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Boyutei | A Collaboration Between One-Michelin Starred Whitegrass & Hvala

boyutei-01 — Wagyu Sukiyaki Tamago Sando ($24) contains a thick brioche full of strips of braised wagyu beef topped with a wobbly onsen egg, crimson onion, cabbage and chives.

boyutei-04 — Fight the recent climate with a bowl of Cha Soba ($24) topped with unagi, surrounded by kinshi tamago, momiji oroshi and a contact of wasabi.

boyutei-03 — On this thrilling brioche, home made chilli and tartar sauce are luxuriously drizzled over ebi katsu and piled with slices of tomatoes and cabbage. This gooey Ebi Katsu Sando ($22) may be served as a meal or an appetizer sliced into smaller items.

boyutei-05 — Niku Miso Chazuke ($18) is a mix of comforting moromi miso poured over a mattress of rice, beef mince, chives and genmai. I discovered it a somewhat subjective style as the mix gave off an earthy and fermented flavour.

boyutei-02 — Seafood Mentaiko Crepe ($22) is my favourite savory course. Delicate and light-weight crepe blanketed over a wide range of toppings together with prawn, squid, bacon, cabbage topped with tomato, shredded nori and a drizzle of mentaiko mayo. Paired with a glass of matcha latte makes me comfortable!

boyutei-06 — Should you’re a fan of deep and fragrant goma and matcha followers, look no additional! Goma Matcha Crepe ($14) is lovingly full of matcha pastry cream, a scoop of matcha ice cream on prime of goma crumble.

boyutei-08 — It is laborious to go incorrect with the crowd-favorite Matcha Goma Backyard ($17). Cannot sufficient of wobbly, jiggly items of warabi mochi whereas the handcrafted nama chocolate was thick and creamy with a refined roasty perfume. Chances are you’ll want to mud these treats with cinnamon sand for the additional texture.

boyutei-07 — Slicing via delicate Black Forest Tart ($17) revealing darkish chocolate fondant, cherry compote, alongside with a scoop of rum ice cream. We love this bitter-sweet dessert!

boyutei-09 — Actually, the costs are on a steeper finish. Nonetheless, we’d like to be again for some dessert and drinks. I am lacking Matcha Goma Backyard paired with a glass of matcha latte or sakura smoked chilly brew tea whereas writing this text!

BOYUTEI
Deal with
28 Ann Siang Rd, #01-02, Singapore 069708

The publish Boyutei | A Collaboration Between One-Michelin Starred Whitegrass & Hvala appeared first on foodgem: Meals & Journey.

Lady struck, killed by car outdoors Lee’s Summit, Missouri resort

LEE’S SUMMIT, Mo. — Lee’s Summit, Missouri police are investigating after a girl was struck and killed by the driving force of a car outdoors a resort Wednesday night time.

Officers responded to the scene round 7:15 pm on the Fairfield Inn off NE Windsor Drive and NE Deerbrook Road for a car crash involving a pedestrian.

As soon as officers arrived on scene they decided the driving force entered the parking zone and struck a girl who was standing outdoors the constructing.

The affect pinned the sufferer in opposition to the constructing inflicting vital accidents. She was taken to an space hospital the place she was pronounced lifeless. She has not been recognized.

Police mentioned the driving force of the car remained on scene and is cooperating with the investigation. The driving force didn’t know the sufferer.

The investigation into the incident is ongoing.

Structural injury to the constructing can be being assessed for the protection of the company.

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Lodge Chelsea’s Elegant Foyer Bar Pays Homage to Lodge Bars Across the World

The historic Lodge Chelsea is quietly welcoming guests again by way of its doorways on West twenty third Avenue. After opening its Spanish-inspired restaurant El Quijote earlier this yr, the revamped New York lodge is introducing one other F&B idea for visitors to find.

Eric Medsker

Extra from WWD

“The Chelsea’s at all times felt to me like a grande dame,” says property co-owner Sean MacPherson. “And it felt like the suitable factor was to create the grande dame of foyer bars. And so we tried to honor the present structure and design, and construct one thing that felt previous world and traditional.”

