Media Tasting

The woman who claims she never needs or wants anything, worrying about you regardless of your age and unconsciously loves without expecting anything in return. Have you planned anything for your mum on this Mother’s Day? Time flies, this year’s Mother’s Day falls on 13 May 2018, Sunday. Run out of ideas? We’re here to help you do better, though, with a list of Mother’s Day dinner where we’ve dined recently.

The list below is not in chronological order.

Royale Restaurant at Mercure Bugis Hotel

Over 40 Chef’s speciality dishes available at the buffet and a cosy 45 minutes cake decorating workshop with mum. A picture is worth a thousand words, but creating memories are priceless. The cake decorating workshop is suitable for all even for those that have no idea about baking. Pastry Chef Man is very patient and encouraging. Celebrate this special day in the joys of decorating a cake and creating beautiful memories with your mum together.

Mother’s day buffet starts with Seafood on Ice including Alaskan snow crab legs, live oysters, poached prawns, Manila clams and more! The Alaskan snow crab legs were fresh! I’m able to pull out a solid piece of sweet, juicy, succulent Meat on my media visit. One piece is definitely not enough.

Double-boiled ginseng chicken soup with wolfberries and red date. This is a very nourishing soup, especially for mother. The chicken soup has a hint of ginseng flavour and elegantly light in texture.

My favourite main go to Braised Beef Cheek with Madeira Wine. I had it once it’s served. The beef cheek was meltingly tender and the taste was richer with Madeira wine. Mashed potatoes with the Sauce are tasty and I can’t help cleaning all the sauce off the plate!

Who can resist mentaiko sauce? The slipper lobster was topped with a voluptuous blanket of mentaiko sauce then oven baked. A lovely combo that marries savoury mentaiko and sweet lobster.

I’ve also tried Oven-Baked Salt Crushed Whole Seabass Fillet. The presentation is on point! Whole seabass fillet was carefully prepared and buried in the comfort of salt crust. It was fun to watch the salt crust being cracked open, exposing the cooked fish. The seabass was dry in texture and had a fishy taste which I don’t enjoy it personally.

An assortment of delectable dessert and other sweet treats including Durian Creme Brulee, Bird Nest Egg Tart, Candied Almond Tart, Strawberry Short Cake and Tiramisu Mousse

Honestly, cake decorating is not my speciality and I have zero confidence. Many thanks to Pastry Chef Man and my foodie sis Cecil for their encouragement and tips in making this possible for me! The cake tasted even better with our fruits of success.

Cake decorating sessions are prioritized based on first come first serve basis. Complimentary limited to 3 pax per family.

Cake Decorating Workshop Sessions:
12.30PM, 1.30PM, 2.30PM

‘To Mum, With Love’ Buffet Lunch

Sunday, 13 May 2018 (1 Day only)
12PM – 3PM S$68++ (Adult) / S$34++ (Child 6-12 years, under 6 dines free)
S$98++ (Includes free flow wine & beer)

The Chinese Kitchen: 厨神私房菜

Definitely not just the Chinese restaurant next door, the dishes are curated by local renowned Chef Austen Ong. Not only Chef Austen is the author of two cookbooks, he is also part of culinary events. The former President of Society of Chinese Cuisine Chef (Singapore) has critiqued and judged at major cooking competitions like Asian Flavour Culinary Challenge. Some of his many achievements include Gold medalist of Asian Cuisine in the 8th FHA International Salon Culinaire.

Chef Austen keeps traditional Chinese cooking techniques and ingredients with a touch of the modernist cuisine. From appetizers to mains to desserts to drinks, making sure your meal as special as Mother’s Day itself.

The marriage of the savoury flavour of salted egg onto a crispy base, pulling all these dispersed salted egg aromas into a thin weaving of crispy crust. Each bite into the portobello mushroom salted egg milk crust was filled with a crunchy, savoury, sweet and buttery sensation and finished with a hint of spicy kick.

Portobello Mushroom at S$16+.

The razor clam is perfectly steamed with a firm and QQ texture. Layered with Korean black garlic with garlicky molasses flavour and a hint of sweetness but has covered the natural brininess and clam flavour.

Steamed Scottish Razor Clam at S$11+/piece.

