From 14 May to 15 July, Oriole Cafe is having a 3C promotion, that is, the drinks and desserts have chocolate, coffee and caramel.

Drinks

Doppop Dolce ($6.80) and Mocha Storm ($9)

Doppio Dolce ($6.80), made of a double shot espresso (ristretto), warm milk, caramel and chocolate, has a full body and less bitter than usual espresso. In Pierre Goh’s words, it is a “strong roast with a generous cushion of foam that gives the aroma plenty of space to circulate.”

Seven Sins Akin ($16)

Like cocktail and alcohol? Seven Sins Akin ($16) has seven different ingredients including Baileys, Kahlua, white cacao, caramel, chocolate and cold brew. According to the PR, cold brew is a Japanese method of soaking the grounded coffee beans in cold water overnight, to give the coffee a natural sweetness. Not a fan of bitter things (like rum and coffee), this cocktail is sweet, smooth and easy to down. I want more. *hick*

Not a coffee drinker and a teetotaler? Mocha Storm ($9) (cold brew, vanilla ice cream, chocolate, caramel and milk) is like a coffee milkshake, except there isn’t the bitterness of coffee.

I am not much of a coffee drinker myself because I dislike the bitterness. Life is bitter as it is. And Oriole’s coffee concoctions aren’t bitter at all; they are rich and full-bodied which is how coffee is supposed to taste.

Desserts

Carmella’s Kiss ($8.50)

Carmella’s Kiss ($8.50) – chocolate-coffee tart with fresh cream and toffee chard. Bitterest chocolate.

Tiramisu ($12)

The tiramisu is quite different from elsewhere. As you can see from the photo, the ladyfinger is only laced–not soaked–with coffee liquer at the sides. As a result, the sponge cake’s sugary taste is distinct.

The best 3C dessert is Bernini at Sea (not pictured, $10.50), a rectangular brownie topped by a rectangular block of macadamia sea salt ice cream and a shot of Baileys Irish cream by the side. The brownie, glazed with sugar, has an interesting and crunchy texture.

Overall, the desserts, though not as impressive as the drinks, are decent.

Food

We’re starting a “Start with Desserts First” campaign and we ended with the affordable global fare.

We heard of the famous Fish & Chips ($17) from our friends. It comes with hand-cut fries tossed with garlic aioli (garlic sauce), rosemary and parmesan cheese; the fries can be ordered on its own too.

Though just a smidgen oily, the batter is thin and tasty–with a spice that tastes similar to but not as strong as masala–and the snapper is fluffy and fresh.

While Pierre preferred the Fish & Chips, I quite liked the Jamaican jerk chicken ($19). The onion rings are nonsense, hard crust and bland, but the baby chicken–you get the entire chicken for just $19!–is delightful. Tender and moist, with just a bit of char for taste. (The original Jamaican jerk chicken is completely charred but the chef tones it down to suit Singaporeans’ palates.) It is marinated with a combination of spices called jerk-rub. What an unfortunate name but it tastes similar to wu-xiang (five-spiced powder) that Chinese use. The familiarity of the spice is comforting to me and perhaps that’s why I like it.

From Oct 2011 to Mar 2012, Oriole has raised $18, 000 during its recent M.I.L.K (Mainly I Love Kids) charity campaign. Oriole will continue its support for disadvantaged children and youths in Singapore by donating 10% of their earnings from coffee beverages from 1 June to 31 Dec 2012.

Overall, we can understand its popularity. Its main draw is the coffee, which is really quite something. I don’t drink coffee but I want to return to drink seven sins akin and mocha storm. The food is definitely value-for-money and is respectable.

Oriole Cafe & Bar
96 Somerset Road
#01-01 Pan Pacific Serviced Suites
T: 6238 8348
Website
Facebook

M-Tue: 11am-11pm
W-Th: 11am-12am
F-Sat: 11am-1am
Sun: 10am-10pm

Rating: 3.703/ 5 kopi-o siew dai

PS: Thanks to Carlyn, Melissa and Oriole for the invited tasting.

As seen from the decor, there is Japanese sensibility of colors–white and birch-beige–infused into a modern Western setting. The paintings, by a Japanese artist, on the wall are for sale.

The Restaurant Week menu is one of the most value-for-money menus I ever have. Five great courses at only $55++!

Burrata cheese with parma ham

Refreshing and the combination is well-balanced. Very surprising that it could be this good.

Oven baked Hokkaido scallop

Probably the biggest, most gargantuan scallop I’ve ever eaten. It freaked me out when I fished it out of the casserole. It was weight-lifting for the fingers. While my scallop was a tad dry, Chiobu commented that her dish was succulent, savory and salty. The scallop was so huge that we were already full.

Rigatoni smoked duck with creamy tomato sauce

Another awesome dish. The pasta is al dente, giving it a bite and the cheese is so salty it’s kickass. But a minor problem we had was the very rich cheese seems to be the same for both the scallop and the pasta, making this pasta dish a bit jerlat (excessive).

Pan roasted veal wrapped with prosciutto in Marsala wine sauce

The ham is tough but if you saw through it, the veal is tender (Chiobu’s veal was tough). The tastes of ham and veal are separate and don’t mix well together. The dish is theoretically sound but unremarkable, especially coming after three beautiful courses.

Tiramisu

Dish of the night: although visually reminding us of a piece of turd–I think the chef is joking with us via the design of the dish–the deconstructed tiramisu is among the best we have. The mascarpone cream traps the coffee essence, making the ladyfingers inside moist and aromatic. It is a perfect end to a beautiful meal.

One minor problem we had was the inconsistency. For instance, Chiobu had a succulent scallop; mine was a bit dry. Chiobu had a tough veal; mine was tender.

Still, this is a delightful meal as a whole and three out of three of us enjoyed the hearty dishes immensely. It was money well spent.

Enoteca L’operetta
78 Boat Quay
Singapore 049866
T: 6438 2482
Website

M-Sat 12-3pm; 6pm-11pm

Rating: 3.511/5 stars

My reply is:

Must a fashion magazine editor know how to design a dress?

Must a movie critic know how to make a movie?

Must a literature teacher write a novel?

Must a sportscaster be an athlete?

In 1994, Catherine Lim, renowned Singapore novelist/writer, wrote a political piece which was published in The Straits Times, criticizing PAP and how the party was–and still is–disconnected with the people. Then-Prime Minster Goh Chok Tong responded, if she wants to write a political commentary, join a political party. Must a political commentator be in politics?

The obvious answer is no.

