Friday, July 31, 2015

I'm always encouraged to see young hawkers taking up the baton to continue providing good and affordable food. Hong Seng Curry Rice (85 Redhill Lane #01-74) has another one of these heroes - Lim Jia Han who is only 25 but brimming with entrepreneurial tenacity. Just over a year ago, he had no F&B experience but is now the main cook at the family stall, churning out 22 dishes every day.

He's not just working hard, he's working smart. Already he's helped his family cut reliance on fickle labour by automating tasks and sourcing freshly pre-cut ingredients. He's even devised ways to protect the family's recipes from being stolen by staff who could run away and open up a similar stall.

He just graduated with a degree in Banking and Finance, but he's never wanted to work in an office. During his studies he's been a tuition teacher, tuition coordinator, a licensed Singapore Tourist Guide, a tour leader, a personal gym instructor and an ACTA certified trainer in Hospitality and Tourism industry.

But it was his love for food and cooking that led him to take over the family business when his uncle wanted to retire after 20 years. His family at first didn't want him to follow this hard life, but relented when they saw he had bigger dreams than just slaving at a stall.

I wrote a more detailed story on him in Yahoo and Makansutra.

Come visit and try the curry. Like most Chinese curries, it's not too spicy but is fairly balanced. He has a S$4 value set meal that comes with 6 different toppings - chap chye, pork chop, fried egg, curry potato, sambal ikan bilis, and a fried prawn fritter - but the other homestyle dishes like pork trotters and meatballs are worth checking out too.

85 Redhill Lane #01-74
Open 10.30am to 11pm
Closed Thursdays
Tel: +65 9876 2288

Thanks to Jia Han for contacting me, and for the first photo

Thursday, July 30, 2015

The Marina Bay Sands Epicurean Market is back 14-16 August and it looks to be an all out fine food extravaganza. Picture this - 2,000 kg of seafood, 20,000 fresh oysters, 20 kg of caviar, and an estimated 15,000 pizzas! And that's not counting wines and spirits.

The chefs are so excited, they've put together this video for you. It's cute!

Here are the signature dishes you can sample from 10 celebrity chef restaurants (including one "akan datang" Spago!):

Adrift: Californian heirloom tomato toast with vanilla and turmeric, Pineapple tamarind glazed pork ribs, and its signature King crab melt with pimento cheese.

Bread Street Kitchen: Potted Salt Beef Brisket, Dingley Dell Pork Belly and traditional fish and chips.

CUT by Wolfgang Puck: Indian spiced wagyu short ribs and Char siew pork buns.

db Bistro & Oyster Bar: freshly shucked oysters and seafood dishes

Long Chim: Tasty Thai treats like Aromatic beef skewers, grilled eggplant salad with dried prawn, charred rice noodles with pork and yellow beans, and deep-fried chicken with plum sauce.

Osteria Mozza: grilled octopus and a new cold pasta dish -- the Squid Ink Chitarra Freddi with sea urchin, fresh crabmeat and jalapeno pesto.

Pizzeria Mozza: pizzas such as Margherita, Aglio Olio, Prosciutto di Parma with Rucola and Bianca with sage.

Sky on 57: Seared Wagyu tri tip with slow cooked egg, lu shui truffle sauce, Chilled Somen with sze chuan pepper-peanut sauce, dried bean curd, cuttlefish and sakura ebi and Braised Dorper Lamb Ribs with Asian spice, dried fruit-nut, turmeric cous cous.

Spago (joining ahead of its official opening): Handmade Agnolotti and Spicy tuna tartare

Waku Ghin: Marinated Botan Shrimp with sea urchin and oscietra caviar, Grilled Rolled Ohmi Beef with fresh wasabi and Japanese musk melon from Shizuoka Prefecture. Chef Tetsuya Wakuda will also have a second booth focusing on 12 exquisitely delicate pastries.

More highlights of Epicurean Market 2015:

- Over 35 masterclasses from celebrity chefs and various experts

- Farmer’s Market with the freshest produce, including Chef Daniel Boulud’s famous Epicerie Boulud

- Fine wines, spirits and premium coffee

- Cocktail Bar and Whisky Lounge by Diageo with mini-workshops by experts

- After Party on 14 and 15 August 2015

- Exclusive tasting sessions of LOUIS XIII de Rémy Martin and Single Malt by Glen Ord Distillery

The three-day ticket passes are priced at $28 each. This includes two premium red wine glasses by Schott Zwiesel (usual price S$38) and admission to the after party. You can book your tickets here:


So yes, I am very happy to announce I have five pairs of tickets to give away. Each of these includes the wine glasses. All you have to do is this:

1. Share this post (Facebook, Twitter, Instagram, etc) and tag one person you'd like to go with, and the name of one dish from the signature items above that you'd definitely want to eat there.

