mycc: Fusion Cuisine

[SG] Raven | Defining "The New Americas" cuisine

The first question you might have is what really is The New Americas cuisine? It is essentially Northern and Southern American food with an Asian twist. The development within the F&B scene internationally or even in Singapore is somewhat phenomenon to say the least as innovative concepts continue to drive changes in the industry.

Raven is the latest concept to join the ranks of the rising new generation of restaurants at Chijmes which seems to have seen quite a fair turnover over the years. Quite frankly, food is somewhat commoditised and it seems like a trend that owners find themselves competing on concepts, ambience, service and any other forms of value-added propositions to distinguish themselves.

Can Raven impress? Let us find out.

Fried chorizo croquettes | S$13/++

These golden brown delicious looking balls comprising chorizo, bechamel and mozzarella were definitely a delightful companion to my pint of Asahi. Served with tangy jalapeno vinaigrette, expect some richness from the house-made creme fraiche that delivered a good balance overall. The crispy coating was more than enough to smite me anyway.

Verdict: 8.0/10

Burratina & heirloom tomatoes | S$18/++

This dish was a classic and you could hardly go wrong with buffalo mozzarella that was cleverly served with oregano, basil oil and dehydrated olives that not only added depth to flavours but variation in textures. While it was stated on the menu that there was gula melaka balsamic, it was almost impossible to taste any of it so my expectations were somewhat misguided to begin with. Nonetheless, the cheese was brilliant and so were the tomatoes.

The beauty of using heirloom tomatoes is its superior characteristics of subtle fragrant compounds which research have proved to influence flavours of a tomato beyond its sugar content. This was a clear favourite among the guests at the table and I could not see why not.

Verdict: 8.0/10

Tuna tartare | S$17/++

I always regard tuna tartare as one of those dishes that sound so easy but yet so difficult to get it right. Appreciating the quick smear with the back of a spoon on the avocado wasabi puree as part of an elegant presentation for the dish, the elements did not work out quite as well as I had expected. The Nan Shui pear shavings was ingenious thinking to add granularity to the dish and to balance out the heat in the wasabi. On the other hand, the yuzu and soy vinaigrette on the diced tuna ticked the box for acidity. When consumed as a whole, the heat of the wasabi and the richness of the avocado stood out, almost like a sore thumb unfortunately, as the other elements were masked and paled in comparison to strike a harmonious chord.

Verdict: 7.0/10

Roasted corn niblets | S$12/++

Regarded by some as the best corn in Malaysia and inherently the most expensive, these white corn (also known as candy corn) niblets from Cameron Highlands were extremely crunchy and robust in flavours. The Chef massaged salt through the corn, sufficient to extract some of the moisture to leave each bite a nice crunch while still tasting succulent. What made me craved for a second serving was that beautifully smoked sour cream made out of chilli, paprika and cayenne, giving an unexpected but surprisingly good punch of heat.

Verdict: 8.0/10

Crispy nori wrapped salmon | S$29/++

This was my favourite dish out of all the starters and mains tried for dinner. The fennel salad on the side was tossed in a tangy dressing that would almost make a brilliant starter standalone. The real deal on the plate was that perfectly cooked salmon that was double-fried. With a thin layer of breadcrumb coating to give that desired crunch, it was flash-fried to keep it crisp. The lovely pinkness on the inside was delicate to the touch and was almost melt-in-your-mouth tender. I truly enjoyed the juxtaposition in textures and if that was not enough to get you hooked, that carefully prepared Ponzu sago sealed it for me with a nice chewiness to the mouthful. The acidity from the citrus element was spot-on to go with the main but my only complaint was that the balance of flavours on the plate was somewhat tilted towards a more acidic after-taste due to the salad. If you were to have them separately, that might sort things out.

Verdict: 8.5/10

The Raven Burger "Cemita" | S$22/++

A handmade minced patty that possessed 180 grammes of quality beef chuck, we enjoyed the burger as much as the salmon. The patties were made from scratch and it was fluffy on the inside and nicely toasted for a crisp finishing. What made this a winner was not just the perfectly cooked patty that retained a slight pinkness in the middle but the gorgeous combination of chorizo cream, avocado, red onions, corn chips and chipotle. It tasted rich and truly American.

Verdict: 7.5/10

Handmade open beef ravioli | S$24/++

After sharpening my palate over the years through trying various kinds of cuisines, it is key to practise cooking yourself to learn and better appreciate any dish served. It has taught me to change things not for the sake of being different but rather to make the difference, be it in taste or flavours.