My personal favourite dish goes to the Signature Old Fifty Collagen Broth. Chef Austen has adapted the cooking method of the 50s aka Old Fifty. The soup broth is simmered over charcoal with chicken duck, pork and fish skin for 10 hours. On top of the flavourful collagen broth, you can also customise your personal soup broth by adding any of the fishes (Ocean Catch, Wild Caught or Snapper) and choice of original, miso or spicy flavour. We added ocean catch and keeping original flavour. The ocean catch is deep-fried then added to the soup broth which adds a depth of the broth’s rich flavour. It is sure to perfect a multitude of dishes!

Signature Old Fifty Collagen Broth at S$40+ (2-3pax) and S$58+ (4-6pax).

Thou, not the most photogenic dish, but rest assured that the taste is not compromised. Beneath the smoky and salty fish skin lies the moist and succulent fresh fish meat. The sea perch actually tasted similar to fish cod. The dip features chef’s blended sauces to complement the fish. Don’t let troublesome bones prevent you from enjoying fresh fish. The friendly staff will debone the fish, however, do take note of the small bones too!

Original Charcoal Grilled Orange Sea Perch, Sea Salt & Spices at S$62+.

Nagaimo simply melts in the mouth with perfect texture of the soft wild fungus.

Stir Fried Asparagus, Fresh Nagaimo, Wild Fungus in Claypot at S$16+.

Crab fans will appreciate the big lumps of chunky crab meat presence in this porridge. There is no seasoning added to the porridge, keeping all the natural taste of crab meat. However, it might be a little bland to some of you.

“Ying Yang” Rice with Jumbo Lump Crab Meat, Mushroom from S$60+.

Morganfield

Wrecking your minds on where to bring your parents this Mother’s Day and Father’s Day? Well, think no more! Morganfield’s, home of the best ribs in town, has got you covered.

Treat Mom and Dad to a meal fit for royalty, with 2 new mouth-watering Sticky Bones sauces for a limited time from 30th April to 24th June; Candied Peach BBQ and Smokey Bacon Bourbon!

Specially curated for the Queen of the house, we’ve got the Candied Peach BBQ sauce. Contrary to what seems like one chunky piece of ribs sitting on the plate, the meat is actually soft and tender. It is light upon consumption, retaining the strong original taste of the ribs, with a subtle hint of fruity sweetness from the peach and honey sauce. Accompanied with the ribs is a refreshing side of fruit salad and sweet sponge cake dessert. Every bite you take simply calls for more. There is also an option to pair this ribs with SweetWater Blue craft beer (ABV 4.8%) that complements the sweet peachy sauce. This beer is refreshing and light, easy to drink and finishes extra clean.

Specially curated for the King of the house, we’ve got the Smokey Bacon Bourbon sauce. This slab of meat is generously topped with a thick layer of sauce infused with bourbon, hand-chopped bacon bits and slices of candied bacon. The sauce is tasteful and gives the tender meat a strong BBQ taste. This slab of meat is slightly more dense upon consumption, as the sauce is more rich and smokey. Accompanied with the ribs is a refreshing side of potato salad and some slightly barbecued corn, which perfectly sums up a hearty meal! There is also an option to pair this ribs with Bridge Road Robust Porter craft beer (ABV 5.2%), something more bold and heavy, with a strong barley and chocolate malt taste.

Both sauces are available at half slab for S$29.90 and full slab for S$46.90.

Both craft beers are available at S$10/glass.

We also had the Bacon Wrapped Meatballs (S$11.90) for the starters. The meatballs are dense and very well seasoned, coupled with a layer of crispy bacon. Simple yet very tasteful, one was definitely not enough. These meatball appetizers can be found on their regular menu.

There is also a non-alcoholic option Summer Peach Cooler (S$6.90/glass), perfect for the kids. It is a refreshing blend of peach and orange with a splash of soda. Never a fan of soda but both my +1 and I loved this drink!

Ending off our scrumptious meal, we had the Bread Pudding (S$11.90) and wow guys this was the bomb! It is a homemade bread pudding served with vanilla ice cream and whiskey sauce. The bread pudding is warm and melts in your mouth, leaving a strong milky aftertaste. The whiskey taste in the sauce is almost unnoticeable, just enough to add a slight flavouring to the dessert. I’m really craving for it as I type this! This dessert is suitable for sharing within the family.

Available all day, every day from 30th April to 24th June.

Thanks Rachel Tan for Morganfield review.