[Review] Seasons Bistro.

Surf & Turf Gumbo

Tucked away in the little corner of TripleOne Somerset where Applebee’s used to occupy is now a bistro that pay tribute to the multi-faceted cuisines of America. Seasons Bistro offers the best of each influence to American food, from slow roasted St Louis style BBQ pork ribs to the buttermilk fried chicken of the South to the seared yellowtail tuna taco that would not be out of place in Portland’s food truck scene.

True to its name, Seasons’ menu is an ever-evolving one, using as many seasonal ingredients as they can find. “When ingredients are in season, they are superior in flavour and also more accessible in price”, explains Thomas Leclercq, Managing Partner at Belgasia Singapore, the holding company for Seasons Bistro here.

Alongside the mainstay dishes on the menu, Seasons also adds, on a daily basis, two specials each across the starter, main course and dessert sections to showcase the chef’s creative flair.

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[Review] Sakae Sushi’s new menu.

Yakimono Deluxe

When one mentions Japanese cuisine today, restaurant chain Sakae Sushi wouldn’t quite be the first to come to mind. But the locally-developed brand used to, back in the days when it was one of the first restaurants to, if not pioneer, then popularize the quick-service, conveyor sushi food delivery model in Singapore. Its original flagship outlet at OUB Centre (now rebranded as One Raffles Place), and also a later one Wheelock Place, saw snaking queues eager to view and sample dishes transported via an automated conveyor belt around the restaurant. As a young man still studying in the late 1990s and yet to garner his first pay cheque, Sakae Sushi provided a semblance of Japanese cuisine without the kind of expense one would have gone through in an authentic but normally horrendously expensive Japanese joint. 

But those glory days are long gone, and Sakae Sushi in Singapore - it has since expanded to Malaysia, Indonesia and India, amongst other countries - has settled into a rather forgettable position as a place for decent if not wholly authentic Japanese fare at affordable prices.

And it’s probably not content with the status quo, and is perhaps why it just revamped its menu to introduce over 120 new items in an attempt to recapture renewed interest. We look at some of the new items.

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[Review] Anti:dote.

Antidote - Braised veal cheek, perigueux sauce, black truffle bao

If you’ve always thought that hotel bars were boring, look no further than Anti:dote at Fairmont Singapore to cure you of such notions.

Anti:dote earlier this year replaced jazzy lounge lizard dive Ink Bar in the lobby of the hotel, and combines the concept of a mixology cocktail bar and an open kitchen modern tapas restaurant for a welcome respite from the busyness of the city.

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Tippling Club’s Ryan Clift Launches Exclusive Series of Kitchen and Steak Knives.

Ryan Clift Series Damascus Full

Chef knife collaborations aren’t new - there are the Michel Bras knives, a tie-up between French chef Michel Bras (of Bras Michel & Sébastien in Laguiole, France) and the Japanese knife manufacturer Shun, for example, while Masaharu Morimoto - of Iron Chef Morimoto fame - has his own Morimoto edition of Miyabi Zwilling J.A. Henckels knives.

But here’s one that cuts close to home - Tippling Club chef-owner Ryan Clift has launched his own exclusive series of chef and steak knives in collaboration with Balinese master blacksmiths Blades of the Gods and German craftsmen Windmühlenmesser that may just set the standard in an East-meets-West melding of knife-making traditions. With blades forged in Bali and finished in Germany, the Ryan Clift Series kitchen knives and steak knives are available in two different types of steels – the Damascus Steel and Böhler M390 Steel – and marries the Japanese Kiritsuke knife to Windmühlenmesser’s famous Solingen dry-fine-grinding technique with blades made by Blades of the Gods.

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[Review] Ten-ichi Udon.

Tempura Set B

Udon, that thick Japanese wheat noodle, is normally eaten very simply. It’s usually just served in a light broth, topped with chopped scallions and perhaps accompanied by tempura, nori, or aburaage. Like their ramen brethren they are a favourite among Japanese salarymen (サラリーマン) needing a quick lunch or dinner fix, eaten cold during summer or in hot broth during colder seasons.

Udon dishes can be easily found on the menus of most Japanese restaurants in Singapore, but for a different udon experience one can visit Ten-ichi Udon.

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[Review] Halia at Raffles Hotel - A Communal Dinner.

Communal Feast At The Halia at Raffles Hotel-2

The Halia within Singapore’s Botanical Gardens is a local institution, having established its place firmly as one of Singapore’s top dining destinations where diners can enjoy unique contemporary European-Asian fusion cuisine amidst a background of lush tropical greenery.

But what you may not know is that its sibling restaurant The Halia at Raffles Hotel has been around for more than a year now, and serves up the same high quality cuisine, albeit in a more “urban-casual” setting. 

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