prawn Paste (SGD 18.80).
The Fried Beancurd Skin is irresistibly crispy, and you can enjoy it on its own or soak it in your preferred broth. Do not get fooled by its appearance, for it is not at all unctuous and hence not cloying. For the first timer, be sure to follow the 3 seconds cooking method, to get an interesting mix of textures (think beancurd skin with crispy interior and soft broth-soaked exterior).
The Signature Homemade Fish Tofu not only pleased us with its adorable shape but also its melt-in-your-mouth texture. In fact, one piece is never enough!
Handmade daily, the Ebiko Prawn Paste is shaped out of 100% prawn flesh. Every bite just sends a euphoric sensation down our spines as the Ebiko bits explode into a juicy punch in our mouths.
In conjunction with the opening, female patrons can look forward to receiving pink roses from the hunky male models during selected dates and times. Guests can also receive a pair of exclusive Beauty in The Pot chopsticks, along with an SGD 20 catering voucher (while stock last). Wait no further, and bring your fellow hotpot lovers over to Beauty in The Pot now!
Beauty in The Pot @ One KM
11 Tanjong Katong Rd One KM, Singapore 436950
Operating Hours: OneKM (#02-21): Daily 6.00pm to 10.30pm (Last order at 9.15pm)
OneKM (#03-38): Daily 11.30am to 3.00am (last order 2.15am)
Tel: +65 6702 2542
Author: Alex Chua
There’s nothing more involved, more satisfying in gastronomic experience than barbecuing your own meat. Conveniently located at Tanjong Pagar, Kko Chi Bar is a Korean BBQ joint where you’ll be able to enjoy the moment with you friends and loved ones in a comforting, casual environment. Fresh vegetables, marinated meat and seafood on sticks are brought to the table for your cooking pleasure. And its automatic rotation mechanism makes the process much easier, the meat more evenly-grilled and the experience almost zen-like. Who knows grilling can be so meditative?
We ordered the Skewer Special (set A for 2 pax at $45) and it is more than enough for both of us. Using only specialty grade ingredients, the skewers ranges from chicken, beef, shisamo, pork belly and lamb to mushrooms and garlic moss. Considering the wide variety of assorted meat and vegetables here, the spread is absolutely value-for-money.
Of course, nothing matters if the food doesn’t taste right. The meat here is on point, evenly grilled and sinfully delicious. Just look at the succulent pork belly – tender, oozing with juice and not charred on any ends thanks to the fool-proof rotating belt. This is my favourite skewer among the many delectable skewers and easily one of the best BBQ pork belly I’ve tried. It is a pity that my buddy-in-crime don’t drink beer, if not this would be a perfect combo. The friendly staff would constantly walk along aisle to casually check if the meat is ready to be served. Good tasty food? Checked. Good customer service? Double checked!
After consuming all the proteins, we decided to throw in some carbs and ordered the ala carte buns skewer. Yes, you can order just one skewer alone. After setting it over the charcoal, the resulting bun is really crispy on the outside and fluffily soft inside. It is piping hot so do restrain yourself from munching it directly.
Overall, I would give two thumbs up to this BBQ bar. The food is delicious, the staff and the vibes are casual and friendly. Convenient location with a reasonably-priced menu, so do bring your friends along and eat to your heart’s content!
Kko Chi Bar
10 Craig Road, Singapore 089670
Opening Hours: 6pm – 3am daily
Author: Alex Chua
Spring is here. Toss to a prosperous year of great success and wealth this Chinese New Year with Din Tai Fung! Din Tai Fung 鼎泰豐 – a name synonymous with quality Chinese cuisine is arguably the most successful, internationally-acclaimed Taiwanese restaurant in Singapore and even in some other countries.
For the Year of the Dog, Din Tai Fung presents 3 perennial festive favourites, with special highlight on the restaurant’s signature Prosperity Smoked Salmon Yu Sheng 发财鱼生 (image above). Served with 3 colourful twirls of white radish and carrots, crispy yam strips, fresh pomelo pulp and Tianjin roasted chestnut. Topped with Norwegian smoked salmon and drizzled with a self-concocted sweet and tangy plum sauce, the dish is fragrant, refreshing and satisfying crunchy from the pulp and chestnuts.
If you want more ‘huat’ this year, you can ‘Top-up’ your Yu Sheng order with succulent Fried Salmon Skin, Pine Nuts, and the premium Smoked Unagi is also available for a fragrant twist!
