I went on a culinary trail to 4 of Singapore’s hottest and newest restaurants at the invitation of Quandoo, world’s fastest growing online restaurant reservation platform. Launched in Singapore in end-2014, Quandoo has seated over 1.5 million diners in Singapore and has grown a network of over 720 bookable restaurants – making it the number one online restaurant reservation platform in Singapore within 12 months.
In celebration of this milestone, my group of 10 invited guests got to experience some of the hottest dining venues and best menus rated by Quandoo users.
The evening kicked off at Bar-A-Thym (Q-Awards Best Newcomers of 2015 winner), with a welcome address by Quandoo Singapore Managing Director, Mr Konrad Richter. Award-winning Chef Francois Mermilliod served the first course.
Appetiser : Ceviche of yellow fin tuna, apple-fennel salad, yuzu ponzu dressing ($24++)
Appetizing.... bursting with vibrant flavours, the perfect little tongue teaser before a main course.
Thrilled to see two vintage Volkwagen vans waiting for us when we were leaving for the next restaurant. The Volkwagen Kombi rides throughout the food trail starting from the first restaurant to the last restaurant were sponsored by Kombi Rocks. We were offered a choice of packed Thai Iced tea or Lemongrass tea, and a packet of curry peanuts on board.
Our second stop was Golden Peony at Conrad Centennial Singapore.
Mains : Chef Ku Keung’s Signature Trio Platter
Steamed lobster meat on egg soufflé served with fish rose ($18++)
Swan pastry filled with chicken and foie gras ($9.80++)
Roast Peking duck, parma ham, pineapple and crispy beancurd skin rolled with homemade crepes ($14++)
We were told this platter was served to Chinese President Xi JinPing when he visited Singapore.
Absolutely love the swan pastry! The pastry was flaky and delicious, looking forward to tasting Chef Ku's dim sum lunch soon.
Our third course was at The Clan Restaurant (Q-Awards Most Popular Restaurant of 2015 winner).
Iberico Pork Jowl, smoke celeriac, jap cucumber, apple ($36++)
Wagyu beef loin, Himalayan pink salt, jus ($48++)
Young Lamb, yogurt mint, cous cous, ratatouille, Jus ($44++)
Quail, carrot puree, spring vegetables ($40++)
44C Salmon, edamame, basil oil, fennel Jam, Sea, sea foam ($42++)
A degustation menu of the restaurant's signature dishes.
Our fourth and last course at Laurent Bernard Chocolatier.
Exotic – coconut, passionfruit yuzu ($10.50++)
Carré Braisé – strawberry and vanilla ($10.50++)
Feminity – raspberry dome, milk chocolate ($10.50++)
Pleasure – milk chocolate mousse, hazelnut ($10.50++)
Chef Laurent Bernard's cakes, made with passion using the finest ingredients, were too pretty to eat. So sweet of him to prepare a goody bag for each of us, there were samples of his macarons and signature chocolates.
Win a S$100 Quandoo dining voucher
For my readers - One of you stands a chance to win a S$100 worth of Quandoo dining vouchers when you book at any of the above four participating restaurants via Quandoo online site or mobile app.
The promotion will end on 30 June 2016.
Quandoo 新加坡成立于2014年底，是一家来自德国的在线餐厅预订服务商。在新加坡的12个月内, 通过网站、手机APP等成功为超过150万食客服务, 为超过720家的餐厅提供美食预订和订餐服务, 使其成为头号在线餐厅预订平台。
Quandoo 新加坡邀请我和10名吃货们坐复古面包车觅新加坡美食。我们去了4家餐厅品尝美味的开胃小吃、精雕细琢的主菜、精致餐后甜品。好玩和有趣的美食之旅, 也结识了几个志趣相投的新朋友。
赢取价值S$100 的 Quandoo餐饮券。通过Quandoo网站或移动应用程序预订我的博客文章中指定的四间餐厅, 你有机会赢得价值S$100 的 Quandoo餐饮券。