Permata Singapore – Flavours of The Archipelago Indonesia [MEDIA INVITE]

In the month of October 2024, Permata Singapore is bringing you 1-FOR-1 Halal buffet with the rich Flavours of the Archipelago – a culinary journey through Indonesia.

Highlights of this feast are:

Nasi Liwet Sunda is an Indonesian rice dish, cooked in coconut milk, chicken broth, lemongrass and spices. At Permata, the Nasi Liwet is to be enjoyed with Teri Kacang Balado, Ayam Goreng Rempah, Sambal Bawang Iris Petai, Perkedel Kentang, Tahu, Tempe, Lalapan, Sambal Geprek and Cabe Ijo.

Nasi Liwet Sunda

To our surprise, the rice is one of the most aromatic and delicious rice we ever tried. It is an elevated version of regular coconut rice and we can taste the OMPH and Shiokness in this fluffy rice.

The Ayam Goreng Rempah has a super tasty exterior, followed by succulent flesh. The rempah seasoning absorbs into the chicken flesh and bones. Together with different types of sambals and petai, it just adds to the SHIOKness of this dish. Superb!!!

Mie Bakso. One of the most popular Indonesian street foods. Usually, the bakso (meatball) is made from beef but the version in Permata uses chicken instead. Although it is different from the street version, the chicken meatball is bouncy and tasty. Accompanied by the robust and savoury broth, plus quail eggs, it is worth trying.

Mie Bakso

Bubur Ayam Jakarta. A dish that is close to my heart. I enjoy this dish from a push cart during my secondary school days in Jakarta. The bubur (porridge) is blended with the chicken consommé, delivering a flavourful combo. For the toppings, I added crispy fried shallots, fried peanuts and spring onions. Thumbs up from LD (who was not a fan of Bubur Ayam), and she went for second helping.

Bubur Ayam Jakarta

Fish & Shrimp Geprek Casserole and Cabe Ijo Chimichurri Chicken Enchilada. An inspired fusion dish, presented in Western and Texmex style. The fish and shrimp casserole is creamy and spicy, while the cabe ijo chimichurri chicken enchilada is tasty, packed full of heat, and it is good to be eaten with the keropok.

Fish & Shrimp Geprek Casserole & 
Cabe Ijo Chimmichurri Chicken Enchilada. 

Mie Goreng Jawa. Classic version of fried noodle. Aromatic, loaded with egg and the thick yellow noodle is covered evenly with kecap manis. On top of that, it is also filled with a touch of “Wok Hei”.

Mie Goreng Jawa with Ayam Goreng Rempah

From the grill outdoor live station, we have Ayam Bakar Jakarta and Udang Bakar Jimbaran. One of the ingredients in Ayam Bakar Jakarta marinate is kecap manis. Due to the sugar content, the exterior of the chicken caramelises with a lovely sweet and charred flavour. On top of that, it sealed the juices in the flesh together with the marinate. Yummy!!

Udang Bakar Jimbaran & Ayam Bakar Jakarta

The Udang Bakar Jimbaran have similar marinate as the chicken, with the addition of chilli. Yes, the prawns are spicier, however, unlike the chicken, it did not seal the juice very well.

Timor Leste Barramundi Sabuko & Budu Air Asam. Hail from Timor Leste, where it used to be part of Indonesia. Permata uses the big size of barramundi, marinated in a zesty blend of tamarind, turmeric, and lime served with fermented budu and spicy tamarind sauce. The result is a refreshing coastal flavour dish. It is bold, tangy and brings up the texture of the fish nicely. LD and I scoop a big portion of this because it is just so so good. Yum Yum!!

Timor Leste Barramundi Sabuko

Balinese Lakak. Balinese traditional pandan pancake, grated coconut, sweet palm sugar. Think of it as a mini pandan pancake. It is aromatic, chewy and tasty. The topping of grated coconut and sweet palm sugar is just addictive.