Why then do some food bloggers/critics think that you must know how to cook to critique food? It’s elitism at work isn’t it? By saying someone cannot cook, you’re putting someone down immediately, dismissing that person’s opinions and elevating your own status by implying you can cook (so can Yan, by the way). By saying someone cannot cook, you’re foreclosing all possibilities of discussions because you don’t even listen to someone who cannot cook. This behavior of belittling someone is very authoritative and parental, quite like the PAP who refuses to listen the people because you’re not in politics (hence my Catherine Lim analogy). We have minds, we have opinions, we can think, and we can voice out our thoughts – but by saying we cannot cook so we cannot be food critics is shutting down our words, our thoughts, our freedom.

Undeniably, it is best that a food critic has experience in kitchen but not all of us have the luxury, time or money to learn. Practical is important but theory is equally important and a food critic can have theory. The atomic bomb is created based on theory alone–and then practiced on Hiroshima and Nagasaki. In A-bomb’s case, theory comes first. In the Women’s Rights Movement, Black Movement and GLBT Movement, it is often the academics who lead the fight for equality. Theory comes first. It would be wonderful to be able to distinguished an egg cooked at 65.72 degree celsius and a softboiled egg at Ya Kun but as food critics, taste comes first. Theory comes first. Nice means nice, no matter what way the food is cooked (practical). The role of a food critic is to be able to justify why the food is delicious or horrible and not how it is cooked.

Theory comes from knowledge and knowledge comes from experience. A prominent food blogger wrote, “We didn’t like the beef tartare because it was raw.” Ouch. Beef tartare is raw minced beef. The food blogger made a faux pas–but so what? Who hasn’t made a faux pas before? Nobody died or is harmed by his boo-boo, right? Some people may not come across a food item before because they are underprivileged or inexperienced; they don’t have the money to spend on extravagant food before or they are eating the dish for the first time (and there is always a first time)–so why not take this chance to educate them as equals (in a kind manner), instead of feeling superior and mocking them malevolently? What you say about others reflects more on your own behavior than others’. At least from this experience, the food blogger would have learnt from his own mistake and grow from it. Culinary terminology can be learnt. Don’t mistake the lack of general knowledge–which can be changed with experience–for stupidity and ineptitude.

So must a food critic know how to cook? No but s/he must keep eating, keep experiencing, keep asking questions, keep an open ear to listen attentively to experts, keep an open mind to learn, and keep learning.

Caffe B is a misnomer because this is not a cafe; it is fine dining as you can tell from the decor, dim lighting, lavished setting that showcases an extensive collection of wines. The No-Child policy makes the restaurant a quiet and romantic place, good for romantic dates and special occasions. Very dim, can cover all flaws. Hah.

Antipasti (Appetizers) 

Fish Carpaccio ($26) including red snapper, salmon and tuna

Eggplant slices ($23), layered with crab meat chucks and avocado cream with orange and basil flavoured Piccadilly Sicilian Tomatos

Burrata ($28)

Besides the three antipasti as shown above, we also had the classic Italian dish, beef carpaccio ($28) and a soup, porcini mushroom soup with truffle oil and foie gras ($18).  While they are all admirably done, I’d rather free up the money and spend on another pasta because the pastas are good.

Pastas and Risottos 

Squid ink tonnarelli with sea urchin and eggplant in cream sauce ($38)

Pappardelle with Wagyu beef bolognese ($28)

Crab linguine with tomato with extra virgin olive oil ($32)

Seafood spaghetti with scampi, mussels, clams, prawns, squid and octopus in tomato sauce (min. of 2 people, $45 per person)

Porcini risotto with 24-month-aged Parmigiano Reggiano cheese ($28)

Squid Ink Risotto with prawn, scallops in saffron sauce ($35)

Although pastas and risottos are called Primi Piatti (or First Course), they are theoretically speaking the third course, after the appetizer (antipasto) and soup (zuppa). Besides the dishes mentioned above, we also tried Boston lobster tagliolini in saffron tomato sauce (not pictured, $44).

In general, the pastas are cooked slightly over al dente, making them softer, a texture that I prefer. While the seafood pastas are accomplished (but a tad too complicated for me), it is the simple Pappardelle with Wagyu beef bolognese that shines. Despite the thickness of pappardelle, a pasta type that I don’t like and is difficult to cook, the dish is delicate and subtle.

For the risotto, I’d recommend the simple Porcini mushroom over the complicated but colorful ink squid. While Daniel Food Diary took some time to get used to the mushroom risotto, I liked it instantly. The strong cheese blends well with the musky mushroom. The grain of rice used (carnaroli) is also eaten by the Prime Minister of Italy. Don’t play play! I attacked this dish with so much gusto that I finished it even before the rest of the pasta dishes arrived.

Meat & Seafood

Grilled sea bass with spinach and purple mashed potatos with fennel and orange scent, drizzled with rosemary citrus butter sauce ($43)

Grilled wagyu sirloin steak (180g, $65)

Boston Lobster with yuzu butter sauce ($72)

Known as secondi piatti (second course), I try never to order a fish because fish in European dishes is generally bland. The lobster, wagyu and lamb rack (not pictured, $43) are perfect but somehow, for that price (especially the price of lobster), I expected the elusive wow factor. Not pictured and also the best meat dish is the grilled Kurobuta black pork loin ($43). The tangy green apple dices ameliorate the fattiness of the pork, and complements the meat. In general, the meats don’t appear to be value-for-money but given the exorbitant rent at MBS, the pricing is understandable.

Desserts

Hazelnut Tart with custard cream flavoured in Tahiti vanilla and Japanese sake ($18)

Tiramisu ($18)

Yuzu panna cotta with three sauces ($16)

Been looking forward to the citrus-fragrant yuzu panna cotta but it turns out to be less than ideal. The bottle makes it difficult to scoop the panna cotta and while, taste-wise, it is satisfactory, the small size makes it hard for one to be excited. The fight for the best dessert is between the deconstructed tiramisu that has coffee-essence-soaked ladyfingers arranged like a tic-tac-toe game and a simple and refreshing lemon sorbet in a wine glass (not pictured, $18).

Overall, the food is satisfactory without any major hiccups. And if you feel that the restaurant at basement 1 may be a tad expensive, you can also visit the bar at the first floor, facing Avalon, which serves bar grub and pizzas. See bar menu here. Recommended pizzas: Margherita ($24) and I am Crazy in Singapore. Recommended cocktails: the cocktails that have names from cards, like Spade, Heart, Diamond, etc.

The ambience at the bar is completely different. Very relaxed. A DJ spins on Fridays and Saturdays, playing lounge music.