2. Email me ( the link of your shared item(s) with the email header "MBS EPICUREAN GIVEAWAY". Please make your post(s) public, so I can see it. Some of you in the past have asked me how to find that link -- just click on the timestamp of your Facebook or Twitter post. It will bring you to the page where your post is. The URL is the dedicated link. If you still can't figure it out, just send me your FB or Twitter page. I'll look for your post.

Get extra chances to win via Facebook! Share my post there and tag others too.

I will choose and contact five winners by 5 August 2015. We will arrange redemption letters to be sent to the winners so they can collect their tickets at the box office.

Thanks to MBS for sponsoring the tickets. Photo courtesy of MBS, of the Epicurean Market 2014.

Wednesday, July 29, 2015

Park Bench Deli - I've been waiting for this since Chef Ming Tan told me (during the filming of Food Wars Asia) he was starting his own joint. Now, if you liked his food at Lolla, you know you can expect bold flavours that work well together.

It's about the best sandwiches ever - from the chef's perspective. It's food they dream of making, hearty fare unencumbered by structure and tradition. Here, they are recreating classics, remixing all-time favourite local dishes into sandwiches, and rethinking boundaries of traditional sandwich-making. Pornworthy food, you could say.


Park Bench Deli is a collaboration with Chef Andrei Soen of the Cajun Kings and management guru Aamir Ghani. After their test concepts met with wild approval at pop-up events and food festivals, they decided it was time for a permanent outlet.

They just opened last week in a shophouse at 179 Telok Ayer Street, with one of the most gorgeous kitchens ever (I so want to live there).


One thing they believe in - the right ratio of bread to filling. They actually hollow out the middle part of the Hoagie roll so they can pack deliciousness to the roof. The Philly Cheese Steak features sliced beef gorgeously flash seared using industrial strength high heat, and sauteed onions tossed in a housemade American cheese sauce. The thin slices make it easy for you to take a bite, and the quality beef makes you moan with every mouthful. It's S$16 for a six-inch roll, but so worth it.


The Fried Chicken Sandwich (S$14) was really popular at their pop-up events. This is Southern Fried Chicken like you've never had it before. The whole boneless chicken thighs are flavoured with lemon zest, garlic and rosemary, then cooked sous vide style for ultra juiciness. As if that's not enough, it's marinated overnight in buttermilk. Then it's dredged in flour and spices, and deep-fried for crunch. Corn and cabbage slaw with homemade Russian dressing complete the ensemble.


You can literally see how moist these thighs are. I bet chicken breast would work too.


Here's the Asian inspired Kong Bak Bahn Mi (S$14). Check out the thick slabs of pork belly that have been braised for a full 24 hours in dark soy, honey, anise, cinnamon, ginger and garlic. This rich and meltingly tender meat is paired with crisp pickle mix of daikon, carrot, cucumber and lime leaf. The final topping of crushed peanuts and coriander make this an absolute blast of flavours and textures.

Chef Ming lovingly ladling the braised gravy reduction all over the meat. Yes, that's some serious "zhup" all right. Thick and tasty, more salty than sweet, but complements the roll.

Kong bak, I love you.

But wait, there's more...


Pulled pork -- oh my, this is good enough to eat on its own!

It goes into their most beautiful sandwich - the Torta (S$15) - which is a take on the Cochinita Pibil, a Mexican pork dish of Mayan origin. Slabs of pork shoulder are marinated in achiote (annatto) seed, orange and lime juice, wrapped in banana leaf and then braised low and slow.

The pulled pork is then dressed with Cotija cheese, pickled onions, and salsa on a bed of luscious guacamole. And the kicker? Pork crackling sprinkled liberally on top. This combination is complex yet comforting, and before you know it, you'll have wolfed down half the sandwich chasing the flavours.

With such punchy, over-the-top sandwiches, I'm not surprised they already sold out early in their first week. The menu may vary from time to time, as they continue experimenting. I see Pork Sisig and Duck Confit on the paper menu, along with the Peanut Butter Jelly Time confection that I tried at Savour 2015.


