Opus Bar & Grill is an intimate and modern grill restaurant which also happens to serve some of the best steaks in Singapore. Located on the ground floor of Hilton Singapore, the restaurant’s secret recipe in divine meat lies in its specially commissioned Himalayan salt tile dry-aging cabinet, charcoal grill, and the usage of only excellent prime cuts and high-quality ingredients.

Executive Chef Vijay and his culinary team mean business when it comes to meat. From the way that each individual cut is treated—from the aging process right down to the actual cooking—we know that we can always depend on them for a quality steak feast every time!

We went down recently to sample the new menu and we can’t wait to share our dining experiences with you! With any order of Opus steak, enjoy 2-hour free-flow red, white and sparkling wines from 7pm to 9pm (Sundays to Thursdays) and 50% off on selected wine by the bottle (Frdays & Saturdays).

Quote “LIC80OPUS” upon making reservations to enjoy 1 complimentary signature dessert (limited for the first 80 bookings). You have the option of either the Charcoal Grilled Banana or the Grilled Honey Pineapple Dessert.

The fact that Opus Bar & Grill is situated in a 5-star hotel like Hilton Singapore may seem rather daunting to most, but contrary to what you may think, prices for premium steaks here are actually incredibly affordable!

Considering that the most affordable option of steak begins at only S$58++, that amount coupled with the unlimited amount of wines is a great deal in itself.

We began our epic meat feast with the 1.2kg Black Angus Porterhouse Steak (S$128++). A sizeable beauty like this can easily be shared among 2 to 3 diners. The steak is carefully grilled upon an open-flame charcoal grill for an ideal flame-licked crust.

For the uninitiated, a porterhouse steak is a great steak to get if you want a double whammy of both tenderness and true beefy flavour. A porterhouse steak (or T-bone steak) consists of a bone shaped like a letter ‘T’ that divides two different cuts: the strip and the tenderloin.

The strip generally has a better marbling which gives you more beefy flavours once cooked. The tenderloin, on the other hand, as its name suggests, is incredibly tender and cuts almost as easily as butter.

The steaks at Opus Bar & Grill begin with 18 to 36 days of dry-aging in a one-of-a-kind Himalayan salt-tiled cabinet. The in-house curation makes a tasteful difference in flavour and juiciness of the steak that true steak lovers will surely be able to appreciate.

On top of that, you can choose from a selection of flavoured salts, sauces and delectable side orders to go with the steak, although honestly, the grilled-to-perfection steak is more than capable to hold its own.

The flavoured salts include paprika, lava, and rosemary. The paprika was a hot favourite as it provided a heightened intensity of smoke which complemented the grilled porterhouse really well. The sauces include green peppercorn, bone marrow with red wine sauce, and a decadent béarnaise sauce.

And then, there is a new pork dish on the menu too.

With most grilled pork dishes, many would assume the end product to be dry and bland. But contrary to the popular notion, we were truly astounded by how the chefs here managed to nail it just right. The 300g DeRaza Ibérico Pork Rack (S$35++) was as moist and succulent as it was flavourful.

The pork was incredibly tender and it went exceptionally well with the béarnaise sauce. To create a flavour explosion in one mouthful, try having it with a small pinch of the paprika salt along with a generous dollop of the béarnaise sauce.

The 300g Australian Rack of Lamb (S$38++) was cooked to just the right doneness. The strip of fat that lines the top of the rack was rendered out completely, making it so irresistibly crispy and delicious; this is something that will drive lamb lovers crazy.

The inside was pink and juicy, retaining the subtle gaminess of lamb. That, coupled with the charred exterior made for a very intense flavour explosion. We recommend having this with the rosemary salt as the herb really lifts the flavour of the lamb tenfold.

The variety of sides to complement your steak dinner at Opus Bar & Grill is stunning. We had the truffle fries, grilled green asparagus, a salad consisting of fresh arugula, vine tomatoes and shaved parmesan and a smoked risotto with leek and pecorino.

All sides are affordably priced at only S$6++. It is also good to note that the aforementioned items are all gluten-free!

Every item tasted great but the one side that stood out the most was the truffle fries. Thick cuts of potato are deep fried till beautifully golden and crunchy and drizzled over with copious amounts of truffle oil—the perfect pairing to any good steak.

An epic meal like that would not be complete without great desserts. At Opus Bar & Grill, we highly recommend the house special Charcoal Grilled Banana served with smoked caramel and a coconut-calamansi flavoured ice-cream (S$12++) and the Grilled Honey Pineapple (S$12++).

At Opus Bar & Grill where mostly every item is grilled, you can expect no different when it comes to their desserts.

The grilled banana was beautifully grilled giving it a nice sheen and a stunning aroma. The grilled banana comes with a scoop of coconut and calamansi flavoured ice-cream. The sharp acidity of the ice-cream did well to cut through the bittersweet caramel flavour of the grilled banana making this a perfect dessert to wrap up such an epic meal.

This gorgeous pineapple treat is grilled and the exterior achieves just the right amount of caramelization, but still has its juice fully retained. The dessert is then garnished with delicious crumbles and a rum sauce.

Overall, the captivating ambiance and affordability make Opus Bar & Grill perfect for virtually any occasion—be it an anniversary dinner, family reunion or company’s celebratory dinner. A private dining room that can accommodate up to 20 seated guests is available too.

Our readers can quote “LIC80OPUS” to get a complimentary Charcoal Grilled Banana or Grilled Honey Pineapple worth S$12++ respectively with a minimum spend of S$80 in a nett bill.