Caffe B
2 Bayfront Ave
B1-15 & #01-83
The Shoppes at Marina Bay Sands
Singapore 018972
Restaurant: 6887 3311
Bar: 6222 2329
Website

Opening hours:
Restaurant
12-3pm
6-11pm

Bar
S-W: 11am-11pm
Th-Sat & PH: 11am till late

Rating: 3.012/ 5 stars

PS: Thank you, Jamie and Serene, for the invited tasting and hosting us for four hours!

1. How do you feel about being one of finalists in Singapore Blog Awards 2012?

Extremely shocked, grateful and honored for two reasons. Firstly, there are some amazing food blogs and we never thought we’d make it for the final 10. Secondly, to be mentioned on the same list with some of the people we respect and admire–Catherine from Camemberu, Jasper from Six & Seven and Derrick from SG Food on Foot–is the greatest distinction RERG can get and that is enough for us.

2. When did you start blogging and what drew you to it? 

We have been blogging on and off for 2 years but we started to get serious when 14K (one of our contributors) urged us to do better 9 months ago. What drew us to it? Free food.

3. Where do you get inspiration for your blog content?

Since we eat in a group, we bounce our opinions off each other. We try to present eateries in a humorous, fair and kind manner, regardless if it is a tasting or not. We try to be kind because people work hard to bring us the food–thank you to everyone working in F&B industry!–but at the same time, we have to balance between kindness and truth.

We also believe that food unites people together, regardless of age, gender, race, sex, class and sexuality. In this sense, food is political and we hope to bring people together, and not divide people.

4. How do you feel about the other Finalists in your category this year? 

We have met most of the other finalists at tastings and they are affable and their blogs are incredible.

5. How do you think you will fare compared to the other finalists?

Oh, we don’t expect to win. We just want to go to OMY Singapore Blog Awards party, eat free canapes and get drunk on champagne. There is champagne, right?

6. Give a reason why readers should visit your blog and vote for you?

We are always grateful and surprised that people read our blog–is our gratitude a good enough reason for their visit?

It will be nice if people vote for us but hey, free champagne is enough for us.

DAY FOUR: Suggested Itinerary for Harujuku and Shibuya

Tip: Visit Harujuku on Sundays.

Start the day with lunch after a night of partying on Saturday.

A bowl of ramen at Kyusyu Jangara (Jingumae 1-13-21, Shibuya-ku; 3404-5572; 10.45am-3am; JR Yamanote Line to Harajuku (Omote-sando exit), Chiyoda or Fukutoshin Line to Meiji-jingumae exit 3) sets you back at ¥700-¥1000 (S$10.50-$15). Sesame oil broth is reminiscent of Nissin noodles but much, much more savory, good till the last drop. The best thin noodles I ever had. Char siew (roasted pork) is silky and very flavorful. A pity about the egg–too hardboiled.

See facebook for more photos for restaurant and food.

DAY FOUR: Suggested Itinerary for Harujuku and Shibuya (continued)

-Meiji-jingu (Meiji Shrine. Kami-zono-cho, Yoyogi, Shibuya-ku; 3379-5511; admission free; website)

Purify yourself before entering the Meiji shrine.

Write your wishes and hang it on a tree. Gods understand English too but too bad I don’t believe in gods anymore.

-Takeshita-Dori (Street of teenage fashion)

-Jingu-Bashi (Jingu Bridge where the cosplay people are on Sunday afternoons)

The Cosplay people weren’t around as it was the Gay Pride Weekend. Kinda the same isn’t it? This picture shows: If Power Rangers were gay.

Hot bear in leather and boa, contrasting texture, very cool. With Lady Gaga in the centre, singing, Papa, paparazzi…

-Yoyogi-koen (Yoyogi Park where Tokyoites express their creativity by putting up dance and singing performances. Can park here for a picnic.)

Shopping at Harujuku

-The flagship stores of Japanese designers are all around this area so if you have cash to spare, visit Comme Des Garcons, Issey Miyake, and Yohji Yamamoto.

-Takeshita-Dori (Street of teenage fashion)

-Chicago Thrift Store (6-31-21 Jingumae, Shibuya-ku; 3409-5017; website; 11am-8pm) for vintage clothing.

-Souvenirs at Oriental Bazaar (Jingumae 5-9-13, Shibuya-ku; 3400-3933; 10am-7pm)

-Spiral Records (experimental music label. Minami-Aoyama 5-6-23, Minato-ku; 3498-1224; 11am-8pm)

- Kiddyland (Jingumae 6-1-9, Shibuya-ku; 3409-3431; 10am-9pm): 6 levels of toys for kids and teens.

DAY FOUR: Suggested Itinerary for Harujuku and Shibuya (continued)

-After a day at Harujuku, travel to Shibuya at late afternoon or dusk. The Shibuya Crossing, featured in Sofia Coppola’s Lost in Translation, is probably the most famous intersections in the world, with people crossing in all directions. Although it may be quite bo-liao to see a crossing, the energy is rocking and infectious. You feel alive.

-Muscle Theatre (Jinnan 2-1-1, Shibuya-ku; 3465-9903; website; ¥5800-9800 (S$90-150). Campy, exciting acrobatic performance.

Shopping at Shibuya

- Shibuya 109 (Dogenzaka 2-29-1, Shibuya-ku; 3477-5111; 10am-9pm) – trendiest looks, especially for teenage girls. Jail bait heaven.

- Tokyo Hands (Udagawacho 12-18, Shibuya-ku; 5489-5111; website; 10am-8.30pm) – similar to Mustafa in Singapore, it sells everything you ever need and not need.

-Loft (Udagawacho 21-1, Shibuya-ku; 3462-3807; 10am-9pm): Like Mustafa catered to a younger, trendier crowd.

-Ranking Ranqueen (2nd fl, Shibuya Station, Shibuya-ku; 3770-5480; 9am-11pm): Insane cosmetic products: teeth whitener, cellulite remover; lotion to make your face look smaller.

Noh Theatre at Shibuya

-Kokuritsu No-Gakudo (Sendagaya 4-18-1, Shibuya-ku; 3423-1331; website; tickets from ¥2800-¥5600 (S$40-90)

-Cerulean Tower No Theatre (Sakuragaokacho 26-1, Shibuya-ku; 3477-6412; website)

-Kanze No-Gakudo (Shoto 1-16-4, Shibuya-ku; 3469-5241; website; tickets from ¥3150 (S$40)

What to Eat at Shibuya

Fugu is pufferfish (shown above), one of the most poisonous fish, eaten more for boasting rights than taste. Except for the tingling feeling on the tongue, fugu is tasteless. Don’t worry about the poison; Japan issues strict licenses to chefs who can deal with fugu, so it is relatively safe. Fugu is usually exorbitant but at this chain restaurant Torafugutei とらふぐ亭 (King Bldg. 1F, Maruyama-cho 5-6, Shibuya-ku; 03-3462-7929), a fugu set meal including fugu sashimi, hotpot and fried fugu costs ¥5000 (S$77) and if you add in the shirako (whale’s sperm, pictured above), the set meal costs ¥7000 (S$110). The restaurant gives you a private traditional Japanese room but I was disgruntled at the tasteless of fugu.

