[Media Invite] The Quarters - Inspired Singapore Cuisine @ Icon Village

The Quarters is located at Icon Village and near Matchaya and Cold Storage. The Quarters serves local inspired flavours, executing the dish with a whole lot of passion and presenting it to diners in a comfortable cafe-bistro like setting. Was invited by Kris to join fellow foodie gang to have a taste of Chef Chung Deming's creations.


But of course, the direction-less me managed to get myself lost. But that's only because I didn't realise that The Quarters is located in Icon Village itself...so, here's a short video showing to to get there when you're at Icon Village doorstep.




Ok, the place is cosy and there are some on-going promotion for the month of August. Like the 1-for-1 main course (3 selected mains; Ma Jie Indulgence (chili crab pasta), Fish & Chips and Satay Burger), or get The Real McCoy (salted eggyolk chicken burger) with a dessert for just $20.

promotion board

coffee, beer or...

So what exactly do they serve here at The Quarters? Let's have a look at their menu board.

you're welcome

Ok, the names in the menu can be quite a mouthful. Let's have some starters while taking enough time to decide on the mains.
 

Shioks Fries aka Shoestring (double-fried of course!) Fries Half&Half in Salted Egg Yolk and Chili Crab Sauce @$14

Pricey fries, but oh so good. Real crab meat is included. Loved the way the mildly sweet spicy chili crab cuts away some of the richness of the creamy salted eggyolk sauce. The enjoyment is only possible because the fries were good. Still managed to retain its crispiness amidst being doused in double-sauce. As Tiara puts it, once you start...you can't stop.

If you have a beer/cider on hand, how about some har cheong popcorn gai (chicken) with power belachan dip? Liked the level of spice in the power belachan but together with the well marinated har cheong gai, the combo could come across as a tad too salty if it was eaten on its own without some soda or beer.

Har Cheong Gai @$9.50

Having tasted the appetisers, now let's proceed to main course.

First up, The Real McCoy. Imagine crispy oat battered chicken thigh meat that has been marinated for 24-hours in buttermilk and 'secret' spices. And coat this with lots of golden sandy velvety salted eggyolk sauce. The smell of the sauce was quite strong but its taste was interestingly balanced. Chef Chung shared that this was to allow all the three major components of chicken marinade, crispy oats and salted eggyolk sauce to be showcased.

The Real McCoy @ $14 (usual price: $16)

The Real McCoy was quite a substantial burger and we used the remaining fries to mop up the salted eggyolk sauce. Don't waste.

lunch crowd can opt for local flavoured donburis

The other burger we tried, was The Satay Burger. What's so difficult about a satay burger? Just slap on some peanut sauce and turmeric, onions, and lemongrass marinated grilled chicken meat lor. Hmm, not so fast and not so easy. Perhaps there's an easier way but Chef Chung has his own methodology of doing things due to his passion in delivering a dish that's not only packed with locally inspired flavours but made with heart.

The Satay Burger @$17

The Satay Burger came with Chef's choice of charred rice patties that's smokey and crisp on the outside and chewy on the insides. In between, we have well marinated chicken thigh and a small jar of Javanese peanut sauce. Assemble the julienned cucumbers and onions into the burger and that completes the satay experience when one bites into it. Right flavours but need a bigger portion of this. Upsize?

Or, get a dessert?

You have heard all about duriancanboleh created by Chef Chung. Why, here's a website dedicated to the pud: http://www.dcbcravings.com/

So we tried a different flavour, the passionfruit creme brulee. Soft and creamy.

Passionfruit creme brulee @$8.50

Or, try their Wonderffle topped with Lemongrass and Pandan ice-creams topped with gula melaka glaze. Quite lovely.

Wonderffle @$12.80

handmade ice-creams

Thank you The Quarters and Chef Chung Deming for hosting us and Kris for the invite. Plus, the enjoyable company of fellow foodies.

You can also get the Salted Eggyolk Chili Crab Fries and The Real McCoy from their outlet at Timbre+.

