Showing posts with label Hotel G. Show all posts
Showing posts with label Hotel G. Show all posts

Saturday, January 2, 2021

One Night Staycation at Hotel G and Dinner & Breakfast at 25 Degrees Burger, Wine and Liqour Bar

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What was the experience staying at Hotel G? Read on to find out! The stay was in late Nov 2020 and before the mad rush using the voucher. Managed to get a good deal from Agoda where the stay was for about $110 per night with breakfast in a Good Queen Room.

Booking was a breeze and the hotel will send a reminder via Agoda/email for the slot to check-in. Mine was allocated for 2pm to 3pm.

Lobby was small and there was a queue (still manageable) for guests checking in as well as checking out.

Liked that there are adequate staff on hand to guide the guests. I was handed the Health Declaration Checklist form to fill-up but it was kind of a challenge due to the dim lightings and small fonts on the hardcopy. Age has certainly caught up!

The check-in process took about half hour and was allocated a room at Level 15. Not bad.

hotel G

lift up to the room

room to the right

here we go

Good Queen Room 11 m²/118 ft²

Hotel G room are known to be small and compact, so it was not surprisingly. The room felt cosy and the music had already started immediately when guest enters the room. The workdesk is smallish and it was crowded once I placed my laptop on it. 

Queen bed was on an elevated platform and for vertically-challenged ones like me, have to be careful not to bump my knees most of the time.

nice view of MBS

mugs and kettle

yes, it was dusty

boxed water 

Overall, there are dust spots in the room but other areas cleanliness are ok. 


thank you for providing the Care Pack!

toiletries from Australian brand Metis

bathroom

I see what you did

The bathing area and the toilet bowl is separated by a shower curtain. I think this is my first time seeing a shower curtain in a hotel in Singapore. Have to try my best to avoid the shower curtain from sticking to my skin because the space is really really tight! Alas, the water will still splatter onto the toilet bowl area so best to push the floor mat abit further away from the outside of the shower area. I didn't so ended up with a very wet floor mat.

There is no fridge in the room, so get your cold drinks downstairs from Ginett or 25 Degrees, or the 7-eleven from across the street.

Dinner that night was at 25 Degrees Burger, Wine and Liquor Bar as Ginett was fully booked. If you're there before 7pm, there's a 1-for-1 Beer and Bites promo. Hence, we had beer and some bar bites as appetiser. Beer fills us up pretty quickly.

Kronenbourg 1664 Blanc (front) Asahi Black (back) @$19 (1 pint)

Tater Tots Nachos @$8

Onion Rings @$5

But of course, we can't leave without having the famed burgers. Friend ordered #4 while I had the #1. Okay, Number Four is yellowfin tuna, with spicy aioli. But, we were surprised when it arrived. The colour of the patty was unexpectedly greenish! It tasted of crisp outer and dense patty. Unable to discern if it tasted like fish (because am conditioned to think that fish burger ought to taste like fillet-o-fish). It tasted abit like those meatless patty.

Number Four @$14

good 'ol Number One @$14

looking delicious

Number One has beef patty, gorgonzola, bacon and thousand island. Ordered it medium rare and its center came out a bit more rare than expected but didn't mind it because the burger was shared by two.

medium rare

My jeans seams were straining after the meal, so a walk outside to digest is a necessity. 

night view

Didnt stay too long outside since there was work to be done that night.

Morning came by rather quickly the next day.

good morning

witty

As breakfast was provided, we headed down to 25 Degrees again. Better be there by 830am if you'd like a seat indoors.

breakfast menu

I had the American Breakfast while friend opted for the Eggs Special. Loved it that the staff brings you the fruits bowl and croissant the moment you sat down.

breakfast view

nibble on these while you wait for the mains to come

I must say, the croissant was very good. Two croissants were about just right per person! Lovely.

airy and super buttery

look at these

Best croissant from a hotel, by far. Next, was the breakfast eggs. Not the best tasting but I liked everything on my plate. 

Eggs Special

American Breakfast

And, yes... the jeans were straining once more after breakfast. Hahaa!

Overall, while I didn't have the best sleep at Hotel G, I enjoyed the cosy feels in the room and the breakfast was good. Value for money.


