Tag Archives: stellar at 1-altitude

Prawn Capellini Alio Olio

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prawn capellini

prawn capellini

prawn capellini was done alio olio style. i also did not have uni & ikura (nor mentaiko).

prawn capellini

prawn capellini

still my own prawn capellini was a very tasty pasta.

i guess nothing so unusual, and no better than my regular seafood alio olio, but it was a different & drier style,  adding butter like for my mentaiko pasta or squid-ink pasta.

king crab uni & sakuri ebi capellini

stellar’s king crab uni & sakuri ebi capellini

didn’t have the top ingredients of stellar’s king crab, uni, ikura & sakura ebi pasta (above photo).

but just the taste of the pasta alone, i think mine was just as good though differernt (w/o the unique salty uni & ikura flavours).

we had this for our homegourmet adventure 4-course dinner on 15.11.2015.^^

prawn capellini

prawn capellini

i prepared the usual browned garlic in olive oil with nice aroma. added cut chilli padi, then white wine, 1 tsp sugar & prawn stock & reduced.

for the prawns, i used my dry wok prawns method to produce a very tasty prawn with great texture, then cut them into small pieces & left a few whole prawns.

then i off the fire, added butter & tossed the capellini.

prawn capellini

prawn capellini

it was a simple & easy dish to prepare.

the pasta was al dente & very tasty. i did not have basil to garnish this evening, so i guess it is a shorthand & slightly different style from my usual seafood spaghetti alio olio.

c.h.e.f andy

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Red Tomato Gazpacho

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white cucumber & red tomato gazpacho

white cucumber & red tomato gazpacho

this a counterpoint to my white cucumber gazpacho. ^^

each gazpacho is delicious on its own, but they combine so beautifully, both aesthetics & also taste. shiok!

gazpacho in 2 styles

stellar at 1-altitude’s gazpacho in 2 styles

we went to stellar at 1-altitude for dinner on 9.11.2015.

other food so-so, but stellar’s gazpacho was just so good!

yes, i got inspired to try out the gazpacho at home. hehe! 🙂

red tomato gazpacho

red tomato gazpacho

& so i googled online recipes. some i used & adapted-

gazpacho is 2 styles

gazpacho is 2 styles

& produced 2 gazpacho just like stellar’s – a red tomato gazpacho & a white cucumber gazpacho.

red tomato gazpacho

red tomato gazpacho

for tomato gazpacho i used 4 large tomatoes, 1 large red pepper, 1/3 peeled japanese cucumber, 1/2 red onions, 1 clove garlic remove heart, 2.5 tbsp extra virgin olive oil, 1.5 tbsp red wine vinegar, 1 tbsp sugar, 2tsp sea salt, 1 slice bread, 1 cup stock or water

& blend.

& i also did croutons like for the white gazpacho –

put sliced baguette on a on-stick pan on low fire, added sea salt & some shaved parmesan.

so easy to prepare!

& the result of my first attempt was a really delicious tomato gazpacho. not quite the standard of stellar’s for sure, but almost there.

we had this for our homegourmet adventure 4-course dinner on 15.11.2015.^^

so refreshing, smooth, & you could really taste the wonderful sweetness of the red pepper & tangy tomatoes, and the delicious combination of onions & other ingredients.

c.h.e.f andy

Ingredients :-

  • 4 large tomatoes
  • 1 large red pepper
  • 1/3 peeled japanese cucumber
  • 1/2 red onions
  • 1 clove garlic remove heart
  • 2.5 tbsp extra virgin olive oil
  • 1.5 tbsp red wine vinegar
  • 1 tbsp sugar
  • 2tsp sea salt
  • 1 slice bread
  • 1 cup stock or water
  • few slices of baguette

Directions : –

  1. place all ingredients (except baguette for croutons) in blender & blend till smooth. taste!
  2. put sliced baguette on a on-stick pan on low fire, added sea salt & some shaved parmesan.

White Cucumber Gazpacho – Soooo Delicious!

