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		Gourmand Asia	
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	<description>Gourmand Asia: Food &#38; Recipes - Be a Chef and Enjoy Cooking</description>
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		<title><![CDATA[Bread Street Kitchen: The Singapore experience]]></title>
		<link>https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/bread-street-kitchen-singapore-experience-22913.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/bread-street-kitchen-singapore-experience-22913.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 09 Jul 2015 01:19:05 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[European]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Gordon Ramsey]]></category>
		<category><![CDATA[Marina Bay Sands]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Singapore]]></category>
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		<description><![CDATA[From the excitement of the news to the actual restaurant opening - We tell you everything about chef Gordon Ramsay's first establishment in Singapore.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Seconds after its opening, the much-anticipated &#60;a href=&#34;http://www.marinabaysands.com/restaurants/celebrity-chefs/bread-street-kitchen.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Bread Street Kitchen &#60;/a&#62;by chef Gordon Ramsay was already tearing passions. From enthusiasm to disappointment, everyone was sharing their says and emotions on the matter. But one thing is for sure: chef Ramsay surely does leave an impression!&#60;/p&#62; &#60;p&#62;Joining the club of celebrity chefs of the iconic Marina Bay Sands, Bread Street Kitchen occupies two floors which provide different atmospheres. On the first floor, the room faces the waterfront, adorned by the sunlight. On the other hand, the basement premises invite to a warmer and more intimate experience with an open-kitchen.&#60;/p&#62; &#60;p&#62;Sticking to an industrial design, the space remains overall true to the original London venue. As we were handed the menu, we appreciated the short format as well which in straightforward manner - just like Ramsay himself - it displays a wise choice of starters, salads, mains, grills, sides and desserts. Same is true for the cocktail and spirit menu. All items are curated by chef Ramsay and executed by &#60;a href=&#34;http://www.marinabaysands.com/restaurants/celebrity-chefs/bread-street-kitchen.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chef Sabrina Stillhart&#60;/a&#62; who is the executive chef of the Singapore establishment, who has been working alongside the acclaimed chef for almost a decade.&#60;/p&#62; &#60;p&#62;Kicking off the dinner with a selection of hot and cold starters, we first noticed the clean and neat presentation of the plates. One of our favourite items was the &#039;&#60;strong&#62;flatbread, butternut squash, Taleggio cheese, mushrooms, pine nuts and basil pesto&#60;/strong&#62;&#039; (SGD20++).  The butternut squash balanced the Italian cheese and basil and the combination of flavours worked very well. Afterwards we bit into the sweet and sour &#039;&#60;strong&#62;tamarind spiced chicken wings, spring onions and coriander&#60;/strong&#62;&#039; (SGD18++) where marrying the coriander to the spices...&#60;a href=&#34;https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/bread-street-kitchen-singapore-experience-22913.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/bread-street-kitchen-singapore-experience-22913.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/bread-street-kitchen-singapore-experience-22913.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/BSK-Interior-080615-5.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Flatbread-butternut-squash-Taleggio-cheese-mushrooms-pine-nuts-basil-pesto.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Tamarind-spiced-chicken-wings-spring-onions-coriander.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Traditional-fish-and-chips-crushed-peas-tartar-sauce.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Monkey-Shoulder-Cranachan-cheesecake-with-roasted-balsamic-strawberries.jpg" type="image/jpeg"></media:content><enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/07/Bread-Street-Kitchen-Interior-Details-080615-12.jpg" length="235397" type="image/jpeg" />	</item>
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		<title><![CDATA[Pete’s Place: An Italian culinary journey]]></title>
		<link>https://www.gourmandasia.com/restaurant-reviews/petes-place-an-italian-culinary-journey-17742.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/restaurant-reviews/petes-place-an-italian-culinary-journey-17742.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 30 Apr 2015 01:00:57 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Restaurant reviews]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Grand Hyatt]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Singapore]]></category>
