Back at E’s favorite restaurant to celebrate his birthday. Yes he cannot get enough of the beef cheeks here
Always need to start off with a bottle of red and some foie gras, a pity the foie gras here has decreased in size over the years, I still remember the huge portion the first time I dined here
Trying the steak frite here for the first time.
Pretty good, the angus rib-eye was a generous portion and had a good bite. Plus I love the thick cut fries.
Very tickled by the birthday message written by the dessert chef (with no prompting from me! All I asked for was a candle lol)
Food here is always good, no complains.
Bistro Du Vin
1 Scotts Rd, #01-14 Shaw Centre,
Tel: +65 6733 7763
With our entertainer app, we try to visit Fat Cow to make full use of the one-for-one. Honestly, without this discount we wouldnt have come here; dont get me wrong the food is oh so good here but also oh so expensive.
We figured – since its our dating anniversary (I cant believe its been 10 years!) why not splurge eh.
Started with some miso grilled sweet potato, it was ok. I have yet to try any appetizer from Fat Cow thats great though.
For my main, I decided on the sukiyaki. Comes with 4 precious, most marbled and most delicious slices of Grade A5 beef. The soup also comes with accompanying vegetable -leek, mushrooms, tofu etc. One pricey pot but really tasty.
Added on a comforting bowl of porridge (prob the most expensive porridge I have ever eaten), really rich and creamy in a mushroom-beef broth.
The boy had the steak, with the fat rice which still remains one of the best things I have eaten at Fat Cow. Hah I know its strange to come to a steak restaurant and gush about White rice but seriously, that ‘fat shoyu’ sauce over the rice is just too good; I think I can polish a plain bowl of rice on my own and I dont even like rice that much. Oh yes, the steak is pretty darn good too.
ended dinner with dessert which was red bean pancake and a sorbet. A pretty average dessert I must add, similar to the appetizer I have yet to try anything great from the dessert menu. Any recommendations?
1 Orchard Blvd
Tel: 6735 0308
I am extremely picky about restaurant week picks having been to too many duds but I am glad I decided to come to Adrift for restaurant week because it was pretty good.
The restaurant itself had a nice, edgy but romantic vibe though tables were a tad too close if you are thinking of having a truly romantic “i am going to propose” kind of meal. We lucked out and were seated at the large “swing” (they dont move unfortunately) tables right at the side of the restaurant.
There were 3 courses and a few choices for each course in this Restaurant Week menu. Started with the alaskan king crab melt – basically a crab sandwich with pickles and jalapenos. The toppings were quite muted (for pickles and jalapenos) but the crab was sweet and fresh making for a rather tasty starter.
For the main I went with the wagyu hanger steak with herb gremolate. The steak was also nicely cooked and tender though I wished there were a side of carbs or something because the meat was on the thin side and not as filing as I hope it would be.
Desert was vietnamese spiced chocolate pot with burnt marshmallow and honestly this is for serious chocolate lovers only. It was wayyyyy too rich and I only managed probably two mouthfuls before I surrendered, not that it wasnt nice it was delicious but just well I am too old for something so thick and rich hah
That said, the service and food were good enough that I would not mind coming back for a proper meal. So mission accomplished .
10 Bayfront Ave, Marina Bay Sands
Tel: 6688 5657
Celebrated our one year anniversary with some good old American style steak. In true American-style or in this case, New Orleans, expect large portions!
We started with thick rich lobster bisque
And crab cakes to share. These bad boys were pretty pricey ($35 for 2) but each cake was very substantial and stuffed with so much crab meat that I was half full by the time I got through mine.
Meats are served on a sizzling plate and you can smell the butter and meat before it even reaches your table. My ribeye done perfectly medium rare and delicious enough to eat on its own, without any sauces or condiments.
We also had the set which came with a petite fillet + a prawn. The prawn was disappointingly mushy but to the steakhouse’s credit they replaced the prawn upon our feedback. I will just stick to the steak next time though.
The set also came with a petite cheesecake and custard, which was great because the regular-sized cheesecake was frankly too big and scary; it looked like it will feed 4 people. The cheesecake was rich and creamy and just nice for the two of us.
And just because its our anniversary! Another very rich dessert, we could barely get through half of slice of cake but still very delicious.
Ruth’s Chris Steak House
Level 4 ,Marina Mandarin Hotel
Tel: 6336 9093
Having your own home is awesome in the sense that you basically own everything and have the freedom to do anything..and for me that includes cooking. I am by no means a good cook but I do enjoy experimenting in the kitchen. My mom on the other hand is an amazing cook, so cooking back when I was living with the parents was not fun 1) why bother? 2) mum hanging around the kitchen observing and giving “helpful tips”
Some of my homecooked meals for far:
Steak + roasted garlic (ala bedrock style) and some roasted peppers + mushrooms. We bought pretty good meat from mmmm! so the steaks turned out great with just salt and pepper as seasoning. We have been eating copious amounts of roasted garlic because they are oh so delicious and simple to make. Simple season with salt, pepper, olive oil then wrap in aluminium foil and stick it into the oven for 30 mins. Remove and spread generously over bread. Inhale.
Spaghetti done in my childhood style – with minced beef and cheapo hotdog.We also made lazy girl’s sangria which was delicious.
The airfryer has been a life changing device and we use it to make perfectly cooked salmon which became a typical dinner since it takes no time at all to prepare. Season the salmon (we usually just use salt and pepper, sometimes honey, soy sauce etc) then dump it into the air fryer, prepare a side and dinner is served.
Btw the airfryer also makes the most perfect prata – stick a frozen prata in and 10 minutes later you get a perfectly fluffy, crispy and flakey without any oil. Much like eating a croissant + prata mix. Protip: Remember to place a metal spoon or something to hold the prata because the heating component in the fryer may cause the prata to “fly” and get burnt. Also I cut opened the prata mid-way through and cracked an egg in, making my own plaster prata.
New Ubin! I dont come here as much as I want to because a) too ulu and b) too darn hard to get a seat. But when I do, I know I am in for a treat.
And its all because of this dish – yes this zhi char place serves some kick-ass steak. The perfectly medium US Angus rib eye steak served on a wooden board with potato wedges and mustard.
The best thing about this dish is of course the rice COOKED IN BEEF FAT, so fragrant and so tasty I could eat a huge bowl of this if not for the fact that this is utterly sinful. argh whyyy
Kai Lan served 2 ways -stir fried and deep fried to a crisp. Pretty good dish.
I never thought I would say this but yes there is such a thing as too much salted egg yolk and this calamari dish was it. The salted egg yolk got too cloying after a few bites though the calamari was nice and crunchy.
Lastly, another must order for me – the hokkien mee filled to the brim with ingredients including lard (arggghhh fatttt) which I guess is what made this dish so darn tasty.
New Ubin Seafood
Blk 27 Sin Ming Road
Sin Ming Industrial Estate Sector A #01-174
Tel: 6466 9558