Archive for May, 2016

This month, Opus Bar & Grill is ready to beef up appetites with the new Angus T-Bone Steak from Rangers Valley!


With a marble score of 3+, the 1.2kg T-bone steak combines strip loin and tenderloin in one, priced at $120++ for two persons. Strip loin is known for its unsurpassed flavor that makes up almost three-quarters of the steak, leaving the tenderloin, one of the most tender cut of beef with one-quarter of the 1 to 1.5 inch thick cut, perfectly defined by the T-Bone right in the middle.

Well, that’s all alien language to me since I’m a pescetarian but K the carnivore adores it.


But before more meaty talk, let’s talk seafood first. Yes, I was pleasantly surprised that despite its name, Opus is not all about meat. Many of their seafood are from sustainable sources and they are even the first restaurant in Singapore to be awarded the MSC ecolabel.

Tartar of Bluefin Tuna ($17++)
avocado, chives, trout roe, extra virgin olive oil


For starters, definitely go for the bluefin tuna tartar. I love everything on the plate – from the superbly fresh cubes of tuna to the ripe creamy avocado and briny trout roe, it was an ocean party in the mouth! The Hokkaido scallops were plump and sweet too, but if I can only choose one (nooooo!!), it’s definitely tartar for me.

Hokkaido Scallops ($22++)
edamame, blood sausage, miso espuma


For my main course, it was an easy choice between the toothfish and wild sea bass. It was my first time trying a toothfish fillet and the silky moist and tender texture is very much like that of a cod or chilean sea bass. Needless to say, I enjoyed it very much and will be on the lookout for this fish at other restaurants too.

Glacier 51 Toothfish Fillet ($49++)
charred leek, brocolini, brown butter dashi


Of course, the stars of the show are the prime meat cuts that are dry-aged between 14 and 36 days in a specially commissioned Himalayan salt tile cabinet to create an intense depth of flavour whilst tenderizing beautifully.

220g Australian Wagyu ($92++)
kobe-cuisine, marble score 6, rib eye


Living up to Opus’s philosophy of letting the quality produce speak for itself, K’s steak was simply and briefly grilled as he asked for rare (they say the rarer the better ha)! Several sauces are available for pairing with the succulent and juicy steak – bearnaise (K chose this which I thought was so-so), garlic herb butter, green peppercorn sauce, bone marrow with red wine sauce, and black truffle mushroom sauce.


Take your pick from an extensive selection of side dishes – arugula salad, portobello mushroom, grilled asparagus, mac & cheese, garlic mash potato, truffle fries and our choice of the night – carb-heavy smoked risotto which is not really worth the calories, oops.

Smoked Risotto ($6++)
leek, pecorino


The concept of grilling also extends to the dessert menu! Both the charcoal grilled banana and honey grilled pineapple were lovely with a sweet caramelized and smoky flavor in every bite. The chocolate dome was a delightful bomb too; gosh it was the perfect decadent treat after a long day at work.

Grilled Honey Pineapple ($12++)
vanilla ice cream, crumble, rum sauce


For those who love to wine and dine, do not miss out on the attractive “Steak with Free Flow of Wine” special promo. With any order of prime cuts from the Opus beef selection at $58++ onwards, enjoy either a two-hour free flow of selected white and red wines from Sunday to Thursday or 50% off on wine by the bottle on Friday and Saturday. That’s such a good deal!

Chocolate Dome ($14++)
blueberry crumble, bailey ice cream, hot chocolate briolette


My thanks to Stephanie for the kind invitation!

Opus Bar & Grill
Lobby Level, Hilton Singapore
581 Orchard Road
Singapore 238883
+65 6730 3390


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You are not alone if you do not know what is Alpine cuisine. I thought it’s something Swiss, something German before my dinner at Zott’s True Alps where an education on Alpine cuisine awaits. To put it simply, Zott’s takes the best of European food, namely from the countries of Germany, France, Italy, Austria and Switzerland.


We took the best seats in the house – right in front of the open kitchen where we could see the chefs work their magic and also the ox Hieronymus setting the scene and keeping an eye on everything. Yes the bull is real and was once owned by the owner!


Traditional recipes have been transformed under the hands of Chef Lorenz-Maria Griesser and dishes turn out to be surprisingly light and healthy. Case in point, our first starter – amazingly thin swordfish carpaccio topped with crunchy chopped pistachio, briny pearls of ikura and a beautiful deconstructed “apple” of frozen Topaz apple mousse.

Swordfish Carpaccio ($28++)
topaz apple, pistachio


Another dish I particularly enjoyed is the rich and creamy parsnip soup paired with an intriguing bright green disk of chlorophyll! The plump langoustine was very fresh and I learnt from Chef that it’s imported from France.

Parsnip Soup ($26++)
langoustine, chlorophyll


Suckling Pig & Smoked Eel ($22++)
prunes, elderflower


Every component of our next dish was good on its own – fresh scallop, crab meat ravioli (love the striking zebra strips!) and shiitake mushroom – but as a whole, it reminded us of those Chinese braised dishes so will skip this next time.

Scallops ($46++)
crab meat ravioli, pak choy, shiitake mushroom, curry


Although the majority of the menu focuses on protein rich food (think beef, lamb and veal), I was happy to find that there are various elegant fish dishes too. For my main, Chef prepared a beautiful turbot, a flatfish said to be favored among discerning chefs. I don’t quite like turbot after having a tough one at The Tasting Room in Macau so there was a degree of apprehension when I took my first bite of the fish placed in front of me. But wow wow wow, this was so tasty and incredibly tender with a melt-in-the-mouth texture. Amazing!!

Turbot (off the menu)
peas, potatoes


Chef won my heart (and tummy) again for his rendition of the classic bouillabaisse. Like the parsnip soup, the broth was rich and bold in flavour. The use of rascasse, a small scorpionfish, is also rare and gives this a unique touch.

Rascasse ($46++)
fennel, bouillabaisse, fond


The meat chiller provides a choice of lamb, veal or beef cuts for guests to select. Many cuts are hormone and antibiotics free and animals are reared free range. Go for the signatures which include the sous-vide cooked venison with celeriac puree, peach and parsley. Although the meat should be the star, we were impressed by the sweet and fragrant slice of peach on the side!

Venison Loin ($56++)
celeriac, peach, parsley


Before I forget, the business lunch is of good value too – priced at $32++ for 2 courses and $36++ for 3 courses. With 4 starters, 4 main courses and 3 desserts to choose from, the menu changes on a regular basis, reflecting seasons of the year. For dinner, go on a “Journey through the Alps” with a carefully crafted selection of signature dishes (5 courses $98++ or 7 courses $138++) which I think is more value for money than going a la carte.

Pre-dessert Dessert
fresh berries, berry mousse


Sweet ending came in the forms of Toblerone® with fresh berries and an a la minute coffee souffle. While the Toblerone® sounded like my kind of dessert on paper, it lacks contrasting texture as it’s basically a chocolate mousse. We much prefer the soft wobbly souffle!

Toblerone® the ZOTT’S Way ($16++)
mousse, raspberries


My thanks to Chef and the team for taking such good care of us!

Zott’s True Alps
97 Amoy Street
6223 0913

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