The lodge’s new Foyer Bar — the constructing’s first lounge — faucets into the grandeur of iconic resorts worldwide and speaks to a European sensibility, whereas leaning into the constructing’s historical past. “It had been just a little down and out the final a number of many years, nevertheless it’s a stupendous previous constructing and it feels very very similar to the kind of lodge that is extra more likely to be present in Europe over the States,” says MacPherson of the property, which was inbuilt 1884. “Most of those nice previous resorts have nice foyer bars, there’s by no means been one for some motive [at Hotel Chelsea].”

Eric Medsker

The Foyer Bar is situated on the lodge’s floor ground, and options plush seating in jewel tones, classic lamps atop a marble bar and classic detailing. Lounge seating is spacious but intimate, catering to each the transient lodge visitor and native New Yorker. “There’s elbow room; you really you may sit down and make your self snug. It is like a extremely huge front room,” provides MacPherson.

Eric Medsker

The bar presents an upscale F&B menu crafted by the Sunday Hospitality staff to enrich the elegant design of the house. Beverage director Brian Evans put collectively a complete cocktail menu that riffs on traditional drinks and in addition pays homage to iconic cocktails from bars all over the world, together with the Duke Martini for the Dukes Lodge in London, Arnaud’s French 75 for Arnaud’s Restaurant in New Orleans, and Tommy’s Margarita for Tommy’s Bar in San Francisco.

“The home cocktails are a bit extra adventurous, and the tributes perhaps just a little extra acquainted,” says Charles Seich, who’s main F&B operations with Sunday Hospitality. The meals menu is the work of chef Jaime Younger, who appeared to small plates to pair nicely with drinks — caviar, soiled martini oysters, beef tartare.

The Foyer Bar not too long ago smooth opened, and the lodge will proceed to introduce new ideas by way of the autumn, together with a French-American restaurant and rooftop spa and health middle. A personal occasions house, the Bard Room, additionally not too long ago opened.

“We’re not making an attempt to make it splashy,” says McPherson of the lodge’s reintroduction. “The constructing’s been right here since 1884, and we’re simply making an attempt to take care of its constant narrative.”

Courtesy of Annie Schlechter

Eric Medsker

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Sushi Tea Winter Menu | Miyazaki Beef and Yuzu Buri

The good thing about dining at Sushi Tea is that you get to have the familiar dishes from their ala carte dishes but also get to try new dishes from their seasonal menu. This winter, delights such as Miyazaki Beef and yuzu buri are the featured dishes.

Sushi Tei Winter Menu 01 — The yuzu buri, known for its slightly firmer texture, comes from the Nagazaki prefecture and is served as a carpaccio ($16.80). The zesty yuzu sauce and the radish rolled between the fish makes this a good option for an appetizer.

sushi tei winter menu 02 — Another snack that was popular with my dining companions is the Unagi Mentai Slider ($12.80). Each slider consists of a sheet of deep-fried gyoza skin and unagi topped with cod roe mayonnaise, mango and tobiko.

sushi tei winter menu 03 — The Age Kani Tofu ($13.80) is likely to find favor with children. Crab tofu is deep-fried until golden brown and served with a sweet-sour tonkatsu sauce. The texture of the tofu is more similar to fishcake.

sushi tei winter menu 04 — My favorite from their Winter Menu is the Ebi Curry Roll ($9.80). Deep-fried prawn is rolled into a sushi and topped with lobster salad then drenched in Japanese curry. As with the usual Japanese curry, the spice for this is fairly mild. This combination somehow works and is a good sharing dish.

Sushi Tei Winter Menu 06 — For a more substantial meal, the Miyazaki Wagyu Fried Rice ($15.80) sees the same Miyazaki beef tossed in Sushi Tea’s signature garlic fried rice and egg.
One would usually observe queues outside Sushi Tei at mealtimes and it’s no wonder why – there is something on the menu for everyone and the prices are also relatively affordable. Their seasonal menu also offers new dishes for diners every now and then. Do note that this winter menu is available until 14 March 2023 before they change things up again.
Budget per person: $20 to $30 per person

Sushi Tei
Phone
6235 1771
Address
290 Orchard Rd, #05 – 04 / 05 Orchard Paragon, Singapore 238859

The post Sushi Tea Winter Menu | Miyazaki Beef and Yuzu Buri appeared first on foodgem: Food & Travel.

