Showing posts with label contemporary. Show all posts
Showing posts with label contemporary. Show all posts

Friday, March 4, 2022

[Tasting] 6ixty 7even Restaurant & Bar (67 Restaurant) @ 67 Neil Road

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Do you love venturing out, looking for cool new places to hang-out? 6ixty 7even Restaurant & Bar offers contemporary (modern) European cuisine with a touch of fusion.


6ixty 7even Restaurant & Bar

menu


Level 1 has a bar-atmospheric vibe with dark tones and high chairs. Plus a chiller full of alcoholic selection. One couldn't help but to order a drink here.

high chairs and tables

Level 2 dining area offers a more intimate and cosy setup for tete-a-tete with friends and loved ones.

Level 2

cosy vibes


If you're one who is curious about all the actions happening in the kitchen, then go ahead and grab a counter seat, or as some calls it, the Chef's Table. Say hi to Chef Ramesh and Vince. They are super friendly! Or simply watch when they are prepping your dinner.

guess where I'm seated


Vince prepping our first course


67 Signature Menu


Chilled Truffle Angel Hair Pasta (@$20 ala-carte)


The first course was beautifully plated and one could feel the care that went into prepping. Chilled Truffle Angel Hair Pasta is a familiar item at various places, and the version at 6ixty 7even has a balanced flavour with a refreshing feel. Noodles prepared al-dente, with lovely crispy sakura ebi. Subtle yet adequate.


Next course, soup.

I liked the idea of the plate with ingredients being presented first, but without the soup. No lah, not for us to get ready for the pour shot (but it works that way too, if you want), but more for us to appreciate the ingredients inside before soup is poured over. Visual treat, if you may.

ingredients appreciation

Truffle Scented Forest Mushroom Soup (@$15 ala-carte)

Again, the flavours are adequately balanced and the chunky mushrooms added 'bite' to the soupy experience. Noticeably, the portion of soup was rather generous! For me, I loved the distinctive charred smokey taste of the brioche crouton. Yummy!


Chef Ramesh plating our main course


For the 67 Signature Menu, one could choose between the Chicken or Fish for the main course.


Pan Seared Tiberias Harvest locally sourced Barramundi (@$28 ala-carte)

A feast for the eye. Loved the vibrant colours! The sauce tasted creamy, with a touch of acidity that nuances perfectly with the freshness of the barramundi. Violet quinoa are so pretty!

Violet Quinoa with Edamame beans, Braised Baby Cabbage, Iranian Saffron Emulsion

Vince was slicing a small portion of the chicken dish and we could hear the crispiness of it! That certainly amped up some expectations!

Crispy Roulade of Farmed Chicken (@$28 ala-carte)

Where shall I begin? 

Visuals are on-point. Kabocha pumpkin puree was so naturally sweet. The tarragon chicken jus coating the roulade, was of a genteel flavour and kept the chicken moist. Tasted wholesome and this crispy chicken roulade, is now one of my favourite food.


favourite dish


Final course, the dessert. Chef Ramesh told us there is a 'surprise' element in the dessert and he will quiz us on it later. Wah... stressed!

67 Chocolate Dome (@$17 ala-carte)


The raspberry sorbet was done well and it wasn't too sour nor too sweet. The chocolate dome itself was of a mousse-like texture, with some bitterness (in a good way) from the cocoa and I thought it tasted of hazelnuts somewhere inside there. Loved the berries and the soil. And yes, happy to report that we 'passed' the test! The surprise is not revealed here although someone else had mentioned it in their blog.

The 67 Signature Set is priced at $67++ and offers good value to diners. The portions were good, and enjoyable flavours.

Signature Classics


Clover Club @$17

Pegu Club @$17

There are only 2 cocktails available currently under the Signature Classic section. Both drinks were pretty sweet, and I prefers the Pegu Club. Tasted of gin, cointreu and lime juice.


It was an enjoyable dining experience for both Ivan and myself. Thank you Sherman for the invite, and  Chef Ramesh and Vince for feeding us. Thank you 6ixty 7even Restaurant & Bar for hosting us.


6ixty 7even Restaurant & Bar (67 Restaurant)

Address: 67 Neil Rd, Singapore 088898

Websitehttps://6ixty7even.com.sg/

Contact:

Business Hours:

Closed on Sundays.

Mon - Sat: 3pm – 10:30pm

Saturday, October 27, 2018

Salted and Hung @ 12 Purvis Street

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Was in the area looking for a place to dine on a Friday evening. Went around a few before settling on Salted and Hung at 12 Purvis Street. The place was spacious, dark and cosy. Without reservation, one could only dine in a hurried manner before the next seating arrives. Fortunately, we were given an option for counter seats where we could enjoy our dinner in a more leisurely manner, maybe strike up a conversation or two with the Chef Drew and watch the bustling activities of the kitchen.

interior
okay

No worries for first timers. The friendly staff offered recommendations and asked if we had any dietary requirements. We heard that the popular dishes are the Charchuterie, Fremantle Octopus, Scallops, Wagyu Tri-Tip, Lamb Neck Char Siew, the Black Mash and Roasted Cabbage.