See facebook for more photos for restaurant and food.

To me, Go Go Curry (Basement, 12-12 Udagawa-cho, Shibuya-ku; 03-6231-5534; website) epitomizes the kitschy, make-believe world of Japan. The jingle played continually while we were there. A vending machine ticketing style. There was a helpful server who speaks Mandarin. About ¥700 (S$10). Average but we didn’t come to Tokyo to eat average.

Just beside Go Go Curry is a crepe shop that sells crepes made on the spot. Average too.

Facebook for more food and restaurant photos of Go Go Curry and crepe shop.

DAY Five: Final day, Suggested Itinerary

-Tsukiji Fish Market (website; closed 2nd and 4th Wed of the month, Sun and PH). #1 tourist spot for Tokyo. The auction only allows 100 viewers a day. Head to the office by 4.30am. But when we were there at 4.30am, the auction was already over that day. Visitors can explore the market after 9am.

After Tsukiji Fish Market, tradition calls for a sushi breakfast. You have to walk behind the market through the dangerous thoroughfares where mini-vehicles use to carry fish may knock you down at any moment. Be careful.

There are two sushi restaurants, side-by-side, to choose from Sushi Daiwa (大和. Bldg 6, Tsukiji 5-2-1, Chuo-ku; 3547-6807; 5.30am-1.30pm M-Sat) and Sushi Dai (大.  , 6-21-2 Tsukiji, Chuo-ku; 3541 3738; 5am-1pm). Sushi Daiwa has a bigger restaurant so the queue moves faster–takes about 2 hours of queue–but it also has more tourists queuing up. Sushi Dai has more Japanese queueing but takes 4 hours for your turn. We opted for Sushi Dai.

This was the queue at 4.40am:

We got in 1 hour 45 minutes later.

It was worth the waiting time. Every single second of it. The sushi is spectacular and the rice is warm and  My eating partner unconsciously closed his eyes and gave an orgasmic look on his face, like he were on one of those Taiwanese TV eating show. He said he felt so happy after the meal and he didn’t want to eat anything else to taint the memory of the sushi.

See Facebook for complete list of sushi and restaurant photos.

DAY Five: Final day, Suggested Itinerary (Continued)

-Imperial Palace. Limited visitors a day. Apply at the website.  Worth a visit.

The gate to the Imperial Palace reminds me of a Kurosawa movie. I was in awe as I entered.

Family crest at the gate of the Imperial Palace–no disrespect–but I adore how anti-climax and simple the crest is. Like, “Hey enemies, never see my crest? Then you die, not my pa-sar (problem). Archers, shoot.”

-Yasunkuni-jinja (Kudankita 3-1-1, Chiyoda-ku; 3261-8326, website; 9am-5pm) is the temple/museum that started the worldwide protest against Japan whitewashing their role in World War II.

-Akihabara Electric Town where you find anime, electronic gadgets and otaku. You can sit at a Maids’ Cafe where the waitresses dress up in cosplay French maid uniform, and you pretend you’re the master. But many of these cafes don’t allow photo-taking so we didn’t go in. What’s the point?

Where to Eat Near Imperial Palace

We couldn’t find any recommendations online for any eateries near Imperial Palace but we were starving so we headed to Shin-Marunouchi Building (Marunouchi 1-5-1, Chiyoda-ku; 3-5218-5100; Website), just 5 minutes’ walk from the Palace. The building looks very chichi but the plethora of restaurants makes pricing very competitive! There are certainly high-end restaurants such as Salt by Luke Morgan (read my review of the Singapore branch here) but we went to Soba Kichi (7th Floor; 5222-5133), which is only about ¥1500 (S$22), including a beer, soba and tempura. Very decent tempura but the soba is a clear winner. I had the curry soba, and I relished every drop that I drained the curry after I finished the soba. The dessert, brown sugar ice cream in red bean paste, is not to be missed either. I described it to my friend, “The dessert is giving a middle finger to diabetes.” Although it is sweet, it is palatable till the last drop, like the curry. Service is shaky. Shout “sumimasen” to get server’s attention.

The restaurant also offers a fantastic view of the historical Tokyo Station.

See Facebook for more food and restaurant photos.

That’s the end of Tokyo 5-day itinerary!

Don’t forget to buy some snacks for your friends and colleagues at the airport terminal. I spent S$200 on snacks!! Tip: There are three shops at Terminal 1, don’t spend all your money on one shop alone! I highly recommend: sesame mochi; banana cookie; and all flavors of kitkat, such as orange, sakura, strawberry, green tea, brown sugar, etc. They are very fragrant!

DAY TWO:  Ghibli Museum and Roppongi

Suggested Itinerary
- Ghibli Museum  (Shimorenjaku 1-1-83, Mitaka-shi; 0570-05577; website; 10am-6pm, closed Tuesday; JR Chuo line to Kichijoji Station; Adult ¥1000 (S$15), child ¥100-700 (S$1.50-10.50). If you’re a fan of Miyazaki Hayao (Spirited Away, Ponyo, Princess Mononoke, Totoro, etc), this is not to be missed. I am not a fan but this is one of the highlights for me for the Tokyo trip. The place is enchanted and magical. Tickets to be bought at Lawson’s (convenience shops around Tokyo) before going to museum.

After visiting Ghibli Museum in the morning (10am), stay around for lunch.

From Ghibli Museum, walk back to the Kichijoji station along the main road, Kichijoji dori. Opened in 1928, Iseya Yakitori (Gotenyama 1-2-1, Musashino-shi; 0422 43 2806; website) is highly praised by many pundits. But it is average to us. See Facebook for more restaurant and food photos.

While walking along Kichijoji dori back to Kichijoji station, you’ll come across this quaint very authentic mochi shop (Gotenyama 1-2-4, Musashino-shi; 0422 42 8871), which I don’t know the English name. The mochi is made freshly everyday and can last only one-three days so you must eat on the spot. Wrapped individually in leaves, the mochi is delicious but a bit too sticky. Is traditional mochi supposed to be sticky? See Facebook for more restaurant and food photos.

Atre

At Kichijoji Station, there is a station-based chain mall, Atre. If you missed out on eating Takashimaya and Isetan basement food, this is a cheaper alternative. Again, there are no seats nor tables so you have to sit and eat.

