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Tuesday, March 26, 2024

North by Miznon - Exciting Journey through the modern Middle East

I have to admit that while I’m excited about trying new cuisine, Israeli cuisine to be precise in this case, there is still a slight bit of trepidation there. Since I’m not sure if the taste of the food suits my palates and there is no menu on the website to know the selection of food. My worries prove to be unfounded when I take a look at the seasonal menu when in the restaurant. In fact, there are so many choices that I want to order at least four of them. But with my limited stomach, I decide on getting 2 dishes instead. And I totally happy with my choices!

The food here is so delicious and flavorful. In fact, there is lots of similarities between Israeli and Greek cuisine. Think olive oil, lemon and tangy cream. The difference is Israeli cuisine has the middle eastern herbs added for the extra oomph and mild pungency. So if you are into Greek cuisine, you will definitely like it here.

The place is like this rustic Middle Eastern tavern with the cement walls, geometric wood panels, soft yellow lights, sand-coloured tapestry and florid tiles. It feels so cosy with a light air of mystique.

Service is very good, helpful and friendly.

By the way, push open the right side of the entrance door to enter since the left side is locked.


Octopus SHISHLIK! is simplicity at its best. The briny sweetness of grilled tender meaty octopus tentacle is accentuated by the simple addition of olive oil, lemon and herbs. Highly recommended.

Every ribbon of fresh blue crab pasta is coated with the buttery briny flavour of crab. I’m really surprised by how flavourful and rich this seemingly plain looking pasta is. And hidden beneath the pasta is a huge mould of fresh, silky crab meat. There is so much crab meat added, I love it, and the best part is it is delicious.

Fluffy soft bread served with sour cream dip with olive oil and herbs. A very interesting and refreshing bread spread, I like it. Salad à la Mediterranean style is different from the usual type since no lettuce added. Instead olives and onions take its place. I actually prefer this combination of veggies added.

Desserts here do feel more like an afterthought instead of an integral part of the dining experience. Since despite the awesome selection of starters and mains, there is only dessert of the day available for desserts. Naked Chocolate Cake is full of rich, luscious goodness of chocolate with a lovely crispy top and tastes nice, but kind of ordinary and not really memorable.






Thoughts: Israeli Cuisine is now in my list of favourites!

110 Amoy Street

Nearest MRT: Telok Ayer

Monday, March 25, 2024

Ami Patisserie - Beautiful Desserts with Beautiful, Unique Taste and Texture

It has been quite a while since I get excited about any patisserie, especially after my resurgence, where I focus more on the entire experience from starters, mains to desserts instead of just on the sweets themselves. And this is where Ami Patisserie comes in, enticing me with delicate, beautiful desserts that explore the whole spectrum of tastes. Caviar, Uni and Tomato on desserts? I'm on it!

The desserts featured in the Dessert Omakase here are of another level, having the variation in texture, the complexity in taste, the feel of lux, and the uniqueness of incorporation of savoury ingredients. In fact, this feels like complete course of meal. And I like that feeling of anticipation as I watch the chefs carefully preparing the desserts right in rigth of me. This is a must-try for foodies.

Located in one of the extensions of a bungalow house at Scotts Road, surrounded by towering trees and lush greenery, this place feels so exclusive. And venturing through a small gate on the right side of the bungalow to get to Ami Patisserie feels like entering into a secret garden of luxurious treats. Decked in cherry wood panels and frames, the place feels like a cosy, quaint, upmarket cottage, layered with hints of modern Japanese Zen. The full length windows lining the entirety of one side of the patisserie shows the beautiful, scenic view of the huge lawn beside it.

With the awesome, friendly service, this is definitely an awesome place to chill and enjoy the good things in life.


Signature Choux is a signature for a good reason. Packed with chopped Japanese Organic Egg and topped with créme fraiche and Caviar, this is the seamless marriage of the flavours  of the land and sea. The earthy, savoury taste of egg stays on the top layer with the briny sweetness of caviar serving as undertones is complex and oh-so-good. Definitely my favourite.


Piedmont Hazelnut Financier here redefines my impression of this seemingly plain confectionery. Yes, I had always regarded financier as that plain small cake. But the mild bitterness and rich butty aroma of Roasted Hazelnut and the caramel sweetness of Brown Butter adds complexity to the taste, develops into a lovely sweetness and thus makes the financier here the best one I ever have.


Nice warm bread sourdough and super buttery, flaky Iwa Nori Escargot bun, with creamy smooth smoked butter is a joy to enjoy.



Shizuoka Tomato Tartelette showcases the beauty of the garden. This is like the most refreshing dessert without the tart taste as top notes. The mildly sweet and refreshing juices of Amalea Tomato yields a exciting, well-rounded taste with the creaminess of Fromage Blanc, pungency of basil and nutty goodness of 24 months aged Parmigiano Cheese.



Japanese Uni Brioche stretches the limits of what lovely snack can be created with the uni. The amazing creamy umami of Uni, the light zest of Lime Cream and the richness of Butter Brioche makes for a luxurious dessert with multifaceted flavours.


Nasu Brulee has grilled sweet eggplant paired with savoury Miso Ice Cream and smooth pudding encased in a thin layer of caramelised sugar. An interesting and nice dessert.



