&Made

Burgers (again) with my favourite.

I don’t know if I’ve ever told you about my everlasting and overwhelming penchant for black and white. This place had it all done up lego-style, not my style in particular, but they tried and their efforts won’t go unappreciated.

My ‘favourite’? Oh right, that thing in the picture box just above, a little to the left. I hope the organism is visible. We sat down to a table, the waiter looking us up and down before taking away the bottle of red wine. Lix doesn’t drink, but I was more than happy to share in his alcoholic innocence. Virginity, almost. I was more ready for a little meat, some afternoon sustenance.

The ‘B’ Burger, $19 (this goes out to my ask.fm anon who suggested I actually put down the prices of food. Sorry about that. Perhaps I’m not the most inclined to associate price with final taste? I still love you. Just a note, all prices are in SGD.)

‘a juicy, dry aged beef patty atop with caramelised onions (MAJOR PULL FACTOR HERE), French Comté cheese and amazingly delicious caper and garlic mayonnaise’.

Yes, they said ‘amazing’. Like, really amazing, you know. There’s only so much a dollop of mayo can do, but this did quite the trick, pulling the sharper Comté flavour, like a wild character simmered down to white paste, together with the beef patty. My disappointment lies within the doneness of that patty. A little pink in the mid, but that’s it. Utterly overdone otherwise. The bread didn’t sing with grilled crispness, buttery and hardy, the juices scarcely flowed, the cheese did little but offer a mild flavour, with the mayo furthering the dimmed oomph factor. It didn’t come together, to put it lightly. The one thing I did spend time enjoying, mixing with the fries and provided little saucer of their handmade BBQ sauce, which tasted like dry and overly sweet sambal, if you ask me, were the caramelised onions. Because onions. There, done, said.

Disappointed? I should think so. I should really, really think so, especially after meaning to visit this place since June of this year. June, my friend!

NY Bacon, $21

What my favourite had. ‘traditional dry aged beef patty, smoked bacon, tomato, mayonnaise, pickled cucumber and cheddar cheese’.

A little too American for my taste (you can see he went all out with the vanilla milkshake), but I eyed his patty with envy. Both of ours are dry aged, but evidently his was at least twice as tender, as delicately handled. You could tell just from the outside, maybe a little poke. I stole a bite, yes just a bite, and well, first senses don’t lie. Indeed it was on the less done side, much more to my taste, however the flavour couldn’t beat anything, letting myself down the drain just a little more. No impression, no dropping of jaws. No amazeball fries, either.

Mediocrity is pain. And if you’re one of those people who like hanking down on four inches of a well-glued burger, then well, sorry, this place isn’t for you. Well you could try…

&Made

Rating: 2.9/5

#01-04/05/06, Pacific Plaza, 9 Scotts Road

Posted on December 24, 2013February 21, 2022 by alexcrumb 0

Anthesis

I like solo trips.

Anthesis- the period when a flower becomes sexually functional. Oh it’s functional, alright.

Just two doors down from Toby’s Estate, one of my other favourite coffee joints. I was tempted by their new menu additions and charming interior, but this other wooden dream did the trick (almost) as well. I needed a coffee and I needed some damn french toast to satiate this pining ache, this whining brunch stomach. An iced coffee for me. I’m not ordering a cap on this sun-drenched morning, no. Without the syrup, the complex notes of the Bean shine through immaculately. Fresh, and the size was quaint.

Sexy.

I have this obsession with eggy bread. French toast. Pain perdu. Whatever you deign appropriate for the breakfast queen. No but really, absolutely nothing compares to the words ‘french toast’ on a menu. Yes, not even eggs. This right here is their magnificent french toast stack layered with beautifully caramelised bananas, whipped cream, mascarpone cheese and butterscotch sauce. It took me a while to move my eyes past the provocative oozing and dripping of the cream down the dense and crisp, eggy edges. The square stack was an edible jenga tower, and I could make the first move. My knife creeped in, and all hell broke loose. I drizzled the sauce over everything- a thick brown coating of lust. A little embarrassing when you’re dining alone, as the sweet cream splays everywhere with bits of bread and mushy bananas. I probably looked ridiculous and greedy and terrible. The cheese was a nice touch, offering a fine savoury edge to the otherwise overly sweet mish mash of stodge and sugar. The bread could have been a tad less dense, such as the french toast I had at Skyve Elementary, another place I should get around to doing a review on soon. The eggy flavour here was half pronounced, and the cream was a little excessive between bites. Nevertheless. It’s french toast.

