Yan Ting Chinese Restaurant

Under Chef Chan’s masterful direction, Yan Ting embraces his dynamic philosophy of authentic Cantonese cuisine served in a modern presentation, complemented by a majestic juxtaposition of rich traditional and contemporary Chinese art and elements in setting.

In this definitive and extraordinary epicurean experience, à la carte, dim sum and special set menus are offered at lunch, while innovative tasting menus with wine pairing headline dinnertime recommendations. To complete this gastronomically seductive gourmet affair, we also offer semi-private and private dining rooms for your special occasions and a comprehensive collection of old and new world wines, premium spirits and champagnes.

Yan Ting Chinese Restaurant

Cuisine: Cantonese
Atmosphere: Elegant Contemporary
Setting: Fine Dining Restaurant
Serving Style: A la Carte
Dress Code: Smart Casual
Chef: Chef Chan Siu Kong
Smoking Permitted: No
hours: Daily 11:45 AM – 3:00 PM; 6:00 PM – 11:00 PM (last order at 10:30 PM)

Phone: (65) 6506 6866

Les Amis Address
1 Scotts Road
Shaw Centre #02-16
Singapore, 228208
Ph. 6733 2225

For more images, user reviews and map of Les Amis, Click here

Au Jardin French Restaurant

Ahhhh Au Jardin, the name you find at the top of many…many food guides. Located in a somewhat dreamy botanical gardens ( if you have a thing for leafy tropical settings ) and great french fare, then its not hard to see why.

It has always been my dream to dine at Au Jardin, always at the back of my mind, wondering when prince charming will come galloping on his majestic stallion, whip me off my feet and dine me silly…. An indulgent hope I kept close..very close to my heart. That day came on my first year anniversary, the boyfriend had reserved a table one good month in advance (plus points given for unraveling my yearnings). I mean, I knew I was in for some pampering but I never mentioned this little secret desire to anyone (I know! I’m not too good with hints!). It was a day I remembered why I fell in love with him.

The path to the restaurant was dimly lit, quiet and surreal. I found it exotically romantic. I soon became lost in my own fantasy, daintily trodding forward, soaking up the experience I’ll likely remember for a long time to come. A short walk along a fern-lined walkway led us to a quaint, charming colonial house. Welcomed by smiling staff, we were led up the red carpeted stairway to a table coyly set on a balcony surrounded by one of the most amazing tropical settings ever. Lush ferns adorned with magnificent rain trees illuminated by well placed ambient lights. It was romantic and I, swept of my feet….

Au Jardin offers an 8 course degustation menu, labeled ‘taster’ and a traditional 4 course menu you put together. I never had a thing for degustation menus, their servings being too small, too ungratifying.. The Au Jardin waiters really know their stuff, capable of detailing every single dish if you’re up for it… impressive and useful if you don’t really want to think so much. We ending up going for the latter 4 course selection, picking the much talked about wagyu beef cheek marbled with fat, braised tender and sauced with seductive red wine. mYuuuum!

It was good, no… it was great… the wagyu chunk I left on my tongue impressed with an intense beefy flavour enhanced by the marbled fat and melted…MELTED on my tongue. It overwhelmed me and I turned red, my eyes welled up. I loved it. I didn’t know what to say…. I thought I was in heaven.

I thoroughly recommend Au Jardin for any special occasion but don’t forget to make a reservation way in advance.

Au Jardin Address

1 Cluny Road, EJH Corner House,
Singapore Botanic Gardens
Singapore, 259569
Ph. 6466 8812

For more images, user reviews and map of Au Jardin, Click here

La Strada

La Strada Address
1 Scotts Road,
Shaw Centre #02-10/11
Singapore, 228208
Ph. 6737 2555

For more images, user reviews and map of La Strada, Click here

The latest chichi dining outlet backed by world renowned Australian chef Tony Bilson and nestled snugly on Singapore’s very own private island. Prive boasts not only a big name chef but an 88-seat fine dining restaurant, a 50 seat bakery café and a 150 seat outdoor Gastrobar by the water. Just the name Prive alone sounds impressive but wait till you set foot on the bay area where you’ll feel completely away from the concrete dreariness of the city, a feeling that enthralls you as you drift dreamily amongst million dollar homes, pleasure-crafts, palm trees and a picturesque scenery. A true culinary experience awaits you… get your reservations early, rumor has it that Prive has been fully booked weeks on end.

www.prive.com.sg

Click here for maps and user reviews of Prive

The wine list in Michelangelo is renowned for its wide selection. As wine aficionados, we opened a bottle of 2001 Freestone, Merlot to go along with the food. Easy on the palate, the lush Merlot complemented all our dishes. The entrees arrived shortly. To my delight, the portion was generous. The ingredients used were authentic and fresh, just like what the local Italians would use. Thick chunks of creamy mozzerella cheese were divine when married with juicy sweet tomatoes and thinly shredded basil. The bed of lettuce was crisp and deeply flavored by pesto oil. This dish of Insalata Caprese was what I would call a taste of rustic Italy.

The plump jewels of mussels were not as authentically Italian as the Insalata, but equally delicious and fresh. Jean wanted them cooked in cream spring onion and garlic. We agreed that was a brilliant choice on “hind-taste” because the creamy, savory sauce infused with garlic and spring onion went impeccably well with the sweetness of the mussels yet not concealing their natural flavors.

By then, we could not wait for the main courses to be served. The first scent that greeted us when the Penne Vodka arrived was a mellow blend of buttery alcohol with a hint of onions that were caramelized. The penne were coated evenly with a salmon-hue sauce. It was quite interesting because I was curious as to how the rose sauce would taste. Upon the first bite, I found out there was a delicate mix of butter and tomato as the base for the sauce. Surprisingly, the part-creamy, part-citrus sauce was not too sour, nor too heavy with creaminess. It went well with silvers of freshly shaven parmesan, which I could not get enough of. This was a simple dish with complex flavors beyond my expectations at first glance.

