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| Padang Pasta |
Jubilicious
is a Halal certified restaurant by Mr Teh Tarik Group. Recently, Jubilicious in
collaboration with Kapowww by Chef Mel Dean has revolutionised its culinary creation.
Chef Mel Dean is a celebrity chef and F&B entrepreneur renowned for his
delicious creation ranging from Asian to Mediterranean, Western Classic and
Fusion dishes. Jubilicious is a representation of Singaporean Cuisine in a
modern context.
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| Jubilicious with Celebrity Chef Mel Dean |
We
started our tasting with Keropok ($8). Crispy Fish & Papads crackers freshly
fried in the restaurant and served with fiery sambal & refreshing mint
chutney. The fragrant sambal with a squeeze of lime paired nicely with the fish
crackers; while the spicy mint chutney works well with the papadums.
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| Keropok |
Nibblelicious
Platter ($28, Signature Dish) consist of deep-fried chicken drumettes, tossed
in 3 different types of sauce: chillimex (using ChilliMexPaste, personal
invention by Chef Mel Dean), kimchi and satay flavours; regular fries and sweet
potato fries; nachos; and pice de gallo (Mexican style fresh salsa).
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| Nibblelicious Platter |
The drumettes are crispy and juicy, while the three different type of sauce gave each drumettes each their unique local and international flavours. The fries are crisp externally and moist internally. While the nacho has all the right ingredients, topped with sour cream and guacamole. A good variety platter to start the meal.
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| Nibblelicious Platter |
Grilled Lemak Padi Tiger Prawns ($38, Signature Dish). Juicy
and springy tiger prawns grilled to perfection. The charred aroma will be the first
to catch attention, followed with the well-marinated flesh filled with spicy
and turmeric sauce. Though it is an appetizer, I think it will also work well
with a plate of white rice. Yummy.
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| Grilled Lemak Padi Tiger Prawns |
Moving
to the main dishes. Asam Pedas Marina ($24.90). A delicious
concoction of asam (sour) and pedas (spicy) with generous toppings of huge
prawns, barramundi fish and calamari. The pizza dough is crisp, crusty, and the
cheese binds the dough and toppings nicely. A perfect example of a modern
fusion of Italian cuisine with a uniquely local Malay twist dish.
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| Asam Pedas Marina |
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| Asam Pedas Marina - The Toppings |
Mamak
Tabla ($16.50). This Jubilicious unique creation of burger. Flame-grilled beef
patty smothered with bone steak sauce, tomato, topped with sunny side egg. The
beef patty has a nice charred externally, while it remains juicy internally.
The signature bone steak sauce is sweet and savoury, almost like a bbq sauce
with a local twist. A moist and delicious burger.
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| Mamak Tabla |
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| Mamak Tabla |
Padang
Pasta ($23.90). The al-dente pasta is cooked with Padang sauce, which is
aromatic, spicy, creamy and bold in flavour. The turmeric, chilli padi, galangal
and tamarind paste together with natural sweetness from the seafood gave the dish
the OMPH factor in it. The pasta is well infused with this delicious sauce, you
will not stop twirling and scooping it into your mouth. Using Chef Mel Dean
signature expression “KAPOWWW”!!
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| Padang Pasta |
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| Padang Pasta |
Charkwaytong
($14.90, Signature Dish). Jubilicious take on the Singapore fried carrot cake. The
cube carrot cake is replaced with lontong (rice cake). The smooth and silky egg
covered the lontong nicely together with signature chilli paste and kecap manis
(sweet soy sauce). The seafood elevates this dish to be more “atas”. It is
definitely unique but it is not to my taste.
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| Charkwaytong |
Nasi
Goreng Sambal Sardine ($13.90, Signature Dish). One of Chef Mel Dean signature
family recipe. Imagine Korean Kimchi fried rice, but replace the kimchi with
sambal sardine. The rice is plump and soaks up the flavour of the sambal
sardine sauce. The sardines are fried separately to showcase the texture and it
is served with a fried egg, prawn crackers and tomato salsa. It is the first
time we all tried this dish and we all agree that it is a definitely a comfort dish.
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| Nasi Goreng Sambal Sardine |
With
so much of the food, we manage to save some space for dessert. Liquid Gold ($18.90,
Signature Dessert). Durian Royalty – Blended. Shaken. Stirred. Golden extracts
of Mao Shan Wang; exquisite ice cream; crowned with 22 karat Gold Leaf. Think
of it as high-end Durian milkshake, topped with MSW Durian Pengat. It is a must-try
for durian lovers. #Durianporn
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| Liquid Gold |
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| Liquid Gold |
We
also tried Chocolate Molten Lava Cake ($12.90). Lava cake with warm chocolate
lava gooey served with premium ice cream. A solid lava cake filled with thick
oozing chocolate lava. The strawberry ice cream complemented the chocolate cake
nicely.
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| Chocolate Molten Lava Cake |
Jubilicious
is located on the 4th floor of Hotel Boss, the same floor as the swimming
pool and herb eco-garden. With such as scenery, dining in the fully air-conditioned
restaurant will be therapeutic to the appetite, mind and soul.
Overall,
the food in Jubilicious is nicely curated. While half of the dishes that we
tried are fusion and presented in modern plating, the identity of local flavours
remains strong. My picks are Grilled Lemak Padi Tiger Prawns, Padang Pasta,
Asam Pedas Marina Pizza and Nasi Goreng Sardine. Of course, not to be missed is
the luxurious Liquid Gold. Definitely, a restaurant to try for Lunch, High Tea
and Dinner. Cheers!!
Thank
you very much Chef Mel Dean, Nish and Jubilicious Team for hosting us.
Food & Drink: 7.5/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7/10
Budget per Person: $26 - $50
Jubilicious
500
Jalan Sultan
#04-01
Hotel Boss
Singapore
199020
T:
+65 6291 3500
IG:
@Jubilicious_sg
OH:
Breakfast
Buffet: 06.30 – 10.30
Lunch
Ala Carte: 11.00 – 22.00
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