We made our choice based on our preferences and since it was just for two pax, we opted for two Small Plates, a main from the Josper and another from the Farm section. We were going for the Scallops, Octopus, Hamachi Collar and Roasted Cabbage. Oooh, didn't realize we ordered mostly seafood!

Chef Drew Nocente assembling the scallops
Scallops with Handcut Noodles and Prawn Floss @$28

There was a tiny hint of spice in that pile of prawn floss and handcut noodles. This scallop dish seemed to be a favourite amongst the staff!


decided on Mi Terruño Reserve Malbec 2014 (Mendoza, Argentina)

At Salted and Hung, even for an order of wine by the glass, I was pleasantly surprised when a first taste was offered to the guest. The pour continues if one likes it, otherwise, they are happy to change it to the next option. Must say that am liking the people of Salted and Hung for their service and warm hospitality.

Thus far, the first taste by the guest was usually practiced if the guest had ordered a bottle. Initially, it crossed my mind that perhaps the staff might have misunderstood that I was getting a bottle! Ooops! Found an interesting read on whether restaurants should offer guests that first taste of wine.

Mi Terruño Reserve Malbec 2014 (@$22 per glass)

Tried the Pitchfork Cabernet Merlot 2015 from Margaret River and this may be the one for you if you prefer a youthful drink with a soft profile. Tried the Mi Terruño Reserve Malbec 2014 and thought that this too tasted pretty young. Nevertheless, a bit paiseh to revert and continued with the Malbec. The taste improved after some time. Balanced, and with aromas of plums and cherries with a hint of spice. Lovely violet hues and goes well with the food that we ordered that night.

The next item was the Fremantle Octopus. One of the benefits of counter seats, was that Chef would be personally explaining the components of your dish. My attention was all on the delicious looking octopus tentacle. Anything from the Josper would be magic. That is the belief.

Fremantle Octopus - squid ink and charcoal @$28

Happy faces on first bite of the tender octopus. Enjoyable meaty chew, exceptional softness and a heavy dose of smokeyness. Yums. The red blob was salami paste and we were cautioned that it would be slightly spicy. Turned out to be rather mild. I'd smeared it generously along with the butter.

Liked that the food was served in accordance to the pace of the diner. Marlee, our lovely service staff for the night, came by every now and then to check on us on how we are doing. Chef too, would come by and asked about the food.

Our final two dishes came together. I never had my cabbages slow-roasted before so this would be a first for me. The leaves turned out to be soft as though it was boiled but with much more intense flavours. Very buttery and rich.

Roasted Cabbage  with Bonito Butter @$12

The Hamachi Collar looked very much blackened. If I could rate a maximum char, this would be it. Peel away the top to reveal sweet luscious meat with good mouthfeel. That's Hamachi, ladies and gentlemen.

Hamachi Collar
Hamachi Collar with soy, dashi and greens @$36

Took the last sip of wine and was ready to go when we were presented with a wooden box that contained housemade cookies with salted caramel. Love the texture and the familiar taste of the cookies. Very good and satisfying sweet end to our meal at Salted and Hung.

finale of cookies

Thank you for the good company and kudos to the lovely crew at Salted and Hung. An enjoyable experience.


Salted and Hung

Address: 2 Purvis St, Singapore 188591
Websitehttps://saltedandhung.com.sg
Contact: 6358 3130
Business Hours:
Tuesdays to Fridays - 11:30am to 2:30pm, 5:00pm to 10:30pm
Saturdays - 11:30am to 4:00pm. 6:00pm to 10:30pm
Sundays - 11:30am to 4:00pm
Closed on Mondays

Sunday, October 19, 2014

SET Contemporary Cuisine 套 @ PoMo

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Located at Level 2 PoMo, Selegie Road. Been to the nearby bean place for drinks, but that was aeons ago. Took bus #166 from Novena MRT station, and alighted at Middle Road (after the stop opp. of Burlington Square). Selegie Road is about 6 minutes walk from there, and there's a traffic light to cross. Just look for the bright neon lights.

