Table at 7 (Restaurant Week Series)- Asian Fusion

For the Restaurant Week series last March (http://restaurantweek.sg), the husband and I decided to try out Table at 7.  My friends have raved about this place on several occasions, so I instantly grabbed the opportunity of trying out their Restaurant Week set menu.  Their lunch menu was priced at SGD 40.00 per person.

My husband had the Starter Choice A: Salad of the House.  This was a smoked ocean trout with arugula and wasabi dressing.  The dressing was brilliant and had the right amount of acidity and kick to complement the fish.

Salad of House

I chose the Starter Choice B: Authentic Javanese Oxtail Soup served with Root Vegetables and Glass Vermicelli.  This was alright -- it was a beefy soup that was reminiscent of vietnamese pho.

Authentic Javanese Oxtail Soup

I had the Main Course Choice A: Crispy Duck Confit on Lyonnaise Potatoes, Fine Beans and Caramelised Onion, Port Reduction.  The duck was cooked well - beautifully crispy on the outside with meat that falls of the bone. The seasoning however was a bit heavy handed on the salt.

Crispy Duck Confit

My husband ordered the Main Course Choice B: Eugenia’s Signature Reef Fish and Prawn Curry with Fragrant Jasmine Rice.  This was an average tasting curry in my opinion.  Nothing creative about this dish.

Eugenia's Signature Reef Fish

The last course was dessert where we were served the Mango and Passion Fruit Tart with Malibu Sorbet and Coconut Wafer.  This was okay tasting, and similar to the curry was nothing note worthy.

Mango and Passion Fruit Tart with Malibu Sorbet and Coconut Wafer

There were a few good dishes from the set menu.  However overall the restaurant week menu was not as impressive as I had hoped for.  Hopefully I can try out their ala carte menu some other time since I've heard great reviews about their other dishes.

Table at 7
7 Mohamed Sultan Road
Tel #: 6836 6362

Glow Juice Bar & Cafe - Organic Food and Drinks

Over the weekend, my husband and I tried out Glow Juice Bar & Cafe located at Hilton Hotel in Orchard.  They specialize in serving organic food and drinks.  I had my apprehensions as I've never been a fan of organic and healthy cuisine.

For starters we ordered the Caesar Salad (SGD 24.00) which is part of their weekly specials.  It's a pity this is not part of their regular menu since my husband and I really enjoyed this.  The lettuce was very sweet, and I loved that they added strips of sun-dried tomatoes on top which was just delicious.

Caesar Salad (SGD 24.00)

For mains I had the Grilled Lamb Cutlet (SGD 29.00).  This was served with a spiced vinegar sauce on the side which complemented the lamb very well.  The meat was also cooked perfectly medium, just like I had asked.  There were crispy julienne slices of ginger which I thought was a nice touch -- this removed the gamey taste of the lamb.  I enjoyed this dish thoroughly.

Grilled Lamb Cutlet (SGD 29.00)

My husband had the Grilled Alaskan Black Cod (SGD 28.00).  This was also very well executed.  The tandoori spices used was excellent on the cod, and the crispy papadum was scrumptious as well.  The mint yoghurt sauce served on the side however was not our cup of tea, and therefore we did not touch much of it throughout the meal.

Grilled Alaskan Black Cod (SGD 28.00)

Everything we ordered at Glow was commendable and very enjoyable.  The meals did not taste too "organic" at all, and I thought the seasoning of each dish was perfect.  However like all things organic in Singapore, pricing is not cheap.  But I would still recommend this place for a visit for wholesome and delicious food.

Glow Juice Bar & Cafe
581 Orchard Road
2nd Level Hilton Hotel
Tel #: 6730 3397

HY California - Japanese Fusion

I have been on a Japanese fest these past few weeks.  I guess mostly out of guilt from all the post holiday eating fests, and therefore Japanese cuisine seems most appropriate for something relatively "healthy".  And so to continue our Japanese food streak, my husband and I ate at HY California in Marina Bay Sands.  This is celebrity chef Hide Yamamoto's casual Japanese fusion restaurant.

The place is overlooking the bay at the top floor of the Shoppes at Marina Bay Sands.  It has an al fresco dining area which is just lovely and has a very relaxed atmosphere.

For starters we had the Wasabi Guacamole (SGD 9.00).  This was a very refreshing combination, and the bruschetta had a pleasing kick from the wasabi spread.

Wasabi Guacamole (SGD 9.00)

For mains, I had the Texas Roll (SGD 18.00) which was made of angus beef, avocado, onions, and steak sauce.  I thought this was an interesting twist to the usual japanese roll.  This was pretty tasty though the angus beef was on the tough side.

Texas Roll (SGD 18.00)

Close up of the Angus Beef

My husband had the Chef's 8 (SGD 48.00) which is an assorted Nigiri.  Nothing creative about this versus the other dishes, though the assortment of seafood was not bad.