Staring at the dish, I struggled internally to ascertain what is an open ravioli - does that not seem like another rendition of lasagne but coined in a hipster fashion? Do not get me wrong, I love the flavours presented on the dish, that pulled beef that was braised for 16 hours in red wine was a cracker as it was brought to medium well before finishing in the oven to lock in the juices. The sheets of freshly rolled pasta were stacked and drizzled with Parmesan cheese. Carrot cream, red wine sauce and spinach were added for finishing. The pasta was cooked perfectly to al dente and the whole dish was a winner but the flaw was again in managing diners' expectations.

Verdict: 7.5/10

Green tea opera | S$13/++

Kudos to the dessert chef for coming up with this beautiful dish. No way was I expecting a green tea opera presented almost like a bacon! The plate came complete with a generous scoop of adzuki bean ice cream, green tea and chocolate truffle. The sake gel littered on the sides of the plate gave an unexpected burst of bitterness that went surprisingly well for me.

Verdict: 8.0/10

Chocolate overdose | S$13/++

With a dessert that claims to be chocolate overdose, that is a tall order to fill but the Chef nailed it. It was an artisanal display of various textures of Belgian chocolate starting with the bitter chocolate sherbet (70% dark chocolate), hazelnut mousse (33% milk chocolate), chocolate sponge (55% dark chocolate), milk chocolate, hazelnut cream before being sprinkled with the broken bits that added another dimension with the crunch. Apart from delivering on all fronts in flavours and textures, the complexity derived from dark chocolate was impressive indeed.

Verdict: 8.0/10

I have to applaud the Chefs at work in delivering an array of quality dishes with no attention spared in construction, presentation, flavours and tastes. I must say there are not many restaurants out there which managed to devote such labourious efforts at this price point. For other parts of the restaurant, fine details such as menu and interior decorations were also well taken care of.

There are also three sections to the restaurant - the Garden (outdoor seating), Bar and Gallery which house comfortable leather seats in cosy corners. Happy hours run from Monday to Saturday 5 - 9pm and all day on Sunday. Not only are draft beers 1-for-1, they are one of the few places to offer cider on the tap.

I have definitely found a new sweet spot for happy hour sessions and for those who think that Raven is merely a place for drinks, you might want to pick up that menu and start ordering.

Overall Verdict: 8.0/10

Raven

B1-01/02 Chijmes,

30 Victoria Street

Singapore 187996

Tel: (65) 8798 2724

Website: www.raven.sg

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, by cy

Fusion Cuisine

[SG] Caffé B | affordable Italian set lunch menu with Japanese touch

Whenever we visit Marina Bay Sands, I found it hard to seek for a restaurant which serves quality food without burning a hole in my wallet. Caffé B is just about the right fit for us and business executives with its revamped three-course Set Lunch Menu at S$25++, available between 12pm to 3pm, Monday to Sunday. Caffé B is a social dining and bar concept that offers contemporary Italian cuisine with a Japanese twist in an elegant and relaxed setting, alongside fine Italian and Japanese wines.

We loved the sumptuous yet welcoming interior that beckons with crystal chandeliers hanging from the ceiling, and the wood and copper setting.

Complimentary warm bread served with tapenade

Potato and Prosciutto Salad

The three-course set menu started off with a chunky potato wrapped in a thinly sliced aged prosciutto ham, topped with bonito flakes and complemented with a side of mesculin salad that was tossed in miso vinaigrette. A starter that combined sweet, sour, bitter and savoury to kickstart our taste buds for the meal.

Chef's Fresh Pot of the Day

Notice that pot of the day changes daily between cauliflower soup, clam chowder and the tomato soup with herbs and croutons shown above. Between the two starters, I would advise to choose the former considering the taste of tomato soup was mediocre.

Tuna Sake Tataki

With four main courses to choose from, one of the options was this quick-seared tuna with sake on homemade hash browns, married with tomato florentine and red pesto. The freshness of the seared tuna was impeccable, but some of the slices were overcooked while others were spot-on. Maybe it is just the perfectionist side of me coming out but the unevenly-sized carrots served was somewhat obtrusive and failed to find harmony with the evenly sliced tuna slices. The crisp hash brown and the fresh condiments that paired the protein served as saving grace.