We need not explain how easy that is, right? This amazing offer is limited to one redemption per table and is limited to the first 80 redemptions per night.

What are you waiting for? We will see you at Opus Bar & Grill because we are definitely returning for more good meats.

Opus Bar & Grill
www.singapore.hilton.com/opus
Hilton Singapore
581 Orchard Road, Lobby Level
Tel: +65 6730 3390
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

One of the main reasons we manage to get out of bed on Sundays is the prospect of the perfect brunch meal. We have had our fair share of champagne brunches in Singapore but one has always stood out above the rest.

Yes, Hilton Singapore’s exciting lineup in their Sunday Champagne Brunch is what dreams are made of. This time, they have revamped their menu with new dishes and a better dining experience.

What you must look out for is the new dessert bar that has now taken the place of Hilton Singapore’s popular D9 Cakery. Have the best of the cakery’s sweet treats—free-flow! This also means you are entitled to limitless cheesecakes, which are the best in town, by the way.

We were also thrilled by the new cheese room, one that impressed us with the huge variety of artisan and gourmet cheeses including a brand new raclette cheese station. The careful curation and intricate presentation of the spread never fail to impress.

Our readers can quote ‘LIC100BRUNCH’ to get S$80 OFF with minimum of 3 full paying adults. This promotion is valid for the first 100 redemptions.

LUXURIOUS SEAFOOD

The most popular section at any brunch buffet is undoubtedly the seafood section.

And the luxurious spread at Hilton Singapore fulfilled all our wishes because of the huge variety. The oysters alone are worth coming to the brunch, with several varieties to choose from, including the popular sweet Fine De Claire oysters and the meaty Irish Oysters. As oyster-aficionados, freshly-shucked oysters like these are a plus point.

Even if you are not a huge fan of oysters, the shellfish selection is massive. Pick from lobsters, fresh prawns, scallops and more.

The crab legs were especially enjoyable as the flesh was  super meaty and sweet, good on its own, or with a dash of tabasco for that subtle tartness and heat.

LOTS AND LOTS OF MEATS

A  good brunch is not complete without meats and Hilton Singapore’s selection of grilled meats will most definitely satisfy. There is something for everybody. Think Herb-Roasted Lamb Rack, Roasted Sakura Chicken, BBQ Jamon Iberico Pork Ribs and US Prime Ribs.

The Prime Ribs were cooked to a perfect medium rare with a juicy pink center. Of course, the meat is well-seasoned, but an addition of their homemade Peppercorn Sauce just kicks it up a notch. Fans of ribs will go ga-ga over the tender BBQ Jamon Iberico Pork Ribs and the Sakura Chicken is a good choice for anyone who does not take dark meats. We were surprised that the chicken was not dry and still really well cooked and juicy. It is best paired with some Bearnaise – the perfect combination of flavours.

Go ga-ga over the tender BBQ Jamon Iberico Pork Ribs; so tender and flavourful. And the Sakura Chicken is a good choice for anyone who does not take red meats. We were surprised that the chicken was not dry, instead, it was really well cooked and juicy and best paired with some Bearnaise sauce.

A LA MINUTE ITEMS

Most people write noodles or rice dishes off at buffets but the Poached Ramen with Sous Vide 65 Degree Celcius Sakura egg is a gem. The subtle sesame dressing makes it a light option and when you beat and mix the egg together with the other ingredients, each bite is a burst of flavours.

The Homemade Scotch Egg with Black Truffle Hollandaise is a returning favourite. The eggs are cooked upon order so you bet that the scotch eggs will be served to you warm with a beautiful orange runny yolk centre.

Other a la minute items you can look forward to are the Tagliatelle with Sicilian Sauce and Mille-Feuille of Foie Gras & Grain-Fed Tenderloin.

A WHOLE NEW CHEESE ROOM

A spanking new cheese room has been created by the chefs at Hilton Singapore and we felt like a kid in a candy store when we stepped in.

You can find cheeses from all over the world that would suit just about any palette. From simple brie to aged blue cheese, create your ideal cheese platter with a mixture of different cheese. There will also be a cheese specialist who will be there to give you advice should you not know what to go for.

We were inclined to try the Coulommiers Au Lait, a creamy and tasty cow’s milk cheese that is great on a cracker. Some popular options such as Parmigiano Reggiano and Lingot Des Causses are better options for cheese beginners.

However, the undisputed highlight is the raclette cheese counter. This social media superstar is a hot favourite; who does not like melting #cheeseporn?!

The raclette cheese is melted on the spot, before being scraped off onto some bread or potatoes. Have the cheese as quickly as you can to enjoy the warm, melty goodness.

DESSERTS BUFFET, ANYONE?

Because we are huge fans of the sweet treats by D9 Cakery at Hilton Singapore, imagine our joy when we found out that we could enjoy free-flow desserts as part of the champagne brunch.

Yes, that includes its famed cheesecakes! Think American Cheesecake, Blueberry Cheesecake, Pistachio Cheesecake and more; go all out, because there is no limit. And mind you, they typically retail at S$9 per slice!

Other dessert items in the drawers include Lemon Meringue Tart, Crème Caramel and Crème Brulêe, macarons and a whole range of pralines.

Remember to quote ‘LIC100BRUNCH’ to get S$80 OFF with minimum of 3 full paying adults. This promotion is valid for the first 100 redemptions.