Balinese Lakak

Balinese Lakak with Vegetable Fritters and Pisang Goreng

Overall, the culinary expedition through Indonesia brought back nice memories of the street food that I liked to consume when I was young, especially the Mie Bakso and Bubur Ayam Jakarta. The Nasi Liwet Sunda combination is just a “FLAVOUR BOMB”, not forgetting the flavour from the sea coming from Timor Leste Barramundi Sabuko. Cheers!!

Flavors of Nusantara Archipelago – INDONESIA (1-FOR-1 HALAL BUFFET)

When: 1st Oct to 31 Oct 2024

Time: Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.00 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

Price: Lunch, Daily, $88++ Adult - $15++ Children 6 yrs - 10 yrs

Dinner, $98++ Adult - $15++ Children 6 yrs - 10yrs

(1-FOR-1 Buffet Promotion)

For Reservation:

Call 9082 9941 or Email: reservation@gedungkining.sg / event@gedungkuning.sg

https://www.sevenrooms.com/reservations/permata/chef-mel-dean

Thank you very much to Chef Mel Dean and Permata team for hosting us.

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $51 - $80

Permata Singapore

73 Sultan Gate

Singapore 198497

T: +65 9082 9941

W: https://www.gedungkuning.sg/permata

F: https://www.facebook.com/permata.restaurant

IG: @Permata.singapore

OH:

Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.00 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

Fat Belly – The Uncommon Cuts Steakhouse [MEDIA INVITE]

Fat Belly (“FB”) is a community steakhouse in Bukit Timah serving delicious secondary cuts of steak, moreish sides and classic desserts. FB takes pride in its sourcing and butchery, working with a close-knit network of producers across the world for lesser-known cuts of beef, pork and more. Head Chef Spencer Lau embraces a minimalist philosophy, choosing only the finest meats for the Charcoal Grilled section of the menu, which are expertly grilled over charcoal, rested, sliced, and served.

Toasted Sourdough & Raclette Cheese

Our evening at FB starts with Toasted Sourdough [$6] & Raclette Cheese [$18]. The sourdough has a crisp texture externally, followed by a soft and bouncy texture in the middle. The raclette cheese has a gooey and stretchy texture. Together with the crispy bacon, the raclette is irresistible. A great start to the meal.

Toasted Sourdough

Raclette Cheese with Crispy Bacon

The Combo

For the drinks, I had the mocktail version of Hugo while my dining partner, Purple-Eats had Bodega Catena, Malbec 2021 (Argentina). My Hugo is refreshing and floral.

Hugo Mocktail & Bodega Catena Malbec

For the steak, we had Full Blood Wagyu MS 8/9 DENVER [$65] & American Wagyu MBS 6/7 PICANHA [$55].

American Wagyu MBS 6/7 PICANHA & 
Full Blood Wagyu MS 8/9 DENVER 

Full Blood Wagyu MS 8/9 DENVER 

American Wagyu MBS 6/7 PICANHA

The Denver steak is also known as boneless short rib. It is one of my favourite cuts in Korean BBQ joints due to its rich flavour and tender texture. Coming from Full Blood Wagyu MS 8/9, this cut has a lovely marbling. It is cooked perfectly to the point of medium rare, the Denver steak just melts in your mouth.

Full Blood Wagyu MS 8/9 DENVER - Medium Rare 

At FB, the steak is served with rock salt, royal mustard and roasted garlic. I had the Denver with a touch of salt and also with the tangy royal mustard. Both ways are just awesome. The baked garlic is sweet and packed with intense garlic flavour.

The American Wagyu MBS 6/7 Picanha is also a unique steak. Picanha cut is taken from the top of the rump also known as rump cap. This cut is commonly used in Churrascaria (Brazilian BBQ) because of its perfect balance between lean and fats. When grilled, the fat caps just melts and keep the lean part juicy.

American Wagyu MBS 6/7 PICANHA - Medium Rare

For the version at FB, it is cooked to the point of medium rare. It is juicy and tender, but don’t expect a melt-in-your-mouth sensation. Instead, you can expect a bit of bite / resilience in the steak.

