D.O.P. Mozzarella Bar & Restaurant, Robertson Quay

Seems like quite a bit has changed down at Robertson Quay. We haven't seen D.O.P Mozzarella Bar & Restaurant (#01-04A The Quayside, 60 Robertson Quay, tel : +65 6908 0830) the last time we were here. Couldn't find out much about them either but it seems that the owner is a Luca Iannone from the Campania region in Italy and the restaurant seems to be featuring food from that region. By the way D.O.P. refers to Denominazione di Origine Protetta - also known as Protected Designation of Origin, the legal protection given to food whose characteristics or origins come from specific regions. Like how prosciutto di Parma should only come from the city of Parma.

DOPMBAR (my abbreviation for this restaurant) has a make your self antipasto board where we could pick a cheese (just Mozzarella types), a choice of vegetable and cold cut. We got ourselves a buratina, some grilled vegetables and bresaola. We also had pasta, scialatielli (some short noodle) served in a halved Caciocavallo cheese bowl with a truffle cream sauce and black pepper. Tasted as rich and aromatic as it looked.

Dessert was Mama Teresa lemon cake, presumably a recipe from the mother of the chef. Where else could the know how have come from? No where else I tell you! Like all food produce under the D.O.P., it only comes from mothers and grandmothers. Lol. Tasted like most of the other crumbly lemon cake we've had. That being said, it wasn't too bad thought. The lump on the side was mascarpone and chocolate.

Luke's : The kale salad and Luke's Blue Label Burger

The last time we were here, I mentioned breaking the steak and burger routine. I tried. So no steak today and no Travis Burger. Just Luke's Blue Label Burger which came naked by default. Before we get ahead onto the food, the bad news is that their poppyseed buns for their burgers isn't coming back. Apparently, they are illegal here even though it's for buns. I suppose the third world mentality of the authorities is incapable of transformation like the rest this country. True story.  

Ah yes, the kale salad. This was very nice. Ruffly leafy texture from the kale with the crunch of peanuts married to a perky citrus from a squeeze of lime, nuttiness from the dressing and mint. I'd order this again easily. Can't believe I've been overlooking it.

Presumably, the Blue Label burger is served the way it was because someone wanted the opportunity for the meat to shine. There's no cheese and the vegetable accompaniments are on the side for those that might want them. Sadly for me, I couldn't even figure out what was exciting about it. I wasn't able tell what was different from the Travis burger. It's a short rib blend if I recall correctly. Other than charring more, it didn't taste like it should cost more - which it does. Meanings that I'll be falling back to the tried and tested. While it sounds like I might have been exaggerating, those current sesame buns certainly feels a lot different from the old ones.  

La Tapería, Shaw Centre

La Tapería (#02-10/11 Shaw Centre, 1 Scotts Road, tel : +65 6737 8336) is a Spanish restaurant/tapas bar by the Les Amis Group. A little upmarket in appearance and like Les Amis' other restaurants, hallmarked by pretty good service from their staff. 

They opened a couple of years ago. Before they did, it was suppose to be called Terry's - also Spanish food to be led by a veteran from Manila, a chef named Terry who left because his understanding of what the restaurant was to be did not align with what the owners were trying to do. This place might have ended up differently and we could have suffered a culinary loss - or not. But we shall never know.

A fast forward to reality - the Terry's that was to be became La Tapería. To sherry-tint the establishment, there's a little interesting tidbit to them. The head chef Ng Wei Han, a local Chinese was previously from the defunct Au Jardin. Since 2007. Levelled up to become their executive chef in 2011 and was there till their last days. So what we have is a Chinese guy who's experienced in French cuisine making Spanish food. Cosmopolitan.

The first of the small plates was thinly sliced chilled Momotaro tomato with 50 year aged sherry vinegar according to the menu, olive oil and shaven bottarga. I thought this was refreshingly awesome. The thin slices upped the dressing to fruit ratio with the bottarga adding a fishy (yet tasty) saltiness to the sweetness of the tomato. Like.

Then came their patata bravas. Those potatoes were fried to a dry crisp with mealy soft insides. Pretty good.

