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Food, Food Knowledge, Japanese Cuisine · January 17, 2023

What is the difference between Kaiseki and Omakase?

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🇸🇬 Can you believe this is a non-alcohol pai

🇸🇬 Can you believe this is a non-alcohol pairing dinner?!!
It’s refreshing for me to enjoy a non-alcohol pairing dinner in a “wine-pairing” style (I secretly wish more restaurants have such option).
And it’s not non-alcohol for the sake of no alcohol.
The non-alcohol pairing is thoughtfully created and curated by the very talented and experienced head mixologist @reshawn_choo.
My favourite visit so far.
🙋🏻‍♀️ Follow @foodtravelbabe for more.
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📍 @goho.kaiseki
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🇸🇬 This is how a S$176++ dinner for 2 looks

🇸🇬 This is how a S$176++ dinner for 2 looks like at @gaggan_anand‘s new Mexican-Indian restaurant in Singapore.
Would you try it?
Follow @foodtravelbabe for more.
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📍 @mariaandsingh.sg
43 Craig Rd, Singapore 089681
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🇸🇬 DATE NIGHT IDEA: New 🥩 dinner menu wit

🇸🇬 DATE NIGHT IDEA: New 🥩 dinner menu with cocktails at S$145++ for 2.
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📍@thefeatherblade
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Happy 2023 from Singapore 🇸🇬🥳🎉 - #FOO

Happy 2023 from Singapore 🇸🇬🥳🎉
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2 0 2 2 • Made a life decision that propelled me

2 0 2 2 • Made a life decision that propelled me into the unknown at the start of this year - Away from everything that I used to know.
I ended up traveling for half a year in 🇺🇸 and sometimes in 🇮🇩, found my ❤️ of my life, upgraded my mindset, reconnecting with my roots in 🇸🇬 while figuring out my new chapter in life one step at a time.
Like seeds that germinate best in the dark, it turned out to be everything I needed to grow, heal and transform as a person.
Thank you, 2022! 🌸
Love, Eunice
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B A L I • Fine Dining • Crab & Curry 🫶🏼

B A L I • Fine Dining • Crab & Curry 🫶🏼
🦀 In this course, the Sumatra crab is wrapped in a Jicama (Mexican turnip) that is gently sweet, nutty and juicy.
Topped with smoked ikura, dill emulsion and citrus gel and presented pool of aerated Gulai (Indonesian curry), it tastes of sweet umami with a unexpected and titillating hint of curry.
Wine pairing: Chateau Haut Barreyre Grand Vin de Bordeaux, France 2015
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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B A L I • Fine Dining • What’s fine dining w

B A L I • Fine Dining • What’s fine dining without Kristal caviar? 😜
More than that, this Tuna Crudo course by 🌟🌟🌟 @odetterestaurant is layered with tomato jelly made with tomato consommé, basil, tarragon, chervil and a touch of parsley - This combo makes me 😍
Together with the toppings of Kristal caviar that is less briny and more nutty, gold flakes and fried Japanese buckwheat gives this dish an extra edge with texture and taste.
Within these flavours, there is a hint of refreshing yuzu and green pepper that comes after.
Completed with a shot of tomato consommé with extra virgin olive oil (not in video) that is 😌 MmMm.
Wine pairing: Joseph Drouhin Macon-Villages Chardonnay); Bourgogne, France 2017
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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B A L I • Fine Dining • Something that makes m

B A L I • Fine Dining • Something that makes me 😍
The first course of this collaborative dinner was with these gently poached local 🦪 oysters from Java, Indonesia by @aperitifbali.
Topped with apple granita, dill emulation, ginger and drizzled with daishi vinaigrette, it has this 😃 bright and 😍 invigorating taste that makes me happy.
I hope Chef @nicvanderbeeken will put this on @aperitifbali main menu after this one-night-only dinner. 😁
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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B A L I • Fine Dining • 📣 Chef’s talk: @c

