Restaurant Week

A week long wine and dine experience. Special set menus at each restaurant to showcase their best and with our own byob wines to match.

Food was so so (except for the bread and butter pudding) , ambience quite unique atop esplanade theatre but a bit too warm though. Service barely cutting it and extremely inflexible on corkage. Dont think I will ever be a repeat customer. The paella is probably their best dish.
The glasses probably affected the wines too given they were really cheapskate glasses. Even with cheapskate glasses, there are actually really good ones with proper shapes. These are just glasses I really hate using with a tulip shape that is shallow and hard to twirl wine in.
The Gewurtz was not the best or pairing and the burg too wasnt pairing that great.. in general the food itself wasnt very wine frenly somehow.

• 2001 Paul Blanck Gewurztraminer Furstentum Vieilles Vignes 83 Points

  France, Alsace, Alsace Grand Cru

  (3/22/2010)

  Very aromatic with notes of canned lychees, pineapples and spices. The initial attack on the palate was as sweet as it smells but quickly fades away to give way to dry slatey mineral dry finish. A bit fat oily and viscous. Could do with more acidity .

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• 1989 Domaine Thomas-Moillard Vosne-Romanée 1er Cru Aux Malconsorts 81 Points

  France, Burgundy, Côte de Nuits, Vosne-Romanée 1er Cru

  (3/22/2010)

  Very muted nose that was stingy in giving out its slight earthy undertones and whiffs of fresh red fruits. Still very much young and fresh tasting with almost too overexcited acidity for a wine of such age. Sharp red fruits and currants dominate with some rootishness. Feels too pristine and a tad bit lacking character although preserving itself really well considering its age. Its like a wine on botox.

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Located at the Ascott, the place is like a whole lobby floor turned into a restaurant. Not excessive and a little shabby to fit such an atas name but all in all a good experience. Food was good and I loved the slow cooked egg with truffles....its like in between an egg benedict and a soft boiled egg that was boiled about a few seconds too much. Wonderful breakfast goodness...I could have this for breakfast everyday with a glass of champagne or maybe a glass of batard! The lamb rump was decent and did do quite good with the burgs.
Good glasses and good service with pretty flexible corkage policies.

• NV Pol Roger Champagne Brut Réserve 82 Points

  France, Champagne

  (3/23/2010)

  Probably disgorged 5 year back. This shows its age with smoky and almost rusty white metal nuance. Rustic and mineral chalky laced champagne but exhibiting enough citrus white grapefruit lift to carry through.

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• 2005 Domaine Louis Moreau Chablis 77 Points

  France, Burgundy, Chablis

  (3/23/2010)

  Very muted both on nose and palate. Almost neutral or too neutral for its own good. Lots of plain tasting minerality and schist . Low toned and unexciting. Not watery but drinking like mineral water with just a squeeze of lemon.

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• 1990 Joseph Drouhin Pommard 1er Cru Les Épenots 84 Points

  France, Burgundy, Côte de Beaune, Pommard 1er Cru

  (3/23/2010)

  Slight dried blood and beef but just a taint. Stillmostly brambly crush berries and dark red cherries. Showing medium bodied chewy tannins that would help it age another few years easily. Rough and more musculine on the palate than the volnay. This has more structure and extract that does contrast nicely with the volnay. Sappy dark red cherry fruits with pith.

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• 1978 Remoissenet Père et Fils Volnay 1er Cru Santenots 84 Points

  France, Burgundy, Côte de Beaune, Volnay 1er Cru

  (3/23/2010)

  Very funky nose of blood soaked meat left on the counter, not yet rotting but very musky with almost a pukey crushed half decomposing cherry nose. Extremely metallic and mineral like liquefied aluminium concentrate. It really doesnt taste like it smells though. Ripe nicely pretty strawberries and stewed red fruits. Its fruits lighly basked in the morning sun. Almost like an oregon styled pinot .

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Once again...Braise never dissappoints. Always showing top quality, great ambience and complemented with great service as well. Excellent wine service and flexi corkage. The food timing was perfect and the pairing excellent! The scallops on scapellini pasta with ponzu was smashing as always and did well iwth the chassagne. The botan ebi is excellently fresh and sweet but should be paired with an SB. Loved the beef and the duck confit! What more can I say,..everyone was satisfied and pairing was just beautiful.