Prices:
S$88++ per pax with 1 welcome drink
S$108++ per pax with free flow of sparkling wine, selected white and red wines and beer.
S$148++ per pax with free flow of champagne, selected white and red wines and beer.
S$39++ – child aged 5 to 12 years old

Hilton Singapore
581 Orchard Road
Singapore 238883
For Reservations: +65 6730 3390 / sinhi_F&B@hilton.com
Nearest Station: Orchard Road
www.singapore.hilton.com/restaurants

This post is brought to you by Hilton Singapore.

Beefing up their game – pun intended – Hilton Singapore’s Opus Bar & Grill introduces carefully selected prime grade Greater Omaha steaks, a great addition to their already amazing Australian steaks line-up. The success story behind Opus Bar & Grill’s iconic steaks comes from their open-flame charcoal grill and the use of a Himalayan salt tile dry-aging cabinet to dry-age the signature Australian Rangers Valley OP rib.

Steak prices for the newly-launched Greater Omaha Steaks are priced from S$68++ only and that’s supreme value for quality steaks! Non-steak lovers also have new fish and chicken options to look forward to.

Here’s the cherry on top – you can enjoy free flow house wines with every steak order! Steaks and wine; ain’t it going to be a wonderful night?

The highlight of the night goes to Opus Bar & Grill’s new selection of three prime grade cuts from U.S. Greater Omaha which are known for having strict requirements in keeping up to the high standards of the United States Department of Agriculture (USDA).

The 220g U.S. Greater Omaha steaks that are served to you are certified 100 days corn-fed beef cuts that taste well on its own without the need for extra seasoning.

The 220g US Prime Cut 100-Days Corn-Fed Sirloin (S$68++) is a cut that everyone can enjoy. It is a mix between the juicy fatty ribeye and meaty tenderloin, with a delicate, marbled texture and a slightly smoky flavour.

We love the green peppercorn sauce with this steak, or just a simple and light sprinkle of salt.

If you love a juicier and more intensely buttery steak, ribeye cuts are always the best. It was unanimous – the 220g US Prime Cut 100-Days Corn-Fed Ribeye (S$88++) was everyone’s favourite at dinner.

The ribeye really needs no additional seasoning. The flavours are so fragrant, especially when they are grilled over a flame. To taste the true goodness of these gorgeous meats, have them on its own. However, if you love a good sauce with your steak, a lighter garlic herb butter sauce makes a perfect pairing.

Lastly, from the Greater Omaha range is the 220g US Prime Cut 100-Days Corn-Fed Tenderloin (S$78++). This is probably the most tender Tenderloin; most tenderloin cuts leave us chewing forever because they are more often than not tough. It is impressive how the meat was still able to sustain most of its moisture and natural flavour.

Sprinkle some salt, have it with a béarnaise sauce and eat it alongside Opus Bar & Grill’s garlic mashed potato. The mashed potato itself is worth a mention. We never had a more buttery and smooth version that goes so perfectly with the tender meat.

If you do not fancy red meat, which happens when dining in big groups because surely someone doesn’t take beef, that’s when the new items on the menu will be your answer.

The Roasted Sakura Chicken (S$48++, good for 2 pax) is a beautiful and comforting option; rotisserie chicken always does the trick. The chicken is roasted with rosemary. The seasoning on the skin of the chicken turned out to be wonderfully crispy and fragrant, and the white flesh is succulent and tender.

What turned out to be the underdog was the Wild Sea Bass (S$36++). We never thought that we would fall in love with a fish dish in a steak restaurant, but this sea bass did just that. With a nice sear skin-side down, you get a good crisp on the side. It sits on top of clams, black mussels, artichokes and vine tomatoes in a very sweet seafood broth.

We were blown away. And we are afraid when we next return to Opus Bar & Grill, this dish of Wild Sea Bass might distract us from the steaks.

We ended our dinner on a high note with the Bombe Alaska (S$14), which was on its own a sight to behold. When the flames caught onto the white fluffy meringue, the top layer started burning while the ice cream on the inside remained intact; it was show stopping.

The meringue sits atop cream cheese ice cream and mandarin orange sorbet. The intense creamy ice cream sure balanced out the lighter and more refreshing sorbet well.

Opus Bar & Grill’s popular ‘Steak with Free Flow of Wines‘ dinner special is reintroduced and is happening now from Sunday to Thursday every week. With a purchase of any steak from S$58++ on the regular dinner menu, you get free-flow house wine – pick from red, white and sparkling.

On Fridays and Saturdays, you get 50% off a full bottle with every purchase of a steak.

We’ve never heard of any better steak promotions in town. This is it; dinner dates are set. At OpusBar & Grill, you get the best of both worlds with the U.S. Greater Omaha Prime Grade Steaks and their Australian Steaks selections.

Quote “LICOPUS50” to get 1 FREE dessert at Opus (worth up to $14++) with a minimum spending of $80 on your total bill. Valid for our first 50 readers and limited to 1 redemption per table only.

Opus Bar & Grill
Hilton Singapore
581 Orchard Road, Singapore 238883
For Reservations: 6730 3390 / Opus@hilton.com
Website: singapore.hilton.com./opus
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

Opus Bar & Grill – located on the ground floor of Hilton Singapore – is an intimate and modern grill restaurant which also serves the best steaks in Singapore. The restaurant’s secret recipe in divine meat lies in its specially commissioned Himalayan salt tile dry-aging cabinet, charcoal grill, the usage of only excellent prime cuts and high quality ingredients.

You can tell these people are really serious about their meats. And we love how Opus is just the place to visit whenever we crave for a good steak that will not disappoint. The best part? They are easily the place that offers the most affordable premium steaks in town!