If you enjoyed their sauces, you can purchase their bottled sauces and recreate the local flavours at home.

bottled power belachan and salted eggyolk aioli

Empire State Restaurant @ Causeway Point

Was there recently for late lunch. Causeway Point sure is crowded on a Sunday! Empire State has ongoing promotions where senior citizens aged 55 and above can do a buy 1 get 1 free. Or choose the $19.90++ pasta combo set where one can choose salmon & prawn pasta combo or glazed ribs and ribeye pasta combo and includes drink and soup. Am just going to use my Entertainer App.

restaurant

Ordered 4 main courses to share. Tried the BBQ Pork Ribs, Fish & Chips, Herb Chicken and Squid Ink Pasta.

Herb Chicken @$13.90++

Fish & Chips @$15.90++

The chicken had a mild herb flavour, possibly rosemary. Chicken was alright, and not too dry. The fries needed improvement as it tasted limp.

The fish & chips was a single big slab of crispy battered fish. I think it was dory fish. The slaw was enjoyable although a tad too watery.

BBQ Pork Ribs @$17.90++

Squid Ink Pasta @$15.90++

The pork ribs was a tad too tough but tasty enough. The surprise find was the squid ink pasta which everyone thoroughly enjoyed. Strongly flavoured and tasted good. The prawns and squid was rather limited edition though.

This place is suitable for family and the ongoing promotions made it viable for a family of 6 pax to dine there for about $10 per pax.

[Media Invite] Xperience Restaurant and Bar @ Sofitel So Singapore

Xperience Restaurant and Bar is located within hotel Sofitel So Singapore. A nice boutique hotel located right smack in CBD area at 35 Robinson Road. Actually, it is very very near Lau Pa Sat. Took bus #57 and alighted at One Raffles Quay. Then walked about 7 minutes towards Boon Tat Street.

hotel as seen from across the road

Xperience

The Xperience Restaurant and Bar has a chic trendy feel to it. Able to seat 80 pax and boasts of an open kitchen where one could watch the chefs at work. If you are there, say hi to Chef Trevor Paulo; Sofitel So Singapore's resident culinary designer and one of Singapore's youngest Executive Chef.

have a seat, and be comfortable

Personable and passionate about his craft, Chef Trevor aims to create that memorable dining experience for everyone who comes to Xperience. Expect menu that changes through the seasons, monthly specials and Chef's Signatures. Learnt that Chef has a soft spot for quality Japanese ingredients which he loves to cook using French techniques. Chef Trevor's flair is to create new textures, design the visuals and introduce flavours with local twists for that So Singapore experience.

Talented Chef Trevor Paulo

menu

While Chef was busy preparing our dinner, we munched on the house bread. Pretty good crusty, chewy bread with unsalted butter. If you like yours salted, fret not. Just reach out for that salt bottle that's on the table.

house bread and unsalted butter

Our first starter was the Poached Sweet Prawns. Fresh succulent tiger prawns were used, expertly poached and marinated in mirin, sake and soy. Firm and sweet, paired with crisp thinly sliced granny smiths and baby radish carpaccio. Decorated with sansho pepper to resemble a golden leave and arranged with some colourful edible flowers. Pleasing to the senses and each bite of the prawn was delightful!

Poached Sweet Prawns @$26++

Next, we tried the Cured Salmon dish. Interestingly, Chef whipped out a bottle of apple juice which he had fermented. This was used instead of consommé. Sounds exciting!

carefully pouring in the fermented apple juice

The cured salmon was snuggly surrounded by cucumber shavings, some microgreens, edible flowers, tobiko, pickled cauliflower and green pearls of dill and corriander. Beautiful contrast of colours as well as textures. It tasted exactly as how it looked. Refreshing with a tinge of sweetness.

Cured Salmon @$25++

Appetisers were very light on the palate and the fermented apple juice whetted our appetite for more. Let's bring on the mains!

Do you like lamb? Have you tried Lamb Confit before? If you are not averse to lamb, I urge you to come and Xperience Lamb Confit. It was delicious, in its own subtle way.

By no means was this easy to prepare. Lamb had to be trimmed, seasoned, ballotined, then sous-vide'd for 36 hours and then a quick sear prior to serving.

Lamb Confit (tasting portion) @$38++ (full portion)

Served with ginger carrot puree for that lovely bright yellow hue, Kenya beans, asparagus, heirloom carrots and Vadouvan jus. Vadouvan is a French derivative of a masala, which is an aromatic spice blends typically of cumin, onion, garlic, mustard seeds and fenugreek.