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		<description><![CDATA[When we think of Italian cuisine, we think of family, generosity, regional specialties and pasta! Well starting from now we will also think of Pete’s Place and their new menu.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Who has never heard or been to &#60;a href=&#34;http://singapore.grand.hyatt.com/en/hotel/dining/PetesPlace.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Pete&#8217;s Place&#60;/a&#62; at Grand Hyatt Singapore? The restaurant has been around for over 40 years but despite its status, I have to say I did not really enjoy the place or the food when I first visited - too much garlic and a lack of Italian soul in the cuisine. Hence when an invite to try their new a-la-carte menu came, honestly I had my reservations but jumped on it to see what surprises may unfold. Thankfully, they were good surprises.&#60;/p&#62;  &#60;p&#62;Pete&#8217;s Place boasts of a new and worthy asset - chef Andrea Bontempi. Italian-born, chef Andrea trained with some of the major figures in the culinary world such as chef Gualtiero Marchesi &#8211; considered to be the founder of modern Italian cuisine - and for Michelin-star restaurants. Off to Asia, he started making his own name in the industry by taking on the role of Forlino&#8217;s sous-chef.&#60;/p&#62;  &#60;p&#62;When he joined Pete&#8217;s Place, he made it clear that his cuisine would stay true to its roots and beliefs, bringing the best of Italy to Singapore. His intentions were sincere for redesigning the menu of such an establishment is no easy task and inheriting Pete&#8217;s Place also means respecting its share of loyal customers.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Piano piano&#60;/em&#62; he has started implementing flavours from different regions, crafting a regional food map of Italy. We started our journey from the southern Puglia region with a &#8216;burrata e caponata&#8217; (SGD22++) where the creamy burrata sits on a bed of eggplant dressed with aged balsamic vinegar. Freshness and hints of sweetness meld together beautifully. Then came the pasta dishes, and if they are made from scratch, it is not only for marketing purposes but as the chef says &#8216;because the pasta must part of the taste&#8217;.&#60;/p&#62;  &#60;p&#62;We moved on to revel in the already iconic &#8216;Gamberi e nero di seppia&#8217; (SGD29++). Its stunning presentation comprised of squid ink linguine cooked...&#60;a href=&#34;https://www.gourmandasia.com/restaurant-reviews/petes-place-an-italian-culinary-journey-17742.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/petes-place-an-italian-culinary-journey-17742.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/petes-place-an-italian-culinary-journey-17742.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Andrea-Bontempi.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Burrata-e-caponata.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Ravioli-Astice-Lobster-ravioli.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Cacciucco-Seafood-Stew1.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Bonnet-astigiana.jpg" type="image/jpeg"></media:content><enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Cacciucco-Seafood-Stew.jpg" length="169385" type="image/jpeg" />	</item>
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		<title><![CDATA[Shelter in the Woods: For the true French cuisine lovers]]></title>
		<link>https://www.gourmandasia.com/restaurant-reviews/shelter-in-the-woods-for-the-true-french-cuisine-lovers-17433.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/restaurant-reviews/shelter-in-the-woods-for-the-true-french-cuisine-lovers-17433.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 22 Apr 2015 16:26:21 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Restaurant reviews]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Shelter in the woods]]></category>
		<category><![CDATA[Singapore]]></category>
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		<description><![CDATA[The revamped restaurant, helmed by chef Masashi Horiuchi meets the challenge of giving a fresh take to rustic French cuisine.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Let&#8217;s get this straight, &#60;a title=&#34;Shelter in the woods&#34; href=&#34;http://www.shelterinthewoods.com/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;Shelter in the Woods&#60;/a&#62; is nothing like any other French restaurant for two reasons. First, they boast of an acclaimed Japanese chef who has brilliantly mastered French cuisine, and second, they serve up delectably made and wholesome rustic French dishes that have actually become hard to find elsewhere.&#60;/p&#62;  &#60;p&#62;The tavern-style interior features wooden tables and chairs and is full of bespoke details such as kettles, barrels and pinecones. But what would a hunting lodge be without a stunning deer head trophy? Which is why the animal centerpiece adorns the wall above the fake fireplace. Besides the carefully designed space, here the main attraction lies in the large red rotisserie, which sees large joints of beef, pork, and chicken. Rotisserie is a traditional manner of cooking meat that keeps it tender and juicy. Today it is becoming rare to find food prepared this way, which makes Shelter in the Woods a bit more interesting.