Hotel G

Address: 200 Middle Rd, Hotel G, Singapore 188980

Websitehttps://www.hotels-g.com/singapore/




Monday, February 24, 2020

[Hotel Deals] Have a POPPIN Good Time @ Hotel G Singapore

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Ever wondered how's a staycation at Hotel G Singapore feels like? Wonder no more and simply book one staycation package for 2 pax for the upcoming weekend! Rates per night are $178 nett for stays from Sundays to Thursdays and $188 nett for stays on Fridays and Saturdays.

photo credit: Hotel G Singapore

photo credit: Hotel G Singapore

How about a bottle of French Champagne to sweeten the deal? Yes, they've got that covered too! Now, imagine yourself lazing over the weekend enjoying the cosy King-sized bed with your partner, sipping few glasses of champagne and snacking on homemade popcorn? Sounds good right!  End your stay with a breakfast or brunch (on weekends only) at award-winning Ginett Restaurant & Wine Bar. Don't forget there's complimentary high-speed Wi-Fi & unlimited downloads of newspapers and magazines from all around the globe with the Press Reader app too!

photo credit: Hotel G Singapore


Wait no more, and simply enter the promo code POPPIN at www.hotelgsingapore.com or use this link to book. This promotion is valid till 31 May 2020. Terms and conditions apply


Wednesday, June 12, 2019

Come Join Michelin-Starred Chef Roland Durand @ Ginett from 18-20 June

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For 3-nights only from 18-20 June, Chef Roland Durand brings classic French bistronomy to Ginett Restaurant & Wine Bar. Chef Durand who is here in Singapore for the first time, is best known as the chef-patron of Michelin-starred Le Passiflore in Paris, and holds prestigious awards including winning the Grand Prix Culinaire Internationale Auguste Escoffier and Meuilleur Ouvrier de France competitions.

Chef Roland Durand (image credit: Hotel G)


Chef Durand has created a classic French menu with subtle Asian influences that will be available a-la-carte or in a three-course set dinner (@$69++). And specially for the wine lovers, the Ginett team has collaborated with Chef Durand to curate an optional wine pairing (additional $35++) for the set dinner.

Look forward to dishes such as Ravioles D’escargots (@$21++), an update on the traditional escargot appetiser, which Chef Durand presents his in delicate handmade ravioli parcels and served in a savoury sweet fine herb broth instead of the usual butter and garlic. For cold starters, one could opt for the Tartare De Crevettes Tigrées et d’Avocat (@$25++), a tartare of tiger shrimp and avocado, served with a summery Piquant tomato coulis that is scented with coconut milk.

Ravioles D’escargots (image credit: Hotel G)


Indulge in hearty mains which features time-honoured recipes like the Cabillaud Rôti Au Chorizo (@$35++), a dish of tender Atlantic cod roasted with chorizo, paired with champignons bouquet and an oyster and seaweed emulsion, or the Carre D’agneau Rôti Au Cumin (@$40++) which is a flavourful, charcoal grilled cumin-marinated lamb rack, Ratte potato gnocchi, and finished with a punchy tamarind chutney.

Carre D’agneau Rôti Au Cumin (image credit: Hotel G)

For dessert, one could enjoy Chef Durand's signature marvelous rice pudding made with almond milk with a swirl of pumpkin marmalade, Le Merveilleux Riz Au Lait A L’angelique De Roland (@$14++) or the Sablé Aux Fraises Et À La Rhubarbe which is a strawberry and rhubarb with orange coulis (@$14++).

Sablé Aux Fraises Et À La Rhubarbe (image credit: Hotel G)

Do not miss this opportunity to try the culinary delights of Chef Durand and team Ginett. Make your reservations now via this link.

Bon Appétit~

Sunday, May 12, 2019

[Tasting] Discover the Joys of Dry-Aged Beef @ Ginett Restaurant & Wine Bar

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If you've been to Ginett recently, you may have noticed the Dry-Ager fridge taking up residence in the dining area. As a meat-atarian, I am excited as this new addition by Executive Chef Sylvain Royer is bound to raise the flavour of the steak up multiple notches! And, there is no better way than to experience it, ourselves.

Dry-Ager fridge

Googled and in accordance to Wiki, that aging of the meat is the process of utilizing the beef's natural enzymes in breaking down its connective tissues, with the aim of tenderizing the meat.

Then, there's dry aging and wet aging. In dry-aging, the primal and sub-primal cuts of the meat; typically strip loins, rib eyes, and sirloin, are placed in a refrigerator unit. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. Sounds good. However, dry-aging is a more expensive endeavor and takes a longer time when compared to its wet-aging counterpart.

beautiful aging

All these talks about the sciences makes one hungry! Let's eat! Coincidentally, we were there on an Oysters Frenzy night, which happens on every Thursday. How does $1 per piece for Fine de Claire, sounds? Yes, please!


Oysters Fine de Claire 12 pcs

let's enjoy
Domaine Raimbault Sancerre, Loire Valley (Sauvignon Blanc) @$14

I asked Ginett's resident sommelier, Ms Justine Le Merle for wine recommendations with the oysters and was happy with the Sauvignon Blanc from Loire Valley, with its gorgeous yellow hue, moderate flavours of a balanced mineral and citrussy notes. Said to be ideal to be paired with starters and seafood and I do agree. Thank you Justine!