If you don't live by bread creations alone, they've got side dishes like Pasta Salad, Potato Salad, Wild Rice Edamame Salad, and Quinoa Salad, along with dips like spinach and a really nice hummus.


Park Bench Deli has a cool and casual vibe. They make it easy for you to do takeaways.

They also serve breakfast - lox bagels, a sandwich of eggs, cheddar, frisee, aioli on brioche, granola and an acai bowl (with banana, strawberry, coconut flakes, and honey).

Meanwhile I am still dreaming of pastrami piled high on rye. I hope Park Bench Deli brings back their smoked pastrami creation that I missed!

179 Telok Ayer Street
Singapore 068627
Tel: 6815-4600
Open Mondays - Fridays 9am - 3pm

Many thanks to Chef Ming and team for the invitation and hospitality

Tuesday, July 21, 2015


Mikuni at Fairmont Singapore is one of my favourite Japanese restaurants. It never fails to impress with a skilful blend of strong traditional basics with creative modern touches and aesthetics.

Executive Chef Moon Kyung Soo has brought the summer unagi festival "Doyo no Ushi no Hi" that's celebrated in Japan to Singapore. I'll have more on the festival at the end of the post. Eel is most fatty and nutritious during this time. Two menus - lunch and dinner - feature an amazing array of traditionally cooked eel dishes. This promotion runs 20 July to 7 August 2015.

Both menus start with the Chef's Seasonal Selection (above) - three kinds of Zensai: Barbecued Eel Jelly, Smoked Salmon Yuzu, Eel Yahata Maki Burdock, Crispy Eel Bone. 

Each one of these deserves slow enjoyment and exploration. The eel jelly is like a savoury custard studded with mushrooms and topped with unagi. Yuzu makes the smoked salmon sing. The hardy burdock has been stewed just right. The eel bone is a deliciously crispy umami stick. We wouldn't need calcium pills if we ate these every day.

Mikuni Eel Special Summer Lunch (S$120)

The five-course lunch is a good deal considering that it's 200g bowl of good unagi plus sashimi that includes otoro and Hokkaido uni. The regular unagi bowl is already S$77 or so. It's plated in one tray, almost bento-like, to make things easier to eat for those who have a limited lunch hour.

The lunch items are also in the dinner menu, but the latter has almost double the dishes, and more premium items too.

Mikuni Eel Special Dinner Menu (S$220)


Chef's Seasonal Selection (above) - three kinds of Zensai: Barbecued Eel Jelly, Smoked Salmon Yuzu, Eel Yahata Maki Burdock, Crispy Eel Bone. 

The eight course dinner starts with this elegant appetiser.


Fresh Beancurd Skin, Hokkaido Snow Crab, Mushroom, Yuzu
(Dinner only)

This innocuous little bowl at first resembles our beancurd skin dessert, but it is a potent brew of creamy seafood goodness. Warm, comforting and so very moreish.


Seasonal Sashimi: Hokkaido Sea Urchin, Aori Ika, Toro, Yellowtail, Sea Bream

Tastes as fresh and sweet as it is pretty.

Here's another look at that otoro...look at the fattiness of the tuna belly.


Grilled Salted Eel, Abalone, Mikuni Sauce, Wasabi, Daikon
(Dinner only)

Ah, this has the eel done shirayaki style (grilled with just salt, no basting sauce). It tastes a little bit more earthy. The huge abalone shell makes such a gorgeous container, especially with that metallic mizuhiki piece that often decorates kinpu envelopes. And I was very pleased to see the yamamomo (I finally know what this is called) - that berry that looks like a tiny lychee.


Kagoshima Wagyu Beef Kushikatsu, Black Truffle, Mustard Caviar
(Dinner only)

Some of you may be disappointed to see good wagyu done kushikatsu style but this was still fun to eat. This style of deep-frying panko-coated meat/vegetables is from Osaka. Here we have three large wagyu cubes with differen toppings.

- Black truffle with unagi
- Tonkatsu style with mustard caviar
- Wasabi mayo with ikura and uni

At the corner sits pink sakura salt in the Qi (Chinese) or Ki (Japanese) character.


Sunomono Moriawase
Eel, Scallop, Shrimp, Ginger Flower, Seaweed, Tomato

After the fatty course of deep-fried wagyu, we clean our palates with a vinegared medley of seafood and pickled vegetables (seaweed and cucumber at the back).

This refreshing combination of "unagi ja kyuri" (eel and cucumber) is sometimes called ujakyu for short. Do not think of yew char kway when you try to say that.