From 18 January to 31 March 2016, you get free-flow sparkling, white and red wines with any order of Opus Beef Selection from Monday to Thursday between 7pm to 9pm. And from Friday to Sunday, enjoy a generous 50% discount off wines by the bottle with a steak purchase.

In addition to this, quote “LICOPUS” to get a complimentary best-seller dessert of Charcoal Grilled Banana with smoked salted caramel, coconut and calamansi ice cream with a minimum spend of just S$80 in a bill! Limited to first 80 redemptions only.

We know what you are thinking. You are skeptical of such a fantastic deal and wonder if it is only because your steak will cost an arm and a leg.

But your eyes are not tricking you. Prices at Opus Bar & Grill start from S$58++ for a 250g Grainge Angus to S$110 for a 800g dry-aged Australian Angus OP rib from Rangers Valley (for two pax) – an absolute steal when compared to many other lavish steakhouses!

Yes, S$110 for a huge slab that is good for two! Unbelievable, right? Regular steak eaters would know what value this is, and how you would easily have to pay double the price for that sort of quality at most of the steak houses in Singapore.

Opus Bar & Grill’s beef selections features five scrumptious premium steaks – just five good cuts is all you need.

The ambience and affordability makes it perfect for virtually any occasion, be it an anniversary dinner, family reunion or company’s celebratory dinner. A private dining room that can accommodate up to 20 seated guests is available too.

Each well-marbled steak at Opus Bar & Grill has been cooked with masterly finesse over an open flame to achieve an irresistibly delicious caramelised and smokey flavour.

Choose to complement the meats with a variety of high quality salts or pair them with Garlic Herb Butter, Bone Marrow with Red Wine Sauce, Green Peppercorn Sauce and Black Truffle Mushroom Sauce. But if you are like us who prefer a splendid steak naked, go for it!

We tried the entire menu just to suss out the best for you.

It was the Australian Kobe Wagyu Ribeye (S$92++ for 220g) with a marble score of 6, and Australian Tajima Wagyu Sirloin (S$88++ for 220g) with a marble score of 4/5 that have stolen our hearts forever.

Both wagyu steaks are remarkably tender, almost achieving a melt-in-your-mouth texture. There is no turning back once you savour the best; they are so satisfying that you will definitely head back for more. Best thing now is to take advantage of the beverage promotion, because steak and wine is just about the best pairing and you need not even pay an extra cent for free-flow of the house pours!

If you are a more budget-conscious steak lover, the grain-fed Grainge Angus Tenderloin (S$62++ for 220g) should do the trick to impress, too. Sure, it won’t be as impressive as the ones with better marbling, but while tenderloins tend to be very firm and hard to chew, Opus’ version is actually still quite tender and we did a double take! Pretty damn decent for a beginner’s steak!

The star of the show – the Australian Angus OP rib from Rangers Valley (S$110++ for 800g) – has a marble score of 4 and has been dry-aged for about a month. It is ideal for sharing between two persons, but should you be able to devour them all by yourself, by all means; nobody is judging!

With the inclusion of unlimited house sparkling, red and white wines should you dine from Monday to Thursday between 7pm to 9pm from now till 31 March, we are so going to visit Opus Bar & Grill again soon.

Just so you know too – there is a simple menu of side dishes that can complement your steaks. The highly popular gluten-free Smoked Risotto with Leek and Pecorino is Opus’ signature, or you can go for the classic Mac and Cheese. Grilled Green Asparagus and Baby Green Salad are for those who need their greens.

Each side dish is affordably priced at S$6++ each. Yes, you read that right. Aren’t you shocked by the price tag once again? Everywhere else charges at least S$12++ for side dishes and at Opus, it is half of that!

Good things take time, and a wait is required for the mouthwatering steaks.

You can start your meal with sumptuous starters first while waiting. We like the Tandoori Chicken Skewer (regular – S$16++, large – S$22++) and Tartar of Bluefin Tuna (S$17++).

Sweet notes to end your meal shall be grilled items, too. Well, the restaurant is called Opus Bar & Grill, yes? Of course the grilling concept has to extend to the desserts too!

The two fruity desserts that we highly recommend are Charcoal Grilled Banana (S$12++) and Grilled Honey Pineapple (S$12++).

First, we have a banana-based dessert that is beautifully flame-grilled and caramelised, then served with smoke salted caramel coconut and calamansi ice-cream. And we have a gorgeous pineapple treat that is grilled but still has its juice fully retained, then garnished with crumbles and a rum sauce.

Our readers can quote “LICOPUS” to get a complimentary Charcoal Grilled Banana worth S$12++ with a minimum spend of S$80 in a nett bill. We need not explain how easy that is, right? This amazing offer is limited to one redemption per table, and is limited to the first 80 redemptions per night.

Opus Bar & Grill
at Hilton Singapore, 581 Orchard Road Singapore 238 883
For Reservations: 6730 3390 / Opus@hilton.com
Website: singapore.hilton.com./opus
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

Hilton Singapore is set to wow you with their impressive festive dining spreads of carefully curated festive menus and stunning dishes. Whether you love Hilton Singapore’s Champagne Brunch, the gorgeous cakes from D9 Cakery, or simply the mouth-watering offerings at Opus Bar & Grill, they have got your back this Christmas.

Just sit back, relax and enjoy the jolly festive vibes with themed dishes and interesting creations by the culinary team behind Hilton Singapore’s continued acclaimed culinary wonders.