The hearty slab of char-grilled rib eye steak won me over. It had a smokey crust that enveloped a moist, medium-done interior, as Jean wanted. Eaten on its own, without any sauce, would be good enough. But coupled it with the creamy black pepper sauce, we were in steak-heaven! The marble of fats in the fillet added more flavor to the sauce when eaten together. That also kept the meat tender thus retaining a natural beefy-sweetness.

Desserts are always essential in concluding an evening of delicious gastronomic venture. As we finished up every last morsel of our dinner, we decided there was still room for some dolci. Lacking in imagination, we decided to stick to the house Tiramisu. Turned out that was slightly disappointing because I was hoping for a stronger accent of liqueur and coffee, but that came out a mere saccharine-laden moist cake with mascarpone. It could do better.

As the evening wound to an end, I had to say, dining at Michelangelo’s had been more than just the enjoyment of good food. It was an indulging experience from the first moment you entered the restaurant. Great service, intimate ambience, I almost found myself in a little Italian town. Be it for a date, or just getting together with loved ones and family, this is the place to be. So I was proven wrong. Michelangelo’s does live up to its stellar reputation as one of the finest here in Singapore and I am now a convert.

http://www.michelangelos.com.sg/

Novus is an example of a splendidly stylish restaurant. Set amidst the grandeur of Singapore’s very own national museum, Novus boasts private dining areas, a 14 foot bar and an adjoining outdoor courtyard. Diners can enjoy pre and post dinner drinks to accompany the fine culinary excellence they can expect, in an ambience best described as classy. www.novus.sg

This place has marvellous aesthetics: the food is colourful, elegant and beautiful, the view across the bay is stunning, and the timber accented interior is bright, airy and refined. Expect classic Japanese cuisine, with mercifully few ‘fusions’. The gindara yuan-yaki – sablefish drizzled with lemon soy sauce – was simple and tasty, but the various maki rolls were more hit and miss: the ume shiso maki (salted plum and perilla roll) was terrific, while in the special Haru roll (prawn tempura inside and grilled eel on the outside) just didn’t work. Much, much better was the ishiyaki steak: slices of beef tenderloin (your choice of regular or Kobe beef) that you cook yourself on a hot stone to your own preferred degree of doneness – fun and delicious. And the signature Haru dessert more than made up for their crumby maki roll – sweet red beans, chewy tapioca, glorious fresh fruits and vanilla ice cream, all served in a beautiful ice bowl decorated with flowers.

Wine: While the wine selection is limited, the cocktail sake choices are extensive and interesting.

A name synonymous with beautifully fresh sushi and sashimi, Tatsuya has been the choice destination for local Japanese cuisine devotees since its opening. Helmed by chef and owner Ronnie Chia, the cosy restaurant boasts excellent, helpful service; restrained, beautiful décor; and some very exclusive ingredients – including fugu and Hokkaido King Crab. Truly passionate about the cuisine, Chia ensures that his restaurant consistently features a good spectrum of the season’s best, direct from Japan. We went for a delicious yuba (beancurd skin) and tuna salad, some crispy-soft deep fried baby trout, seared swordfish sashimi – taut and unblemished, and accompanied by just a light ponzu sauce -, and a grilled needlefish. The freshness really shined through in each dish – the tuna and swordfish in particular had that distinctive firmness of a pre-rigor mortis piece of fish – as did the sea urchin, although this was no great surprise as it was served straight out of its shell, and tasted like mussel-y pats of butter. A dish of sweet potato with crabmeat and shark’s fin was thick, generous and flavoursome, but not really for me in a Japanese restaurant. Besides, my endangered fish quota for the night was just about to be exceeded by the southern bluefin tuna toro sashimi(about $600 a kg) – my not-so-secret vice. There really is no other food in the world that does what toro does to me: for me it’s the perfect food – it has an unctuous, velvety texture and rich, deep, meat-y flavour. Just wonderful. If you get stuck (and don’t have deep enough pockets for the toro), then the staff are attentive, patient and brilliant at recommendations: just let them know your budget and leave the rest up to them.

Wine: If you must have wine then bring your own: sake is the order of the day here.

One of the premier fine dining Japanese restaurants in town, Nadaman lives up to its established reputation as the top choice for businessmen and ladies of leisure seeking an extravagant Japanese meal. Elegantly furnished, the interior of Nadaman oozes quiet luxury: a place where you can be assured of a private meal with excellent and discreet service. Food-wise the top pick is undoubtedly the kaiseki set menu. Comprising seven courses that change with the seasons – appetiser, soup, sashimi, simmered dish, grilled dish, noodles and dessert – all bite sized and beautifully presented, this is for those seeking serious luxury. This time, however, I thought I would try some dishes from the a la carte menu: a delicious halved sea bream head simmered in sweet soy sauce was outstanding – gelatinous, sticky and delicious; some tempura seafood and vegetables was also brilliant – incredibly spiky, fragile and light; and the chawan mushi was just perfect – silky smooth and packed with top ingredients. For something more substantial, I recommend the classic shabu shabu, which comprises finely-sliced beef and seasonal vegetables which you can cook yourself in a pork and kombu broth – the best way, I think, to really appreciate top-quality beef. Or the sukiyaki set of sliced beef and vegetables – similar to the shabu shabu, but sweeter, richer, and perhaps a touch less intimidating. Whatever it is that you order, take it from me – this is one of the best and most authentically Japanese meals you can get in Singapore.

WINE: An extensive selection of Old and New World favourites. However, for a more authentic experience, I recommend asking the sommelier to choose a good sakefor you.