Mixed Japanese Pickles

This is to go with your unagi rice, which is this beauty...


Charcoal Grilled Eel on Rice (Sumiyaki Unagi Donburi)

This was a hefty portion. The gently smoky eel is not drenched in sauce, and it isn't too sweet either. Everything down to the pearly beads of rice was so enjoyable. You do sense the fine bones here and there, but don't worry, it all goes down harmlessly.

A small bowl of Kyushu Shijimi Freshwater Clam Miso Soup accompanies the donburi and pickles. You can see it more clearly in the lunch array.


Kyushu Peach, Raspberry and Peach Ice Cream

Dessert is pleasantly light. We close with Japanese grown peach and ice cream.


If you like sake, top up S$90 for the sake pairing, which features these four labels.

Top left: Kikuhime B.Y. - nice, crisp and strong
Bottom left: Shinbun - wrapped in newsprint! 
Top right: Ohmine Daiginjou - this one has "cow print" grading system; 
one black patch is the highest grade, two and three are lower
Bottom right: Kamoshibito Kuheiji Betsu Atsurae - take note of this one, 
as Mikuni booked the entire 2013 stock, so it's exclusive here. I can understand why; 
it's amazingly smooth and ethereal, and my favourite of the lot.

Now we didn't just get to eat eel, we got to see and touch some too. It was eye-opening. Their skin is smooth with no scales, just a thick coat of protective slime. These eels have traveled six hours by plane from Japan.


Doyo no Ushi no Hi (土用の丑の日) is a day dedicated to eating eel. It varies from year to year, depending on the changing of the seasons. No, the name does not mean Eel Eating Day. Actually it's "The Midsummer Day of the Ox"!

Here's how it goes. The Japanese observe 18 days between seasons, called Doyo (土用). The period between summer and autumn - the 18 midsummer days - are the hottest time of the year (typically in July-August).

And in olden Japan, days (日) are named after the 12 zodiac animals - rooster, tiger, ox, etc.

So on the Day of the Ox (丑 or Ushi), people believed it was beneficial to eat things similarly starting with the letter "U" like udon, umeboshi, and naturally - unagi. But for unagi, it's not just a linguistic superstition. The midsummer days are also when the eels carry the most nutrients and fat. If you eat this in summer, you'll reap the vitality gained all through winter.

Eels are packed with protein, calcium, and vitamins A, B1, B2, D, and particularly E (can we say "E is for Eel"?).

There's another tale that says a shop vendor found that eels roasted on day of the Ox were the most delicious. So many fascinating stories.


I think Chef said unagi (freshwater eel) are slit from the back, whereas anago (sea eel) is slit from the belly. I also read that when the practice of slitting from the back is largely done in Tokyo. It goes back to the days when Tokyo was still Edo (seat of the Shogun's power). Samurai used to converge there, and you know how they are with seppuku (ritual disembowelment). Out of consideration for these samurai customers, the unagi vendors refrained from slitting the unagi from the belly.


This is the unagi before it is cooked. This is slit from the back. See the white belly in the middle? It sure takes skill to be able to fillet the eel. They choose eels of a certain size, not too large, so that the bones are all edible after cooking. Chef Moon does it Tokyo style - steamed and charcoal-grilled. Folks in Kansai (western side of Japan) just grill it without steaming (apparently more chewy as steaming softens the meat). Next time I visit Japan, I must do this unagi comparison.

Chef Moon also gave us another tip. If an eatery tells you the eel is from Japan, check for the skewer holes at the sides of the fillet. Skewers are needed to keep the meat from curling while grilling. But if the fillet does not have skewer hole marks, it's been cooked in a Salamander, meaning it's pre-cooked eel likely from Thailand or China.

I always learn something fascinating when I come to Mikuni.

Check out my other posts for a tour of the multi-disciplined restaurant, and aspects of sushi preparation:

If you have the FAR card, you'll be glad to know the benefits (e.g. 50% off for party of two) is also valid for this summer unagi festival! 

Level 3, Fairmont Singapore
80 Bras Basah Road
Singapore 189650
Tel: +65 6431-6156
Open daily
Lunch: 12:00pm to 2:30pm (Last Order 2.15pm)
Dinner: 6:30pm to 10:30pm (Last Order 10.15pm)
Dress Code: Smart Casual

My warmest thanks to Chef Moon and the Fairmont Singapore team for the invitation and hospitality

Thursday, July 16, 2015

If you love going to Taiwan and Japan, you'll be glad to know low cost carrier (LCC) Scoot has added Kaohsiung and Osaka to its lineup! The two new cities boost the number of destinations to 15 in seven countries.