We often have people asking for recommendations for family-friendly restaurants at convenient locations to celebrate Christmas. This is it. Hilton Singapore sits along the belt of Orchard Road, and here are all the goodness you can expect this festive season at Hilton Singapore.

Readers of ladyironchef can quote “FestiveLIC” to redeem a S$50 Dining Voucher when you book by 13 December 2015. More details at the end of this post.

CHRISTMAS DAY CHAMPAGNE BRUNCH

We have been more than impressed with the Sunday Champagne Brunch here at Hilton Singapore, and if you are also a big fan like us, you will be glad to know that the festive spread is basically all the goodness of it – just bigger and better, with added festive dishes that will put you in a jolly mood.

Nothing screams luxury more than fresh seafood options. The spread here includes Alaskan King Crab, freshly shucked oysters and Maine lobsters. Over on the carving board are festive meats such as U.S. prime ribs, roasted stuffed turkey and honey-baked ham.

The famed flame-grilled meats are most definitely not left out. Expect smoky prime meat cuts, wagyu flank steaks and Rangers Valley grain-fed beef tenderloin, just to name a few. Hungry yet? Carnivores, it’s party time!

So much value for what you are paying, right? There’s more. Just for Christmas, expect decadent themed desserts that range from crème brûlée, homemade gelato, Christmas Yule logs to a luscious caramel hazelnut chocolate fountain. Because we just can’t be contented with regular milk chocolate fountain anymore, can we?

Bubbly Christmas Day Brunch at Hilton Singapore
When: 25 December 2015
- S$108++ per person
- S$158++ per person (free flow of champagne, selected white & red wines and beer)

For Bubbly Christmas Day Brunch reservations, call +65 6730 3390 or email sinhi.f&b@hilton.com.

FESTIVE DINING SETS AND CREATIONS AT OPUS BAR & GRILL

If buffet is not your thing, a slower paced, multi-course set should work better – look out for three-course festive sets (from 7 Dec to 30 Dec 2015) or four-course sets (on Christmas Eve and New Year’s Eve) at Opus Bar & Grill.

From the three-course set menus, one main to look out for is the Pork Belly with zesty flavors and crunchy textures of citrus, cabbage, cranberries and apple sauce. As for desserts, you might love the almond cake with white chocolates and chewy nougatine, topped with sweet cherry ice cream.

For Christmas Eve, the set menu is taken up a notch and the one that we are most excited for is the Duck Confit with potatoes, frisee, quail eggs, tangerine and radicchio. If you prefer fish, the Danish-style rainbow trout served with citrus fruits, fennel salad and garlic butter is sure to leave you in awe.

Opus Bar & Grill is also opening their doors on New Year’s Eve. Well, every reason to indulge, really. We need to end our year with a bang!

This four-course set menu for New Year’s Eve features some of the most scrumptious dishes. Pick from fish and red meat options; either the roasted wagyu rump with green peas, shallots, bacon, black garlic and béarnaise, or the melt-in-your-mouth Chilean sea bass topped with asparagus, baby potatoes and pickled cucumbers. You have no idea how much thoughts the chefs put in to make all these flavours work!

Festive Dinner Menus
- Festive Set Menu | 7 Dec – 30 Dec
Three-course set menu at S$68++ per person

- Christmas Eve Menu | 24 Dec
Four-course set menu at S$118++ per person

- New Year’s Eve Menu | 25 Dec
Four-course set menu at S$138++ per person

Fine de Claire oysters is always our go-to pick as they fit just about any palate and is befitting to most drinks. Served four ways this festive season at Opus Bar & Grill, you can have your oysters fresh with condiments, black truffle hollandaise, ceviche with Avruga caviar or seaweed with zesty yuzu essence. Best paired with a glass of Louis Roederer Champagne!

Five-way Premium Fine de Claire Oysters
When: 1 Dec to 31 Dec 2015
- Your choice of one dozen oysters at S$58++
- Your choice of half-dozen oysters at S$32++
- An additional charge of S$30++ applies for a glass of Louis Roederer Champagne

For Opus Bar & Grill reservations, call +65 6730 3390 or email Opus@hilton.com.

CLASSIC ITALIAN FESTIVE RECREATIONS AT IL CIELO & SKY BAR

Are you a big fan of hearty Italian cuisine? You will be delighted to know that Chef Catarsi of il Cielo has specially created a festive three-course Italian menu that will be available from 7 Dec to 30 Dec 2015 at the restaurant.

Pick from an authentic Italian curation that includes homemade maccheroncini with juicy prawns and caviar, and succulent black angus tagliata served with mushroom salad, pomegranate and rosemary essence.

For both Christmas Eve and New Year’s Eve, the menu gets a bit more extravagant with a four-course dining menu. On Christmas Eve, get excited for fresh homemade burrata tortelli paired with juicy heirloom tomatoes, pan-fried sea bass with leek puree and red radish pickles and Colorado lamb rack served with smoked potato cream, sweet peas and raspberries. And you might be interested to know that iL Cielo does one of the best burratas in town!

For New Year’s Eve, you meal begins with roasted octopus with fava bean cream, potato granite and blueberries. Mains are homemade veal ravioli paired with porcini mushrooms and black truffles, and tender Angus beef tenderloin served with smoked eggplant cream and pomegranate.

And finally, New Year’s Eve at Sky Bar means a glass of Louis Roederer champagne and premium caviar degustation platter.

Yes, there is really A LOT to look forward to this festivity at Hilton Singapore. You deserve that indulgence.