At the Atre basement supermarket, we bought Gindako takoyaki (or Tako balls), a popular chain. 8 piping hot huge balls–twice the size of Singapore’s balls–topped with potato salad for only ¥600 (S$9)! The best balls I tasted in my life.

Day Two - Suggested Itinerary (Continued)

-Roppongi Hills (Roppongi 6-chome; 6406-6000; Hibiya or Toei Odeo Line to Roppongi exit 1). Nothing much to see here except modern architecture buildings. Can skip this.

-National Art Center (Roppongi 7-22-1, Minato-ku; 6812-9900, 10am-6pm; website; Chiyoda line to Nogizaka exit 6)

-Zoji-ji (Shiba-koen; 3432-1431; free admission) and Tokyo Tower (Shiba-koen 4-2-8, Minato-ku; 3533-5111; website; adult ¥820 (S$12) child ¥460 (S$7); observation deck 9am-10pm). The Tokyo Tower is a tourist trap so skip it. You can see it towering behind Zoji-ji temple anyway. Zoji-ji is the most tranquil, solemn and magnificent temple I’ve seen. Very peaceful here. The main gate, Sanmon, symbolizes the three stages of nirvana. The child idols by the side is to offer prayers for unborn children.

Zoji-ji with Tokyo Tower in the background. Amazing atmosphere of Zen-ness and stillness, especially with the drizzle.

Despite the gaiety of colors, the idols behind are for unborn babies.

Shopping

-Japan Sword (sells samurai swords. Toranomon 3-8-1, Minato-ku; 3434-4321; website; 9.30am-6pm; Ginza line to Toranomon exit 2).

-Axis (art books, cutting-edge furniture, and objets d’art. Roppongi 5-17-1, Minato-ku; 3587-2781; website; 11am-7pm; Hibiya or Toei Oedo line to Roppongi exit 3).

-Don Quijote (sells everything, like Mustafa, including French-maid costumes. Roppongi 3-14-10, Minato-ku; 5786-0811; website; 24hr; Hibiya or Toei Odeo Line to Roppongi exit 3).

Where to Eat – Soba

Matsugen (Sendaizaka Oak Hills 1F, Azabu Juban 3-11-12, Minato-ku, tel. 03 3457 5690; website; Oedo Line or Namboku Line to Azabu-Juban exit 1) is a neighborhood restaurant that only Japanese know. The signboard is tiny and very discreet; the modern decor is fantastic but best of all is the food! Their specialities are grilled items and soba. We ordered grilled kinki fish (¥3000 or S$45 but so worth the money!!), grilled anago (white eel), sake, two sobas (I highly recommend the Matsugen soba as seen in the photo above), and two desserts, brown sugar ice cream and warabi mochi for a total of ¥9500 (S$140) for two. The Kinki fish is so sweet and fresh and amazing and you can’t get it in Singapore. The Matsugen soba–they even knit the dough and make the noodles themselves–is absolutely refreshing. Even the two desserts are divine! The more you eat the ice cream, the more you want to eat it. Warabi mochi is different from mochi and this one has such a layered taste–from sweet to less sweet to sublimity–that it is spectacular.

See Facebook for all the food we ate at Matsugen and restaurant photos.

DAY THREE - Asakusa, Ueno and Ginza

-Sumo Stables: visit Tomozuna Stable (Narihira 3-1-9, Sumida-ku; 3624-0242; website; 8am-1030am; Toei Asakusa or Hanzomon lines to Oshiage Exit A2), established in 1757, to watch sumos in training. Email: overseas_visitor@tomozuna-beya.jp to reserve a spot. Limited spots. Even though we made reservations and went there at 8am, we were still rejected at the door. Be prepared. But as we glimpsed at the sumos for 10 seconds, we felt like we were in the presence of greatness. Amazeballs if you can get to watch.

-Senso-ji (Senso Temple. Asakusa 2-3-1, Taito-ku; 3842-0181; free; 24hr; Ginza line to Asakusa exit 1 or Toei Asakusa line to Asakusa exit A5).

-Tokyo National Museum (Ueno Koen 13-9, Taito-ku; 3822-1111; website; adult/student/child ¥600 (S$9)/¥400 (S$6)/free; 9.30am-5pm, T-Sun; JR Yamanote, Ginza or Hibiya Line to Ueno (Ueno-koen exit)) The museum combines the history of Japan with the art pieces. Very accessible to laypersons who have no inkling of Japanese art or history. Worth going.

-Advertising Museum Tokyo (Higashi Shimbashi, Minato-ku; 6218-2500; website;free; 11am-6.30 T-Fri; Sat and PH till 4.30pm; Ginza line (exit 4), Toei Asakusa or JR Yamanote line to Shimbashi (shiodome shio-site exit), Toei Oedo line to Shiodome (Shimbashi Station exit).  Who doesn’t like advertisements? Ads as art? Gold. All the way from wood-block prints from Edo period to TV commercials.

- Best to visit Ginza on a Saturday when the roads are closed to cars. There is nothing interesting to eat around this area to go to Ginza for lunch. There is nothing much except shopping at Ginza: There are Uniqlo and Muji but you can get them in Singapore. If you’re an electronics geek, visit the Sony Building (Ginza 5-3-1, Chuo-ku; 3573-2371; website; 11am-7pm; Marunouchi, Ginza or Hibiya line to Ginza exit B9). Concept shops such as House of Shiseido (Ginza 7-5-5, Chuo-ku; 3571-0401; website; 11am-7pm T-Sun; JR Yamanote line to Shimbashi (Ginza exit), Toei Asakusa Line to Shimbashi (exit 1 or 3) and Chanel can be fun. Chanel has a rooftop garden, that overlooks the area, where you can sip champagne and nibble on Laudree macarons.

-Onsen at Ginza. Hard to believe that the Japanese are so crazy about onsen (hot springs) that they manage to dig up mineral water at Ginza, the shopping district. Make sure you enter Meiji-era Komparu-yu Onsen (pictured above. Ginza 8-7-5, Chuo-ku; 3571-5469; 2-11pm M-Sat; ¥400 ($6) admission) at the right entrance. Right side for men, left for women. The onsen is split into two by a wall but a matriarch sits perch in the middle, collecting money and keeping a watchful eye. If you’re embarrassed to be naked in front of an old lady, this is not the place for you. You remove your shoes (keep your socks on) at the door and leave it at a very old-fashioned locker using wooden boards as keys. Enter the establishment, pay money, and you’re given another locker to put your clothes and wooden key in. Bring towel, shampoo and body wash or risk paying another ¥450 to buy. It is a run-down establishment with only the squatting showers and two hot water spas. If you’re squeamish about being naked, this is not for you. But I went and had an awesome experience.