We were on the inaugural flight TZ288 to Kaohsiung from Singapore, departing bright and early 6am on 9th July. It's an all new Boeing Dreamliner 787 -- oh I love this new plane! I had gotten acquainted with the 787's spacious wide-bodied cabin on Scoot's first Dreamliner flight (to Perth). It comes with better humidity, air circulation and cabin pressure. And those electrochromic windows!


Our plane was the 787 Majulah with SG50 livery.

Scoot, which was voted Asia/Pacific's Best LCC in 2015 by Skytrax, had about 11 Dreamliners delivered in March and is adding more to the fleet.


Kaohsiung is just four hours away. It's a smooth and and comfortable ride. Watch the sunrise kissing the clouds after take-off.

As with all their inaugural flights, Scoot has fun activities like quizzes and giveaways, quirky costumes and performances.

I always like to check out airline food. This Nasi Lemak is part of the premium meal choices, which have to be pre-ordered. I also like the Beef and Caramelised Onions Wrap, something you can just order on the spot.

But the fastest way to pass the time is to get connected with inflight Internet! And on Scoot you don't have to worry about exorbitant fees. Scoot WiFi is very reasonable - e.g. three hours unlimited data for just US$16.95.

You can also keep your devices charged with in-seat power, for a small fee (S$5-8).

We land in Kaohsiung right on schedule. We were going to have three full days to explore the city and its surroundings - Pingtung and Kenting (there's a food street there!). More in upcoming posts.

Our plane received a water cannon salute, like on the other inaugural flights. It's quite hot in Kaohsiung, so I'm sure the plane enjoyed this splash.

This is the flight schedule for Scooting to Kaohsiung and Osaka. They fly three times a week.

Prices at a casual check are as low as S$88 one way to Kaohsiung (before taxes and surcharges). A return flight all-in costs about S$255 - pretty affordable for a direct flight to Taiwan!

To Osaka it is S$228 one way (before taxes and surcharges). Return all in from S$520 thereabouts.

Come September, Scoot will begin Dreamliner service to Taipei and Tokyo in September. I hope they do Hokkaido soon too! Ah Japan, my spiritual home!

Many thanks to Scoot for the invitation!

Tuesday, July 14, 2015


If you can't get enough of Lolla, you'll be glad she's got a big sister now. Lollapalooza (no relation to the annual music fest in Chicago; it means "something out of the ordinary") continues the practice of well-made food that is sophisticated but not pretentious.

The trio behind this - Thaddeus Yeo, Lee Chin Sin and Pang Hian Tee - are some of the most knowledgeable (and nicest) foodies around. They've parlayed their love for fabulous flavours to secret supper clubs and now successful restaurants. What a great way to share good food -- create some!

The difference is, Lollapalooza is bigger and more suited for communal dining, whereas Lolla is more about small bites.

Lollapalooza is housed cosily in a conservation shophouse at Keong Saik Road. It is decidedly urban with sleek Japanese and Scandinavian aesthetics. The neutral palette is pulled together using unstained birchwood, white Volaskas marble and polished copper accents. It's elegant but casual; there's no fussy formality.

Lollapalooza has an 8m long communal table where groups can sit and dine refectory style. Kind of like the long table in the basement of Lolla.

They have a wood-fired oven that burns applewood all day long. It's a magical place where food goes in and transforms into wickedly delicious things.

The other difference is, Lollapalooza has a daily changing menu, printed daily. Now that's got to have the chefs on their toes all the time, but it also frees them to create what works best from the produce that they have. The cuisine while largely European is "borderless" or "freestyle" as they like to call it.

It's a short menu with about 25 items. You might see some favourites popping back or a couple of dishes staying a few days.  

I love the whimsical geometric shapes. It's subtle but sweet.

But the food - I love so many things on the menu!

Flatbread with Asiago and Pancetta (S$18)
The bread has such amazing texture and smoky aromas from the wood-fired oven. Add to that the deliciously creamy melted cheese and cubes of grilled pancetta...oh heaven!

Dog Cockle Tartare (S$30)
I saw this and wondered for a half second if they meant canine or clam. Fortunately, it's just this insanely umami breed of clams that resemble Japanese akagai but are much more punchy in flavour (and crunchy too). Great marinade.

