More tuna from Isetan

Happened by on a weekend with tuna slicing demonstration going on so we decided to get a box of mixed cuts. It was certainly a lot cheaper eating out here without the additional cost of a restaurant with service. That aside, it tasted pretty much as good.

Revisiting Esquina

So......we came back. For another shot at Esquina. For some reasons.

modern and classic sangria

This modern and classic take on sangria basically piled foamed sangria on top of the drink. Gimmicky I suppose since texture didn't really do very much. While I prefer not to complain at this point, I've had better sangria.

warm thyme & onion bread, smoked bone marrow butter

The food started off pretty darned good. Like their light and flaky onion bread. My only gripe, I had absolutely no idea why it was bone marrow butter described on the menu. It tasted like regular butter, smoked nicely for sure, but bone marrow? Did I miss something or did they?

beetroot pickled, whipped burrata, truffle honey, walnut crumble, raspberries

This was good too. Served in small enough portions for birds but good nonetheless. What didn't materialize was the truffle honey. I'm pretty sure it was truffle oil that was whipped into the burrata. No honey there. Esqui-nada. But the play of textures and flavours were very nicely done.

roasted cauliflower, Serrano ham and cheese (Manchego)

Their roasted cauliflower appeared a lot less complicated than the beetroot but this was seriously good stuff. A light crunch from the vegetable, smokiness from both the ham and the vegetable and saltiness from the Manchego cheese. We scraped the plate clean.

sea urchin and crab bisque, sea grapes and smoked herring roe

We were looking forward to this but the dish was a little disappointing. The name on the menu should have been reduced to sea urchin and crab bisque. Why? The smoked herring roe came in such puny portions that it did nothing. Certainly didn't see any umi budou in there. Esqui-nada. This tiny uni shell was filled with chunks of sweet crab meat though. Apparently, the uni element was blended into the crab bisque so I could taste nothing of them.

barbequed mackerel, squid ink rice cracker, wasabi buttermilk, burnt cucumber & kale

Couldn't say I was very impressed with the barbequed mackerel. Couldn't tell which was the wasabi buttermilk neither since that green smudge tasted like a coriander and pureed avocado and the white smudge didn't taste like it has wasabi. This was a Japanese influenced grilled saba dish?

wagyu rump, fried oyster, oyster mayonnaise, dashi jelly

This was quite nice. What wasn't described was the heat from the crisp batter on the oyster which was rather good. The little onion layer in the middle contained a sauce. We tasted yuzu and maybe heavy cream. Very delicious sauce that could work well with almost anything. Oyster mayo was very nicely done too - if you like oysters. What didn't quite shine in flavour was the dashi jelly. It just didn't quite scream dashi.

basil sorbet, strawberries, sweet tomato, yuzu yogurt, black pepper meringue

Not the slightest hint of black pepper in the meringue. Which is the painted on layer in the bowl/plate in case you are wondering. One has to scrape them off with the spoon. The single element that rocked on its own was the sweetish basil sorbet. The flavour of the basil was.....invigoratingly refreshing.

Manchego cheese custard, black olive, brioche crumbs, apricot jam

This was a take on crackers, cheese and fruit jam. The brioche crumbs lent texture to the custard which was nice. Liked the custard. It was more savoury than sweet as a dessert but it worked.

Clearly, it was mixed feelings and stronger ones than from the previous visit. If anyone were to ask me if Esquina was any good, I wouldn't be able to come up with a straightforward answer.

BBQ Station, Tan Quee Lan Street

Hmmm, I think like this place (21 Tan Quee Lan St., #01-03). Their appetising liang ban cai was freshly made, deliciously spicy from the chilli and also perkily sour. There were boiled pork and cabbage dumplings on the other end were tasty too. What I had mixed feelings over were actually the grills. Some of the meat were good while others were really spiced up unidentifiable chunks of protein matter.

What worked for us obviously was that this was bbq without the hard work. All we had to do was order and the food arrived in pretty short order after. And with all the heat, grease and spices from the food, the only drinks that one should bother with are the hot Chinese tea (pretty nice stuff) and beer.

Re-savouring Saveur

This Far East Plaza location for Saveur sure was convenient. The chances of them becoming out of mind from out of sight is so much lessened. Which was why I didn't wait 6 years just to revisit.

Here's a look at some of the stuff that they do. The duck confit which I had mentioned previously, the foie gras stuffed chicken roulade in that creamy Parmesan sauce on basmati rice and their pan roasted foie gras. Delicious and affordably so. This time round, I didn't get the picture of their mushroom soup which was actually rather nice too.

What really had me here was the pasta with sakura ebi and chives. I can understand why people talk about it and honestly, it was one of the more memorable plate of noodles I've had in some time. The texture was good and the savoury intensity was just great. I look forward to coming back for that again.

A kaya & salami sandwich

The last time was Nutella, so this time round I had a jar of kaya from Wang which I decided to use since it wasn't all that different with the sweet/salty thing. I guess this worked too. But I did feel that this kaya from Wang isn't very fragrant and the texture was a little too smooth. I'll try other brands the next time.

A slice of Black Forest cake from Stuttgart Blackforest Boutique S-Café

Well, that name (41 Middle Rd, tel : +65 6336 8675) was a mouthful. But the cake was actually rather enjoyable. I had been hoping that each of those slices were freshly cut from the whole, but from the speed and frills that they had put in, it was apparently not. Still, it was probably one of the better Black Forest gateau (considering that we have a dearth of it) around with Kirsch soaked cherries, not blueberry jam. If I had to gripe, it'll be the caramel crust at the base that felt too sweet after a while.