Latteria Mozzarella Bar – For Cheese Lovers

19 12 2012

Compared to the Chinese, the Italians sure love to complicate things. When ordering bak chor mee (minced meat noodles), we state whether we want mee pok or mee kia, but when an Italian guy orders pasta, he will state whether he wants linguine, spaghetti, tagliatelle, penne or fettuccine and so on. Growing up, I have encountered so many instances where I have felt lost and bewildered staring at the menu of an Italian restaurant, wondering what the words meant.

Pompous as many Singaporeans are, I strutted in confidently to Latteria Mozzarella Bar, smirking that the days of being an “unseasoned” diner was now long behind me. However, a glance at the menu knocked me off my high horse immediately. To think there are over 10 different variants of mozzarella coming in differing shapes, size and density, each with a unique name! Lucky for me, a glossary was provided on the menu to explain each one.

Latteria Mozzarella Bar is a relatively new place just over a year old if I’m not mistaken but the local food scene is evolving so fast  that one can hardly distinguish the definition of new anymore.

Choice of indoor and outdoor seating is available and my party chose the rustic indoor seats given our affinity with air conditioning. Based on observation though, outdoor seats tend to be more popular, especially with the expat crowd, which forms a major clientele for Latteria.

The good thing about Latteria is that food portions are ideal for sharing.

We started off with a Fresh Burrata ($30++). Burrata means “Buttered” in Italian, and is one of my favourite appetizers for Italian meals. It’s made such that a shell of mozzarella encases a rich core of mozzarella and cream. The one here was very decent with a density that was just right, complementing the sweet peppers, cherry tomatoes and rocket leaves well.

The Nodini Pugliesi, Parma Prosciutto ($22++) is also worth trying. Nodini Pugliesi (hiding under the parma ham) are little marshmallow-sized balls of mozzarella that are more dense that Burrata and given the mild-tasting nature of mozzarella, it helps to buffer against the saltiness of parma ham well.

Despite being an Italian joint, I actually found most the meat mains a lot more stellar than the risottos and pastas, the Slow Roasted Lamb Shanks, Chickpeas & Red Wine Casserole ($30++) being such an example. Devoid of gaminess and a fork tender texture sealed the deal. Portions were super generous as we got 2 shanks.

The Linguine Vongole ($25++) was the best pasta dish of our meal. The white wine sauce is a little different here from the usual renditions as some cheese had been added to the white wine base, giving an extra dimension of creamy flavours in addition to the bittersweet flavours of clams.

I would recommend avoiding the Oregano Risotto ($25++), which I think is really yellow due to the use of pumpkin squash. It was really bland, not sweet nor cheesy and if not for the gravy from the lamb shank which I paired the risotto with, it would have been highly unpalatable.

What surprised me most was the Tagliata-style Sirloin ($35++). Done perfectly to medium rare, the quality of the sirloin far exceeded what I had expected given the price range, with visible light marbling and tasty oils oozing with each bite.

The Truffle and Smoked Mozzarella Risotto ($25++) was another let down, as it lacked cheesiness and was bland as well.

When the Porcini and burrata pasta bake ($25++) arrived, my friends jested that it looked like baked pasta from pasta mania. They weren’t that far off though, as the quality of the cheese was probably the main distinguishing factor.

Similar to the Pasta Bake, but way most aesthetically pleasing was the Mac & Cheese ($25++), which was served in a hollowed out pumpkin.

The Tiramisu ($15++) is definitely meant to be shared. In fact, I would go as far as to say that it can easily satisfy dessert cravings for 3-4 pax easily. Taste-wise, it’s rather run of the mill, but with brownie points awarded for the very smooth mascarpone.

As many hits as there were misses, Latteria failed to leave much of an impression apart from the laudable meat dishes.