Burrata with Sundried Tomato Pesto and Apricots (S$36)
This was the dish I just could not stop eating. Stunningly juicy fresh apricots, sweet crunchy French almonds, that cold creamy burrata atop a zingy pesto. Textures and flavours all exploding together. #foodgasm

Tempura pumpkin flowers with parma ham and possibly stinging nettle pesto. This was not on the menu but an extra surprise. The flowers are stuffed with creamy cheese, an even better surprise.

Swiss Chard Braised in Lemon Cream (S$22)
I can see how this some folks might find this comforting, but swiss chard is too close to bok choy for me (not my thing). It was also a little bit on the salty side. I did love the incredible almonds though.

Roasted Lamb Hearts (S$18)
The grilled flavours were actually pretty good, but the dense bite and gamey hint just reminded me this used to be a live thumping heart. I gave up. Blame it on Indiana Jones and the Temple of Doom.

Roasted Australian Wild-caught Scampi (Langoustine) with Seaweed Butter ($21)
Wow, how delicate the steamed flesh was. This being wild-caught, it had all the flavours of the sea amplified. Take your time, lick every morsel off the shell.

Paperbark Roasted Whole Sea Bass (S$56)
Another stunner. The paperbark is not only visually dramatic, it imparts a delicate smokiness to the fish. Seasoning is kept simple - just salt, pepper, garlic, maybe some herbs and that lemon - but this lets the fish's natural flavours take centrestage.

Chargrilled Secreto Iberico de Bellota (Served Pink; S$28)
This "secret" part comes from the shoulder blade of the pig. It's sweet, it's tender, and would probably make great char siew as well.

Duck Fat Potato Terrine (S$16)
Finely sliced and layered, these potatoes are first cooked in butter and then finished off with duck fat. Loved this. Better than rosti.

Purple Artichokes with Bagna Cauda (Anchovy Mayonnaise; S$20)
I always learn a few new things dining with the Lolla folks. Bagna cauda? It's from Northern Italy (Piedmont) and usually a sauce made with anchovies, garlic, butter and olive oil. The name means "hot bath" and it's sometimes served like a warm fondue-like dip for vegetables. The purple artichokes are quite a novelty - more tender than their green cousins but still not totally bereft of the occasional fibrous layer.

Corned Veal Tongue with Salsa Verde (S$45)
This could be an acquired taste (or perhaps a textural thing). It all depends on whether you like beef tongue, and corned beef. But it's definitely interesting to try. The corned tongue is really tender once you get past the slightly hard layer of skin. The way they serve it - whole and unsliced - sure makes an impact.

Tasmanian Leatherwood Honey Ice Cream (S$9)
They make their own ice creams here, unlike at Lolla. Rich, full-flavoured and sweet - should please most ice cream fans. Other flavours include salted peanut brittle, and matcha with white chocolate.

I'm eyeing the Truffled Brillat-Savarin with Oven-Roasted Grapes though. Brillat-Savarin is one of my favourite cheeses and hope they keep that often enough on the menu!

Summer Berry Galette (S$18)
OK, even if you don't like pastries, you gotta try this. It's the magic of the wood fire oven again. The crust, oh the's baked to hearty rustic perfection.

Head Chef Isaac Lee has done well keeping to the high expectations that the owners of Lolla are known for. Chef is formerly from Kaixo, Guy Savoy and Restaurant Martin Berasategui of Spain (three Michelin stars, and no.29 on San Pellegrino's World's 50 Best Restaurants 2011).

In terms of wines, they have 20 available by the glass or carafe, while another 120 are available by the bottle. See the sample wine menu here. One of the owners, Hian Tee, was recently inducted as a Chevalier of the Ordre des Coteaux de Champagne. He brings in grower-producer champagnes, and I still remember the Legras & Haas champagne pairing experience three years ago.

I can't wait to see what other dishes they will come up with. While many eateries are getting sophisticated, few can give you that wow experience.

LOLLAPALOOZA (website has instant confirmation bookings)
1A Keong Saik Road
Tel: +65 6221-3538
(they take reservations between 11am to 5pm, Mondays to Saturdays)

Open Mon-Sat for
Lunch: 11.45am to 2pm
Dinner: 6pm to 11pm

Closed Sundays and PH but Sunday Brunch is coming soon!

Corkage: S$50 per 750ml bottle (still and sparkling wines)

There is no dress code.

Many thanks to Lollapalooza and team for the invitation and fabulous hospitality!

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