Prosperity Smoked Salmon Yu Sheng
Standard (serves 2-3): $32.80
Deluxe (serves 4-6): $48.80
Citibank Cardholders get to enjoy 10% off any purchase of Prosperity Yu Sheng. Do note that the discount is not applicable to ‘Top-up’ ingredients
A new dessert addition to sweeten up your year’s journey, the Steamed Layered Red Date Cake oozes out the natural sweetness and luxurious fragrance of premium red dates in every bite. Free from any additives and prepared with simple ingredients, this smooth, chewy textured delicacy is bound to delight!
Steamed Layered Red Date Cake
Lunar New Year Festive price: $13.80 (U.P. $16.80), serves 6-8
Filled with delicious golden-yellow flowy lava custard that oozes out with every bite, the Steamed Custard Bun is served to melt diners’ heart like mellowy sunshine. The salted egg yolk, quite a trend here, adds a savoury depth, resulting in a perfectly balanced sweet-savoury custard.
Each Steamed Custard Bun is stamped with a golden ‘Fu’ which symbolizes prosperity to signify well wishes for the diner. While the custard bun is bigger than the regular ones, who doesn’t like their favourite dish to be mega-sized? No complain here!
Steamed Custard Bun
$2 per bun. Exclusively at Paragon Shopping Centre and Northpoint City
Of course, besides the 3 new CNY menu, if you’re there do remember to order the pork chop. It’s THE signature dish that spells Din Tai Fung’s fame from Taiwan to across the world. Juicy, tender with a slight crisp, this is the must-have whenever I visit the place.
Who can also not mention the Xiao Long Bao? The famous steamed pork dumpling in Din Tai Fung’s signature rendition consists of juicy meat filling wrapped in a melt-in-your-mouth skin with a minimum of 18 exquisite folds. It’s simply marvellous!
Do check their website for the list of locations and Lunar New Year operating hours
Author: Alex Chua
The Butcher’s Kitchen, one of the largest butcher retailers in Singapore with over 15 years of history, has launched Singapore’s first-ever Flaming Hokkaido Beef Bowl (U.P. S$23.90). Lauded as first-of-its-kind and doused with a Flaming cognac concoction for a culinary spectacle, contrarians would surmise that it is more sizzle than substance. But don’t just take my words, take it from the beef connoisseurs and gourmands and they are raving for it.
The reason? The meat’s origin – Hokkaido. Why Hokkaido? The island’s fairly low temperatures throughout the season allows the beef cattle to develop more fats naturally. Coupled with the fresh clean air, water and high-quality natural feed, making Hokkaido beef one of the highest quality in Japan. Rest assured that The Butcher’s stringent quality control ensures the meat imported are free of anti-biotic and hormone growth promotants (steroids).
Digging into this gourmet bowl is a delicious indulgence by itself. The beef slices are succulent, flavourful yet moist even after the flame. Topped with The Butcher’s Signature sauce and parsley for garnish, the cognac concoction imbues the premium beef with a subtle fruity and floral note. While you might not get drunk with this, the alcohol did elevate the taste profile and sensation of the meat.
And now there’s more cheer for your palate and pocket! As part of the Grand Opening Special, from 13 January to 14 February, The Butcher’s Flaming Hokaaaido Beef Bowl will go at 50% off!
Besides the star dish, there’s two other non-beef options: The Butcher’s Pork Bowl (U.P. S$12.90) and The Butcher’s Salmon Bowl (U.P. S$13.90). The Salmon features fresh Atlantic Salmon, which is farmed in Kvaroy, a tiny island off coast of central Norway. Lightly seared to retain moisture and a nice crisp at the edge, the salmon is something not to chomp down straight but to savour, every piece of it.
Liking The Butcher’s Pork Bowl is an acquired taste. Featuring The Butcher’s very own Thai-style Grilled Pork – the process of slow-roasting the meat allows the juiciness to be ‘lock-in’ while having the texture perfectly done. Imported from Linley Valley Western Australia, the Free-rang pork are of top quality and has a remarkable taste.
Overall, if you are looking for high quality, fresh and safe meat with a foretold knowledge of its origins guaranteed by the meat specialist, then you come to the right place. The Butcher’s Kitchen is quintessentially fine dining on delicious, top-notch meat without breaking the banks or the formalities.
The Butcher’s Kitchen
Suntec City Mall, #02-472 Singapore 038989
Mondays to Fridays: 11am – 3pm/ 5pm – 9pm
Saturdays and Sundays: 11am – 9pm
Autho: Sandra Koh
Before we realise, we are only less than a month away from the gou (狗) den Chinese New Year. While our zodiac animal calendar is a repeating 12 years cycle, things seem to be more exciting when it comes to the variety of our well-loved prosperity Yusheng (thanks to the innovative chefs). Speaking of new Yusheng ideas, we recently got to try the first-ever soba yusheng at Japan’s number one soba restaurant –Nadi Fujisoba Ni-Hachi (and boy we’re totally digging it)!
