lcfoodbelly

27/12/2021

Vibrant plates of food

A contemporary Indian grill restaurant.

All dishes were Superb - It's a riot of Bold, Smokey Charred, Punchy flavours and aromas; from the Woodfire and Bincho Grills, Tandoor.

Can’t wait to be back to try their Jan 2022 menu

27/12/2021

Worthy of all the hyped and wait.

We took the Experience menu $199++ per pax and add on $65++ for 3 wine pairings.

Can’t wait to be back to try the new menu in Jan 2022.

27/12/2021

Vibrant plates of food A contemporary Indian grill restaurant headed by Executive Chef

All dishes were Superb - It's a riot of Bold, Smokey Charred, Punchy flavours and aromas; from the Woodfire and Bincho Grills, Tandoor.

Worthy of all the hyped and wait.

We took the Experience menu $199++ per pax and add on $65++ for 3 wine pairings.

1. Stuffed Grilled Courgette Flowers, stuffed with a creamy cheese mash and finished with a spiced tomato relish.
2.Hokkaido Scallops Grilled over wood Embers and served with Indian Lemon pickle beurre Blanc
3. Fresh Paneer Marinated in basil and stuffed with sweet Indian milk fudge, cashew nuts and hot green chillies. (Cooked in the tandoor and served with coriander pesto) tasted like grilled tofu
4. Scotch egg topped with caviar and crispy potato nest(running yolks enclosed in waygu mince)
5. Australia’s Rock lobster with spices, Bombay chillies and cheese
6. KUROBUTA pork with Vindaloo or Indian curry (this ‘Lor Bak’ blew me away)
7. Malabar crab with parmesan kulchette was another highlight of the night.

17/10/2021

Found this old photo back dated in 2018 when I went to Bangkok to dine at chef Anand's original restaurant Gaggan in Bangkok before they closed in August 2019.

Glad that .sg have collaborated with Chef Gaggan Anand to hold two-month pop-up in Singapore from November 2021.

17/10/2021

Mirazur Singapore Pop-Up .sg

Three Michelin starred restaurant based in Menton, France and was awarded the best restaurant in the world in 2019.

The story of the cuisine is to discover the force of life and beauty according to the biodynamic calendar. Based on agriculture calendar, plants receive beneficial cosmic stimuli that acts directly on the development of roots, leaves, flowers and fruits

After postponing our initial reservation for ‘leaves’ menu due to Phase 2 (Heightened Alert) measures and we finally visited the pop up on 8th Sep 21.

We had the ‘fruits’ menu $580 per pax - freshness and the regenerative power of nature comes to the fore.

I went there with high expectations and overall it was a nice experience but It didn’t blown me away!

17/10/2021

Ending with desserts:

Zea Mays: Yellow corn ice cream and corn carpaccio and mascarpone

The pineapple sorbet was tangy and refreshing!

Sweet and caramel candy

Macaroons
sg

17/10/2021

Mirazur pop up in Singapore part 1

1. Cucurbitaceae (Melons) - Watermelon, Melon, Cucumber and fermented cucumber juice!
2. Watermelon dusted with pink peppercorn, chamomile infused Granny Smith apple, toasted brioche and tamago sandwich and vegetable ash tartlets
3 Bread with Barley miso butter with Yuzu olive oil.
4. Rutaceae - citrus and tourteau crab (Jelly with a touch citrus ‘yuzu’ flavour and a good balance of sweetness from the crab meat.
sg

17/10/2021

Mirazur Singapore Pop-Up .sg

Three Michelin starred restaurant based in Menton, France and was awarded the best restaurant in the world in 2019.

After postponing our initial reservation for ‘leaves’ menu due to Phase 2 (Heightened Alert) measures and we finally visited the pop up on 8th Sep 21.
We had the ‘fruits’ menu.

I went there with high expectations and overall it was a nice experience but It didn’t blown me away!

17/10/2021

Latergram! Went there on 18 Aug 21 but too lazy to post.

A modern Japanese kappo-style restaurant by Chef Shigeru Koizumi and .

I had an amazing experience with their Summer menu.

Truly a sumptuous culinary journey!
We took the 10 course menu at $443 nett per pax.