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white cucumber & red tomato gazpacho

white cucumber & red tomato gazpacho

gazpacho not my favourite & i hardly take gazpacho by choice.

gazpacho in 2 styles

stellar at 1-altitude’s gazpacho in 2 styles

we went to stellar at 1-altitude for dinner on 9.11.2015.

other food so-so, but stellar’s gazpacho was just so good!

white cucmber gazpacho

white cucmber gazpacho

so i googled online recipes. some i used & adapted-

gazpacho is 2 styles

gazpacho is 2 styles

& produced 2 gazpacho just like stellar’s – a red tomato gazpacho & a white cucumber gazpacho.

white cucmber gazpacho

white cucmber gazpacho

for cucumber gazpacho i used 1.5 cucumbers, 1/2small yellow onions, 1 clove garlic (removed heart), 1x140ml plain yogurt, 1 slice bread, 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 2tsp sugar, 1tsp sea salt, 1 cup vegetable stock & blend.

& i also did croutons for the first time!

i just put sliced baguette on a on-stick pan on low fire, added sea salt & some shaved parmesan.

so easy to prepare!

& the result of my first attempt was a really delicious gazpacho. not quite the standard of stellar’s for sure, but almost there.

we had this for our homegourmet adventure 4-course dinner on 15.11.2015.^^

so refreshing, smooth, & you could really taste the wonderful coolness of the cucumber, and the delicious combination of yogurt & onions & other ingredients.

c.h.e.f andy

Ingredients :-

  • 1.5 large cucumber (peeled & cut)
  • 1/2 small yellow onions (cut)
  • 1x140ml plain yogurt
  • 1 clove garlic (remove heart)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp sugar
  • 1 tsp sea salt
  • 1 slice bread
  • 1 cup stock or water
  • few slices of baguette

Directions : –

  1. place all ingredients (except baguette for croutons) in blender & blend till smooth. taste!
  2. put sliced baguette on a on-stick pan on low fire, added sea salt & some shaved parmesan.

Homegourmet Adventure 4-course Dinner on 15Nov2015

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had great fun discovery yesterday experimenting several “first” for a wonderful 4-course dinner on 15.11.2015. ^^

truly a homegourmet adventure. 🙂

all 4 dishes had some new elements-

  • prawn veloute was an accidental invention.
  • gazpacho was completely first attempt.
  • prawn capellini was a new preparation &
  • slow-braised pork collar was my second try on a new preparation

in a sense, my recent dinner at stellar at 1-altitude spurred my interest, not so much an inspiration (excepting the gazpacho at stellar which was really good!), as i thought the food was expensive & not value-for-money. i thought i could recreate something similar. ^^

first course was pan seared scallops in prawn vegetable veloute. 🙂

i did not do the pan-searing well this evening. still the scallops were very good, plump & tasty & very good texture, not really the standard of disgruntled chef’s 100gourmet scallops, nor the stellar’s scallops.

the prawn vegetable veloute though was an accidental discovery. it was just so good! ^^

intense yet very smooth, and very tasty, and just the right body & texture. this really is an excellent recipe & among the best soup i have made.

i would say for myself, though the scallop itself was not comparable to stellar’s, but the overall taste experience including the prawn veg veloute was better than stellar’s, but not comparable with disgruntled chef’s 100gourmet scallop dish (above photo).

my second dish was entirely new.

gazpacho not my favourite & i hardly take gazpacho by choice but stellar’s gazpacho was just so good!

so i googled online recipes & produced 2 gazpacho just like stellar’s – a red tomato gazpacho & a white cucumber gazpacho.

& the result of my first attempt was a really wonderful gazpacho. so refreshing, smooth, & you could really taste the coolness of the cucumber & also tangy tomatoes.

not quite the standard of stellar’s (above photo) for sure, but almost there.

prawn capellini was done alio olio style. i also did not have uni & ikura (nor mentaiko).

still my own prawn capellini was a very tasty pasta.

i guess nothing so unusual, and may not be better than my usual seafood alio olio, but it was a different & drier style, adding butter like for my mentaiko pasta or squid-ink pasta.

king crab uni & sakuri ebi capellini

stellar’s king crab uni & sakura ebi capellini

didn’t have the top ingredients of stellar’s king crab, uni, ikura & sakura ebi pasta (above photo).

but just the taste of the pasta alone, i think mine was just as good though differernt (w/o the unique salty uni & ikura flavours).

the slow braised pork collar in red wine sauce was my second attempt, it was as good as the first, and a really great recipe i created myself.

the pork was very flavourful & so tender yet not sinewy & falling apart like the usual braised meat texture.