&#60;/p&#62;  &#60;p&#62;While there, we kicked off the dinner feast with a homemade platter of &#60;em&#62;p&#226;t&#233;s&#60;/em&#62; (SGD33++) and pork &#60;em&#62;rillettes&#60;/em&#62; (SGD16.50++) with condiments and baguette. While &#60;em&#62;rillettes&#60;/em&#62; can sometimes be too fatty, here the meat was packed with flavours. Nevertheless, the most spectacular piece was &#8216;&#60;em&#62;p&#226;t&#233; en cro&#251;te&#8217;&#60;/em&#62; (SGD18++). From the traditional cut to the golden crust, it was sheer perfection! Once you make the first cut, it&#8217;s a foodie&#8217;s delight right there with the herbs, spices and pistachios ready to tickle your taste buds. At this point, you&#8217;ll need to order a glass of red wine if you&#8217;ve not already done so.&#60;/p&#62;  &#60;p&#62;Another starter that stood out was the &#8216;creamy corn soup trio&#8217; (SGD15) that was sweet and nutty, smooth and crispy - a great way to whet your appetite. For suckling pig amateurs, this crispy delicacy, presented with colourful notes of pineapple, gravy and onion, can...&#60;a href=&#34;https://www.gourmandasia.com/restaurant-reviews/shelter-in-the-woods-for-the-true-french-cuisine-lovers-17433.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/shelter-in-the-woods-for-the-true-french-cuisine-lovers-17433.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/shelter-in-the-woods-for-the-true-french-cuisine-lovers-17433.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/04/CHEF-Masashi-Horiuchi.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Shelter-in-the-woods.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/The-rotisserie.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/pate-en-croute.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Seafood-casserole.jpg" type="image/jpeg"></media:content><enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/04/Shelter-in-the-woods.jpg" length="158199" type="image/jpeg" />	</item>
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		<title><![CDATA[ZAVVA Shots: Innovative drinks for anytime of the day]]></title>
		<link>https://www.gourmandasia.com/restaurant-reviews/asian-by-cuisine/zavva-shots-innovative-drinks-for-anytime-of-the-day-11044.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/restaurant-reviews/asian-by-cuisine/zavva-shots-innovative-drinks-for-anytime-of-the-day-11044.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 19 Mar 2015 00:26:21 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Asian]]></category>
		<category><![CDATA[Bar]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[Singapore]]></category>
		<category><![CDATA[Zavva]]></category>
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		<description><![CDATA[Gather your friends and have a round of shots on Zavva because with them, it’s always shot o’clock]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Founded by a young female entrepreneur, Gabriella Zavati, the shots at Zavva are a reflection of her image: creative, trendy, and smart. We love the innovative packaging as the drinks come in a set of 30ml ready-to-drink split pot shots that features a combination of 2 different flavours in each.&#60;/p&#62;  &#60;p&#62;Made in Australia with the finest of liqueurs, the Hong Kong-based brand has been spreading its wings by expanding to Taiwan within 3 years and has recently entered the dynamic bar scene of Singapore as well.&#60;/p&#62;  &#60;p&#62;Housed in the relatively new and charming space, The Refinery on King&#8217;s George Avenue, Zavva is no doubt in the perfect place to present her creative drinks. Featuring a workshop space and a yakitori joint with a bar open to the street, The Refinery exudes a brilliant hipster flair and a laid-back ambiance with its industrial and minimalist design.&#60;/p&#62;  &#60;p&#62;Confession time - we were not there to work but to lap up on Zavva concoctions and nibble on some delectable Japanese food.&#60;/p&#62;  &#60;p&#62;Zavva&#8217;s colourful shot collection includes three signature drinks: &#8216;black pearl&#8217;, which is the timeless marriage of coffee and cream liqueur, &#8216;China white&#8217; a well-balanced butterscotch liqueur with soft cream, and for fruity and lighter notes, try &#8216;love me lychee&#8217; that has lychee vodka and liqueur.&#60;/p&#62;  &#60;p&#62;The bright concept behind Zavva is that you can create and explore so much more from their shots. At The Refinery, Eugene Chua, former bartender at Ah Sam! will even concoct some luscious bespoke cocktails for you. They are also available in all 7-11 stores in Singapore (SGD5), so you can also try your hand at shaking a mix at your convenience.&#60;/p&#62;  &#60;p&#62;Another option as suggested by the owner is to use the liqueurs in your cooking. Just think about sinking your teeth into a decadent tiramisu with the &#8216;black pearl&#8217; or munching on a super-refreshing fruit salad with &#8216;love my lychee&#8217;? Sounds good to us!&#60;/p&#62;  &#60;p&#62;With Zavva, The Refinery becomes...&#60;a href=&#34;https://www.gourmandasia.com/restaurant-reviews/asian-by-cuisine/zavva-shots-innovative-drinks-for-anytime-of-the-day-11044.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/asian-by-cuisine/zavva-shots-innovative-drinks-for-anytime-of-the-day-11044.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/asian-by-cuisine/zavva-shots-innovative-drinks-for-anytime-of-the-day-11044.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/03/Zavva-shots1.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/03/ZAVVA-China-White.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/03/ZAVVA-Love-Me-Lychee.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/03/ZAVVA.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/03/Yakitori.jpg" type="image/jpeg"></media:content><enclosure url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/03/Zavva.jpg" length="107854" type="image/jpeg" />	</item>