• 2004 Domaine / Maison Vincent Girardin Puligny-Montrachet Vieilles Vignes 78 Points

  France, Burgundy, Côte de Beaune, Puligny-Montrachet

  (3/24/2010)

  Low toned, honeyed slightly buttery nose with popcorn fat and some nuttyiness but very much docile and unexcited. A little too sterile and souless. Not half as lemony rich as i expect a puligny would be.

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• 2004 Domaine Marc Morey & Fils Chassagne-Montrachet 1er Cru Les Vergers 84 Points

  France, Burgundy, Côte de Beaune, Chassagne-Montrachet 1er Cru

  (3/24/2010)

  Explosive nose of gunpowder smoke, lots of raw white smoked nuts and a line of chalkiness . Strokes and teases the palate without showing too much fruit. Mostly dry white stonefruits, wet stones and grapefruit pith.

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• 1999 Williams Selyem Pinot Noir Hirsch Vineyard 82 Points

  USA, California, Sonoma County, Sonoma Coast

  (3/24/2010)

  Straight up vanillin ripe cherries that evolved to brambly crayola cherry fruit. Extracted crushed berries fruits with milo consistency and does have peppermint tea leaves too. Reminded me of an NSG but does also show most of its american roots. Not too bad, very easy to understand with not much effort needed.

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• 1988 Georges Lignier et Fils Morey-Saint-Denis 1er Cru Clos des Ormes 87 Points

  France, Burgundy, Côte de Nuits, Morey-Saint-Denis 1er Cru

  (3/24/2010)

  Freshly floral with burgundian mushroomy nose and macerated cherries. Elegant and poised on the paalte with extremely fresh cherry acidity and purity of red polished fruits that makes it seem 10 years younger than it should have been. White peppers and tea leaves show at the end. Has an etheral freshness that most will appreciate. Refreshing wine.

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Excellent tranquil ambience with nice scenary and a pristine coolness in the atmosphere . We sat by the pool soaking up the spa like atmosphere. The salad is really good, probably the best I ever had. Very challengin cuisine and cooking styles . Water bathed salmon, ginger youghurt, vacuumed packed watermelon...the list oddities goes on. However, eating here made me feel good..like I had lost a kg over dinner. I feel good too but wine pairing was difficutl. The thing with health food is that you probably should have it with water or fruit juices. Pretty good service and they didnt charge corkage. Nice.

• 1992 Verget Puligny-Montrachet Les Enseignères 82 Points

  France, Burgundy, Côte de Beaune, Puligny-Montrachet

  (3/25/2010)

  Muted nose with low toned minerality and some chalkiness with a bit of fresh butter. Depth of monolithic white citrus fruit flavours . Quite fresh and young for its age.

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• 1996 Verget Puligny-Montrachet 1er Cru Sous le Puits 77 Points

  France, Burgundy, Côte de Beaune, Puligny-Montrachet 1er Cru

  (3/25/2010)

  Very lemony and highly citric even on the nose with touch of margarine , more minerality and fresher and more citrus spectrum type of wine. Extremely harshly acidic with sour lemons and limestone chalky smeared down the throat. A bit too tart for my liking.

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Nice views, prompt service and good wine service. Food is quality as expected. Doesnt over deliver but good enough for me. Loved the wagyu cheeks, very comforting and soft. Lava back is quite classic. The scallops were quite good too. Excellent wine pairings. This worked out better than I thought.

• 2008 Maison Champy Mâcon-Villages 83 Points

  France, Burgundy, Mâconnais, Mâcon-Villages

  (3/27/2010)

  Very delightful with fresh tropical fruits . Summer ripe fruits makes this a very quaffable chard with just the right balance of lithe and acidity. Good village.

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• 1997 Howard Park Cabernet Merlot 87 Points

  Australia, Western Australia

  (3/27/2010)

  Inviting and alluring nose of red fruits , hint of eucalyptus, leatheriness and herbs. Extremely expressive and infuses the mind with scenes of comfortable autumn australian day , polished dark berries and raspberries, boysenberries all nicely ripened. Seamless transition on the palate from start to finish with lingering juicy dark round fruits and juicy tannins. Stewed, somewhat nicely ripe and always enticing. A really well made wine with boreaux like (right bankish) charatcteristics but retaining much of that old fashioned new world aussie charm. Excellent drinking now. Really not difficult to enjoy...and keep enjoying. I was very very pleasantly suprised.

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