Chef's 8 (SGD 48.00)

HY California is a good place for a light meal and great ambience.  Very relaxed and almost romantic vibe to the place.  Dishes were pleasant, but I guess I had not found anything worth raving about.  I don't mind coming back and hopefully try out other more interesting finds in their menu.

HY California

8 Bayfront Avenue

L1-86 (top floor) The Shoppes at Marina Bay Sands

Tel #: 6688 7426

Iggy's - East meets West in Fine Dining

Out of the many exceptional restaurants in Singapore, so far it is only Iggy's at the Hilton Hotel which has made it to the list of S. Pellegrino World's 50 Best Restaurants.  So I was ecstatic to be trying this out for the first time during my birthday dinner celebration with the husband.

For dinner, they only serve a degustation menu worth SGD 250.00.  This is an 8 course meal served with 2 complementary dishes/ amuse bouche at the start.  I would best describe Iggy's cuisine as Asian Fusion as you will see a lot of Japanese and Chinese elements in the menu.

We were served with our first Amuse Bouche, which were different types of sushi-like creations.  Instead of rice, the center was filled with what seemed like a salty meringue.  I could not really tell what it was but thought it was a unique twist to your typical sushi. 

Amuse Bouche 1- Sushi

The second Amuse Bouche was an oyster plate with different greens and watermelon.  I thought this tasted rather ordinary after the first amuse bouche.

Amuse Bouche 2 - Oyster Plate

The first of the degustation menu was the Eel, Avruga, Yuzu, Silver.  I only understood eel and silver and have no idea what the rest of the ingredients in the menu were.  I thought our waiter could have done a better job of explaining this dish.  That being said, I though this was very well executed - there was a perfect balance between the subtle texture and flavor of the eel mousse and distinct aromatic flavor of the hickory wood that was used to smoke the dish.  I finished this up in seconds!

Eel, Avruga, Yuzu, Silver

The next dish was Chlorophyll, Sea and Soil.  This was a combination of different sea and land/ soil plants.  There was a pureed edamame at the base topped with seeds, sea grapes, and other greens I could not identify.  The waiter explained that this was made without any seasoning and all the flavors were inherent to the plants itself.  I was afraid this would taste too "organic", but I was surprised that this dish was actually genius.  The land/ soil plants which are normally on the bland side were flavored by the salty sea plants.  The seeds added a nutty texture which made every spoonful of this dish enjoyable.

Chlorophyll, Sea and Soil

Next was the Kinmedai, Seasonal Vegetables, Sudachi.  This was a snapper on a bed of vegetables and citrus sauce topped with thin slices of chorizo.  I liked the quality and taste of the individual ingredients used in this dish, but I didn't necessarily think they formed one cohesive dish.

Kinmedai, Seasonal Vegetables, Sudachi

The last seafood dish was the Sea Urchin, Cauliflower, Abalone, Shiso.  I thought the sea urchin was extremely fresh.  I also loved the texture that the abalone brought to this.  Overall a very pleasant flavor.

Sea Urchin, Cauliflower, Abalone, Shiso

We were then served the Alba White truffles, Tajarin, Poultry Jus, Parmesan.  The strong aroma of white truffle gave me a warm and cozy feeling.  I am in love with anything laced with white truffle.  The pasta was very simple mixed with only butter and parmesan, which really put the scent and flavor of the truffle as the star of the show.

Alba White Truffles, Tajarin, Poultry Jus, Parmesan

The last of the savory dishes was the Pigeon, Hickory, Beetroot, Lentils.  I thought the pigeon was a little tough.  The beetroot puree was too bitter for my taste.  This was forgettable, and I was honestly expecting a more smashing hit for the last entree.

Pigeon, Hickory, Beetroot, Lentils

The first dessert was Cantaloupe, Raspberry, Peppermint.  The plate looked exquisite with all the edible flowers floating around.  The yogurt was just amazing with all the fruity flavors.  I thought this dessert was outstanding.

Cantaloupe, Raspberry, Peppermint

The last dessert was Popcorn, Walnut, Orange, Caramel Corn.  This was also very creative and playful.  Loved the use of caramel popcorn and frozen orange pulp which really hit the spot for me.

Popcorn, Walnut, Orange, Caramel Corn

We were served After-Dinner Sweets which I thought looked pretty in a wooden box.  Lovely accompaniment to the coffee I had at the end of the meal.

After-Dinner Sweets

At Iggy's, I believe subtlety is the name of the game.  Flavors were never overpowering.  I may not have agreed with all the dishes, but I commend the creativity and thought process behind creating this degustation menu which was original and imaginative.  Definitely satisfied my curiosity as to why this was hailed as one of the top 50 restaurants in the world.  However, service was a little on the "average" side I might say.  Wait staff was attentive, but very far from the exceptional service you would expect from a fine dining establishment.

Iggy's

581 Orchard

The Hilton Level 3

Tel #: 6732 2234