B A L I • Fine Dining • 📣 Chef’s talk: @chef_julien
Starting with 3 delicious snacks made by possibly the most exquisite fine dining restaurant in Bali @aperitifbali and 🌟🌟🌟 @odetterestaurant from Singapore.
1st snack: 🐟🍁 waffle by @aperitifbali • Lingering umami with the refreshing taste of the fish and a hint of sweetness from the delicately made waffle
2nd snack: 🦐🌮 by @odetterestaurant
• Great crunch of the taco before tasting the subtle sweetness and brisk freshness of the divine Carabinero prawn
3rd snack: Foie gras 🥪 by @odetterestaurant
• The richest taste of all and had to be eaten last.
This one-night-only dinner only gets better.
Turn up the volume to hear 👂 what chef has to say!
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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B A L I • Fine Dining • 😋 Which course caug

B A L I • Fine Dining • 😋 Which course caught your eye? So many favourites from this dinner! Here’s a quick look in 30 seconds.
Honoured to be invited to witness and experience this highly anticipated 🌟🌟🌟 Michelin dinner collaboration at @aperitifbali by Chef @nicvanderbeeken and @chef_julien from @odetterestaurant in Ubud, Bali on Dec 4, 2022.
More details to come. Follow @foodtravelbabe for more dining & travel stories.
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Apéritif Restaurant
📍 @aperitifbali, Ubud, Bali
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B A L I • When your cocktail matches your dress

B A L I • When your cocktail matches your dress 💜
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This 1920s inspired bar may look all glitz and glam, but you’ll be quickly warmed up by the welcoming atmosphere and great service by the staff.
I had mine before the much anticipated one-night-only 🌟🌟🌟 Michelin dinner collab with @odetterestaurant @chef_julien at @aperitifbali @nicvanderbeeken on Dec 5.
Got to learn how to make a cocktail too!
Follow @foodtravelbabe for more dining & travel stories.
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Apéritif Bar
📍 @aperitifbarbali, Ubud, Bali
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B A L I • Ep1: Running on 2 hours of sleep and I

B A L I • Ep1: Running on 2 hours of sleep and I was instantly awake upon checking in at @viceroybali 😍
This 5-star luxury villa comes with a private infinity pool, terrace and cabana that overlook the beautiful lush jungle.
Am I dreaming? Or is this real life?
Come along! I’ll be sharing my experiences throughout my stay in Ubud, Bali.
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😋🍣🥢 Uni, sake or me? Sneak peek at @goho

😋🍣🥢 Uni, sake or me?
Sneak peek at @goho.kaiseki Christmas menu that will be available in December.
My full review here: https://foodtravelbabe.com/fun-japanese-kaiseki-christmas-lunch-dinner-tanjong-pagar-singapore/
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🥃 What’s the perfect pairing to you? From no

🥃 What’s the perfect pairing to you?
From now till 18 December, you can experience an exclusive series of @martellofficial cognac pairings at these 11 restaurants in Singapore:
1. Avenue 87 @avenue87.sg
2. Chinoiserie
3. Corduroy Palace
4. Good Graces @goodgraces.sg
5. Madame Fan @madamefansg
6. Mimi
7. Table at 7 @tableat7
8. table65 @table65rws
9. Taste Paradise
10. The Feather Blade @thefeatherblade
11. Yan’s Dining @yansdining
📍Singapore
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A sweet ending at @themandalamasters MASL by inter

A sweet ending at @themandalamasters MASL by international culinary powerhouses @pialeonkjolle @virgiliocentral from @theworlds50best restaurant @centralrest and @kjollerest, supported by head chef @bernabe.mater, mixologist @alonso.palomino.15 from @ladybee.lima and an amazing team of talents like @diegobeer @ryandgeiger from Lima, Peru 🇵🇪.
This last course brings us 1450 Meters Above Sea Level with main ingredients: Cacao, Hidromiel and Mango for desserts with wine and cocktail pairing.
30 October marked the last day of MASL residency in Singapore.
Missed it? Sit tight!
Follow @themandalamasters and stay tuned for the next world class culinary collaboration in Singapore.
I wonder who’s next in the line up. 😉
MASL - Meters Above Sea Level
@themandalamasters
📍 Singapore
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Pork Belly with Cassava purée (a type of root veg

