Hotels News
Caviar | Trendy European Restaurant in Orchard


  • Caviar |  Trendy European Restaurant in Orchard

Caviar | Trendy European Restaurant in Orchard

Caviar is a comparatively new restaurant that discovered its place on the basement of Palais Renaissance. It not too long ago welcomed a brand new Head Chef, Denis Jacques Lartigue, a longtime French culinary veteran. Along with Sous Chef Joshua Hariharan, the pair has unveiled a 5 course menu Items of Summer season showcasing the season’s premium substances and flavours. This menu is out there solely from 18 July to 30 September 2022.

caviar-01
Shortly after we had been seated, we had been served with this trio of Snacks – cod fish croquettes topped with uni, foie gras on toast and artichokes.
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Subsequent, we had been served with complimentary bread Rye Sourdough and Beef Tallow-Herbs Brioche. We extremely advocate that you’ve each the breads, even if you’re not a carb lover or are rationing your energy. The previous is served with french caviar butter which provides a barely salty profile however elevates the flavour. The latter is nice by itself and could be very addictive. Each breads had been served heat.
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The primary dish is that this chilled Obsiblue Prawn. Shellfish (from France) is first minced then mixed with banana shallots and pickled apples earlier than being rolled inside the creamy avocado slices and topped with prawn cream and nutty Polanco Siberian Grand Cru caviar. To complete, chilli and mango kombucha sauce (made in-house) is added to chop by this creamy dish.
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Subsequent, we had the Sakoshi Bay Oyster; braised potatoes are creamed with kelp and hen inventory, and served with sea asparagus from France and Hyogo oyster. The dish can be sprinkled with a zest of residence cured salted lemon. We thought that the addition of the salted lemon might need tipped the dish to be a tad too salty and had knowledgeable the kitchen about it.
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Our favourite dish of the day was the Engawa – a perfectly-seared roulade of flounder fin from Japan is adorned with bafun uni custard, tangy selfmade verjus tuile and a spoonful of Kaluga Cross Breed caviar in a moat of chowder rendered from a clam broth and apple cider discount.
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The final savory dish was the Hokkaido A4 Wagyu, cloaked in a bone marrow crust and broiled. It’s served with roasted purple cauliflower beef gram (a fermented sauce constructed from beef trimmings). The attention-grabbing accompaniment was a banana shallot full of beef mousse and pickled mustard seeds.
caviar-08
Dessert was the Yuzu meringue with sorbet and chia seed jelly. It was a great palate cleanser after the wealthy dishes previous this however the yuzu sorbet may be just a little bitter for these with low tolerance for bitter meals.

Caviar is a spot that prides itself on contemporary seasonal produce and distinctive dishes and is price a go to though the worth is on the upper finish. We additionally thought that maybe some steerage may very well be given to diners on what kinds of caviar is used within the totally different dishes because the meal progressed in order that diners can higher admire the varied origins and taste profiles of the caviar.

Price range per particular person: $228 per particular person

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Top American, Chinese defense officials vie for influence in Asia-Pacific

SINGAPORE (AP) — As the United States and China vie to establish new partnerships and expand influence with Asia-Pacific nations,…

SINGAPORE (AP) — As the United States and China vie to establish new partnerships and expand influence with Asia-Pacific nations, the top defense officials from both nations are preparing to try to win support this weekend from their regional counterparts, diplomats and leaders at a security forum in Singapore.

Australian Prime Minister Anthony Albanese, whose country is a stalwart American ally in the Pacific, is to give the keynote address Friday evening to open the dialogue at the Shangri-La Hotel hosted by the International Institute for Strategic Studies think tank.

Albanese, whose country has angered Beijing with its agreement with Britain and the US, known as AUKUS, to obtain nuclear-powered submarines to address the perceived rising threat from China, said he would focus on Australia’s deepening engagement, as well as “shared opportunities and challenges” in the region.

“We want a region that is stable, peaceful, resilient and prosperous,” he said when his speech was announced.

This year’s dialogue comes amid a wide range of issues, including the war in Ukraine and its regional implications, including China’s support for Russia, the ongoing conflict in Myanmar, and growing tensions between China and the US and its allies over Beijing’s claim to the self -governing island of Taiwan.