Pre appetiser Broth made with Katsuo dashi, kelp(kombu) and yuzu zest.
1. Foie gras Monaka- Miyazaki mango, Ulam Raja Flower, Myoga Kinome and Kaffir Zest ❤️
2. Black Abalone with Sh*take mushroom, kujo negi purée, lime juice, Sudachi skin zest, Abalone liver sauce and topped with Hamaguri foam. 🥰
3.Summer Hassun
4. Hamo fish and winter melon soup
5. Kue Fish (Grouper with egg plant purée and pickled peppers)
6. Omi beef (A5 Wagyu from Shiga prefecture with chirizu sauce, asparagus and fried burdock chip)
7. Akamutsu Donabe with watercress and sweet peas 💕
8. Plate cleanser: Momo peach with cream cheese 💕
9. Summer melody (1 hot passion fruit soufflé and 1 cold melon calpis) 👍
10. Chef signature Wasabon (sweet potato with black truffle) supplement $28++ 👍

Congratulations .koizumi and team on your well deserved 🌟

13/09/2021

13/09/2021

Chef signature Wasabon (sweet potato with black truffle) .restaurant

13/09/2021

13/09/2021

I 💕 their dessert!
Sunflower theme Summer melody (The hot passion fruit soufflé and cold coconut and melon calpis) # .restaurant

12/09/2021

I ❤️ their Akamutsu Donabe with watercress and sweet peas. Rich and flavourful while the peas bring sweetness to the rice. .restaurant

12/09/2021

Summer menu 2021: Foie gras Monaka- Miyazaki mango, Ulam Raja Fower, Myoga Kinome and Kaffir Zest. 🥰.restaurant

12/09/2021

Latergram! Went there on 18 Aug 21 but too lazy to post.
restaurant A modern Japanese kappo-style restaurant by Chef Shigeru Koizumi and .

I had an amazing experience with their Summer menu.

The summer hassun were decorated with a whimsical beach scene taking inspiration from summer, sunshine, sea and wave.

Truly a sumptuous culinary journey!
9 course menu ($338++)
Pre appetiser Broth made with Katsuo dashi, kelp(kombu) and yuzu zest.
1. Foie gras Monaka- Miyazaki mango, Ulam Raja Flower, Myoga Kinome and Kaffir Zest
2. Black Abalone with Sh*take mushroom, kujo negi purée, lime juice, Sudachi skin zest, Abalone liver sauce and topped with Hamaguri foam. 🥰
3.Summer Hassun
4. Hamo fish and winter melon soup
5. Kue Fish (Grouper with egg plant purée and pickled peppers)
6. Omi beef (A5 Wagyu from Shiga prefecture with chirizu sauce, asparagus and fried burdock chip)
7. Akamutsu Donabe with watercress and sweet peas
8. Plate cleanser: Momo peach with cream cheese
9. Summer melody (1 hot passion fruit soufflé and 1 cold melon calpis)
10. Chef signature Wasabon (sweet potato with black truffle) supplement $28++

Congratulations .koizumi and team on your well deserved 🌟

04/09/2021

Chocolate and rosemary chocolate tart with hazelnut. 👍

It was smooth, creamy, bittersweet chocolate with slight saltiness from the sea salt.

04/09/2021

Dessert: Good combination of Dark chocolate & caramel torte with 70% Guanaja chocolate, roasted apricot and perilla gelato. 👍 .sg

04/09/2021

I love ❤️ 🥰 their cakes especially the Chocolate Vanille .nesuto

Smooth, rich, chocolate mousse, vanilla Namelaka with caramelised cocoa nibs and topped with a shiny chocolate mirror glaze and valrhona Araguani macaron. 👍

Another favourite Suzette with crusty almond orange sponge, grand marnier burnt caramel, almond strusel coated with valrhona dulcet chocolate. 👍

01/08/2021

Praline mascarpone bar, chocolate chiffon cake with refreshing passion fruit guava sorbet.

It is the perfect dessert after main course.

01/08/2021

Sticky chewy fudge, salted peanuts caramels, peppermint & dark chocolate fudge brownies for tea break!

I ordered these brownies on 27 July when they are on sale. I paid about $75 (after 25% discount) for 12 brownies and one Bao Jiak banana bread.

I still love their brownies (rich, moist and fudgy) but somehow I feel that they have cutback their fillings and it was not as generous as before.

27/06/2021

I am a HUGE fan of chocolate, especially dark chocolate cake semi and not overly sweet.
singapore

Chocolate Truffle made with Chocolate buttermilk sponge filled with a luscious, dark ganache made from Valrhona Guanaja 70% chocolate, drizzled with a dark chocolate glaze.

Orh Nee Cake (light and fluffy, with just the right level of sweetness.)