The vibrant colours of the dish are not only an appetite provoker but an eye pleaser too. The dish is layered with strips of crabsticks, tamago, winter melons, purple cabbage, Japanese cucumber, ginger, carrot and radish and paired with a generous medley of fresh orange cubes, salmon, seasoned octopus, seaweed, jellyfish and tobiko. Being a soba specialist, the restaurant cleverly buried both the soba and fried soba below the colourful tower of ingredients to provide some added crunch and pulls all the ingredients together with its special sesame sauce.
All in all, the dish is refreshing and provides an interesting mix of textures (think crunchiness from the fried soba and chewiness from the cold soba). With the combination of fibre, protein, healthy fats and complex carbohydrates, this scrumptious rendition will certainly make your reunion healthier. This yummy yusheng is affordably priced at SGD 38.80 (8 pax), and is available from 16 January to 28 February 2018.
Besides the innovative offering, the restaurant will also be launching the Girls’ Festival Special Set ($19.80, 1st Feb-31st March), meant to celebrate Hinamatsuri, or Dolls’ Day or Girls’ Day, a special occasion in Japan celebrated each year on March 3rd. The set comprises of 2 offerings- Chirashi Sushi and Hamaguri Soba, along with a Hinaarare snack.
The Chirashi Sushi sets itself apart from its competitors with the usage of carrot, shiitake mushroom, konjac, snap peas and tobiko beside the usual sliced salmon. We loved how the vinegared rice provided a slightly sweet and tangy taste that slowly lingered in our mouths.
While the Hamaguri Soba showcases 2 pieces of calm imported from Japan, perched atop a bed of al dente soba, all in the fragrant soup. The soup was rich and smooth with a strong yet not too overwhelming shouyu taste, in fact, it was really refreshing (thanks to the orange peel) and left us craving for more.
Toss to a healthier CNY with Nadai Fujisoba Ni-Hachi at:
100 Tras Street,
#03-14, 100 AM
Think Chinese dining, and Cantonese cuisines like dim sum in a traditional Chinese-style environment immediately springs to mind. Myo Restobar, which specializes in Cantonese dishes, is hoping to change all that. With over 40 years of Kia Hiang’s heritage and legacy, the sister restaurant Myo Restobar began a little more than a month ago on the 19th floor at Oxley Tower, creating a cosmopolitan oasis in a stately office building.
Boasting a scenic view of the bustling Robinson Road, the contemporary setting doesn’t really scream conventional Chinese dining experience. Instead, the restaurant focuses on uplifting and modernizing the dining experience, while keeping the price affordable. Not an easy feat considering its prime locations and customers mostly comprised of mid-tier PMETs and expatriates. The dining area is spacious, intimate yet somewhat industrial-like, with an intricate clockwork piece that sets the mood.
If you’re here, Kia Hiang Claypot Organic Spring Chicken ($28) is definitely the must-try dish. Fun fact: Prominently featured in the menu, the juicy melt-in-the-mouth chicken, enveloped in sweet cabbage, is moist, sweet and rich in flavour due to the syrupy herbal broth. Fun fact: the premium organic chickens are reared in a comfortable living environment, listening to classic music! This enhances the flavours of the meat while cutting down on its fat and cholesterol content.
Next up is the Angus Tenderloin Cubes with Garlic and Broccoli (from $18 onwards). With each cube of meat coated with strong wok-hei flavour, the beef itself is lightly-marinated and succulent, and we would want more of it!
A rare beauty in itself, The Gold Foil Dumplings with Assorted Mushroom ($4.80 for 3 pieces) is as aesthetically and gastronomically pleasing to the eye and stomach. I love the natural sweetness of finely-chopped wild mushrooms and its luscious almost transparent skin. Another noteworthy dish is the Steamed Siu Mai with Conpoy and Black Truffle ($5.20 for 3 pieces). While its appearance may not look as dazzling as the Gold Foil Dumplings, they are heavenly yummy.
If these exquisite fungi dishes are not exactly your thing, you should try their Healthy Walnut Buns. My friend’s favourite due to its layered texture and the generous chunks of walnuts to give that crunch, the simplicity of this dish speaks for itself.
Coming to dessert. While I would personally prefer biting into the raw fruit itself, the Durian Mochi nevertheless gives a sassy coat to a local’s delicacy. The burst of the mellow taste of durian when you bite into the skin is quite satisfying in itself.