US Secretary of Defense Lloyd Austin will open the day Saturday with an address on American “leadership in the Indo-Pacific,” according to the Pentagon, while China’s new defense minister, Li Shangfu, leads off the day Sunday with a speech on his country’s new security initiatives.

Austin began his trip to the region in Japan, whose prime minister, Fumio Kishida, has been one of the most outspoken leaders in Asia against the Russian invasion of Ukraine.

Kishida has ramped up Japan’s defense spending, and cautioned others at the Shangri-La forum last year that “Ukraine today may be East Asia tomorrow.”

China has refused to criticize Russia’s invasion of Ukraine and has blamed the US and NATO for provoking Moscow. During a trip in April to Moscow, Li pledged to expand military cooperation, military-technical ties and the arms trade with Russia.

“We will certainly take them to a new level,” he said at the time.

On the sidelines of the conference in Singapore, Austin plans to meet with “key leaders to advance US defense partnerships across the region in support of our shared vision for a free and open Indo-Pacific anchored in ASEAN centrality,” the Defense Department said, referring to the Association of Southeast Asian Nations.

Following the conference, Austin travels to New Delhi to meet with his Indian counterpart for talks on issues including expanding “operational cooperation between the US and Indian militaries.”

Like the US, many of its allies have been increasing their focus on the Indo-Pacific, and the conference brought together many other top officials, including defense ministers from Britain, Germany, Sweden, Canada, the Netherlands, Japan, South Korea, Australia and New Zealand. Ukraine’s defense minister is also expected to attend.

Austin asked Li to meet with him in Singapore, but China turned down the request, the Pentagon press secretary Brig. Gen. Pat Ryder told reporters in Washington.

“The department strongly believes in the importance of maintaining open lines of military-to-military communication between Washington and Beijing to ensure that competition does not veer into conflict,” he said.

Li, a general who was named defense minister in March, is under American sanctions that are part of a broad package of measures against Russia — but predate its invasion of Ukraine — which were imposed in 2018 over Li’s involvement in China’s purchase of combat aircraft and anti-aircraft missiles from Moscow.

The sanctions, which broadly prevented Li from doing business in the United States, did not prevent him from holding official talks, Ryder said.

Chinese Defense Ministry spokesperson Tan Kefei said Austin’s offer of talks in Singapore was rejected because the US “disregarded China’s concerns and created artificial obstacles.”

“The US side should take practical actions to show sincerity and correct mistakes, so as to create the necessary conditions and proper atmosphere for communication and exchange between the two sides,” he said, while not directly mentioning the sanctions or other issues.

Even before Li’s appointment, multiple Defense Department requests for talks involving key leaders were rejected, with more than a dozen requests having gone unanswered or declined since 2021, according to a senior American defense official who spoke on condition of anonymity to provide information on private discussions .

In Japan on Thursday, Austin stressed the need for regular communications and open channels, noting a recent incident in which a Chinese fighter jet flew aggressively close to an American reconnaissance plane over the South China Sea.

“I’m concerned about at some point having an incident that could very, very quickly spiral out of control,” Austin said. “I would welcome any opportunity to engage with leadership.”

Despite Li’s refusal of the invitation, China might not want to be seen as the non-communicative party in regional eyes so some sort of bilateral talks could still take place over the course of the weekend, said Euan Graham, senior fellow for Indo-Pacific Defense and Strategy with IISS.

“I wouldn’t rule out a US-China meeting yet,” he said.

___

Associated Press writer Lolita C. Baldor in Washington, DC, contributed to this story.

Copyright © 2023 The Associated Press. All rights reserved. This material may not be published, broadcast, written or redistributed.

Hotels News
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.
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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.
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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 05
The star dish in its winter menu is the Miyazaki Wagyu Steak ($37.80). The beef is pan-fried slightly and arrayed with ikura for added umami. As you can see, the meat is on the fattier side and the sweet-tangy sauce that comes with it helps cut through it.
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.

Hotels News
How the property changed hands over past decades
The historic Hotel Putnam, pictured here in 2017, has continued to deteriorate over the years.  At 100 years old, the building is believed to be beyond repair, and an engineer recommended at the end of 2022 that it be demolished.