Latteria Mozzarella Bar

40 Duxton Hill

Tel: +65 6866 1988

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Alkaff Mansion – Raina’s 21st Birthday Dinner

28 07 2012

I always tell people that a 21st birthday is the 3rd most important day of anyone’s life, the first 2 being the wedding and funeral. It’s a day where you allow yourself to splurge, not for the sake of showing off that your 21st is better than everyone elses, but for acknowledging the closest people in your life for being there. Mine was a rather humble affair 2 years back. I simply catered food at my place and invited my closest 30 odd friends and family down, the people who have have the greatest influence on what I have become today.

Alkaff Mansion 2nd Floor

Whenever I get invited to a birthday party, I feel really honoured. It’s like an award that recognizes the value and contribution you have made to someone else’s life. So unless it’s a life or death situation I’m dealing with at that moment, I try never to miss such events. It was partially due to this reason that I decided to fly back from Seoul a week earlier than initially planned to attend Raina’s 21st, one of the best friends I have made during my university years.

Before deciding upon the venue of her 21st, Raina and her siblings had visited Alkaff to qc their menu and subsequently shortlisted their favourite items into a 4-course set dinner menu. Pretty much foodies themselves, I was pretty confident that the food was going to be great.

Arriving unfashionably on time, only a handful of the guests had arrived so I proceeded to the 2nd floor for aperitifs at the bar while waiting for the rest of the guests to arrive. After all, few can say no when there’s a lovely flow of prosecco on the birthday girl’s tab. Driving’s a pain sometimes, no one told me there was going to be booze. But apart from me ranting about the inability to sponge off to my heart’s content, I thought the bar lounge had classy vibes with soft music playing in the background, unhindering private conversations.

Crispy Duck Foie Gras with Caramelized Onions, Beer and Cherry Relish ($28++). Although there is supposedly a layer of polenta flour that is supposed to add a crisp exterior to the foie gras, the foie gras I got wasn’t much crispier than what I’d normally have in other french establishments. On the plus side, the liver sure was fatty and that’s where the tart cherry relish comes in, to tone down the oiliness. The brioche and caramelized onions were pretty standard but I felt the brioche could be better if it were a tad more buttery and airy but overall, a well-executed dish.

I felt that the Ravioli with Porcini Mushrooms Sauce scented with White Truffle ($26++) was nicely done and I especially adored the mushroom sauce. Fervent truffle fans might point out that the earthly truffle aroma was lacking but I was very content with what was served.

I was very utterly disappointed with the Braised Veal Shank Osso Buco in White Wine Served with Mash Potato Puree. The meat was rubbery while the tomato based sauce was too tangy and didn’t quite complement the veal. The only saving grace was the meat wasn’t gamey.

Though not mind-blowing, I preferred the Pan-seared Cod Fish with Rosemary Potato & Aged Balsamic over the Osso Buco. The fish was very fresh but the flavour came across as a little too nude and bland for my liking. Then again, it might appeal to people who love their fish unadulterated by overly flavourful marinades and gravies.

 

Cake for princesses

 

Birthday girl and family

 

For dessert, we were served the Traditional Blackberry Tart with Vanilla Ice Cream. I thought the tart was decent and tasted better on its own than with the accompanying ice cream, which lacked richness and the delightful fragrance of vanilla (yup didn’t spot the black vanilla beans). Raina’s 2 tier birthday Chocolate Rum cake was from Perla. Not too shabby but the glaze was a little too sweet for me.

Overall, I believe Alkaff Mansion delivers something special. The ambience alone is worth the trip and as long as you stick to the tried and tested items, you will be in for a memorable meal. So do keep it at the back of your head if you are planning a meal to pop any important questions, or celebrate special occasions.

Alkaff Mansion

10 Telok Blangah Green

Tel: +65 6510 3068





Forlino II – A Peek into their Restaurant Week Menu

23 03 2012

Forlino was named after its former head chef Osvaldo Forlino. After leaving Forlino, he has since set up 2 Italian establishments over the past 2 years, No Menu Singapore and Osvaldo Ristorante, both of which I’m dying to try. But let’s not get ahead of ourselves and just focus on Forlino for today.