For the side, Pomme Puree [$10] & Fried Brussels Sprouts [$14]. The pomme puree (mashed potatoes) is smooth and velvety, drizzled with extra-virgin olive oil for that extra flavour.

Pomme Puree

The brussel sprouts are seasoned with the exciting garum caramel (umami-laden sauce, filled with sweet, salty and savoury flavour). Through deep frying, the brussel sprouts deliver a blend of crispy and crunchy texture, followed by outrageous rich and complex flavour. WOW!!

Fried Brussel Sprouts

We end the meal with Signature Tiramisu [$14]. The texture is soft, light and packed with strong coffee flavour. It was so delicious; that I couldn’t stop scooping the tiramisu.

Signature Tiramisu

Overall, it was great to be back at Fat Belly and experience a superb secondary cut of steak. On top of that, the starters, sides and dessert are delish. A must-visit place for a steak lover. Cheers!!

All Day Ala Carte Menu

Thank you very much Protegie Consultancy and Team Fat Belly for the invitation.

Food & Drink: 9/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $51 - $80

Fat Belly

10 Jalan Serene

#01-04, Serene Centre

Singapore 258748

T: +65 6314 2247

W: https://www.fatbellysg.com/

F: https://www.facebook.com/fbgsingapore

IG: @Fatbellysg

OH:

Mon – Thu: 11.00 – 16.00; 17.00 – 22.00

Fri: 11.00 – 16.00; 17.00 – 23.00

Sat: 11.00 – 23.00

Sun: 11.00 – 22.00

Menu Available Online

Birds of A Feather – A Lighter and Refreshing Menu 2024 [MEDIA INVITE]

Birds of A Feather (“BOF”) has introduced new flavours in their latest menu, focusing on lighter and refreshing flavours. BOF remains committed to its principles, delivering contemporary cuisine with Sichuan influences that blend East-and-West menu.

We started the tasting with dishes from the “Beginning”.

Beginning

Ume Tomato (V) [$14] - Ume Marinated Looye Cherry Tomato, Ume Granite, Sour Jelly, Salicornia. The Looye cherry tomato absorbs the lovely ume marinate. When I bit into the tomato, it was bursting with sweet and plum flavour. The sour jelly and salicornia provide a contrasting flavour and crunchy texture.

Ume Tomato

Ceviche [$21] - European Sea Bass, Chopped Chilli Salsa, Celtuce, Oriental ‘Tigers Milk’, Citrus Pops. The thick cubes of European Sea Bass are marinated with Oriental “Tiger Milk”. Tiger Milk is a Peruvian sauce base used to make Ceviche. This oriental version is on the milder side and it also adds pickled ginger as part of the sauce. The result is a lovely Ceviche with Oriental flavours.

Ceviche

Yu Xiang Eggplant Soba (V) [$18] - Japanese Eggplant, Soba, Puffed Buckwheat, Julienne Vegetables. I am not an eggplant fan, but I must admit this vegetarian dish piques my interest. The julienne vegetables consist of bell peppers and carrots have a lovely crunchy texture, in contrast to the braised eggplant. The sauce has a touch of bitterness and tanginess to tease your palate.

Yu Xiang Eggplant Soba

Spinach & Mushroom (V) [$17] - Spinach, Pine Nuts, Smoked Bamboo Shoots, Tea Tree Mushroom, Rye Croutons, Ferment Soy Bean Sabayon. A lot of flavours and texture happening in this dish. I like the flavour combination of smoked bamboo shoots and mild fermented soy bean sabayon that coddles the bitterness from the spinach. Hidden in the background is Sichuan sweet vinegar sauce that liven up the flavours. Meanwhile, the pine nuts and rye croutons for some crunch in the dish. A nice warm salad dish.

Spinach & Mushroom

Pork Dumpling [$18] - Pan Seared, Sichuan Dressing, Fried Sage, Almond, Lavosh. The pork dumpling is bursting with flavour, coated with spicy Sichuan dressing and sweet butternut puree. The sesame lavosh tasted like crispy dumpling skin.