The historic Hotel Putnam, pictured here in 2017, has continued to deteriorate over the years. At 100 years old, the building is believed to be beyond repair, and an engineer recommended at the end of 2022 that it be demolished.

DELAND — The historic Hotel Putnam has seen a lot in its 100 years at 225 W. New York Ave. in downtown.

Demolition began on Feb. 13, about six weeks after a structural engineer recommended it be torn down because of the level of deterioration.

Here’s a look at what happened just within the past 10-plus years:

2012: Apartments no more

Owner Jayne Rocco receives notice from the bank that it would begin collecting “all rents and profits” due to her falling behind on mortgage payments.

The last of the remaining tenants were evicted from the Putnam, which had been serving as a 60-unit apartment building, the previous year as many had stopped paying their rent, which led to Rocco falling behind on the mortgage.

The two clubs on the first floor, JR’s Saloon and Club Envy, also closed around this time.

moving out:The Hotel Putnam’s final days as an apartment building in downtown DeLand

2013: New owner from New York City

The Hotel Putnam was purchased from Occor Inc., owned by Rocco, for $902,800, by Soly Halabi with Venture Capital Properties in New York City, according to property records.

Halabi said he and his silent partner in the venture wanted to restore the property for operation as a hotel or possibly apartments.

‘Move quickly’:The new owner talks about intentions for the Putnam Hotel project

2014: Plans for Putnam ‘on hold’

A year into owning the Putnam, Halabi says the plans he and his silent partner have for the building are “on hold for the time being.”

He also said they wouldn’t knock the aging building down.

“There’s too much history with the building,” Halabi said that July.

2015: Sold again

A Daytona Beach-based development company purchases the Putnam for $450,000, according to property records.

Summit Hospitality Management Group declined to comment at that time on the plans for the vacant building.

2016: Hotel Putnam ‘available’

A for-sale sign is posted at the front of the property, just west of the intersection of West New York and Florida avenues.

The listed agent, Scott Garrett with the Orlando-based Boss Commercial Real Estate, said the asking price was $999,999.

Summit Hospitality’s vice president of operations said that September that the company was actually hoping to keep the acquisition and find a possible partner in the project.

2017: New proposal from new developer

Sarasota-based Tony Collins, who was under contract to buy the Putnam, proposes a plan to the City Commission in April that would see the city contribute $750,000 in cash over five years.

Additionally, Collins sought a change to the city’s code that would amount to a tax exemption of $600,000 to $700,000 over 10 years. Collins pitched using the Putnam for “high-end” apartments with a museum space on the first floor.

The commission voted that June to invest $500,000 from the general fund over five years.

By the year’s end, the agreement expired as Collins failed to obtain the necessary financing.

expired:The agreement between the developer and DeLand on Hotel Putnam failed to come to fruition

2018: Orlando-based developer enters the picture; a fire breaks out

Mohamed Rashad via his company, Big Bubba Investments, LLC, purchases the Putnam for $1 million.

Not long after making the purchase with plans to turn it into a multi-family project, DeLand firefighters responded to the property after a blaze was spotted.

Future after fire?:Prospects for DeLand’s historic Hotel Putnam uncertain after blaze

The investigation into the “set-fire” was closed six months later, no suspects were identified.

It was common knowledge that trespassers entered the property and/or the actual building now and then.

2021: Utah-based developer brings hope

Axia Partners bought the Putnam Hotel from Rashad for $2.3 million in November.

DeLand City Manager Michael Pleus said he and others familiar with the property’s history were feeling as hopeful as Axia had experience with major redevelopments.

This article originally appeared on The Daytona Beach News-Journal: Downtown DeLand’s historic Hotel Putnam: How the property changed hands

Hotels News
East Coast Commune | A Wholesome, Family-Friendly Cafe in Marine Cove (East Coast Park)


  • East Coast Commune |  A Wholesome, Family-Friendly Cafe in Marine Cove (East Coast Park)

East Coast Commune | A Wholesome, Family-Friendly Cafe in Marine Cove (East Coast Park)

With new cafes constantly popping up in Singapore, we sometimes get caught up in visiting and trying out the new places and neglecting the ones that are good. We are glad to re-visit East Coast Commune as it celebrates its second anniversary with new menu items for brunch (available until 3pm), lunch (available from 11am) and all-day dining. We are also happy to find out that the cafe has extended its hours on weekends to include dinner service (6pm to 9pm) and are serving anniversary picnic sets too.