The lamb was tender and with very mild gameyness to it. The Australian heirloom carrots were great (lovely purple colour!) and really lovable flavour. Can't get enough of the ginger carrot puree. It was around 95% of carrot sweetness and probably just 5% ginger spiciness at the end. Was a happy camper with this plate.

Next, was the restaurant's favourite main dish; the Beef Short Rib. This was the first dish that appealed to the olfactory. Very quickly one detects the fragrance of onions. Rightfully so, since this plate had onion puree, spring onion tempura, onion 'paper' and shallot jus. First time having onion 'paper' and it was a fun eat! Interestingly, the smell of onions while was rather strong when served, the taste of onions was quite mild.

Beef Short Rib @ $38++

The beef has been sous-vide'd for 48 hours and hence, was enjoyably tender. One can't go wrong with a little bit of fats and I ate the slightly fatty bits with glee. Again, mild natural flavours.

Next up, was desserts time. Wonder what Chef Trevor and his Pastry Chef have up their sleeves.

Chocolate Dome @$24++

Am sure most must have seen photos or heard about chocolate dome desserts that melts when warm sauce was slowly poured over it to reveal something else within the dome? Similary, we got to experience here.

hot vanilla cremeux is poured over

melting the top of the dome

just a bit more

araguani chocolate and hazelnut ice-cream

Theatricals, either you like it or you don't. Regardless, the melting chocolate dome dessert was actually good. Balanced sweetness and lovely smooth texture.

Next, was a tasting portion of carrot cake. After trying it, I dare say that this is one cake that you wouldn't want to miss. The cake was moist and shall I say, fluffy but not quite. The espuma cream cheese played lightly on the palate and the carrot chips were like candy. Sweet and intense. It was a new flavour for me, having the apricot sorbet. All in all, yummy.

Now, a cup of good coffee with this carrot cake. Lovely.

Carrot Cake (tasting portion) @$22++ (full portion)

cream cheese espuma, edible flowers, salted caramel sauce, carrot chips. apricot sorbet, maple soil

If you like something a little more special, why not go for the Xperience Celebrations Dessert which is ideal for a party of four. Chef Trevor would personally come round and prepare this feast of a dessert, right in front of you and your guests.

lights off and let the show begin!

Actually, it wasn't really a show. Nothing flashy but there might be some fancy bits. It was more akin to being in your friend's home and watching them prepare your food.

How do I describe the experience of Celebrations Dessert? It was like watching an artist paints his canvas.

Chef Trevor putting his design onto the platter

The ingredients were all laid out, and by watching him one could almost see the creativity flowing. Little pumps of vanilla chantilly here and there, some coulis everywhere, carefully arranging the colourful berries, and a trail of truffle and chocolate soil.

in goes to the huge shell of chocolate ball

finishing touches

There was a fun interaction towards the end, and the end result, was a beautiful edible mess. Not sure when it got there, but there were macarons, merringue and popping candy in there too. Sweet.

For the Celebrations Dessert, do place a one-day advance reservation.

Celebrations Dessert

let's eat

Sofitel So Singapore's Xperience Restaurant and Bar offers memorable experience, good food and good service. Efficient and friendly staff and offers enough variations in menu through the change in seasons. There is almost always something different even for the same dish that you might have tried before. Chef Trevor has his way to present his dishes differently, or uses his ingredients in a different manner.

There are also seasonal monthly items, depending on Chef and what he has sourced for that month.

current month special

If you feel like relaxing by the pool after dinner, sure. Just head up to the rooftop bar where one could enjoy a cocktail or two while watching the CBD skyline.

rooftop bar

by the pool

Special thanks to Sofitel So Singapore, Xperience Restaurant and Bar, Dawn and Chef Trevor for hosting the tasting. Thank you to the good folks at HGW for the invite and fellow foodies for the company.