Oxley Tower (Lobby 1), 138 Robinson Road, #19-01, S068906
Opening Hours: 11am to 9pm, closed Saturday
Author: Alex Chua
Regular izakaya patrons here would be elated to hear that Kushikatsu Tanaka, Japan’s No.1 Kushikatsu Chain, is opening its first Asian outlet in Singapore. Boasting over 165 outlets in Japan alone, this Japanese bar has brought its famous Osaka-style fried cutlet skewers and signature special dipping sauce to the little red dot’s clubbing district – Clarke Quay. It would be a fierce fight among other izakaya and Japanese restaurants in this prime area, but Kushikatsu Tanaka is least afraid of competition. Here’s 3 reasons I feel why this izakaya can not only survive but strive against other establishments.
1) The Signature Golden Kushikatsu
From beef, prawn, asparagus, lotus root to even cookies and cream, there are over 30 variations of skewers to choose from. The great taste of the golden kushikatsu comes from their secret formula and preparation method. Using their own unique blend of oil, with panko flour, batter and sauce directly imported from Japan, ensures that original, authentic flavour are kept consistent.
That distinctive crisp and light taste are what draws its customers to visit again and again. Paired with the well-balanced savoury sauce with a slight tinge of sweetness, you can realize the painstaking details that the chef has placed into the making of the perfect kushikatsu. Do note that double-dipping into the sauce bowl is prohibited!
2) Chiritori Hotpan + Risotto
A great dish to warm the heart in the rainy December – early January period. This sizzling hotpan dish features thinly cut beef slices served on a bed of beansprouts, topped with beef offal and chili powder for a spicy and savoury flavour. After finishing the beef, you can throw in curry cheese risotto on the pan with curry powder, egg and rice to soak up the goodness of the remaining rich broth. This lovely dish reminded me of a quaint Japanese bar I had visited in Osaka this November, and it tastes exquisitely.
3) DIY Onigiri
I am somewhat surprised by the fact that I would fancy this dish. With just plain rice, nori and choice of topping, plus with abit of crafty fingers to roll the onigiri into the desired shape and size, the overall taste is satisfying rich with the rice made al dente. Pure simplicity bliss!
4) Bonus: Wide variety of Jim Beam Highballs
With over 15 varieties such as Triple Berry Highball, Triple Citrus highball and Aomori Ringo Highball, the restaurant prides itself as carrying the most comprehensive Jim Beam Highballs range in Singapore. Best yet, they are available at an affordable price of $6. Just remember to drink responsibly!
Kushikatsu Tanaka Singapore
3A River Valley Road, Merchant’s Court Clarke Quay
Block A, #01-01B, Singapore 179020
Facebook: Kushikatsu Tanaka SG/ Instagram: @kktanaka.sg
Author: Alex Chua
Different Wood, Different Taste
Nobody expects a custom-made griller in Hougang One, the heartlands of heartlands. The least of all me, who lived in approximate walking distance to the two-level mall since young. Here, at Meat Market, various cuts of meat sizzle and crackle atop blazing fire. One quick glance from the open kitchen window you can see beef ribs, chicken thighs, pork chops, sausages and prawns sat neatly in rows. For this month, lychee wood – a wood famous for smoking Peking duck, is used as the fire source. Come January, it could be apple wood – smoky with hints of fruity sweetness, or oak wood – which gives off an earthy smoke flavour. It is mid-December and nobody knows for sure. Such casualness, nonchalant demeanour in procurement gives it a certain neighbourhood charm and ingenuity which nowadays restaurants, usually owned by large corporations or private equity firms, found waning.
But don’t be fooled by Meat Market’s easy-going attitude and discount on its quality. Here are some comforting dishes that leaves me craving for more.
First up is the Thai Beef Aglio. The beef cubes are well-seasoned, firm with a refreshing sweet and sour taste. Served al dente, the linguine came with a generous dose of citrusy pineapples. While I would prefer a tender beef texture, this savoury dish definitely whets my palate for more.
Who doesn’t love salted egg? Generously slathered with homemade salted egg sauce, the lightly-crusted fried dory is surprisingly moist and juicy on the inside. Served with a side of fries, the reasonable-priced Salted Egg Fried Fish Focaccia makes a very convincing case for me to return back to this restaurant.
My boy friends and mah-jong mates would definitely dive straight into their favourites in this Fisherman’s Pride. Featuring all the familiar oceanic gluttonies that includes grilled prawns, scallops, salmon, squid and softshell crab, this all-encompassing platter would satisfy everyone at the table. I am particularly attached to the flavourful smoked squid which is served al dente.
