had excellent 2pax dinner celebration at stellar @ 1-altitudet.
his a pop up by chef ace tan who helms 1-vu (pronounced one view) at outpost hotel sentosa..
outpost hotel is closed till jan2021 becos covid & chef ace tan has pop ups at various locations this month including at stellar which belongs to the same one group.
esplanade waterfront
boat quay padang
padang night view
the view from stellar is stunning in daylight & when litted up in the darkness
chef tan’s dishes equally stunning..
korean fusion degustation
after the first dish of pen shaped shellfish (fan scallop) we asked to upgrade from 5-course to the 7-course menu
every dish was excellent!
superb F1 wagyu2
my favourite of all the great dishes = the F1 wagyu (1st gen cross between wagyu & angus) was simply amazing, marbled & beefy flavoured at same time.
korean wrap dish
the wrap dish was very interesting too. like a Vietnamese rice paper wrap…very tasty too. like it!
squid, pork, oyster umami sauce2
the iberico pork was very good (chef said korea not exporting jeju black pig yet)..
though the squid preparation cannot c/w galician octopus and the even better spanish grilled octopus..
tile fish, snow crab
amadai (tile fish) was superb too! & the sauce bestest!
chef ace tan expert in sauces..very good, umami!
abalone oyster porridge
& the abalone porridge so tasty especially the oyster flavours..actually it is oyster porridge with abalone slices..abalone great texture, sweet but not same tasty as chinese braised abalones..
maybe I can try improvise here..no need abalone or used can braised abalones ok ..the porridge itself already so tasty..
korean yuzu, nashi pear
the ginger tea jelly dessert was super very refreshing!
hope to try out ace chef tan’s other dishes at 1-vu outpost hotel when they teopennin jan2021.
c.h.e.f andy
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Stellar @ 1-Altitude(Chef Ace Tan pop up Korean fusion degustation)
had 5pax dinner with brother, sil & chuan @ silk sicc on 29.10.2020.
food here always good, yum yum.
peking duck was competent.
and the complimentary second dish braised duck beehoon was excellent, very tasty. reason i ordered peking duck.
1/2 crispy roast duck was one of the best in town.
beef cubes in foie gras sauce was excellent, & truffle beancurd very good.
asparagus with huai san was good.
ordered couple of dessert. hasma was good, mango aloe vera so so, guilinggao was good. dessert here average.
brother and family enjoyed the food.
c.h.e.f andy
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Silk Restaurant
Address:
Singapore Island Country Club, 180 Island Club Road, 578774, (Thomson)Contact:6431 8426
Operating Hours:
Weekdays (Lunch)
11:30am – 2:30pm
Weekends & Public Holidays
11:00am – 2:30pm
Dinner
6:00pm – 10:00pm daily
Restaurant is closed on Mondays except on the eves of public holidays and public holidays.
Dress Code (Lunch): Casual – Round-neck shirt and bermudas allowed (Shorts, slippers and flip flops are NOT allowed) Dress Code (Dinner): Smart Casual – Collared T-shirt/shirt with long trousers and covered shoes (Shorts, slippers and flip flops are NOT allowed)
focaccia bread soft & nice beef carpaccio was good, sweet.
we ordered 3 pastas.
lobster pasta below average..lobster meat not done well, so not the standard of super tender, sweet, fresh delivery…pasta tomato sauce ok average…
sakura ebi tagliolini was tasty flavourful..
squidink risotto was cheesy, tasty ok just not enough squidink flavours…
colour not black enough..did not have the creamy black texture most good pasta restaurants produce..basically like when i did not have enough squidink to cook my pasta or risotto.
belly pork was good serving also steep price at S$35..texture ok flavours good too…
service was good & they offered a slice birthday cake 👍
overall quite average food kind of underwhelming than expected for a good class restaurant like oso.
a portion of the crispy skin was served with sugar.
the remaining crispy skin and parts with meat were served with crepe or chinese thin pancake used to wrap the duck paired with julienned cucumber and long sliced spring onions, and a sweet duck sauce (plum sauce and sweet bean sauce).
these serving is similar to minjiang.
pekin duck was very good…for me the best peking duck is by kai gardens, served with 5 color wraps and 5 sauces, but most important of all, a corn cracker added to the wrap which added texture to the dish. 🙂
all other dishes are great, special mention was the roasted pork and the crispy prawn fun cheong. these really are the best!
steamed pork ribs and chicken feet always good, so was the har gao and siew mai…
char siew soh was very good, though i prefer crispy char siew pao.
and they ask restaurant to cut out the drumstick for me. first time i eating peking duck this way. K the son had one drumstick and i shared the other with my OPS bro WM.
very shiok! haha!
very thankful to have such good friends to celebrate for me.
RI bros bought excellent apollo char kuay teow on 14.10.2020. ^^
added cockles add egg.
it was slightly salty, also commented by KH.
I usually low carbs/no carbs. this i enjoyed and finished everything today.
i think hai kee at telok blangah crescent still the best for me.
SCG had the four seasons chendol. it looked really good and he said so too. i didn’t take as the ckt already too much.
i was also interested in the kueh chap stall. will try that if i come again and not taking ckt.
P.S. though i came back with wife another day. we both felt that it was not so good. also it was expensive, add egg S$1 and add cockles S$2 so a S$4 plate was S$7. we tried the four seasons chendol. it was very good!
c.h.e.f 