Xperience Restaurant and Bar

Address: 35 Robinson Rd, 068876
Contact:  6701 6800
Website: http://www.sofitel.com/gb/hotel-8655-sofitel-so-singapore/bar.shtml#./restaurant.shtml
Facebook: https://www.facebook.com/SoSofitelSingapore/
Reservations: http://www.hungrygowhere.com/singapore/xperience-restaurant-bar-tanjong-pagar--raffles-place/

Hot Tomato Café & Grill @ Westgate

Have always passed by Hot Tomato, be it their Star Vista branch, or Plaza Singapura and it seemed that its crowd consists mostly of the young adults. Brought parents out for lunch and we ran out of places to eat. The usual favourite would be Ichiban Boshi but mom wasn't in the mood so bro suggested Hot Tomato for us try its western fare.

It was off-peak during a weekend and about 330pm when we visited. Yeah, we were having our meals at odd hours. Having tunch (lunch cum tea)!

Service was friendly and top-up option was explained. Add $3.50 to get a soup of the day and a drink where one could choose from ice lemon tea., lime juice or hot beverages of coffee or tea. We chose ice lemon tea to quench our thirst on a hot Saturday.

dining area

menu

upgrades

The menu consists of salads, meats + pasta, meats + rice combination, or the usual meats+salad+french fries.
By default, the menu where it states pork chop or teriyaki chicken chop...those will come with a side of salad and pasta. One could inform the staff to remove the pasta for bigger salad portion.

top up $3.50 for each order of main course to get soup of the day and a drink

The soup of that day was tomato soup. A tad too watery for me though but generous in serving portion. Dad ordered Roast Chicken & Garlic Shrimp Combo and boy, what a huge serving! It has french fries (his favourite), olive rice and corn on cob with half baby roast chicken. The roast chicken was pretty regular sized and baby seemed like a misnomer.

Roast Chicken & Garlic Shrimp Combo @$12.90

U.S Choice Pork Chop and Sausages @$12.50

The pork chop was of a manageable portion. Guys would love to dine at Hot Tomato. It has enough meat, some carbs and the salad was pretty appetizing with the vinaigrette dressing.

Teriyaki Chicken Chop @$9.20

The chicken chop was a bit dry for me and the rosemary herb was rather strong. A normal juicy well marinated teriyaki chicken thigh would be great. The spaghetti can be done much better as  the current version tasted pretty much just salt-based. The salad was crunchy and refreshing with nice dressing.

In general, it was value-for-money. Meat, carbs and greens. They have it all. According to their friendly manager, the philosophy is so that each customer walks away feeling full and satisfied.
 

Naughty Nuri's @ Tanjong Katong

We were at Tanjong Katong Road, and looking for snacks post dinner. Naughty Nuri's happened to be there and we went in to try their famed ribs. On normal occassions, I'd choose a martini or a beer to go with the ribs, but we were in a company of non-drinkers plus feeling a bit full from dinner.

Chose the minimalist way and ordered pork ribs and burnt squid. Was tempted by Hence to get the burnt corn but....corn could be rather filling and no one else seemed interested, so we didn't.

Naughty Nuri's Signature Pork Ribs (full rack)

The pork ribs were well marinated and flavourful. Was amazed at how cleanly and easily the meat slid off the bones. Rather effortlessly! I don't think am able to finish a full rack on my own, so a half-rack portion would suffice if I'm having this for dinner. Plus a beer. Yes, that too.

When a dish has been prefixed with the 'burnt' word, I'd be expecting something that's somewhat charred looking. The burnt squid was looking rather pale with just specks of burnt'ness. But that was because the squid was slowly braised to ensure tenderness and then charred for smokey flavour. The flavour was subtle and the dip that looked like chili paste was not spicy at all and rather, it enhances the 'fresh' taste of the dish. To add some spice to this, one could eat it with the spicy kecap manis mix that's available in bottle form on each table. Rather yummy and enjoyable.

burnt squid

chili and kecap manis mix

Staff was friendly and accommodating. The place was fairly relaxed on a Friday night.

For two pax, expect to spend about $80 for ribs, shared appetiser and a drink.

Naughty Nuri's @ Tanjong Katong

Address:  306 Tanjong Katong Rd
Contact: 6247 7803

Facebook: https://www.facebook.com/NurisKatong/
Business Hours:
Mon-Thurs:    17:00 - 23:00
Fri-Sat:    17:00 - 01:00
Sun:    17:00 - 23:00