Beef Verde

Applying the sous-vide method to cook this premium black Angus beef resulted in a tender and moist cut. This might not be your type for those who prefer their steak to bear a seared and caramelised crust. I must say it's cooked to perfect tenderness however it lacked seasoning to elevate the flavours a notch. The beautifully cooked steak was demanding more sauce verde 'green sauce' to go along as the dish seemed somewhat dry. Nonetheless, there were pretty well done ingredients on the plate such as the edamame 'Japanese 枝豆' mash, cheese flake and potatoes with parsley.

Chicken Lasagne Parmegiano

This spinach pasta was layered with chicken, shiitake and eggplants coated in a mix of bechamel sauce and pomodoro 'tomato', topped with a layer of mozzarella and parmesan cheese flakes. As the dish was covered in a generous serving of sauce, I was unable to identify and taste the ingredients sandwiched between, and the creamy sauce was somewhat overpowering.

Vegetarian Pasta Alla Fungi

Surprisingly, the highlight of the night was not a meat dish but this vegetarian pasta. The spaghetti was cooked to al dente in a velvety wild mushroom cream sauce, every mouthful was full of delicate earthy mushroom punch and crunchy texture, superb!

Trio Profiteroles

Freshly baked choux pastries that piped with matcha, chocolate and red bean cream, the proportion of puff to cream was appropriate but the pastry was rather doughy which may suit the liking of some. Of the three, we enjoyed the red bean cream most.

Above the restaurant is an alfresco bar set against the stunning backdrop of Singapore's cityscape

Apparently there were more misses than hits, some tweaks have to be done in the kitchen before it makes a mark on the value-for-money tier. Despite its affordable price tag in the area, what further disappoints were the plates stained with grease or fingerprints, which is a taboo at any high-class dining restaurant. Having said that, it's still worth a try for its premium quality ingredients used if you're around the area!

Overall Verdict: 7.0/10

Caffé B

#B1-15 & 01-83

The Shoppes at Marina Bay Sands

2 Bayfront Avenue

Singapore

http://www.caffeb.com.sg/

P.S. Photos were taken with D610, with thanks to Nikon Singapore!

P.P.S. Special thanks to Petrina for the invite and Caffé B for having us!

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, by tmcy

Alcohol

[SG] Joo | brand new Korean trend-setting bar & restaurant

There seems to be no lack of F&B ideas budding up in Singapore and I'm excited that the two Singaporean aficionados of Korean culture and food, Jamie and Kristin Lim created this three-month old brand new makgeolli bar and restaurant concept in Singapore. Joo is a new after-work-chill-out place located not too far from the CBD area, along Tan Quee Lan Street right opposite Bugis Junction. Translated to 'alcohol' in Korean, it is a three-storey shophouse set to bring us creative drinks complementing with top notch modern Korean bites in a sleek and casual dining setting.

There's a smoking area outside the washroom on second floor facing a wall of green and behind is a wall with hand-painted illustrations of Korean drinking culture.

I figured out that Koreans can never fill their own glasses in Korean drama, but I never noticed that there are a lot more etiquettes that they have to follow. Thanks to the thoughtful owners, now we know what to do whilst drinking with our Korean friends or at a Korean bar!

Makgeolli Sampler | S$35 for 5

Makgeolli being the limelight at Joo, is the first in Singapore to house-brew the Korean rice wine and serve it on tap. This cloudy and light-bodied alcoholic beverage is 6-8% alcohol by volume (ABV) and best served cold. The owners are particular in making preservative-free makgeolli with organic rice and purified water, which fermentation and filtering process usually take two to three weeks. For newbies who have yet to try their flavoured creations, you can order this sampler which showcases the home brew and four in-house selections blended with varied ingredients such as yucha/citron, peach, strawberry and lychee. Of all five options, the sweet, tangy yucha was my favourite and on my next visit, I know just what I would order!

Above is a 150ml bottle priced at S$7++, another size would be S$15++ for a 500ml carafe for 2 pax.

And these are the 800ml large bottles for S$28++ for 4 pax.

Soju Mojito (Lime or Grape) | S$14 (glass) / 24 (small jug) / 40 (large jug) ++

Towards a more traditional approach, they serve a range of soju (distilled Korean rice wine) tipples such as the above soju mojitos that made with fresh lime juice and grapes. Soju is relatively higher in alcohol content compared to makgeolli which varied from 16.6% to 45% ABV. I loved both flavours as they tasted refreshing, and had clearer aftertaste than the milky makgeolli.

Sojurita | S$28++ for 2-4 pax

A fun and gimmicky alternative is this big glass of frozen soju-yucha-Cointreau-lemon-juice mix with an overturned 330ml Hite beer. The frozen mix was luscious, refreshing and went perfectly well with the delicate beer, sharing amongst your friends could create bonding as well.