-Kabuki theatre at Shimbashi Embujo Theatre (Ginza 6-18-2, Chuo-ku; 3541 2600; website; tickets from ¥2500-16000 (S$40-250).

Where and What to Eat at Ginza

Ginza is a Michelin-star studded area so we had three Michelin restaurants here! Best to make reservation through your hotel concierge but if your hotel is as niao niao as ours at Shinjuku Park Hotel and refuses to make reservations for you, try walking in. We were lucky for all three times.

Tip: Go for lunch. Lunch is sometimes 10% of the price for dinner!

Sankame – Traditional Japanese food, one Michelin star.

Sankame (Ginza 6-4-13, Chuo-ku; 03-3571-0573; Website; 12pm-2pm, 5pm-10pm; Closed on Sun) is my favorite of the three Michelin restaurants we visited. It basically serves cai-fan a la Japanese version. You can pick one to three dishes, ranging from ¥1600-¥3900 (S$25-45) for lunch (dinner costs ¥15000 (S$250) depending on the number of dishes you pick. No reservations so come early for a seat. Eat and leave because people are waiting. The tiny homely establishment; the wonderful and friendly staff–we were early at 11.45am and they were still having their lunch but they quickly finished up to serve us–and the mind-blowing food make this trip an unforgettable experience. The restaurant is more like you visit someone’s home to eat their food.

The food, seemingly so simple, is so amazing. Simplest food is the hardest to cook. My eating partner repeated over and over and over, “How is it possible that even fried salmon tastes so good??!” Even though the fried salmon is drizzled with soy sauce, it remains amazingly crispy outside, moist inside and the taste is supreme and better than any salmon we have ever eaten.

The simple, home-styled restaurant really warms one’s heart. Highly recommended. See facebook for more photos of restaurant and food.

Sushi Aoki – Sushi, one Michelin-star

Handsome Chef Aoki serves one of the most expensive sushi in Tokyo. Sushi Aoki (Ginza Takahashi Bldg. 2F, 6-7-4 Ginza, Chuo-ku; 03-3289-1044; 12am-2pm, 5pm-10pm; closed Sun) has limited seats, just a sushi bar counter of about 10 people and a table for 6. Lunch set (or rannchi setto, I kid you not) costs ¥4000 (S$60) for 7 pieces or ¥6400 (S$95) for 11 pieces. Dinner can cost up to ¥20000 (S$300). Of all the sushi I’ve eaten in my life, I’d rank this 4th, even after Ginza Sushi Ichi in Singapore, because Chef Aoki is too heavy-handed. Too much wasabi, making the sushi choking or too much vinegar, making the sushi sourish. See facebook for more photos of restaurant and food.

Kondo – Tempura, two-Michelin-stars.

Hard to imagine that a tempura restaurant can get two Michelin stars. Kondo (Sakaguchi Bldg., 9F, Ginza 5-5-13, Chuo-ku; 03-5568-0923; 12pm-3pm, 5pm-10:30pm; Closed on Sun) definitely requires reservation with only two rooms sitting about 8 people each room. We were lucky as we walked in on the two last remaining seats. Set lunch starts from ¥5000 to ¥8400 (S$75-$130). We got the expensive set that comes with an extra bowl of rice with tempura scallops. You can either have it as a don (with seafood miso soup) or ochazuke styled (pour tea into the rice). The ochazuke is popular but since I found it strange to add tea into rice, I got the don and my eating partner got the ochazuke. We both found the ochazuke does nothing to the flavor and decided the don is a better choice.

Is it worth paying S$130 for tempura? We thought this is the best tempura we had. The ingredients are freshly prepared in front of us and the food immediately goes into the frying pan with sesame oil. There is not a single drop of oil on our lips–but on our hips, we are not so sure. While my eating partner was gushing over it, I played the devil’s advocate, saying the food, while perfect in every way, lacks the WOW factor. He thought about it and agreed and decided the meal wasn’t worth the price. I flipped my tune and said that this is the best tempura can ever get. It cannot get better. But he still wasn’t convinced. To me, I thought $130 is a good price to pay for such quality ingredients. The mushroom tempura is spectacular, complex with different layers of taste and texture. Mushroom! Such a simple ingredient.

If you like tempura sweet potato, order it right at the start of the meal because it takes 45 minutes to cook. Sweet potato is not in the set lunch. My eating partner was so envious of people eating the sweet potato but it was too late to order. We needed to rush off. Heng, I don’t like sweet potato.

Besides, this is the best service we had in Japan and in our lives. It was drizzling when we were leaving and the manager presented us with an umbrella. We couldn’t accept it since we weren’t returning and she said she was giving the umbrella to us. WOW. We are tourists, we are not returning customers, we probably will never return again and yet she is giving us an umbrella.

See facebook for more photos of restaurant and food.

Ginza Okaki (Ginza 5-6-15, Chuo-ku; 03-3569-2925; website) perfected the traditional Japanese snack, taiyaki, a waffle pastry with red bean paste. Such beautiful and exquisite mould, thin waffle walls with abundant red bean paste; and one of the best red bean I ever had in my life. 12 pieces of ¥1000 (S$15) in a beautifully wrapped box–definitely worth the money! It was so good I returned THREE TIMES to buy more, until the service staff recognized me. Warning: Can only be kept for a week.

Continue with:

DAY FOUR AND DAY FIVE ITINERARY: Harajuku and Shibuya; Tsujiki Fish Market, Imperial Palace and Akihabara

Budget

Estimate about ¥10000-¥16000 (S$150-S$250) a day to be comfortable. Bring ample cash because many restaurants don’t accept credit cards. Besides, it’s relatively safe in Tokyo to carry a wad of cash. Just be vigilant.

Accommodation

You have to walk long stretches to get to a metro or a JR train so it is best to stay near a major station: Tokyo, Ginza, Shibuya, Roppongi and Shinjuku. Roppongi is most convenient because it is located near all the sightseeing sites and boasts of a bustling nightlife. But for our trip, we stayed at Shinjuku Park Hotel, which is just beside Takashimaya.

The room is small but has space to maneuver. Toilet bowl for dwarves but has the newfangled Japanese spray functions. Strange enough, there is a bathtub. A rather clean room with daily top-up of usual amenities including bathrobes, slippers, shavers, etc. For less than $1000 for two people for six nights seven days, this hotel is perfect.