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		<title><![CDATA[Bumbo Rum Club: Your ideal Caribbean outpost in Singapore]]></title>
		<link>https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/spanish-european-by-cuisine/bumbo-rum-club-ideal-caribbean-outpost-singapore-8348.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/spanish-european-by-cuisine/bumbo-rum-club-ideal-caribbean-outpost-singapore-8348.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 05 Mar 2015 04:30:03 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Spanish]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/spanish-european-by-cuisine/bumbo-rum-club-ideal-caribbean-outpost-singapore-8348.html</guid>
		<description><![CDATA[Need to cool off from your busy day at work? Keep calm and drink rum at the Bumbo Rum Club. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;a title=&#34;Deliciae&#34; href=&#34;http://deliciae.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;D&#60;strong&#62;&#233;&#60;/strong&#62;liciae Hospitality Management &#60;/a&#62;decided to revamp its urban art bar at 83 Club Street for a brand new concept that now houses,&#60;strong&#62; Bumbo Rum Club (BRC)&#60;/strong&#62;. The restaurant-bar, dedicated to the glory of rum, is named after the Bumbo cocktail that features rum, water, sugar and nutmeg.&#60;/p&#62;  &#60;p&#62;Showcasing the sweetness of life, the traditional d&#233;cor in the space comes in a soft pale green colour and Caribbean-style furniture, with an aged-barrel to enhance the rum character of the venue. Behind the counter, neatly lined up you&#8217;ll see an impressive collection of 76 rums from 20 countries and 7 homemade infused rums ready to quench your thirst. Just the sheer selection itself will make your visit a bit more exciting every time you sneak a glance inside Bumbo Rum Club.&#60;/p&#62;  &#60;p&#62;Another detail to note is the Bumbo bell. Ring the antique ship&#8217;s bell and either prep yourself to buy shots for all patrons or be the lucky guest and enjoy a free round of drinks!&#60;/p&#62;  &#60;p&#62;Rum is one of the oldest liquors around with a vast history and various types and colours to pick from. Whether light or dark, pure or infused, revel in this angel&#8217;s drink. Prefer a cocktail instead? Then sip on one of the 25 cocktails listed on the menu. Personally, we enjoyed the Signature cocktail (SGD24++), which was refreshing with the fragrant strawberries. For parties of 4 to 6 guests, order the Voodoo punch (SGD120++) which is a blend of gold rum, Malibu, orange, pineapple, sprite and angostura served in a watermelon rind. That should definitely make you feel like you&#8217;re on the beach!&#60;/p&#62;  &#60;p&#62;Crafted by Executive Chef Damien Le Bihan, the food menu complies with the ambiance featuring Spanish and Latin American dishes. Complement your drinks with platters of nachos (SGD14++), quesadillas (SGD16++), tasty ceviche (starting at SGD13++) or the great pork ribs with blackcurrant (SGD28++ for 500g), and...&#60;a href=&#34;https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/spanish-european-by-cuisine/bumbo-rum-club-ideal-caribbean-outpost-singapore-8348.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/spanish-european-by-cuisine/bumbo-rum-club-ideal-caribbean-outpost-singapore-8348.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/european-by-cuisine/spanish-european-by-cuisine/bumbo-rum-club-ideal-caribbean-outpost-singapore-8348.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[LeVeL33: For lovers of good food and good beer]]></title>
		<link>https://www.gourmandasia.com/restaurant-reviews/american-by-cuisine/level-33-lovers-good-food-good-beer-7867.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 26 Feb 2015 02:37:00 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[American]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Perched atop a skyscraper in the Central Business District, LeVeL33 merges first-class cuisine with house-made beers in an ultra-modern and classy ambience.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;When the elevator door opens right into &#60;a href=&#34;http://www.level33.com.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;LeVeL33&#60;/a&#62;, you can&#8217;t help but be impressed by the huge copper brewing kettles and fermentation tanks, which are not only part of the decor, but provide LeVeL33&#8217;s range of six beers. Their in-house brew master, Gabriel, trained in Germany, monitors the brewing process day and night to ensure consistency and quality.&#60;/p&#62;  &#60;p&#62;Classics are on the menu, ranging from the popular and light Blond Lager, to the German-style wheat beer (50% wheat), and the Indian Pale Ale, made from a traditional recipe, suited for English beer amateurs. The Stout, recognisable by its nice chocolate colour, contains a lower alcohol content and usually appeals to a women&#8217;s palate. Lastly, the House Porter is a mix of the Indian Pale Ale and Stout.