The Weekly Grub: 15 April 2015
PUBLISHED April 14th, 2015 10:00 pm | UPDATED June 12th, 2020 10:46 am
Happy Wednesday, Nomads! Your weekly dose of foodie updates this round includes delicious new pastries at Tiong Bahru Bakery, spanking new menus at Moosehead Kitchen-Bar and Butter, as well as an exclusive one-night-only Glenfarclas whisky dinner. Oh, and beer geeks, here’s something right up your alley – Pizza Fabbrica has launched their beer degustation menu.
New French Classics at Tiong Bahru Bakery
Vanilla Mille Feuille
The love child of pastry chef Gontran Cherrier and the Spa Esprit Group is successful simply because they keep us going back for more. This time around, the 8 new sweets at TBB go back to French pastry traditions. Every one of them was delicious in its own way, but my personal favourites were definitely the Paris-Brest ($7.50), a doughnut-shaped choux pastry filled with smooth praline cream and the oh-so-classic Vanilla Mille Feuille ($8), which features 2 layers of rich vanilla cream between multiple-layered crispy flaky pastry. Other hits include the Mixed Berries Tart ($8.50), Lemon Meringue Éclair ($7), and a must-have for coffee fans, the Opera Cake ($8.50).
New Menu at Moosehead Kitchen-Bar
Founded by father-son team Glen and Daniel Ballis, Moosehead Kitchen-Bar, has launched an awesome new menu with their new Head Chef Drew Wilson. From scratchings like, well, Pork Scratchings, Beef Tartare, and Yuzu Mayo ($6 each) and Roast Beetroot, Pomegranate, Toasted Almonds, Ricotta ($12) to bigger plates like Flank Steak, Shimeiji, Honey Mustard, Crème Fraiche ($29), you’re definitely in for a treat at this super-cool Mediterranean hotspot on Telok Ayer Street!
Buttero Launches New Menu
Parmigiana
The Italian trattoria of Tras Street welcomes their new Executive Chef, Antonio Massagli, who’s a true blue buttero (aka Tuscan cowboy). Presenting a new menu of hearty Tuscan favourites like the Fiorentina($98, for 2-3 pax), a gorgeous hunk of sliced flamed-grilled 300-day Grassfed Angus T-Bone Steak accompanied with fresh vegetables and potatoes. We also enjoyed the Salsiccie e Fagioli($30), a grilled pork sausage atop melt in your mouth cannellini beans and a side of homemade truffle focaccia, and the vegetarian-friendly Parmigiana($18), a baked dish of eggplant, tomato, parmesan, and basil flan.
Glenfarclas Whisky Dinner at Bar & Billiard Room
Fans of Glenfarcas single highland malt whiskies, you’re in for a treat! Bar & Billiard Room hosting a one-night-only whisky dinner with Mr. George S. Grant, the ambassador of the award-winning Glenfarclas distillery famous – who is also part of the sixth generation running the family-owned business. The evening will see pairings like the Glenfarclas 15 Year Old with Tian of Crab, Radish and Avocado Mousse, and Welsh Lamb Saddle, Spiced Carrot Confit, Quinoa and Coriander, and Celery Reduction served with the premium Glenfarclas 105 Cask Strength.
The Glenfarclas whisky dinner is available exclusively on 17 April 2015, 7pm-9.30pm, and is priced at $168++ per person. For reservations, please call 6412 1816 or email [email protected].
Pizza Fabbrica Launches Beer Degustation Menu
Osso Bucco
If you’ve tried the Birramisu – tiramisu made with Hitachino Nest Espresso Stout – at Pizza Fabbrica, you won’t be surprised that Chef Matteo Boifava has finally introduced his beer degustation. Available Thursday and Friday nights at $85++ per person from 5.30pm till late, the three-course menu pairs the antipasti of Italian Cold Cuts & Cheese with Birra Perugia Golden Ale and Osso Bucco alla Birra (sous vide veal shank cooked in Proper Job I.P.A) with Birra Del Borgo Reale Extra I.P.A. Dessert? The Birramisu, of course.