Italian Festive Dinner Menus at il Cielo
- Festive Set Menu | 07 – 30 Dec
Three-course set menu at S$68++ per person

- Christmas Eve Menu | 24 Dec
Four-course menu: $128++ per pax

- New Year’s Eve Menu | 31 Dec
Four-course menu: $148++ per pax

Caviar & Champagne at Sky Bar
- Caviar Degustation Platter with a bottle of Louis Roederer Champagne
S$298++ per booth
Limited booth couches available, and advance reservation is recommended.

For il Cielo and Sky Bar reservations, call +65 6730 3395 or email ilCielo@hilton.com.

Readers of Ladyironchef will be entitled to an EARLY BIRD OFFER OF S$50 DINING VOUCHER WHEN BOOK BY 13 DECEMBER 2015

- Quote “FestiveLIC” to redeem a S$50 Dining Voucher with minimum spend of $250nett on a single receipt when you book by 13 December 2015.
- Promotion is valid for Festive Deli, il Cielo and Opus Bar & Grill’s Christmas Eve and New Year’s Eve Set Dinner and Hilton Christmas Day Brunch.
- S$50 Dining Voucher is valid for usage at Opus and Il Cielo from 1 January until 29 February 2016.
- Promotion cannot be combined with any other discounts of benefits.

Click here for Hilton Singapore Festive Brochure & menus.

Hilton Singapore
581 Orchard Road Hilton
Singapore
Tel: +65 6730 3390
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

It is without a doubt that D9 Cakery at Hilton Singapore has some of the best cakes around town. While we dream about their fantastic American Cheesecake that we have sung praises of previously, the festive season is slowly approaching and you bet we can’t wait to get our hands on their festive cake selections!

Marrying traditional and contemporary flavours and designs, the brilliant pastry team at D9 Cakery has launched yet another impressive range of cakes that almost looks too good to eat! The cakes will be available from 20 November to 26 December 2015. Readers of ladyironchef can quote “FestiveLIC” to redeem a S$50 Dining Voucher.

Now, these Gorgeous Cakes for Takeaway from Hilton Singapore are what you need to wow your guests for all the Christmas celebrations you have!

This adorable Igloo cake ($78/1 kg)  is Chef Sidd’s innovative creation and he has put in an exciting twist to the traditional fruit cake by using white almond Marzipan to create this stunning cake. Imagine this as a centrepiece on your dining table!

If you are leaning towards traditional cakes and festive log cakes are your thing instead, D9 Cakery have you covered with three different Festive Jewellery Yule Logs;Crystal, Pearl & Diamond that are no less classy and beautiful to look at.

The three flavours are Crystal ($68/500g & $98 /1kg) Light Champagne with Sweet Cranberry Jelly, Pearl ($50/500g & $80 / 1kg) 72% Valrhona Dark Chocolate Brownie with Raspberry Chantilly and Sweet Crunchy Hazelnut Dacquoise, Diamond ($50/500gram & $80/ 1kg)  with White Ivory Chocolate, Nougat and Morello Cherry..

It is recommended to call in advance to purchase or reserve the log cakes a few days before you need it. Yes, they sell out fast because they are that good. Call D9 Cakery at +65 6730 3392 to order or for further enquiries email sinhi.f&b@hilton.com.

READERS OF LADYIRONCHEF WILL ENTITLED TO AN EARLY BIRD OFFER OF S$50 DINING VOUCHER WHEN YOU BOOK BY 13 DECEMBER 2015.

- Quote “FestiveLIC” to redeem a S$50 Dining Voucher with minimum spend of $250nett on a single receipt when you book by 13 December 2015.

-Promotion is valid for Festive Deli, il Cielo and  Opus Bar & Grill’s Christmas Eve and New Year’s Eve Set Dinner and Hilton Christmas Day Brunch.

-$$50 Dining Voucher is valid for usage at Opus and Il Cielo from 1 January until 29 February 2016.

-Promotion cannot be combined with any other discounts of benefits. For more information on Hilton Singapore Festive Offerings, visit Hilton Singapore’s website.

D9 Cakery at Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Hilton Singapore.

Sunday brunch just got kicked up a notch with Hilton Singapore’s newly revamped Champagne buffet brunch special. We are telling you that this is easily among the best champagne brunches in Singapore, for the spread features only the most premium of ingredients at reasonable prices.

You bet we were awed by the array of fresh seafood, premium Australian meat cuts, gourmet European delicatessen and more. To say we were enticed by the sheer spread is an understatement. Very often, champagne brunches come with an exorbitant price tag, and for those who do not drink, paying the premium just does not make sense.

And it does not happen here at Hilton Singapore. There is an option for those who prefer to indulge in only the food at S$88++/pax, and there are two options for those who want to luxuriate further with sparkling wine, red and white wines, and champagne.

Readers of ladyironchef will be entitled to S$50 off Hilton Singapore’s Sunday brunch with a minimum of two paying adults. More details at the end of this post. Meanwhile, here are the highlights of Hilton Singapore’s Sunday Champagne Brunch.

WELCOME DRINK, SERVED TABLE-SIDE

But of course, a warm welcome first!

Alright, not really warm, but hey, we are talking about a complimentary Bloody Mary that is served table-side as a welcome drink. This pleasantly savoury drink is the perfect way to kick-start your meal here at Hilton Singapore. Think about how much a cocktail would typically cost, and you would know that you are beginning your meal with value already.

GREAT APPETISERS TO START THE BUFFET

Appetisers range from a fantastic Smorgasbord station to adorably plated small dishes. The latter really impressed us with the intricate plating, coupled with the use of premium ingredients.