East Coast Commune 01
As we visited on a cloudy day, I opted for a cup of hot oat masala chai and my dining companion had the iced hibiscus passionfruit. The oat masala chai was brewed with black tea infused with strong spices – smooth and comforting. The iced hibiscus passionfruit, on the other hand, consists of swiss herb berry tea, passion fruit puree and honey.
East Coast Commune 02
From the brunch menu, the staff recommended the chicken and sourdough waffle, which we were told was one of their signature items – and it did not disappoint. It consists of sourdough waffle with Buffalo mozzarella cheese melted on it, spiced fried chicken, sriracha cream, chilli pepper paste, roasted watermelon, picked cucumber, paprika and scallions.
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The chicken is deliciously tender and lightly battered. Try this if you like fried chicken. The sourdough waffle also complements the protein as the sourdough starter gives the waffles a denser texture.
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We had two items from the lunch menu. The first was a Crispy Snapper. Marinated with turmeric and cumin, the snapper is served atop a bed of spelt and accompanied by Baba Ghanoush, fennel-cucumber salad, vanilla and yogurt. A healthy and interesting take on “fish and chips” sans chips but replaced with a healthy grain. Similar to the fried chicken, the snapper is also lightly battered and not oily.
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The second item from the lunch menu is the Crab Dashi Linguine. Eggless linguine is served with crab meat, dashi cream, pickled kombu in ponzu, edamame, sesame seeds and lemon breadcrumbs. The addition of ponzu helped to cut through the creaminess of the dish. We thought that this is a dish that is best shared given the generous portion of crab meat and linguine.
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To end our meal, we had the Granny’s Apple Tart with Vanilla Ice-Cream. The waiting time for this dessert to be prepared is worth it. The combination of a solid tart crust, apples, cinnamon, frangipane, oat crumble and miso caramel was absolutely delightful. The added scoop of vanilla ice-cream was such an indulgence that I couldn’t pass up and have no regrets for doing so!

East Coast Commune occupies a 3000 sq ft area and its high ceiling, scandi-themed furnishings makes it an aesthetically pleasing place to be at. I am already planning my next trip back as I wanted to try more items from their menu but was limited by my stomach space this time. Perhaps I will make a visit in the evening to try out their dinner menu and am certainly eyeing their signature sourdough waffles with ice-cream for dessert.

Special mention to the little touches that we noticed during our visit to show how family-friendly the East Coast Commune is. Apart from having a play area for the kids to have fun whilst parents dine, there is also a nursing room and dedicated kids menu for the little ones. It’s a little wonder why the cafe was packed with families during our visit on the weekend!

Budget per person: $20 to $30 per person

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


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

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.