Sol & Ora | “Sun & Shore”: The Coastal Way of Life in Sentosa

Does the name Sol & Ora ring a bell? If it does, you probably have heard of or even visited Sol & Luna, a bistro at CapitaSpring, Raffles Place. Riding on the success of its sister restaurant, Sol & Ora is 1-Group’s latest multi-concept beachfront project and is perched on the rooftop of the Outpost Hotel, a stone throw from Imbiah Station. It is an all-day dining restaurant with a menu inspired by Mediterranean cuisine, specifically from the countries of Italy, France, Spain and Greece.

Sol & Ora 01 — Although we visited on a chilly weekend morning, we had a glass of Summer Solstice – a cocktail with Old Sport gin, Greek 5-herb tea syrup and rose syrup to start our meal there. It was light and refreshing with distinct floral flavors from the herb tea syrup and the rose petals.

Sol & Ora 02 — We had two items from their Weekend Brunch / Daily Breakfast Menu – Bagel Eggs Benedict with Smoked Salmon and the Sol & Ora Fontina Scrambled Eggs. The former consists of nutty, toasted sesame bagel with poached eggs, smoked Hollandaise and smoked salmon. There is also the option of smoked ham.

Sol & Ora 04 — During our visit, we were informed by the staff that the place is rather popular with diners for the dinner service as they are treated to a wonderful view of the sunset. If you’re visiting in the evening, then you can try the La “Bomba” as an appetizer. This Spanish tapas is a deep-fried breaded sphere of minced chicken and potatoes, seasoned with a Mediterranean spice then drizzled with house-made aioli and a piquant, spicy tomato passata sauce.

Sol & Ora 05 — As you would know, I am a pasta lover so I had to try one of the offerings from their pasta menu. The Cavatelli Pasta consists of squid, crab, amalfi lemon, red onions and spinach. The seafood stock and the ingredients reminded us of an Italian version of our local hokkien mee, so this dish was highly relatable.

Sol & Ora 06 — Other mains include the Seared Red Norwegian Salmon and Wood-Fired Wagyu Bavette. The flavors of Sicily are brought out in the Salmon dish with the Trapanese pesto accompanying the moist salmon fillet. Made with a blend of almonds and pecorino, the pesto sauce is unlike the usual that uses pine nuts and parmigiano. This was voted as the favorite dish among my dining companions.

Sol & Ora 07 — The Bavette on the other hand is served with truffle sauce and Maldon salt. We thought that the steak was a little tough, so do inform the staff of the doneness if you are getting this dish.

Sol & Ora 08 — A plant-based dish for vegetarians is the Imam Bayildi. A classic Mediterranean dish with Arabic origins, the eggplant is first wood-fire scorched, hollowed out then stuffed with a filling of eggplant braised in tomato, coriander seeds and cinnamon, followed by baking in the oven in a tomato sauce. Lastly, the egg plant is topped with crumbled Persian feta cheese and peppery rocket leaves.

Sol & Ora 09 — We rounded our meal with churros with chocolate dip and Tarte Tropezienne.

Sol & Ora 10 — I thought that the French Tarte Tropezienne was unique, a vanilla pastry cream sandwiched between fried brioche buns, finished with a dusting of powdered sugar and toasted desiccated coconut.
As you can see, there is a wide variety of offerings on the Sol & Ora menu so give it a try if you want somewhere more private and away from the hustle and bustle of the city.
Budget per person: $30 to $40 per person

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WAKUDA | Celebrating The Best of Okinawa Produce With Chef Tetsuya Wakuda

Situated in the lobby of Tower 2, WAKUDA Singapore is the brainchild of two-Michelin starred chef Tetsuya Wakuda and John Kunkel, CEO of 50 Eggs Hospitality. A buzz-worthy restaurant that redefines traditional Japanese dining and prides itself on using fresh produce. During our visit this time, we had the opportunity to try WAKUDA’s “Celebrating the best of Okinawa” menu, a specially curated menu together with the Okinawa Prefectural Government Singapore Government Office. It is a one-off ten-course menu as WAKUDA introduces its lunch service (12pm to 3pm) on Thursdays and Fridays. Previously, WAKUDA only served dinner from 5pm to 11pm.