Made of vanilla sponge layered with velvety yam ginkgo paste and yam cubes, topped with coconut Chantilly cream, white chocolate pearls and dessicated coconut.

$10 a slice

27/06/2021

Mangoes and Chocolate Royaltine Cake. (Not overly sweet)

Chocolate Royaltine Cake with chocolate mousse, hazelnut praline, feuilletine, chocolate ganache & chocolate glaze.

$11.50 a slice

27/06/2021

Tea break at

Chocolate Banana Banoffee Pie and
Old Fashioned Chocolate Fudge Cake.

$10++ a slice!

13/06/2021

Ordered this customised mahjong money pulling cake from for longevity birthday celebration during P2HA.

That 6 layers of chocolate cake and 5 layers of whipped dark choc ganache for $140 (excluding the money inside the cake). 👍

16/04/2021

My lunch today ➡️lobster porridge from last night’s left over from

Food here were above average but no wowed factor! 😝 will be back to try other dishes if I’m around that area!

We pre ordered their signature dishes but since only 3 of us and the portions are quite big so have to pack the balance home. (reduce food waste)
1. Lobster porridge $88 came with 2 🦞🦞 and I added fish both from my steam fish to make it more flavourful. 👍
2. Chicken wrapped in pig🐷 stomach and cooked in herbs with lots of garlic and white pepper. A bit too bland or mild for my liking. 👌$60
3. Soy Bean & Egg Steam Red Grouper. Sliced and deboned and well executed with silky steam eggs. $80 👍👅

@ Yang Ming Seafood 杨名海鲜坊

14/04/2021

I have been eating out... but too lazy to post! How do u guys keep up with the postings?? 😝

I am back to one of my favourite seafood place for dinner. As always food here were amazing! 🥰👍👍

What we ordered: Indian squid, scallop, ice plant with calamasi juice, Atlantic mackerels, Samegarei wild caught grilled until charred, skin so crisp and moist meat.

@ Naked Finn

16/02/2021

Alaskan crab with Silky smooth savoury soft egg custard subtly and delicately flavoured, yet packed with Umami! 🥰

The restaurant told us that the Alaskan crab 🦀 are on sale at 50% discounts and we ended up paying $700 for 2 🦀 🦀 😂 @ Red House Seafood

16/02/2021

We love 🦀 🦀 Especially the red king crab or Alaskan king crab!

Best to steam it...
Rich, soft and briny, king crab is reminiscent more of lobster than of crab.

16/02/2021

Came back last week to eat 🦀 because one of my friend was transiting in Singapore before traveling to the US.

They didn’t have the same menu that we had in Jan 21. So we paid $359++ for their celebration set. This time no 🦞 they changed it to Braised abalone and a different menu. Overall food standard maintain. 👍 @ JUMBO Seafood Singapore

04/02/2021

Perfect day to end the day... DESSERT!

Loved this old colonial house, located at Dempsey Hill! @ The Dempsey Cookhouse & Bar

04/02/2021

Loved this place... High ceilings and a relaxed colonial vibe!

1. Crackling organic chicken fried until so crispy and juicy + paired with buttery hot sauce over a generous bed of spinach. $26++ 👍
2. Warm Shrimps avocado Tomato and Champagne Vinegar Dressing paired with the crisp salad. $26++
3. Toasted Egg Yolk caviar 👍 63-degree eggs, sandwiched between thin slices of toast and topped off with a generous dollop of caviar. $38++ @ The Dempsey Cookhouse & Bar

17/01/2021

Oranges and carrot 🥕 contain vitamin C, which may be good for your 👀...

Booze will double your vision! 😝😉 @ Mezza 9 Wine Cellar At Grand Hyatt

12/01/2021

Another one of my favourites bar to hang out!

World’s 50 Best Bars... one of the world’s largest gin collection🙌🥰

@ ATLAS Singapore

12/01/2021

One of my favourite lobby bar

@ The Warehouse Hotel

12/01/2021

Chill and relax

However I need double dose of gin though! 😂 @ Komyuniti Singapore

12/01/2021

Drinks .1939

Studio 1939 is a sophisticated drinking den located on the third floor 👍 and level 4 is their roof top bar. @ Potato Head Singapore

12/01/2021

Ending with...

All well end well cocktails! I cannot taste any alcohol mainly refreshing drinks!

Light rum. Sour plum, starfruit juice, Choya umeshu, calamansi, nutmeg, elderflower, liqueur, burlesque bitters and citrus soda @ Hopscotch