Our picks are Alaskan Crab Meat with Mango Jelly, Tiger Prawn with Green Mango, Tuna Tartare with Avocado Mousse, Seafood Ceviche with Spicy Dressing and more. These spherical beauties sure whet our appetites with the freshness and clean tastes.

Not photographed here but another one you would enjoy is the gazpacho. We love our soups hot, but for gazpachos, anything goes. That refreshing, chilled tomato soup by Hilton Singapore tastes so close to the ones we’ve had in Spain.

The Smorgasbord section here is a little different – in a very good way, of course. The charcuterie will be thinly-sliced for you at the station itself, with care and precision. The meats that are included in this section range from imported whole leg of Iberico ham to Saucisson sec cured meat.

A good range of olives and pates are also available to complement the cured meats. We don’t know about you, but olives always get us all excited. There are pitted and stuffed ones here, and the chefs will gladly explain their region and preservation methods.

THE FRESHEST SEAFOOD – OYSTERS, MAINE LOBSTERS, SCALLOPS

Now, we have arrived at the truly good part and everyone’s favourite – seafood! What’s not to love about fresh premium seafood, especially when you can have them free flow? Get ready, because the spread will make your eyes pop!

Think freshly shucked oysters (3 varieties), fleshy Maine lobsters, yabbies (a type of crayfish), half-shell scallops and more.

Can we just say how much we love the oysters in particular? Most brunches or buffet spreads only serve one type of oysters, but Hilton Singapore will offer you three – the ever popular Fine de Claire, succulent Irish oysters and Pacific Oysters.

The seafood is also served alongside fresh sashimi and a sushi selection.

A LA MINUTE SELECTION

One of the reasons why we were immensely impressed by the selections here at Hilton Singapore is the a la minute selection.

The residential dish is Scotch Egg with Truffle Hollandaise Sauce. Scotch Eggs are extremely hard make, even more so to perfect it. Here at the champagne brunch, have it unlimited – all you want. The perfect runny yolk is encased in tasty and well-seasoned meat, then drizzled with fragrant black truffle hollandaise sauce.

Another a la minute dish that is also included in the brunch line-up is the egg cocotte. So hearty, so warm and the addition of savoury meats made the dish a lot more dimensional.

Well, foie gras lovers would be elated to know that pan-seared foie gras is also part of the a la minute selection – unlimited. Hilton Singapore’s version is served with an apple and passion fruit compote, and the sweet-and-sour mixture cuts through the creaminess of the piece of liver so beautifully.

INTERNATIONAL COOKED DISHES

Pizzas, Asian dishes and even beef pho? They will have you covered in this section. Grab either a Seafood or Mushrooms & Anchovies pizza. And if you want something creamy and comforting, go for the Seafood Fricasse with Bisque & Parmesan. The Pan-Fried Chilean Sea Bass with Orange & Fennel Compote sounds boring, but the sweet compote brought out the freshness of the sea bass so well, you’ll love the combination.

For the Asian dishes, dim sum is a must and Hilton Singapore offers both Custard Bun and Braised Pork Ribs, alongside wok-fried dishes such as Stir-Fried Garlic Prawns with Cilantro and Kam Heong Style Crab; bursting with flavours and wok hei, this might be where your grandparents would camp at if they prefer only Asian food.

MEATS, MEATS AND MORE MEATS

If you love  quality meat selection, you will be glad to know that Hilton Singapore’s brunch includes popular meats such as Premium Flank Steak, Lamb Chop and even Tenderloin. All cooked on an open flame charcoal grill, to your preferred doneness with a much loved smoky flavour.

ROAST MEATS 

If you like your meat roasted, fret not; like we said, there is something for everybody.

Think Herb-Roasted Baby Chicken, US Prime Rib and Roasted Pork Rack. Despite being pre-cooked roasts, the meats were not dry and we enjoyed the seasoning of herbs, salt and pepper.

AMAZING SELECTION OF CHEESES

We have never experienced a fuller cheese spread than the one here at Hilton Singapore. A selection of more than 20 cheeses are available on the cheese board, and boy were we spoilt for choice.

Any cheese lover will go gaga over this spread that includes premium selections – Parmigiano Reggano, Fromage Du Maquis, Lavort, Comte, Bleu D’Auvergene and even Persille Du Beaujolais.

… AND A BIGGER RANGE OF DECADENT DESSERTS

Our eyes lit up and our jaws dropped. Nothing screams a good dessert spread like the one at Hilton Singapore. It is literally a dessert shrine! They have even incorporated cool molecular gastronomy techniques into a blueberry meringue dessert that tasted nothing short of amazing.

Cakes are in abundance too – Chocolate Passion, Ivory Coffee, Cassis Caramel, Rainbow Cake and Red Velvet Mascarpone; quite basically a cake for any preference.

Individually-plated desserts include crème brûlée, Orange Chocolate Hazelnut, Red Wine Poached Pear with Chantilly and our favourite one – a glass cup of Sake, Cassis and Butter Sponge that had all the right flavours and textures.

FREE-FLOW CHAMPAGNE!!!

Well, of course, drink to your heart’s content if you get the champagne option. Prep yourselves; you will be treated to free flow of house pours, sparkling wine and beers. That’s some massive weekend there, huh?