WAKUDA 01
We started off with the Monzuku Su (seaweed) which is an essential product of the fishing industry in the Okinawa Prefecture and a staple of the Okinawans as it contains rich minerals such as calcium, magnesium and soluble dietary fiber. Chef Tetsuya’s take on this ingredient is to serve it cold with yuzu and shoyu broth and topped with a tiny bit of Okinawa lime (a hybrid of mandarin oranges and kumquat) – sure to stir your appetite.
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The next dish is one of WAKUDA’s signature – Big Eye Tuna. Marinated loin of tuna is set on toasted bread with wasabi and plated with sea grapes. The wild-caught tuna (maguro) in Okinawa waters is characterized by its lean flesh, firm texture and refreshing flavour.
WAKUDA 02
This salad of Sea Grape and Onagadai (long-tail red snapper) is one of my favorite courses. Sea grapes is an edible seaweed cultivated and harvested in coastal waters and aquaculture farms in Okinawa. These sea grapes present a light crunch with a pop of umami, fairly similar to caviar. Commonly used as a garnish, the sea grapes lend some savouriness to this salad and the freshness of the snapper is also evident.
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In season right now, the fourth course features poached Shirako (Cod Milt) and Tofu Yo. Shirako is a Japanese delicacy that tastes buttery and creamy. The tofu yo is fermented tofu, a traditional Japanese delicacy originating from Okinawa.
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Our next course was this stunning marinated Canadian lobster in shikwasa with asparagus. Crunchy, chewy, soft, sour, sweet, salty – the flavors and textures were rather complex in this dish but they complemented each other and we thought that this dish was well-executed and showcased the freshness of the produce.
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For the Chef’s Selection of Sushi, the line-up was yako shell, tiger prawns and sode ika (squid). The yako shell is an iconic Okinawan delicacy and is usually enjoyed raw to savor the deep oceanic flavours. The tiger prawns are sweet to the palate with a tender bite, with a slight spice added to it. My favorite is the Sode Ika with the addition of shiso leaf underneath, hence the tint of green.
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The two hot dishes on this menu were the Steamed Okinawa Grouper and Braised Beef Cheek. The former reminds us of Chinese-style steamed fish, particularly with the spring onion garnish and soya sauce but with a Japanese spin to it as some wakane is hidden underneath the fish.
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The beef cheeks were beautifully braised but the texture was unlike the usual beef cheeks that we had. The texture of this dish was firmer and closer to beef tongue instead. The marbling was good too.
WAKUDA 08
We rounded off this wonderful meal with Kokuto Ice-cream (not-featured) and Ginger & Shikwasa Creme Brûlée.

Our experience at WAKUDA was great, it felt as though we were momentarily transported to Japan, amidst the elegantly designed communal spaces and the well-thought out dishes. This menu also introduced us to Okinawan produce and the recurring word throughout our meal was “refreshing”.

PS If you’re planning to dine there or are celebrating a special occasion, we recommend getting the seats in front of the beautiful tree (which were told to come from Japan), right behind the counter where you see the Chefs in action. We are not posting a photo here so that you can witness its beauty in person during your visit!

Budget per person: – (menu featured is not usually available), but lunch sets start from $72++ per person

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Cafe Natsu | Western Brunch with Japanese Flair

Cafe Natsu is known for serving western brunch with a Japanese flair. The brainchild of Chef Lewis Barker, Cafe Natsu opens its second outlet at Clemenceau Citadines Connect Hotel, just six months after its debut at Joo Chiat. We visited the Joo Chiat outlet on a rainy afternoon and it was bustling. We were told that there is a refreshed menu that was recently launched to exude a stronger Japanese influence.

Café Natsu 01
For starters, we had the Ebi Croquette ($12++). Ebi prawns that are soft and creamy on the inside and crunchy on the outside. Kewpie mayo is then drizzled and finished with some prawn oil.
Café Natsu 02
We also tried two items from their new menu. The first was the demi-glazed Wagyu Hamburg ($26++) served with okonomiyaki pancakes and mixed green salad. The hamburg had a pinkish-red center and retains some moisture despite having been seared to finish. It is well-seasoned and we liked the accompanying okonomiyaki pancakes that were slightly crispy. The green salad has a refreshing dressing which cuts through the heavier hamburger and okonomiyaki.
Cafe Natsu 03
The second main we had was the Short Rib Ragu Kare Casarecce ($24++). Casarecce Pasta is used as a base and cooked with tender short ribs braised in Japanese curry spice. The heat is mild for this dish so those who don’t take much spice can still have this. The pasta was a tad too firm to our liking. So if you prefer pasta that has a somewhat firm texture but is still slightly tender, you may want to highlight it to the staff when ordering.
Café Natsu 04
For desserts, we tried the Mochi Fried Donuts with Salted Hokkaido Milk Ice-Cream ($12++). This was a delightful end to the meal – the donut balls with chewy mochi in the center, lightly dusted with fragrant cinnamon powder and sugar. The cold salted hokkaido milk ice-cream is a good pairing too.

You may wish to check out their new outlet at Clemenceau Avenue. We noticed many patrons having their Wagyu Sandos during our visit this time so that will probably be the dish that we go for on our next visit!

Budget per person: $20 to $30 per person

  • Café Natsu

  • Phone

    +65 8886 4497
  • Address

    283 Joo Chiat Rd, Singapore 427537

The post Cafe Natsu | Western Brunch with Japanese Flair appeared first on food gem: Food & Travel.