This was served as fried eggs with blood sausage. Which we knew wasn't. It's actually eggs with chorizo and peppers. The mistake was realized when the actual fried eggs with blood sausage arrived and the restaurant didn't bill us for this. Classy because it was their mistake and they didn't make us pay for it but it did add an additional egg dish into our dinner.

That above was the actual fried eggs and blood sausage. There was some truffle reduction and quite a bit of mushrooms inside which is obviously not so obvious because of how the dish appeared. Those mushrooms tasted pretty good. Blood sausages were nice, but I'm pretty sure we've had better.

Sherried onion soup with saffron and almond flakes says the menu. There were little chunks of chicken too. This was by far the most memorable onion soup I could remember. If I had to describe it more accurately, it was actually an onion bisque. There was quite a bit of sweetness coming from those onions and sherry that went along with a savoury undertone. The second outstanding dish of the night after the Momotaro tomatoes. Now I wonder how much butter went into it.

Here be white asparagus with truffle and more eggs. Not bad, the asparaguses were sweet and juicy.

We had the charcoal grilled lamb rib confit with honey mustard. Pretty good too. Pretty glad that the honey mustard didn't mask the flavour of the lamb. The meat was scratch off the bone with a fork tender rather than fall off the bone tender.

Dessert was olive confit ice cream with raisin cream and Albariño syrup. So olives in itself, dried grapes and sugared fermented grape juice. At the base of the large ball of ice cream was something that tasted like bread pudding. We tried this for the novelty of having olive ice cream. Not bad, but not good enough to stop me from trying something else if I come back.

Revisiting Xi Yan Shaw

A second visit because we were in this part of town and wanted something Chinese and quiet.

That's their kou shui ji (口水鸡), or also known as saliva chicken; a Szechuan dish of poached chicken drenched in lip burning chilli oil and a bunch of aromatics. The rendition here looked and tasted little like the regular versions. There wasn't much heat and there were chunks of century eggs in the dish. I'm not sure if that little chilli they had placed on top was just decoration. Comparisons aside, this didn't taste too bad. Just not like how the dish is normally done.

That's the same three egg spinach dish that we had the last time. Decently done and pretty much the same comment I have on their garlic. I was actually surprised by the consistency.

One of the dishes we didn't get to order the previous time was their black truffle prawn omelette. The truffle flavours barely registered. The dominant flavour in the egg was actually from the spring onions. Can you imagine? Spring onions. But this tasted not bad.

Rang Mang Shokudo, Japan Food Town @ Wisma Atria

The tipping point that landed us in Rang Mang Shokudo (#04-50 Wisma Atria, 435 Orchard Road, tel : +65 6262 3504) today was pretty much because they didn't have a queue. And yes, this shop is another of the 16 eateries that are located in the relatively new Japan Food Town at Wisma Atria. They do buttermilk marinated tori karaage. 

The fried chicken comes by its own or in a set as featured in the picture above. Actually, there are two different types of sets. This one (above) is the regular set with a bunch of vegetables for salad and there's a economy set which has only leaves of lettuce and curry flavoured potato salad that the regular set does not have. Hmmm....

The variety comes from the toppings or sauces that one gets to choose for the fried chicken. This one's mentaiko mayo. The mentaiko was weak in the mayo so hindsight whispered that I should have picked something else. We tried the salt and pepper rendition which was tasty but pretty salty. Otherwise, the karaage was pretty decent. The chicken had a crisp exterior, was served piping hot and was thankfully not overly greasy. Don't mind coming back to try another flavour.

A mentaiko kaisen don from Teppei Syokudo

To be honest, the offerings from Teppei Syokudo has lost most of its allure for me. Their marinated kaisen don doesn't have the same appeal as it initially did and those breaded fried offerings from their stall were frankly kinda boring - not to mention that you can often find better in those Japanese fairs inside Takashimaya. But today, we walked past and saw that they now have an option for their kaisen don with mentaiko. I was half hoping that those would be grilled and sliced, but they weren't.

The truth is, they were rather generous with that one sac of roe and that got to a point when it was a little overwhelming at the end when one is out of rice. If I ever patronize them again, I'll just stick to the ikura don.