I was here just over a year ago and fondly remembered that the food was palatable, though the experience was not impressionable enough to lure me back till now. Accompanying me for this Restaurant Week Lunch, priced at $40++, were fellow food bloggers Christine from Crunchy Bottoms, Jing Wen from The Dirty Stall and Issie. I’m relatively easy to please but I can’t say the same for my fellow guests, who are definitely more discerning when it comes to their nom noms.

When I saw Stuzzicappetito as the first course, my mind drew a blank. Had no idea whatsoever what that meant. Googling it after I got home, I discovered that it is the Italian equivalent of an appetizer, and means to tease the appetite. We were given a warm bread roll each with cheese shavings. Crunchy Bottoms bakes her own bread from time to time and postulated that the bread we got was machine-made, which is a bummer. The cheese was awesome though, tasted like a mild cheddar though I reckon it’s probably a type of cheese whose name is long and unpronounceable.

Anyway just some side info on cheddar cheese since I’m on the topic. Have you ever come across the terms “mild”, “tasty” or “vintage” no your cheese packets and wondered what the different styles of cheddar actually mean? Well, these terms refer to how long the cheeses have been aged with mild being the youngest and vintage being the oldest and carrying the most pungent flavours.

My favourite course of this meal was the Tagliolini with Spanner Crab, Sweet Peas and Tarragon Cream. The Tagliolini was cooked towards the softer side, with a light tomato base sauce (which I assume the crab was cooked in) whose tanginess was downplayed by the green tarragon sauce. The portions were large enough to qualify as mains and I was adequately satiated by the end of the course to retire for the day. Then again, the pasta was so good that I was quietly anticipating what was to come next.

Crunchy Bottom’s Mediterranean Seabass Fillet with Braised Artichoke and Apricot Sauce was very well executed in my view. The fish was fresh and moist, going well with the foamy apricot sauce, which was only subtly creamy so as not to musk the natural sweetness of the fish.

I was rather disappointed with the Crispy Duck Leg Confit with Vin Santo Sauce. For duck confits, it is usually the case where either the duck skin is pure decadence or the meat is moist and succulent. You seldom get the best of both worlds. In this case however, the duck confit failed on both accounts. The skin was moderately soggy and the duck meat was stringy and excessively salty. Vin Santo is a type of sweet dessert wine and together with the lentils, they helped to alleviate the saltiness somewhat. I guess I was going through this course with a very unsatisfied look, like I just scored a B+ on a test. B+ is an Asian F 😀

For desserts, we had the Amaretti & Duck Chocolate Pudding, Vanilla and Wild Berry Compote. Amaretti means Macaroons or Cookies in Italian, which I guess is what was sprinkled on the top of the chocolate pudding. The pudding wasn’t very smooth, as I could still see air bubbles like pimples scarring the surface of the pudding. Taste-wise, I didn’t really enjoy it and felt that the berry compote was not the ideal complement for the pudding. My tastebuds might be part of the minority though, since accounts from my friends who have visited Forlino for restaurant week paint a very different picture.

I’d say Forlino might be a little overrated. They do a decent job with their pastas and possibly foie gras dishes, but they should leave the duck confits to the French.

Forlino

1 Fullerton Road, #02-06

Tel: +65 6877 6995





Garibaldi Italian Restaurant & Bar – Very Meh

14 12 2011

Now that holidays are here, I have been trying my best to spend more time with my non-SMU friends whom I might have neglected through the school term. This term has been a trying one for me, but which term hasn’t? One thing’s for sure though, I had definitely spent more time in the library and less time with the nom noms this time around. So now, it was time to go on an eating spree to make up for lost time… 

I arrived ahead of C, excited to be dining at what was considered to be one of Singapore’s leading Italian fine dining restaurants. The service was impeccable, and the maitre’d saw to it that I wasn’t too bored, coming over to chat a while I waited for C.