&#60;/p&#62;  &#60;p&#62;Feeling more adventurous? Then try their seasonal beer which rotates every two months. At the time of our visit, it was a chestnut flavour, with chestnuts flown directly from Italy. To sum up, chances are that even if you don&#8217;t drink beer, you might just start loving it here!&#60;/p&#62;  &#60;p&#62;As for the food menu? Chef &#8216;Jimi&#8217; Tegerdine will delight your taste buds with his cuisine from around the world. As a pastry chef turned chef, who has travelled from his native home in England, to France, Australia and Asia, he will always bring a personal twist to his culinary interpretations.&#60;/p&#62;  &#60;p&#62;Crafted to pair the house-made beers, most of the items feature malt, beer or brewers grain reduction such as in the soft shell crab, chili tempura and pineapple. The bites menu reflects the chef&#8217;s wanderlust commitment as it invites you to travel through the Orient, Mediterranean, and Asia. Our favourite was the lamb ribs cooked with Moroccan spices and hummus &#8211; a definite must to order when you&#8217;re there.&#60;/p&#62;  &#60;p&#62;With its panoramic view of Marina Bay Sands, excellent hand-crafted beers and tantalising menu, it&#8217;s high time make a trip down (or up) to LeVeL33.&#60;/p&#62; ...&#60;a href=&#34;https://www.gourmandasia.com/restaurant-reviews/american-by-cuisine/level-33-lovers-good-food-good-beer-7867.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/american-by-cuisine/level-33-lovers-good-food-good-beer-7867.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/american-by-cuisine/level-33-lovers-good-food-good-beer-7867.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Bochinche: An authentic taste of Argentinian cuisine]]></title>
		<link>https://www.gourmandasia.com/restaurant-reviews/south-american/bochinche-authentic-taste-argentinian-cuisine-6141.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 05 Feb 2015 01:00:44 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[South American]]></category>
		<category><![CDATA[Bochinche]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[Singapore]]></category>
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		<description><![CDATA[If you have no inkling as to what constitutes a typical Argentinian fare – it’s not only meat - then head on down to this rustic enclave for a bite or two. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Located along Martin Road, &#60;a title=&#34;Bochinche&#34; href=&#34;http://www.bochinche.com.sg/?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Bochinche&#60;/a&#62; restaurant is a true celebration of Argentinian cuisine. Set within urban interiors, the venue features a Gourmet Market, an open kitchen and a quiet terrace to unwind at.&#60;/p&#62;  &#60;p&#62;Armed with his fine-dining background, the Argentinian culinary ambassador, &#60;strong&#62;&#60;strong&#62;Chef Diego Jacquet&#60;/strong&#62;&#60;/strong&#62; offers patrons genuine Argentinian food &#8211; cleverly showcasing the roots and values of his cherished country.&#60;/p&#62;  &#60;p&#62;In the casual and friendly atmosphere, pull up a seat at the counter table and watch the open kitchen as they work behind the grill. Pouring all of his passion and heart into the restaurant, the chef has to outsource each product used in the restaurant and store &#8211; to maintain authenticity. Most of them are flown directly from Argentina and Spain but some, like the &#60;em&#62;chorizo&#60;/em&#62; sausage are homemade.&#60;/p&#62;  &#60;p&#62;Influenced mainly from Spain and Italy, Argentinian cuisine is very much different from Mexican food. You won&#8217;t find any tapas to nibble on at Bochinche but &#60;em&#62;la picada&#60;/em&#62; - a platter of cured meats and cheeses. The menu here comprises of hearty and traditional dishes to be paired with a selection of over 80 different kinds of Argentinian wine.&#60;/p&#62;  &#60;p&#62;For starters, &#8216;Provoleta&#8217; is a must. This Italian provolone cheese is melted on the barbecue to result in nice smoky tastes. Main courses range from Argentinian grass-fed beef, poultry to fish. Though the chef recommends aging meat as it brings together more flavours, he claims &#60;em&#62;&#8220;there is no rule, simply feast yourself!&#8221;&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;When trying Argentinian cuisine, you get to discover new spices, condiments and sauces such as the popular &#60;a title=&#34;Chef Diego Jacquet: chimichurri sauce &#34; href=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-diego-jac&#8230;michurri-sauce-5076.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;chimichurri&#60;/em&#62;&#60;/a&#62; or &#60;em&#62;criolla. &#60;/em&#62;Side dishes also come in...&#60;a href=&#34;https://www.gourmandasia.com/restaurant-reviews/south-american/bochinche-authentic-taste-argentinian-cuisine-6141.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/south-american/bochinche-authentic-taste-argentinian-cuisine-6141.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/restaurant-reviews/south-american/bochinche-authentic-taste-argentinian-cuisine-6141.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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