Pork Dumpling

Next up for the tasting is “Ongoing” Menu. These are the favourite items on the BOF Menu, that have undergone some tweaking.

Roast Duck Consommé 

Roast Duck Consommé [$28] - Oriental Flavoured Duck Consommé with Duck Ravioli, Black Trumpet Mushroom, Cordyceps Flower, Braised Daikon. For someone who enjoys a lighter dish. The broth is clean-tasting and infused with mild oriental herbs. The ravioli is filled with juicy roast duck.

Roast Duck Consommé 

Chow Chow Prawn [$43] - Wok Fried Spiced Tiger Prawn, Sichuan Chow Chow Relish, Coriander Puree. This is the dish that you want to keep the utensils aside and use your fingers. The tiger prawns are fresh and well-seasoned. I enjoy sucking the jus from the prawn head, followed by the crunchy flesh of the prawn. The Sichuan chow chow relish is tangy, sweet and packed mala heat. Yummy! One of the must-order dishes at BOF.

Chow Chow Prawn

Barramundi Chazuke [$36] - Pan Seared Fillet, Classic Sichuan Sour Veg Fish Broth, Japanese Rice, Sauté Romaine, Kale, Mustard Green. One of the main stayers in the BOF Menu. The barramundi fillet is pan-seared to deliver a crispy skin and moist flesh. However, the star of the dish is the classic Sichuan sour vegetable fish broth. It is robust, sourish and packed with a bit of heat. A great dish to warm up your stomach.

Barramundi Chazuke

Next up is the Apportion dish (dishes good for sharing). Loup De Mer (600g - 700g) [$98] - Whole European Seabass Spiced, Sichuan Chopped Chilli Salsa, Asparagus, Ratte Potato, Kale, Black Trumpet, Vine Pepper Beurre Blanc. The whole European seabass is spiced, butterflied and pan-fried with the scales still on. The result is a crispy exterior, with natural scales crackers on the skin side and velvety flesh. The vine pepper beurre Blanc (white sauce) complemented the fish perfectly together with the ratted potatoes and asparagus. Yummy!!

Loup De Mer

For “Finale” / desserts, we have Citrus Block [$16] - Grapefruits & Orange Terrines, Milk Chips, Spiced Earl Grey Sauce & Sabayon, Popping Candy, Crispy Yogurt. A refreshing citrus fruit terrine, paired with awesome spiced earl grey sauce. The milk chips popping candy provide an exciting texture in this dessert.

Citrus Block

Jujube & Strawberry [$17] - Red Chinese Dates, Jujube Mascarpone Cremeux, Jujube Cake, Jujube & Strawberry Compote, Almond Sable, Dried and Fresh Strawberry. A deconstructed version of jujube pastry, bind together by jujube mascarpone cremeux.

Jujube & Strawberry

Overall, it was an exciting meal at BOF. Executive Chef Eugene See and his team always impress us with the East-meet-West concept, beautiful plating and lovely Sichuan flavours. Although the latest menu is lighter and more refreshing, the Sichuan-inspired flavours remain. Our personal pick is the Ceviche, Ume Tomato, Chow Chow Prawn, Barramundi Chazuke, Loup De Mer and Citrus Block. Kanpai!! Cheers!!

Thank you very much Kristine, Chef Eugene See and BOF team for hosting us.

Food & Drink: 8.75/10

Value: 7.5/10

Service: N/A

Ambiance: 8/10

Budget per Person: $51 - $80; $81 and above

Birds of A Feather

115 Amoy Street

#01-01

Singapore 069935

T: +65 9755 7115

W: https://www.birdsofafeather.com.sg/

F: https://www.facebook.com/birdsofafeathersg

IG: @Birdsofafeathersg

OH:

Mon – Sat: 12.00 – 15.00; 18.00 – Midnight

Sun: 12.00 – 15.00; 18.00 – 22.00

Menu available online