I couldn’t leave without stealing one of their passionfruit yuzu meringue tarts (!!) This was a slow and sinful home degustation. Gorgeous meringue flecks atop a rich and tart curd. The crust held all its own, lightly sweetened and firm, even after being out of the fridge for a while. The curd was on the more wobbly, fragile side, and the meringue full and sweet. I’m going to try their sea salt chocolate version next time.

Rating: 4.6/5

Anthesis

86 Robertson Quay

6737 9873

Posted on December 5, 2013February 21, 2022 by alexcrumb 1

Roundhouse Pizza Bar and Grill

Sunday dinners.

Came across this name whilst doing my daily (almost) perfunctory scrolling through a food blog the other day. Roundhouse. Like Roadhouse but not quite. More…Round. Someone laud my honest jokes, please. Anyways, it’s a little Italian place started up by this local DJ, taking over the area in Turf Club where Picotin, another pizzeria-like restaurant-cum-bar, used to stand. Perfect ambience, with this lovely outdoor area, and we sat at a table with high chairs (who doesn’t love high chairs?!) They serve lots of meat, seafood, and most importantly, most characteristically, pizza. I went in with a bold stomach.

My dad’s smoked duck salad starter was a refreshing start, though it was odd how they also added things like blueberries and strawberries. I wasn’t complaining since I’m a fan of the odd combination, and the cold smoked duck still managed to take centre stage. The fatty outer edges were the highlight, of course.

Seafood Bouillabaisse. Welcome to mussel, prawn, and fish fragments land. Coupled with a few bits of rather soggy buttered toast and a hollandaise-like dip which did little in complementing the toast. Appealing grilled marks though. These things make me jealous of the behind-the-scenes machinery. Grill marks are to me simply the epitome of grandiose home cooking. I think I need a grill pan soon. Just to be pretentious with my morning toast, you know. We dipped it in the surprisingly delicious bouillabaisse sauce instead. The dish was ho-hum, predictable, nothing flabbergasting.

Good news. You get to customise your pizza. 2 flavours. One pan. Bring it. We chose half to be vegetarian, with olives, capsicum and mushrooms, and the other to be capoeira, a combination of 4 cheeses (mozzarella, parmesan, gorgonzola and cheddar). The flavours exploded on the emaciated crust, which was lovely albeit the fragile base. A stronger support would be nice. And I may extrapolate this in real life. My life. Actually.

Grilled king prawns with pineapple salsa/ whole sea bass with orange barley risotto/ angus rib-eye (280g)

Salt, salt, salt. I cracked open my first prawn, fingers stuck in, nicely gooed and oiled (I made up that first word). I chewed at the head, limbs and all, but boom. My mouth throbbed with the taste of the sea, but not in a pleasant way. Tragic, it was. Fresh, elegant prawns with lashings of sodium. I had to pick at my mum’s grilled vegetables to lighten the heavy lashings on my tongue. Taking a bite of the sea bass further dimmed my hopes. Lacklustre, bland, banal, trite. A severe lack of balance in flavour, though the sear and cook on the outside was laudable. Oh, so sad. For the first time, I wasn’t eager to get down and dirty with a fish head. Almost good enough to compensate for the poorly inside. My dad had the rib-eye, but also said it was nothing to shout about.

Outrageously dense vanilla gelato to combat the salt-rimmed roof of my mouth. Thick, sweet, speckled.

On the whole, not as impressive as I hoped, but look, I lived to tell the tale. Considering the fact that this place is relatively new, perhaps some things will change for the better in the near future. The ambiance and energy more than made up for some serious culinary flaws.

Rating: 2.8/5

Roundhouse Pizza Bar and Grill

100 Turf Club Road

64660966

Posted on December 1, 2013February 21, 2022 by alexcrumb 0

Blu Kouzina

To one and all. I am no longer a Greek food virgin. I can now safely say that perhaps all I need to try now is fish sperm and bull’s penis and all shall be well and good. It was all rather hurried, a flash, a stop. Greek food sounded all right, the sort of thing drowned in olive oil and cheese and olives. Very nice. But the experience I encountered was more holy than satisfying, I swear on it. And I now understand the three classes of olive oil- robust, medium and delicate. Not that I need to or anything. But I like to fill my life with useless, pleasurable knick knacks.