Pork Belly with Cassava purée (a type of root vegetable - yucu/tapioca), topped with a rich and earthy tuile made from Andean Mushrooms at 2700 Meters Above Sea Level.
The cabbage 🥬 on the side is spot on and goes perfectly with this course.
Still reading? I wish you have tasted it for yourself.
Even though I’m very much a seafood/meat lover, I find that restaurants that know how to treat the vegetables right tells me a lot about how meticulous and tasteful they are.
And MASL has nailed it.
MASL - Meters Above Sea Level
@themandalamasters
📍 Singapore
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🥔 This delicious, humble potato is actually a t

🥔 This delicious, humble potato is actually a treasured crop and plays an important part of Peruvian heritage.
Heading up 1650 Meters Above Sea Level, this is the 6th course of the lunch menu with Peruvian Potato cooked in intense fire, cured Wagyu and Egg Yolk.
Also, impeccable wine pairing so far.
My favourite pairing is this 🍷 @donmelchorwine Cabernet Sauvignon 2019.
It’s very refined, elegant yet full bodied with ultra-fine tannins and a lasting finish. Would love to stock up this cab at home. ☺️
I also appreciate that the wine/cocktail pairing comes with every 2 courses instead of 1 wine pairing per course.
This allows you to enjoy your food thoroughly without getting overwhelmed by too much 🍷.
Quality over quantity for me, anytime.
MASL - Meters Above Sea Level
@themandalamasters
📍 Singapore
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Got your attention with the Hokkaido Uni but the r

Got your attention with the Hokkaido Uni but the real 🌟 of this dish is the Spirulina for me.
Perhaps some guests only care about the typical and showy ingredients like caviar, uni and the likes to make up for the “price” they pay for.
And every fine dining establishment needs customers like them too.
But if you are like me, a little nerdy and loves broadening your horizons through the food you eat, then keep going.
How often do you get so many superfood ingredients like Spirulina, Maca Root, Peruvian Corn, Kiwicha in fine dining menu?
Peru is the world’s superfood capital.
Their spectacular native produce is biodiverse with cooking techniques and cultures from around the world that are brought in to the country through centuries of immigration.
Even though Peru being one of the world’s top culinary destinations, Peruvian cuisine is still underrated in Singapore.
MASL gives you a taste of @centralrest until you get the full experience in Peru.
This course is 0 Meters Above Sea Level topped with Uni, Spirulina crisps with Scallop ceviche and tiger milk dressing underneath.
MASL - Meters Above Sea Level
@themandalamasters
📍 Singapore
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Have you seen such 🌽 before? This exotic-lookin

Have you seen such 🌽 before? This exotic-looking corn is a type of Andean Maizes that is widely produced in Peru yet rare to find in Singapore.
Taking you 3550 Meters Above Sea Level in this course, this multi-color corn that is jam-packed with antioxidants is cultivated under high altitude conditions, in warm temperatures and mineral-rich soils.
Together with Peruvian Kiwicha (small gluten-free seeds that high in fiber and protein), Cancha (toasted corn nut) and corn crisps, this well-known Peruvian 🌽 produce is made into a stunning course that tastes beautifully earthy, comforting and subtly sweet, with a character.
I don’t normally want to have corn in a fine dining meal but @pialeonkjolle and @virgiliocentral have changed my mind with their take on this beautiful Peruvian ingredient.
Thank you for broadening my horizons by creating such fine food with down-to-earth and healthy ingredients. This turns out to be one of my favourite dishes during my visit. I love it.
MASL - Meters Above Sea Level
@themandalamasters
📍 Singapore
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