Oh, speaking of wine, how could one not think about the cheese? Ginett has increased its range of  French imported AOC cheese such as the creamy and nutty Saint-Félicien from Rhône-Alpes, the pyramid-shaped Pouligny-Saint-Pierre made exclusively using unpasteurised whole goat's milk from the Loire Valley in central France, or the earthy Tomme de Savoie, the oldest of all Savoie cheese. Hmm, so many types, which ones to try first? I think I need a cheese sommelier!

cheese cabinet

As our party of 4 has limited stomach space, we decided to forgo the cheese for this round. Nevertheless, here's the link to previous visit and the cheeses that we had tried. My favourite was the Brillat Savarin.

while waiting for the mains...

For main course, we'd be focusing on the tasting platter of Angus ribeyes; consisting of the natural Australian 30-36 months Pasture Fed Angus Beef and the 270 days Grain Fed Australian Black Angus MB3+ Rib Eye that had underwent a 3-weeks and a 6-weeks dry-aging process.

Black Angus steaks (top left to right): Australian 30-36 months Pasture Fed Angus Beef Rib Eye, Dry aged 3 weeks and 6 weeks were both Australian Black Angus MB3+ Rib Eye
Currently, the menu states that the Australian 30-36 months Pasture Fed Angus Beef Rib Eye is priced at $36++ for 250g and the Australian Black Angus MB3+ goes for $48++ for 250g.

For each order of the steak, diners would get a choice of one side and one sauce: Sauce: Béarnaise, pepper, blue cheese. Since we are having 3, we got to try all the sauces. I was wondering about the pepper sauce though, as pepper sauce is less common in restaurants serving steaks? Might be wrong but that was the impression when it first arrived.

Let's talk a bit about the sides. One could choose creamy spinach, mesclun salad, mashed potatoes, ratatouille, mushroom fricassée, and potato wedges. We chose creamy spinach, ratatouille and mushroom fricassée. Creamy spinach has become the defacto choice (along the lines of creamy kale), ratatouille because we need to fulfill the vegetable quotient and mushrooms because one can't go wrong with mushrooms!

creamy spinach
ratatouille
mushrooms fricassée

All sides were good but all of us loved the creamy spinach!

Australian 30-36 months Pasture Fed Angus Beef  

We tasted the steaks starting from the natural free range, antibiotic & hormone free Australian Angus ribeye and it has a good mild beefy flavour, firm chewy texture yet still tender. It felt like the meat was rather lean.

Next, the 3-weeks Dry Aged Australian Black Angus MB3+ Rib Eye which had a more tender texture as compared to the non-aged beef. Its flavour was more apparent when compared to the non-aged version. I loved the char on the 3-weeks and the 6-weeks dry aged ribeye and, it gave the meat an elevated smokey flavour.

Dry aged 3 weeks Australian Black Angus MB3+ Rib Eye

However, I felt that the difference between the 6-weeks and the 3-weeks was more in the flavour compartment. The 6-weeks aged meat was tastier but I could not tell if there was any differences in texture between the 3-weeks version.

Dry aged 6 weeks Australian Black Angus MB3+ Rib Eye

For the 3-weeks and 6-weeks aged beef, there was no funky smell whatsoever and it was an overall pleasant experience with an enhanced and pronounced flavour in comparison to its non-aged counterpart.

Our host, Jasmine shared that her favourite main would be the Scottish Salmon, so we gave that a try as well. A beautiful slab of salmon with skin-on, served ontop a bed of creamy spinach. Double yums.

Scottish Salmon @$32++


For dessert, we ordered three out of the nine stated in the menu. Had always wanted to try the traditional dessert, Baba au Rhum so that made it into our list. Next, we had Jasmine's favourite which was the Chocolate Tart and finally, for our finale, we selected Paris Brest.

Baba au Rhum @$14++


So what is Baba au Rhum?  According to Wiki, it is a small yeast cake saturated in syrup made with typically, rum and served with cream. Orhhhh. The version here is soaked in vanilla infused rum syrup and the yeast cake tasted like a fluffy bread. Overall, the dessert was light and refreshing. So interesting.

Chocolate Tart @$12++

The 70% cacao chocolate tart shall satisfy any chocolate cravings that one might have. Rich, creamy, just the right amount of bitter and sweetness, that's best paired with a cup of coffee/tea. The pecan ice-cream was so good and it took its time to melt even in our sweltering heat. Bravo!

For me, the best dessert would be the Paris Brest. A mega choux filled with creamy, luxurious hazelnut praline cream. Absolutely, heavenly.

Paris Brest @$18++
hazelnut praline cream (cross-section view of Paris Brest)

Having dined at Ginett on a couple of occasions, it is advisable to make your reservations to avoid disappointment as the place is usually crowded after 6.45pm, even on a weekday.

Thank you Natasha, Jasmine and Ginett for having us. Justine, it was nice meeting you and thank you to you and team for taking care of us that night.

Dinner with Hence, Alvin and Melissa.

Ginett Restaurant & Wine Bar 

Address: 200 Middle Rd, Singapore 188980
Websitehttps://www.randblab.com/ginett-sg
Contact: 6809 7989
Business Hours:
Daily 7.00am to 11.30pm
 
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