i think this is really an excellent recipe. ^^

c.h.e.f andy

Good But Expensive Dinner @ Stellar at 1-Altitude on 9Nov2015

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king crab uni & sakuri ebi capellini

king crab uni & sakura ebi capellini

celebrating an occasion & went with wife for dinner at stellar at 1-altitude on 9.11.2015. ^^

marina skyline

marina skyline

there was a roof top bar like at me @ oue & also at zafferano (1-altitude is much higher floor).

marina skyline, the panoramic view were of course fabulous.

stellar at 1-altitude rooftop

stellar at 1-altitude rooftop

nice place to have a drink, but it was a bit hazy this evening.

stellar at 1-altitude

stellar at 1-altitude

we were there at 6.30pm first seating, it was 1/2 full for the evening.

amuse bouche

amuse bouche

we were deciding between the regular S$95++ 3-course menu (full portion) or the 6,7,8-course autumn gastronomic (1/2 portions). wife decided to have the 3-course & i was advised that if i took the S$120++ 6-course menu alone i would have 2 desserts.

so we both took the 3-course. wife had 2 appetizers & i ordered a dessert.

amuse bouche

amuse bouche

we were served only 1 amuse bouche. so we missed the mushroom tea which other reviewers raved about.

this amuse bouche was ok but forgettable.

how i missed the incredible mushroom tea amuse bouche we enjoyed at jaan previously.

fin de claire & some pacific oysters

fin de claire & some pacific oysters

wife ordered the oysters. there were 4 in 1 order.

fin de claire & some pacific oysters

fin de claire & some pacific oysters

again it was ok but not those very creamy ones. we had better S$3 oysters at tess bar & of course the superb ones at the prime society (only S$2.50ea after palate 50% discounts).

diver scallops. parmesan. bacon. carbonara style

diver scallops. parmesan. bacon. carbonara style

i ordered the diver scallops carbonara style.

diver scallops. parmesan. bacon. carbonara style

diver scallops. parmesan. bacon. carbonara style

the scallops were wonderful, large, plump, tasty, & still have the slightly gummy sashimi bite. i loved the scallops.

but as an entire dish with the carbonara sauce, it was simply outclassed by the excellent scallops at the disgruntled chef 100gourmet dinner we had recently (above photo).

pan seared scallops in prawn vegetable veloute

pan seared scallops in prawn vegetable veloute

i decided to create a dish myself with my usual pan-seared scallops using a prawn vegetable veloute. my scallops were very good but not really comparable, however my veloute was excellent & the overall experience was much better, though just as outclassed by the scallop dish at the disgruntled chef 100gourmet.

gazpacho in 2 styles

gazpacho in 2 styles

wife ordered the gazpacho in 2 styles.

gazpacho in 2 styles

gazpacho in 2 styles

the cold soup was light, refreshing, tasty.

white cucumber & red tomato gazpacho

white cucumber & red tomato gazpacho

this was such a wonderful soup, i went home & recreate one myself, and a pretty good one at that. not quite stellar’s top standard, but pretty good la. 🙂

the main courses

the main courses

we ordered the king crab, uni, sakura ebi pasta & the rack of lamb.

king crab uni & sakuri ebi capellini

king crab uni & sakura ebi capellini

the pasta was tasty & i liked it.

wife though was not impressed. somehow the uni sauce tasted cheesy (same saltiness?). it was good but not great.

prawn capellini

prawn capellini

i went back & recreated a very tasty prawn capellini myself in the same style.

victorian lamb rack

victorian lamb rack

the lamb rack was i guess mediocre, at best above average.

it was done medium according to the server’s recommendations.

array of sauces & dips

array of sauces & dips

there was a nice array of sauces & dips, mustard, bearnaise etc& a butter which was very nice with the lamb.

victorian lamb rack

victorian lamb rack

the sides were good.

but actually for the lamb, though it was ok, it was also quite mediocre. there are countless restaurants here that does this better, and much better!

i would prefer my own pistachio crusted lamb to this.

almond croquant

almond croquant

overall, food was good, ambience was fabulous.

the dinner though was quite underwhelming for the price, quite below our expectations. purely on the matter of food enjoyment, we had much better at cheaper places like foc & tess bar.

wife was saying basically we were paying for the view. i guess we were.

c.h.e.f andy