And now for the die-hard carnivores – the Carnivore.
There’s never such a thing as too much meat, and I guess I could clean this up myself on a flat stomach. Heading straight to the beef, the meat possesses that nice slight pinkish centre with a thin layer of fat, and it proves to be tender, moist with a rich velvety texture. The grilled pork is equally tender, moist with a smokey flavour. The best among the assortment is the chicken, which is succulent and moist, with a slight crisp on the skin to give it a well-textured edge to the meat.
You can choose the accompanying sauce for the platter. From the usual classic BBQ sauce, herb vinaigrette to the mocha sauce for the more adventurous meat-eater!
Another local favourite – with a slight twist. The sugar-coated French Taste hides mellowly tau suan inside, complimenting the crusty bread on the outside. If you love donuts and ice cream, try the Donut Fries. Shaped into the shape of fries, the donuts became the dipper for the scoop of classic vanilla ice cream plopped on the centre of the bowl.
Hearty food. Creative presentation. Reasonably-priced. Checked, checked and checked.
There’s no reason not to give this sassy restaurant a try, just remember to come hungry. For me I would definitely revisit this place again with my bunch of friends who stayed around there. Because if I am satisfied, they should probably be so too.
1 Hougang Street 91, #01-40, Singapore 538692
Opening Hours: Daily 11am to 10pm
Author: Alex Chua
There’s nothing sassier than a homely, nicely-wrapped crepes, the French affair not to be missed!
With a love for French food and with good business acumen, Le Cordon Bleu-trained owner and Executive Chef Daphane Loke opened SAYBONS, a restaurant that serves affordable French food 10 years ago. Now, the brand has expanded to 3 eateries, housed at Plaza Singapura, Junction 8, and OUE Downtown.
The recent revamp has included a refreshed logo, new store interiors, and vibrant product packaging to showcase a style that is reflective of a modern, chic French eateries. The eateries now possess a cosy and relaxing ambience that is conducive for guests to dine in and unwind!
Apart from SAYBONS intimate environment, its new and upsized menu is likely to entice you to come back repeatedly. Like the 10 Years in Shots ($10), Chef Daphne cleverly serves up soup shots to customers to experience the taste of SAYBONS over the years. I would give 100% for its creative presentation to the otherwise plain soup-in-the-bowl. The ten soups featured are Watercress Chicken, Red Capsicum, Cauliflower, Carrot Coriander, Golden Pumpkin, Potato Leek, Broccoli Cheddar, Tomato, Seafood Bisque and Wild Mushroom.
The Escargot Gratin with 3 Cheeses ($11) is surprisingly good. Served as an appetiser or snack, the six plump escargots are well-seasoned, rich, buttery and flavourful. Blue, Gruyere and Gouda cheeses lends a different taste profile to the escargot, and giving it a nice gooey texture as well.
The new SAYBONS menu features a selection of 5 risottos. The heartiest of the 5 is the Curried Pumpkin Risotto ($12.90). This al dente risotto features a natural pumpkin broth with a hint of curry powder to lift the flavour of this humble vegetable. It is well-spiced up enough and had some texture and bite, which fits just right for my palate.
Next is my personal favourite, the French Galettes. With a total of 6 French Galettes to choose from, ranging from the Cajun Croque Chicken Madame Galette ($14.90) to Grass-fed Sirloin Steak Galette ($17.90+), you would be spoiled for choices on which to choose from. As for me, I zoomed in straight to their popular Norwegian Salmon Aurora Galette ($14.90), which features succulent smoked Norwegian salmon and quenelles of cooked salmon with mayonnaise. Coupled with a robust galette and selected greens, it is simply a matchmake in heaven!
You might wonder what’s the difference between a galette and a crepe. A galette uses a mixture of buckwheat and wheat flour, unlike just the wheat flour used in crepe, this provides a denser texture and nuttier nuance to the galette.
For the 10th anniversary special, Chef Daphane creates a dessert that truly encapsulates and celebrates its French-inspired cuisines properly – Rum & Raisin Flambeed Crepe ($9). Soaked in Myer’s Rum for 18 days straight, the golden raisins are wrapped together with generous slices of banana and toasted slivers of almonds. Topped with a smooth vanilla ice cream, just one spoonful would sway you to the charm of this cosy, unpretentious French eatery.
SAYBONS – C’est Si Bon
SAYBONS OUE Downtown
6 Shenton Way, #01-24, Singapore 068809
Operating Hours: Mon-Fri 8.30am to 5pm, closed on weekends and public holidays