When C arrived, we were served with complimentary freshly toasted Dried Tomato Focaccia Bread. First impressions count and Garibaldi nailed it as this was the 2nd best complimentary bread I have had so far (the best being from Private Affairs which has recently shifted out of its Joo Chiat premises). C even got himself a third slice!

Their 3-Course Set Lunch is priced at $38++, a huge discount from the ala carte prices which would probably set you back by about $100ish.

For appetizer, C chose the Cocktail Di Gamberetti or Poached Shrimps with Romaine Lettuce in Cocktail Sauce. They are quite generous with the shrimps, and the shrimps were fresh and springy so no complaints here. It does remind me of the cold dish prawns you get at wedding dinners.

For myself, I opted for the Soup of the Day which happened to be Asparagus & Crab Soup. It’s quite starchy, so I think they might have blended in some potatoes to thicken the soup a bit. Overall, it was meh.

For Main, I had the Spaghettini with Calamari, Black Olives and Fresh Tomatoes, thinking that a fancy Italian restaurant would definitely get their pastas right. Yet again, I was left disappointed as this was forgettable.

C’s Stewed Red Snapper served with Grilled Polenta and Green Peas fared slightly better, though severely lacking a wow factor. Polenta is made from cornmeal and supposedly looks a bit like mash potatoes which I don’t see any of. Perhaps it is the toast lookalike behind the fish.

For desserts, diners get a choice of what they want from a cart of homemade cakes by Sweets Garibaldi.

Diners can also choose if they would like a sauce (Chocolate, Vanilla and one more I can’t recall) to accompany the cake.

C got a Chocolate one which I didn’t try.

For myself, I had a Hazelnut Flavoured one which on first bite tasted like Kinder Bueno with the soft hazelnut cream and crisp praline base. I thought it could have been better if the sponge was lighter and more airy.

The set lunch comes with a choice of coffee or tea. The coffee was fragrant and robust despite being quite bitter (typical of french and italian coffees perhaps?)

Overall, I wasn’t impressed with the food but felt the service made up for it.

Bon Appetit!

Garibaldi Italian Restaurant & Bar

36 Purvis Street

Tel: +65 6837 1468





Pasta Brava – Hearty Italian at Mass Market Prices

13 12 2011

Sherwin’s, Sophie’s and Annie’s birthdays were long overdue and due to the 101 reasons that kept everyone busy over the past month, we didn’t get a chance to celebrate during the school term. And since school’s finally out, I had tasked myself with finding an appropriate place for a casual birthday lunch.

You know for large group gatherings, an appropriate lunch venue requires affordability, accessibility and of course, a minimum standard of quality, and finding such an ideal lunch spot is indeed a tall task. Faced with such a situation, I humbly suggested Pasta Brava, a restaurant on my to-go list which I had yet to try.

Located within walking distance from Tanjong Pagar Mrt, Pasta Brava serves hearty authentic Italian fare at very very reasonable prices about $25ish to $35ish a person for a generously portioned main. It has cemented its position and credibility in the Singapore food scene after garnering numerous accolades and awards over the past decade which are conspicuously framed up on the wall of the reception area.

The pastas here are pretty heavy so while I’m an advocate of having a complete meal consisting appetizer, main and dessert, you you might want to consider skipping the appetizers unless you are planning on sharing the mains. And instead of having desserts here, you can also consider strolling around the Ann Siang or Duxton area to try the various highly acclaimed patisseries such as k ki, Bonheur Patisserie and Flor Patisserie.

In descending order starting from my favourite pasta, I enjoyed the Spaghetti Della Pescatrice, “Spaghetti with Seafood in Squid Ink Sauce” ($23++) the most. Some of my friends found the briny squid ink sauce a little too salty but I thought it was awesome with the subtle bittersweet clam juices infused into the pasta.