Setoka shakes things up with some citrus goodness. Pieces of Ehime Citrus, also known as jelly orange, have Gin added, gelee and granita piled on top to showcase a refreshing, juicy dessert with great texture.


I'm not really a chocolate lover, but Marble Dark Chocolate totally impresses me. Crispy Tuiles gives this nice crunch to smooth, creamy 72% Dark Chocolate Ganache, Coffee Cream Cognac and Amaretto Ice Cream. The taste is amazing, being pleasing on the palates and complex. It actually develops a floral smoothness as I savour it, which is amazing.


Ichigo Milk features sweetened Strawberry cubes with mint jelly, strawberry granita and Hokkaido Milk ice-cream. I like it that the strawberry is the main star of the dessert, while the mild creaminess of hokkaido milk ice-cream adds a layer of creaminess to soothe the tart taste of the strawberry.


Oyatsu of the night is Warabi Mochi handmade based on recipe of Chef Makoto's grandpa. Coated with soya powder and drizzled with brown sugar sauce, this flavourful treat has the perfect texture of being slightly chewy and still easy to bite.


Champagne for the night








Thoughts: Desserts that can rival mains in taste and uniqueness

27 Scotts Road

Nearest MRT: Orchard

Tuesday, March 19, 2024

Hevel - Cool, Posh and Exciting

Since I have a love for excellently-done fusion cuisine, Hevel got on my radar since the food here is inspired by Chef Stefan's childhood and culinary journey through Hong Kong, Japan and Singapore. And so here I am, at this cool posh place, enjoying an exciting meal with unique tastes.

The food here is imaginative, unique and simulating in taste. One of the highlights is the meats here are excellently grilled to perfection, thus retaining the tenderness and juices while featuring a lovely layer of char to add to the complexity of the taste.

The place is like a posh, exclusive clubhouse with a feel of cosiness and swanky charm. The brown marble tables, shelves filled with wine glasses and unique, exotic sculptures exude that old money charm. The metallic embellishments, ornaments, lamps with glowing neon bubbles, the soft lights add that sophistication and modern boldness to the place.

The service is very good and friendly, accentuating that feel of dining in the exclusive clubhouse.

Potato hash decked with uni and leek is an indulgent snack combining the wholesomeness of the toasted fluffy bread-like potato hash and the amazing creamy umami of bafun uni. The clean taste and crisp pungency of leek works so well to refresh the palates after savouring the uni. A well-rounded dish.


First appetiser of Cashew & Banana with olive Oil and kelp makes my eyes widen in surprise by how good and complex cashew, banana and kelp can taste. It is an explosion of multi-faceted nuanced flavours from umami, florals, buttery goodness to sweetness. One of my favourites.


Chicken Liver is like foie gras in mousse form, perked up by xeres and rendered exciting by apple. Very unique and well-executed.


Fjord Trout with nori and bonito is so full of briny sweetness in various layers and with different undertones. I love this too.


Custard with onion and scallops immediately catches my attention with its lovely warm aroma when served onto the table. Smooth, warm and packed with savoury goodness, this is like pure comfort food.


Octopus Piquillo sprinkled with pepper and splashed with salsify is oh-so-good! The briny sweet octopus is unbelievably moist and tender while still retaining that good bite. The zest and kick from pepper and salsify makes it even better. Yes, this is another one of my favourites.


Mackerel smoked and bathed in spicy chilli and tangy passion fruit tastes so exciting. This is one brilliant way to prepare mackerel, a fish that has stronger flavour, which the chilli and passion fruit have cut through to yield the sweetness of meat and sea.


Soft rye bread is super fluffy and flavourful. Great eaten on its own and excellent when paired with the smoked butter.


Beautifully charred on the surface, Iberivo Presa is pure meaty goodness that I bask in delight as I chew on the tender, succulent meat to enjoy the sweetness highlighted by the slightly tangy blueberry reduction. Cauliflower puree does well to freshen the palates between bites of meat with its creamy, clean taste. Definitely my favourite of the night.


The carbohydrate dish interestingly comes in the form of Duck mixed with Barley and onion. The duck is surprisingly tender and easy to bite. I love the texture of barley, which is slightly chewy, making for a hearty treat. The add-on of truffle on top makes it even better.


Strawberries & Cream with yuzu and yoghurt is a refreshing, tangy dessert that interestingly features strawberry jam instead of strawberries. I like the crispy texture of meringue that juxtaposes well with the creamy cream and yoghurt.


Awesome hospitality with a surprise toast of Tawny Port.


Nice floral wine to pair with the dishes.






Thoughts: Savouring Exciting Tastes in Cool and Posh Ambience

1 Keong Saik Road

Nearest MRT: Outram Park

Monday, March 18, 2024

Isetan Sakura Matsuri Fair

I found the best Apple Pie at Isetan Sakura Matsuri Fair!


It’s FEAL Earl Grey Apple Pie! And it has won award at 100 Best Cuisine Kingdom. While the crust is excellent, being buttery and flaky, the magic lies in its filling. It is packed with the goodness of apple, custard and earl grey. The light tang of Apple juxtaposes so well with the creaminess of custard. And the soothing, floral aroma of earl grey adds a layer of irresistible complexity to the taste. Definitely a must-try here.


Other goodies at the Fair






Tokyo Banana! Another must-try.