@ SET

The place looks spacious, and rightfully so as it is a 94 seater main dining area, with more seats at its alfresco and private dining area.

private dining area for larger groups

Or, if one prefers a more intimate setting, how about a table by the window?

just the two of us

The concept here, is to serve contemporary cuisine at affordable prices. A 5-course lunch @$28.80++, and 6-course dinner @$38.80++. Both courses consist of chef starter, cold dish, soup, main course and dessert, while dinner course will also include the Grilled King Mushroom side dish.

menu

Let's begin, shall we? First up, Chef Starter of bacon and mushroom gratin. Served piping hot, the shallow savoury gratin looked nondescript but was cheesily good with the pillowy white kopitiam bread toasted to a crisp.

Chef Starter

savoury gratin on a crispy toast


Moving on to the cold dishes, there are 4 choices to take your pick from. But before that, a plate of salad roll with pork floss to share, compliments from the kitchen. Thanks Chef.

salad roll with pork floss


Right, now the cold dishes. Huai San Carpaccio is unusual. Thinly sliced, with a very very slight refreshing crunch and the tiny chopped bits of beets and peach added some sweetness to it.

One could really taste the citrus tang in the Smoked Duck Breast dish but my favourite, would be the Tomato Caprese. Mozarella cheese that's fluffy and light, yet creamy smooth coupled with juicy tomato with a light crunch from the sea-salt. Yum.

Huai San Carpaccio
Smoked Salmon Gravlax
Smoked Duck Breast
Tomato Caprese

As it was dinner, the side-dish of Grilled King Oyster Mushroom was up next.

Side Dish - Grilled King Oyster Mushroom

Liked the smokey charred flavour of the mushroom. Tasted meaty and the teriyaki sauce with mayo goes very well with it. There's a small dollop of truffle mayo foam on the side for a variant in flavour.

For soups, there are two Asian influenced ones and two of Western type.

Roasted Pumpkin with Truffle
Mushroom Veloute with Peanut Butter

The roasted pumpkin soup was creamy and milky. Thought the mushroom soup was a tad bitter. Understand that there were bits of grilled king oyster mushroom that was used in this soup, for that intense flavour.

Miso soup with sake

My favourite soup was the Double-Boiled Herbal Chicken soup. Nothing beats comfort food. Velvety hot soup with that homely taste. A nourishing bowl of good soup. More please.

Double-Boiled Herbal Chicken soup

The mains arrived soon after, and the portions are good. Liked that the menu was designed to have most types of meat from the land to the sea.

Marinated Rack of Lamb
rosy pink

Three small chops of lamb, strongly flavoured and well cooked with meat still tender. One of my favourite main dish.

Grilled Snapper with Salsa

The snapper was cooked till firm, and just lightly seasoned so that one could taste the sweetness of the caramelized onions. A dash of salt would be good.

Roasted Chicken


Roasted chicken looked 'cute'. Roundish mound as it was boneless and stuffed. Meat was a bit dry though, hence good to mop it up with some sweetish chestnut sauce.

Baby Pork Back Ribs

Generous portion of back ribs to satisfy the meaty cravings of any carnivore. Slight prod with a fork, and the meat was easily separated. Sweet sauce, very asian-styled.

Crowd favourite, the Roasted Beef Tenderloin. Nice plump juicy meat. Enjoyable chew.

Roasted Beef Tenderloin
juicy and tender

And when you thought your stomach could fit in no more, there's still desserts.

Huai San Jello

Huai San Jello was very likeable. Refreshingly sweet, light and easy to eat. The taste of sweetness from dried longans was very promiment.

Espresso Creme Brûlée

Loved the Espresso Creme Brûlée. Smooth, sweet as sweets ought to be and that touch of bitter espresso. Nice.

Pistachio Panna Cotta

The desserts' menu do have a lot of pudding-like items. Fret not if you're not a pudding-lover. There's cake of the day too.

Homemade Cake of the Day

Desicated coconut, dense brownie-like cake. A bit dry for me. Perhaps a scoop of homemade gelato to go along with this?

Poached Pear with Gelato

The sweetness from the poached pear was quite intense. Go for this, if you like really sweet desserts. Homemade gelato was pleasingly good.

Here's my pick for a 5-course set menu:
Chef Starter
Cold Dish - Tomato Caprese
Soup - Double-boiled Herbal Chicken
Main Course - Marinated Rack of Lamb / Roasted Beef Tenderloin
Dessert - Espresso Creme Brûlée / Huai San Jello

And, perhaps add a glass of wine with prices starting from $8++.

Special thanks to Petrina and Lay Peng, and the team behind the creative SET, led by Chef Erick. A spacious place with good ambiance, enthusiastic crew and interesting dishes. Not forgetting Li Tian, my fellow blogosphere friend.

SET Contemporary Cuisine

Location: No. 1 Selegie Road, PoMo #02-01, Singapore 188306
Opening Hours: Daily from11:30am to 22:00pm
Website: www.set-sg.com
Contact Number: 6337 7644


 
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