Customers can be assured of authentic flavours from the quality food options, as the kitchen is helmed by Head Chef Kim Chang Heon who is the second Korean graduate of the Culinary Institute of America and proficient in both Korean and Western styles of cooking. Quite frankly, I'm more of a fan of Korean drama rather than Korean cuisine but this would be a great experience to explore his contemporary Korean delicacies with emphasis on home-made ingredients.

Here are some Anju (food that goes well with alcohol) to kickstart the evening!

Baby Eel Paper | S$14++

I liked the presentation styles of all platters of bites that are meant for sharing. Bucket of sheets of deep-fried baby eel served with drizzle of chilli salt and lime zest was an addictive snack indeed. It paired faultlessly with alcohol and injecting the lime zest has undoubtedly completed the dish.

Tofu Chips with Guacamole & Kimchi Salsa | S$14++

The honest-looking hexagon house-made tofu chips has caught my attention and personally felt that it was the best among all bites tried. You have a choice of two cucumber-based dips to go along with the crumbly chips, avocado which goes smoother compared to the stimulating kimchi dip.

Warm Kimchi with Tofu & Spam | S$16++

I liked that many of their sides were home-made as it showed chef's sincerity and culinary skills to the diners, and makes us appreciate the feast more. House-made kimchi with onion and scallion that was tuned to local taste buds, not overly spicy nor sour, the combination with tofu and spam was interestingly palatable.

*Tiny hexagonal-shaped icons on the menu indicate suggested alcohol pairings with these bites.

Slow Roasted Mangalitsa Belly | S$32++

Joo only picks the best Hungarian Mangalitsa pork for cooking, about 200g of meat on this plate was brined with salt, pepper, soju and makgeolli before it was steam-roasted for 2 hours and 45 minutes. The thick cut pork belly was served with a side of chive salad seasoned with chilli flakes and soy sauce, as well as Dijon mustard. The meat was succulent with a crackling skin and packed with a flavourful porcine flavour.

Joo Bossam | S$28++

Unlike the former, this Mangalitsa pork belly was boiled with doenjang (fermented bean paste) and served with spicy radish salad and yucha-vinegar-pickled cabbage. The premium quality of the cut can be tasted but it was tad fatty and still carried a bit of pork stench when consumed on its own. However, the smell was quickly concealed if being wrapped in cabbage and radish. Overall, it was delicately demonstrated.

Kimchi Chicken Potpie | S$14++

Beneath the golden crisp puff pastry was kimchi béchamel gravy muddled with chicken tenderloin and vegetables such as celery, carrot, mushrooms, onions and corn. The gravy was creamy and carried a full of kimchi punch.

Hand-chopped Korean Minced Rib Steak | S$20++

This plate was probably the hot favourite at the table and so was mine! The hand-chopped US prime minced rib meat was marinated with garlic flakes, soy, honey and yucha, hand-shaped, then flame-grilled and lastly sprinkled with chopped nuts on top. The flesh was so tender, juicy and packed a robust beefy aroma, yum!

Seafood Gochujang Risotto | S$24++

Korean rice was used in this risotto and stock was gradually added to it during the cooking process, then mixed in the fresh shrimps, black mussels, clams, squids that were sautéed with hot pepper paste, finished with cream and parmesan cheese.

Joo Wings S$18++

The chickens were deep-fried with soy glaze that have been infused with chilli flakes, then garnished with chopped mixed nuts which included sunflower seeds, sliced almonds, walnuts and pine nuts. Loved the succulent meat encased in a crispy scrumptious skin, definitely a must-try!

Dark Korean pinewood furnitures were specially imported from Korea, and each level has been designed to convert into a private room.

I was quite surprised that it was full house on a Thursday night. The price tag might come across slightly on the high side, but considering the quality served and experience obtained, it was well worth the price! Joo is certainly on our list of Friday hipster chill-out places, it won't be long until my next visit.

Overall Verdict: 8.0/10

Joo

5 Tan Quee Lan Street

Singapore

Tel: +65 8138 1628

http://www.joo-bar.com/

P.S. Photos were taken with D610, with thanks to Nikon Singapore!

P.P.S. Many thanks to Noelle for the invite and Joo for having us!

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, by tmcy

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[SG] Raven | Defining "The New Americas" cuisine

[SG] Caffé B | affordable Italian set lunch menu with Japanese touch

[SG] Joo | brand new Korean trend-setting bar & restaurant

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