However, one unhappy incident stood out. We requested for the hotel to make restaurant reservations on our behalf–since we cannot speak Japanese–but the hotel refused because they didn’t want to shoulder the responsibility should we not show up at the restaurants. It makes no sense since we would be booking under our names; they would be merely acting as translators. This is really a bad service on their part.

How to Get To and From Narita Airport

There are two companies providing transport to and from Narita: Skyliner or Japan Railways (JR). The Skyliner has tickets as cheap as ¥1000 (S$15) but it takes a longer time. We opted for JR that costs ¥5000 (S$75), which includes a return ticket to the airport and a Suica (similar to MRT card) that has ¥1500 (S$21) and ¥500 to be refunded when you return the Suica.

How to Get Around Tokyo

There are two companies in Tokyo providing transport: Tokyo Metro and JR. You can use the Suica for both. A tip we learned from experience is: don’t look at the colors on the transport map. Look at the alphabet of the line. Trains don’t run 24-hours and cabs are expensive so if you’re out bar-hopping, make sure you can walk back. That’s why we picked Shinjuku area in the first place.

If you’re on iPhone, I strongly suggest that you call your telco and ask for data plan to use Google Maps on your iPhone. The map isn’t accurate but it gives a rough estimate of where the place is. See: How to read addresses in Tokyo.

How to Get to Shinjuku Park Hotel from Narita Airport

Shinjuku Park Hotel is near the Shinjuku station, Shinjuku sanchome station and Yoyogi station. If you’re coming from Narita Airport, take the JR line which stops directly at Shinjuku station. Exit at the New South Exit (新南口), walk towards Takashimaya. I know you’re excited to shop but don’t enter Takashimaya. There is an escalator going down; take that. Once you’re at the lower level, turn right. You will pass by a police post, a Lawson (a convenience shop), and Tully’s Coffee. Then, you’re there.

How to Get Around from Shinjuku Park Hotel

Besides the JR trains, the Tokyo Metro lines, E, M, F, S, are nearby. If you take the Tokyo Metro lines, it’s best to drop off at Shinjuku sanchome station and walk towards Exit E8.

DAY ONE ITINERARY

So you’ve reached Tokyo. It’s 4pm. Best to explore your own district. Tip: Visit museums and temples in the day as they close early.

Suggested Itinerary for Shinjuku Area
-Tokyo Metropolitan Government Offices – bird’s eye view of entire Tokyo, can see as far to Mount Fuji on a clear day. Free admission. Nishi-Shinjuku 2-8-1, Shinjuku-ku; 5321-1111; 9.30am-11pm; Website)
-Kabukicho (Red-light district)
-Golden Rai

Shopping:
- Isetan (Shinjuku 3-14-1, Shinjuku-ku; 3351-1111; Website; 10am-8pm). Isetan and Takashimaya are remarkably like Singapore’s version of them. So no loss if you don’t go.
-Yodobashi Camera (for electronics. Nishi-Shinjuku 1-11-1, Shinjuku-ku; 3346-1010; website; 9.30am-10pm)
-Tokyo Hands (within Takashimaya. It sells everything.)
-Kinokuniya (Some hard-to-find Japanese novels translated into English at an incredibly low price. I bought FUKUNAGA Takehiko’s Flowers of Grass at only S$20. Sendagaya 5-24-2, Shinjuku-ku; 5361-3301; website; 10am-8pm)

Where and what to eat in Shinjuku, Tokyo

-Isetan VS Takashimaya Basements

Isetan - Go to facebook to check out more food photos

Takashimaya - Go to facebook to check out more food photos

The basements are amazing, hectic and quite intimidating. The best way is to plunge right into the buying. But the food looks better than it tastes. It’s like the Crowd Effect. People look better in a crowd but individually, they are so-so niah. Isetan’s food is much better than Takashimaya’s. The Japanese crowd agrees with me. Go after 5pm for discounts. We got 4 dishes at only ¥1000 (S$15)! No seats here. Ta-bao and go.

- Lumine 1

Lumine 1, a mall right at the JR Shinjuku Station, has two foreign imports: Dean & Deluca and Laudree (a chain from Paris).

Dean & Deluca - Go to facebook to check out more food photos.

Like the shopping malls’ basement, Dean & Deluca‘s food looks better than it tastes. For Dean & Deluca, it’s style over substance; pretty but horrible or average tasting at a premium price. I tasted two muffins–blah–and a lime-mint soda that is salty and bitter. If you are buying products, Dean & Deluca is coming to Singapore in June so buy only “Made in Japan” products. I bought three jams–all products of Japan–that cost ¥1000 (S$15) a tiny jar! That’s S$45 worth of jam. OUCH. I regret buying S$45 of so-so jam.

Laudree - Go to facebook to check out more food photos

Touted to have one of the best macarons in the world, we tried four different flavors at about ¥1000 (S$15) including one called “incroyable” or in English, “incredible.” Not incredible at all. No good.

Udon - Facebook for more food and restaurant photos

We tried three udons in Tokyo and Tokyo Metsudan (DaikanPlaza Business Kiyota Bldg. 1F, Nishi-shinjuku 7-9-15, Shinjuku-ku, tel. 03 5389 1077, Website) is the best. Wonderful texture of chewiness and silkiness. You can watch the noodle makers make the noodles on the spot. Self-service. You point to the noodle maker which udon you want, collect it, then move on down the counter to take tempura, oden (stewed soya sauce dishes) and other dishes. BEST UDON EVER, WORST TEMPURA EVER. Skip the tempura, stick with the udon. ¥700-1000 depending on what ingredients you take.

Another udon restaurant we visited is Rakugama (Nishi-shinjuku 1-12-6, Shinjuku-ku; 03-5908-8390; Website; 7.30am-11pm), a chain restaurant. The ramen is much thicker and tougher than Tokyo Metsudan‘s, and altogether more inferior, lacks the oomph of Tokyo Metsudan. But the tempura is better and cheaper too. ¥500-¥1000 (S$7-S$15).

Mos Burger - Facebook for more food and restaurant photos

Turn a corner from the Tokyo Metsudan udon shop (see above), you’ll come to a Mos Burger. I know, I know, we shouldn’t eat fast food overseas but Mos Burger came from Japan! And this mushroom cheese version isn’t available in Singapore. Verdict: Same as Singapore. Can skip this.

Izakaya

Izakaya means “drinking houses.” Packed full with salarymen and chain smoking–yes, you can smoke in restaurants in Tokyo–izakaya is like a tapas place which you order things from yakitori to sashimi.

We stumbled upon Toku Ichi (Nishi-shinjuku 1-14-4, Shinjuku-ku; 03-3340-5557; Website; 4pm-2am) which is as authentic as it gets, all Japanese here, mostly chain-smoking homosocial salarymen. Very atmospheric. We had a katsu-don–quite bad–and 5 yakitori sticks. The liver, chicken, and cartilage are good, smoky and flavorful. Facebook for more food and restaurant photos.