At the top we have xoriatiki, a greek salad with olives, a lovely large slab of feta, tomatoes, peppers and cucumber. The zing held its appeal even in the pool of oily dressing which, of course, made it characteristically Greek, however I do think they could’ve reduced the oil factor just a little to let the freshness of the vegetables shine through. It’s never nice to have the taste of naked oil soaking the walls of your throat, nothing to cling to. And then, melitzanosalata. Or in english, smoked eggplant mixed with herbs. Absolutely moreish. The sweetness of the eggplant was mushed together with miniature cheese fragments and fragrant herb, though it wasn’t as dowdy or drab as a plate of mashed ripe banana. It held its own, even with the glugs of oil. The oil, the oil.

First best dish of the lot award goes to this baby. Saganaki with figs. At 18 bucks, this was full-on gold. Looks are deceiving. The richness cannot be doubted, and was perfect for sharing between the 3 of us. Translation? Alright. Kefalotiri Psito with fig sauce.

Um. Yes. Basically, fried cheese with the sweetest, stickiest, most deliciously cloying fig sauce. I love figs. And so should you. The sharp twang of cheese did well in making you feel better about the sugary bath it was lounging around in. The tender cheese, a ledge of yellow goodness, was really a treat.

Grilled sea bream. Squeeze of lemon, squeeze of hope, knowing my wretched, impenetrable love for fish. More specifically, fish head. I took that bit and that bit only. Left the rest to the boys. I can handle the rest. The was a sauce to drizzle everything with, though I didn’t see the need, as the excess olive oil distracted from the fresh grilled flavour and rustic charm of skin, flesh and innards. Naked was the way to go.

Bougatsa- filo and semolina cream rolls. The pastry was not as sweet as I expected, which was surprisingly pleasant when juxtaposed with the semolina cream, which filled up each nook of the pastry in the most rigid possible way. Firm and sturdy, not frigid and flowing, like how it sort of played out in my head. The cinnamon was a nice touch, but I think a cold inside, no matter how un-traditional, would have been dearly appreciated. Something cold and cream-like in texture would be preferable. Perhaps warm desserts aren’t my groove this time of night, especially after a 5-days dose of olive oil.

Rating: 4.0/5

Blu Kouzina

893 Bukit Timah Road

6875 0872

Posted on December 1, 2013February 21, 2022 by alexcrumb 0

Kuriya Dining

Quality, check.

Service, check.

The best kampachi fish head? Well so far, check.

top: udon noodle soup and sashimi platter. The udon soup is pleasantly fragrant, tasteful (one might expect at least a small degree of blandness, but all is not lost here) and delicate on the tongue. The noodles themselves have a good hold. And that sashimi is wonderfully fresh, the ice cradling all its sea-esque glory and purity.

You see it, I see it. Kampachi fish head. Topped off with a half portion of unagi rice. I shared the fish head with my lovely grandfather, the only other person I know who enjoys it as much as me, eyes, brain, guts, pectin, cartilage and all. You can see his hand peeking at the top there, I love him so. Thankfully, he was nice enough that night to give me the eyes. Believe me you, these small things put me on top of the world. The fish was grilled to absolute perfection, and with the radish, a little soy and wasabi, made for the king of all fish heads. There was a certain essence to the head, a certain pizzaz which I haven’t found anywhere else before. The quality flabbergasting, taste, impeccable. As for the unagi, the two fat strips sitting before me dazzled me with their top-notch shine and plumpness. One bite seemed to refute the rice, which seemed so unnecessary in the savouring of the sea-fresh, teriyaki-glazed unagi. Softly sweet, boneless, fat eel to put you on a high.

Fresh, reliable Japanese fine dining. Yes. I repeat, that fish head.

Rating: 4.8/5

Kuriya Japanese Dining

1 Kim Seng Promenade, Great World City

Posted on November 24, 2013February 21, 2022 by alexcrumb 0

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Author: alexcrumb

&Made

Anthesis

Roundhouse Pizza Bar and Grill

Blu Kouzina

Kuriya Dining