One of the better risottos I have had, the Risotto Al Funghi Porcini, “Arborio Rice cooked with Porcini Mushrooms, White Wine & Parmesan Cheese” ($23++) is something I would recommend ordering here. Don’t attempt to finish this alone though as the cheesiness gets to you after awhile. The Porcini Mushrooms adds a texture akin to smooth fresh scallops to the dish which I find extra inviting,

I have a particular fondness of clams. I think it’s because of the fond memories I have about my trip to Gold Coast when I was younger where I picked up live clams off the beach and boiled them back in the hotel to eat. Subjectivity aside, there was consensus that the Spaghetti Alle Vongole In Bianco, “Spaghetti with Fresh Clams, Extra Virgin Olive Oil, White Wine and Parsley” ($19++) was one of the favourites of the meal.

Spaghetti Anacapri Al Cartoccio, “Spaghetti with Crayfish, Garlic, Herbs & Tomato Sauce served in Parchment Paper” ($23++). I’m not sure if it’s because of the effect of sealing it in parchment paper that stops the white wine from vapourizing but I detected a stronger than usual wine taste which I quite enjoyed (then again, no description of wine is mentioned for this dish so I might just have imagined things).

Agnolotti Farciti Al Salmone, “Round-shaped Pasta filled with Fresh Salmon, served with Tomato and Cream Sauce” ($22.50++). Agnolotti is a type of ravioli, and the difference in naming convention arises mainly from the initial place of origin, with Agnolotti originating from Northern Italy and Ravioli from the Coastal South. The difference in locale also results in a difference in terms of stuffing used, where fish, vegetables and cheese was commonly used for Ravioli while meat was used as a stuffing for Agnolotti.

The Fettuccine Alla Carbonara, “Fettuccine with Bacon, Onion, Egg Yolk, White Wine & Cream Sauce” ($20++) is decent but too heavy for my liking. The pasta was also a little on the soft side.

While the Linguini Regina Del Mare, “Linguini with Clams, Prawns, Scallops, Squid, Crayfish, Garlic & Tomato Sauce” ($23++) looks like the Spaghetti Cartoccio (above), the tomato sauce comes across as less flavourful.

There’s no end to good food around the Tanjong Pagar and Outram area but Pasta Brava has left a deep enough impression to warrant future revisits.

Bon Appetit!

Pasta Brava

11 Craig Road

Tel: +65 6227 7550





Pepperoni Pizzeria (Frankel Avenue Outlet) – Possibly the Best Pizza!

7 11 2011

Go to any online forum with a discussion thread on “Where to find the best pizza in Singapore?” and I’m absolutely positive the name Pepperoni Pizzeria will pop up. Operated by the Les Amis Group, Pepperoni Pizzeria‘s Frankel Avenue outlet is the newest of their 3 outlets, the other 2 being located at Binjai Park and Greenwood Avenue, both around the Bukit Timah area. Given the popularity of the place, reservations are highly recommended.

If there’s one appetizer worth ordering here, it’s got to be the Fried Potobello Mushroom with Chicken & Red Wine ($18++). With a portobello the size of both my palms combined, the fried batter manages to remain crisp despite the excessive local humidity. The  red wine sauce is spectacular, rich, fatty and robust and comes with diced bacon, just my kind of gravy.

The Aglio Olio & Peperoncino ($18) or Spaghetti tossed with Garlic and Red Chili in Olive Oil is awesome as well, though priced rather steeply for something so simple. The garlic isn’t that intense despite it’s chunky look and the spiciness is well tuned. Feedback from friends HH and JH is that the other pasta dishes available here pale in comparison, so I’d suggest sticking to the Aglio Olio if you are a first timer here.