Ramen!!

Darumanome (Nishi-shinjuku 1-14-5, Shinjuku-ku; 03-3347-0021; Website) is a chain with a ticketing machine. You put your money in and press your selection. If you want to add extra ingredients, just press on the ingredient. Present the ticket to the server, take a seat, and wait to be served. So good!!!! Soup is milky with the (pork?) bone completely dissolved in it. About ¥1000 (S$15).

See Facebook for more food and restaurant photos.

Continue with:

DAY TWO AND THREE ITINERARY: Ghibli Museum, Roppongi, Asakura, Ueno and Ginza

DAY FOUR AND DAY FIVE ITINERARY: Harajuku and Shibuya; Tsujiki Fish Market, Imperial Palace and Akihabara

Chiobu: Hey, there is Rich & Good cake in the fridge.
Wise Guy: What’s that?
Chiobu: OMG, you have never heard of Rich & Good and you call yourself a food reviewer?
Wise Guy: WTH! We’re a team of food reviewers ok? We work in a team.

Many call it the best swiss roll in Singapore. After reading so many positive reviews, especially one by FoodieFC whom I esteem, the kaya swiss roll was disappointing. The “cream” was more like a jelly-form. The sponge was soft–yes–but it was nothing compared to the ethereal Japanese cakes. The kaya tasted artificial, which isn’t a bad thing; it can be delicious too. (Look at Pocky vanilla sticks.) This is about expectation management. The cake was alright and, in fact, not bad at all but really nothing mindblowing about it. If the shop were below my block, I’d buy it but I won’t travel all the way to Kampong Glam for the sole purpose of picking up, queuing for the cake.

Rich & Good Cake Shop
24 Kandahar St
Singapore 198887
T: 6294 3324
M-F: 8.30am-5pm
Sat: 8.30am-4pm
Close on Sun and PH

Rating: 3.000/5 stars 

Remember the young Chef Claudio Sandri from Bosch event? No? We do, how can we forget such a charming chef? But can someone so charismatic cook good food? Initially, we had our doubts. Read on to find out if Chef Sandri confirms or repudiates our suspicion.

Chef Sandri uses Josper Grill, that allows food to cook more precisely and retains its natural flavors while giving the food a smoky aroma using slow-burning “white” charcoal. (100kg of charcoal is reduced from 1000kg of wood to ensure the quality of charcoal.)

Like Chef Sandri’s philosophy of food–traditional French food with a modern twist–the decor is an eclectic mix of old and new: big oak table on carpet with paintings of gilt frames VS clean-cut square tables and contemporary lamps on bare parquet. Ideal for first dates/casual dates (ask for booth seats) or after-work groups (al fresco area.)

Even before the food, the cocktails are amazing. We had the good fortune to taste the in-house mixologist’s drinks at the Bosch event. So yummy! This time, we had Red Velvet ($20) laced with Russian vodka, raspberry puree, cranberry, cherry brandy and starfruit, and the Amber Bowl ($18) with rum, apple juice, vanilla syrup, and orange bitter. Both are very well balanced, sweet, tangy and tasty. If you don’t like the bitter taste of alcohol, go for the Red Velvet. But be careful, they are deceptively light and by the time you know it, you’re already drunk.

The value-for-money set lunch menu costs $21.90 (2-course) and $31.80 (3-course). A set brunch menu is available on Sat and Sun (12-5pm) at $39. Another value-for-money trick is to come early for dinner (6pm-7.30pm, M-F) for the Early Bird Dinner Special with a 3-course menu at only $35+ a person. You may also have an a la carte tasting menu at 3-course ($80) or 4-course ($95).

For starters, the josper grilled rougie foie gras ($26) is accomplished with the very crispy outside and the buttery, soft inside. No hint of the liver stench at all. The very tart griottine cherry sauce adds a perk-you-up effect.

Testing Chef Sandri’s skills with traditional French food, what could be more traditional than the traditional French onion soup ($17) with gruyere cheese and toast? Comparing with the best French onion soup we had at Bistro du Vin, we found Chef Sandri’s onion soup different. It has a clear separation of tastes, starting from mild saltiness of the cheese, sweetness of onion, and then a slight and pleasant sourness as an aftertaste.

Dish of the night goes to Grilled Iberico pork cheek ($35) with roasted potatoes, “vichy” styled carrots in a mustard sauce. ORGASMIC!! Grilled any longer, the pork would be overcooked but grilled a second earlier, it would lose that charred crispy delicious skin that it has. Crispy skin, tenderest meat. Even the vegetables are perfect in this dish. The mustard sauce has so many herbs and ingredients as Chef Sandri listed them–I can’t follow to write them down–but it is a sweet, creamy sauce. Every bite is a delight.

USDA choice rib eye (220gm, $40) with bone marrow, bordelaise sauce, stewed onions and mashed potato: The Josper Grill really makes a difference, sealing in the favors, making the steak juicy and extremely savory. Good on its own but you may also add the stewed onion on it to eat. Very delicious.

Steamed toffee and date pudding ($14) topped with vanilla ice cream is also different from elsewhere. The date pudding, like the French onion soup, has a homely and hearty touch, with large chunks of dates in it. The pudding isn’t as dense as it has pockets of air. The tastes of the date and toffee are distinctive. This is a wonderful dessert to end the meal.

Another specialty is the homemade doughnuts ($14) with vanilla ice cream and strawberry fricassee (jam). The inside of the doughnut is a yellow-orange, reminiscent of using a sweet-potato flour, although it uses normal flour. Secret ingredient inside. The sugar is powdered lightly so the grainy texture contrasts beautifully with smooth doughnut.

We were lucky enough to sample what Chef Sandri is about to launch: macaron!

Overall, our expectations were exceeded. If there is a thing we could say, it is that we wish the servers were a wee bit more attentive in refilling our glasses. Food-wise, this is one perfect culinary experience. Every dish ranges from good to perfection. After this trip, we become fan girls of Chef Sandri!

Brasserie Wolf
80 Mohamed Sultan Road
#01-13 The Pier at Robertson Quay
Singapore 239 013
T: 6835 7818
Website

Lunch:
M-F: 12pm-2.30pm

Dinner:
Sun-Th: 6-10.30pm
F, Sat, and eve of PH: 6-11pm

All day dining on PH.

Rating: 3.893/ 5 young charming chefs

PS: We thank Chef Sandri and Fransisca for the invite and the wonderful hospitality.