Skip to main content

DINK time... post #2

In continuation of our DINK time, here is a rundown of a few other places we have visited in the last couple of weeks:

Keong Saik Snacks

 The third restaurant opened by Jason Atherton in Singapore, Keong Saik Snacks (located on Keong Saik Road) is a casual diner style restaurant serving up some of Jason's favourite comfort food.  A small hip establishment with only 30 seats, menu highlights for me were:

  • Jason's Very Hot Dog which consists of homemade chorizo sausage with tangy ketchup lime, crispy shallots, cheddar, avocado and jalapenos (so so good - the chorizo is amazing!).  My only complaint was the bun which I think is store bought and a bit sweet - it would have been on another level with a freshly baked hot dog bun.  
  • Home made warm cinnamon donuts served with a side of vanilla chantilly cream and salted caramel cream.  These were incredible! 


Serving up Greek food (a bit of a rarity in Asia but so prevalent in Oz), this cozy restaurant is located in a bit of a random location on Bukit Timah Road.  Food was excellent particularly the bread (served with the family's olive oil), their Spanakopita, the salads and the amazing Greek yoghurt and baklava.  It gets super busy so you have to book.  The service was great and they very kindly made room for us when we rocked up and discovered we didn't have a reservation (I had accidentally made the reservation for the next day - pregnancy brain in action!). 




Keystone is a fine dining establishment located in the CBD area and whilst I found the atmosphere a little sterile, the food was tasty and the Mr also raved about their wine list.  We were a table of six and although they offer a very reasonably priced tasting menu, we all went for the ala carte menu.  They do change their menu regularly but the picks from our table were:
  • scallop ceviche for starter
  • pork belly kakuni for main.  This was also my highlight of the evening and it was this sublimely soft pork belly (cooked for like 36 hours) contrasted with some tangy and sweet flavours
  • Valrhona cigar for dessert.  A 'cigar' made from Valhrona chocolate served in an ashtray complete with edible 'ash' and the most amazing basil and lime sorbet on the side.   
I wouldn't hurry back as I think it is more of a special occasion, splurgy place but definitely check it out if you are in that sort of mood.  

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Carla Zampatti turns 50

This year marks 50 years of the iconic Carla Zampatti fashion label.   After being denied a pay rise from her  £13 a week job designing blouses for a wholesale fashion house in 1964, she launched her own label a year later and the rest is fashion history.  The fashion house  celebrated yesterday with the 2015 Spring/Summer showcase in Sydney at the Opera House.   A beautiful, elegant and gorgeous collection.   Well played Ms Zampatti. 
61 comments
Read more

Music memories

I have the office to myself this afternoon so I can ditch the headphones and am turning up the music. I used to be really up to date with music, read music blogs and keep up with new songs, artists, go to gigs.. but this has sort of faded out in the last few years. These days I seem to rely a lot on Spotify and their playlists and recommendations which is great for busy people! But this afternoon I am feeling a bit nostalgic so reminiscing and playing some songs played at our wedding back in 2010 which is bringing back some beautiful memories.   Walking down the aisle:  First dance:
7 comments
Read more

step back....

[...] Fill your bowl to the brim and it will spill. Keep sharpening your knife and it will blunt. Chase after money and security and your heart will never unclench. Care about people’s approval and you will be their prisoner. Do your work, then step back. The only path to serenity. - Lao Tsu Some great words of advice c/o Sarah Wilson's blog (another fantastic blog to read!).  As Sarah so wisely says, " The trick, of course, is to know when your bowl is comfortably full, to know when you’ve done enough work. I think you only know that once you step back quietly. In actuality, work is never “done”. There is more we could always do. But we need to realise backing off, releasing control, letting things be for a bit is as essential to creating as doing is." Sometimes we just need to stop and step back for a bit...
1 comment
Read more