The Pizzas here are thin-crusted and come in 3 main sizes, Medium (9 inches), Large (12 inches) and Family Size (21 inches). Personally, apart from the novelty factor of having a crazily huge pizza,there really isn’t any perks in ordering a family size since it will typically be less evenly cooked. Hence, we ordered a large Salmon (Fresh Salmon, Caramelized Onions & Capers) and Frutti Di Mare (Prawns, Clams, Scallops, Squid Rings & Fish) Pizza ($23++). Yes you can have your pizza half and half here 🙂 My favourite pizza at Pepperoni’s is the salmon, whose flavour has somehow been infused within the pizza. Not sure how they do it but it’s devilishly good.

If you prefer your pizzas on the salty side, go for the Pancetta (Pancetta, Diced Tomato & Soft Egg), Prosciutto Crudo di Parma (Parma Ham & Rocket Salad) ($23++). 

So is Pepperoni the best Pizzeria in Singapore? Very possibly, I’d say.

Bon Appetit!

Pepperoni Pizzeria

 95 Frankel Avenue

Tel: +65 6445 5661





Stellar @ 1-Altitude – A New Star?

29 08 2011

*This dinner was sponsored by Stellar @ 1-Altitude

I was pleasantly surprised when I received an invitation to a tasting session to Stellar @ 1-Altitude last week. This was my first time dining there and I was glad that several other food bloggers were invited as well. It’s always interesting to find out what makes food bloggers tick and their impetus for starting their food blogs in the first place.

1-Altitude is the latest venture by the One Rochester Group, which also operates its flagship gastrobar One Rochester, Coast @ 1-TwentySix and patisserie 1 Caramel (if you haven’t already found out, I hate to break the sad news to you but the outlet between Cathay and Plaza Singapura has relocated to One Rochester quite recently). Perched on level 62 of OUB Centre, be astounded by the panoramic and breathtaking 360 degree view of the Singapore CBD/Marina Bay skyline.

1-Altitude actually manages levels 61 to 63 of OUB centre, with each level catering for different functions and crowds. On level 61, 1-Altitude runs 282 and Citygolf, a sports bar and indoor golf simulator. On level 62 is the fine dining restaurant arm of 1-Altitude, Stellar. Lastly located on the top level is 1-Altitude Gallery and Bar, which is the World’s highest rooftop bar at 282m.

Stellar is helmed by Group Executive Chef Christopher Miller, who in addition to being Stellar’s head chef, also runs his own Thai eatery Sweet Salty Spicy around the Bukit Timah area. He tells us that while Stellar’s modern cuisine carries with it a high level of sophistication, Stellar aims at providing diners with a fun dining experience rather than evoking stifling and rigid fine dining rules.

While Chef Miller specializes in Modern European cuisine, Stellar’s menu isn’t limited as such. There’s food here that caters to most palates, from Japanese, fresh seafood like Sashimi and Oysters, Grilled meats, and even a Charcuterie section (cured meats) but Chef Miller made it clear that Stellar doesn’t serve fusion food.

Our tasting session started off with Stellar’s Twice Baked Gruyere Souffle. For traditionalists who believe that souffles should only be left for dessert, I bid them to try this rendition. The gruyere souffle is served alongside additional servings of 2 different melted cheese sauces (gruyere and blue cheese), meant for those who want an extra cheesy kick. The cheese sauces complemented the souffle as much, if not more, than the typical vanilla sauce to a chocolate souffle. I believe that I would have no qualms eating this for breakfast, brunch, lunch, high tea, dinner or supper 😀

The Seared Hokkaido Scallops and Octopus was a pretty sight. The octopus is cooked in a sous vide style, adding a softer texture to the normally elastic rubbery bite.

The Sashimi: Omakase Taster is an assorted tray of fresh Tuna Belly, Salmon, Tai, Hamachi, Swordfish, Scallops, Ikura, Caviar, and Surf Clams. Typically, “omakase” means entrusting your meal in the chef’s hands such that he would normally bring out the freshest or seasonal ingredients to whip up your meal. Therefore, its probable that one might not get the same types of sashimi everytime, but that’s just my guess. I found the quality and freshness of the seafood laudable given that Stellar isn’t a full fledged Japanese restaurant. After all, who can complain about Tuna Belly?

The Sushi(Spicy Tuna, Swordfish, Lobster and Salmon) was done delightfully well too. I especially liked the Swordfish Sushi (2nd row from top). In addition to the inner sushi fillings of diced swordfish, the sushi was also topped with a slice of creamy swordfish smeared with a rich mayo sauce which was subsequently seared. Really yummy.

There was a small side of lightly seared Ocean Trout and Swordfish Tataki which I found so-so.

There’s so much variety within the Charcuterie Taster that it’s hard to keep track. Apart from the 2 different types of Jamon hams (can’t remember their exact names though), there’s also a fowl terrine which I found too bitter and strong-tasting for my liking, cured sausages of duck and pork which were so-so, and a creamy foie gras parfait which was my favourite mini-item of this Charcuterie Taster.

Transiting to Mains, I harboured ambivalent feelings towards the Truffled Risotto with Poached Maine Lobster. While I liked the texture of the risotto and fresh sweetness of the lobster, I found the use of Truffle oil excessive which threatened to overwhelm the dish’s naturally mild flavours.

The Slow Roasted Suckling Pig with Iberico jamon and Fig Stuffing was pretty decent but objectively speaking, I’m just too much a fan of fat meats to be that reliable.

The Grain Fed ‘Tomahawk’ Rib Eye served with Bone Marrow is sourced from Australian cattle, which according to Chef Miller is what Australian cattle are good for (US cattle are better for their sirloin according to him). If I recall correctly, this Rib Eye was dry aged for 120 days, which is quite long. Just to recap on the similarities and differences between wet aging and dry aging, both types of aging carries with it the same purpose; to allow the beef to become more tender by allowing its natural enzymes to break down the proteins within the beef. The main difference is that for dry aging, the beef (usually of higher quality) is hung and allowed to air while for wet aging, the beef is sealed in a vacuumed plastic bag (hence retaining more water and tasting a bit more bloody). Another tidbit of info regarding food aging that I found out from Chef Miller is that aging of egg whites (for 2 weeks!) is crucial in making a light and airy souffle!

Utterly seduced by the Chocoloate Seduction, I loved every aspect of this creation, from the velvety chocolate ganache to the crunchy praline base, not to mention the Moist Chocolate Cake (much like a chocolate lava cake) at the background. I just think that while 1 chocolate cake is good, 2 is always better.

Topped with Coconut Ice Cream, I’m not an ardent fan of the Tropical Vodka Trifle, which while still passable by usual standards, was dwarfed by the other desserts.

Whenever I used to visit 1-Caramel, I never fail to order the Strawberry Shortcake which is airy and not too cloying. I was simply beaming when I saw it present among the Trio Fraise, which also comprised of Champagne Jelly and Chocolate Dipped Strawberries.

The Tropical Teaser comprised of a citrus cheesecake and Lemon Sorbet, effective as a last dessert for cleansing the palate after such a heavy meal.

While there was a mix of hits and misses, I generally enjoyed my dining experience at Stellar. After our dinner, we took a short stroll up to the rooftop bar and gallery. Having been to a few rooftop bars in Singapore like Helipad, Orgo and New Asia Bar, I believe that 1-Altitude’s ambience and view is the best of these few. Of course, I won’t be as hasty to say that it’s the best rooftop bar in Singapore, as I haven’t been to LeVel 33 or Ku De Ta etc yet.

Many thanks to the One-Rochester Group and Stellar @ 1-Altitude for their kind and gracious invitation.

Bon Appetit!

Stellar @ 1-Altitude

1 Raffles Place, Level 62 OUB Centre

Tel: +65 6438 0410








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