Prices:
S$88++ – brunch buffet only.
S$108++ – brunch buffet and free-flow sparkling wine, selected white and red wines and beer.
S$138++ – brunch buffet and free-flow of Louis Roederer champagne, selected white and red wines and beer.
S$39++ – child below 12 years old (toddlers below 4 years of age dine for free)

Readers of Ladyironchef will be entitled to S$50 OFF Hilton Singapore’s Sunday Brunch

- Quote “LIC50” to redeem S$50 Off with a minimum of 2 full paying adults
– One redemption per table
– Valid only on 22, 29 Nov and 6, 13 Dec 2015
– Cannot be combined with other offers/ discount benefits
– 1-day prior reservation required (to mention promo code upon reservation to enjoy offer).
Reservation Tel: +65 6730 3390, or email sinhi_F&B@hilton.com
– Subject to availability

Hilton Singapore Sunday Champagne Brunch is available at Opus, lobby level, from noon until 3pm.

Hilton Singapore
581 Orchard Road Hilton
Singapore
Tel: +65 6730 3390
Nearest Station: Orchard Road
sinhi_F&B@hilton.com
http://bit.ly/hiltonsgsundaybrunch

This post is brought to you by Hilton Singapore.

How often do you walk down Orchard Road and find yourself stepping in to Hilton Singapore for a slice of their legendary cheesecake?

Well, we’d like to think more of Hilton Singapore. Do you know what used to be Checkers Brasserie is now revamped and known as Opus Bar & Grill? Dining there is a brand new experience now, and with Opus priding themselves on their grill, you know that you are in for the real deal.

The culinary team is helmed by Aussie chef Nick Philip, and the menu is contemporary with Australian influence. The charcoal grill and dry-age cabinet are what Opus Bar & Grill is building their success on, and they are on a mission to spoil you with only the best meals. Hilton Singapore is the first hotel in Asia to achieve MSC certifications, so you can look forward to sustainable seafood choices such as Seared Hokkaido Scallops, Black Cod Carpaccio, and Glacier 51 Toothfish Fillet.

We hopped by for dinner one of those nights, and here are some of the highlights of Opus Bar & Grill that you have to try when it is your turn too.

ASIAN-INSPIRED COCKTAILS

Such as Miso Soup, Tom Yum, Kaya Toast Martini, and Durian. You got that right. Exotic, aren’t they? And we assure you they are not at all weird. Sure, we were skeptical initially, too. How can tom yum be a cocktail?!

But Opus’ bartender is brilliant that way. Being typical Singaporeans with a huge love for kaya toast, it is without a doubt that we fell in love with the Kaya Toast Martini. Mildly sweet with a strong kaya (coconut and egg jam) taste, this cocktail stole the show that night.

The Tom Yum has a smooth taste that is made up of kaffir leaves, lemongrass and galangal – nothing unusually spicy, and very fragrant in fact. We loved the Miso Soup a lot too – tasted like umeshu, but is actually a mixture of Haig Club and Zacapa 23 Rum; slightly sour, slightly sweet, and very faintly salty.

TEMPURA ZUCCHINI FLOWER

We love the zucchini flower for its juicy stalk, and here at Opus, they stuff it with goat cheese filling before coating it with tempura batter and deep frying it. Served with a zesty chilli jam, the Tempura Zucchini Flower (S$18) boasts robust flavours.

SEARED HOKKAIDO SCALLOPS

No one says no to plump and sweet scallops. Especially if they are beautifully seared and its juicy essence are elevated with precise cooking techniques. Make sure you order the Seared Hokkaido Scallops (S$23) when you are dining here.

SMOKED BUFFALO MOZZARELLA

Caprese salad lovers, listen up! The Smoked Buffalo Mozzarella Salad (S$16) is easily one of the best renditions in town, featuring chunks of smoked mozzarella and heirloom tomatoes in different colours, then drizzled with chocolate balsamic, this salad in a hearty portion might just have us returning to Opus Bar & Grill!

CHARCOAL GRILLED KING PRAWNS

Charcoal grilled means there is a subtle smoky aftertaste, and that is exactly how we like our king prawns to be done. WIth smoked harissa, pomelo and labneh, the Charcoal Grilled King Prawn (S$21) is sweet yet light on the palate, making it the perfect starter to your dinner.

BLACK COD CARPACCIO

We are fans of Italian cuisine, and carpaccio dishes are very much preferred. The usual fishes that are selected for carpaccio are salmon and tuna, so a Black Cod (S$20) rendition is refreshing and we love how the subtle sweetness of the white fish blended so well with the dehydrated seaweed, cucumber caviar, lemon and olive oil marinate.

CURED SALMON

Salmon lovers will know that if the fish is well cured, it will be a delicacy that is royally favoured. With spiced creme fraiche, snake fruit and citrus dressing, the Cured Salmon (S$19) at Opus Bar & Grill is a treat indeed.

CHAR GRILLED LAMB CUTLETS

Fancy some game meat? We think the Char Grilled Lamb Cutlets (S$52) is a pretty interest with a faint fragrance from the Massaman curry emulsion.

36 HOUR PORK BELLY

While Opus is known for its steaks, there are plenty of choices even if you do not feel like having beef. The super tender 36-Hour Pork Belly (S$36) with lychee is a good option.

GLACIER 51 TOOTHFISH FILLET

A beautiful fish dish that the ladies might love if a meaty feast is not for you. The Glacier 51 Toothfish Fillet (S$47) is simplicity at its best, and ideal for the weight-watchers who need to dine out but don’t want to bust that calorie limit.

220G KOBE WAGYU RIBEYE MARBLE SCORE 6

This was the star that night. The Ribeye (S$92 for 220g) was done medium rare, just the way we liked it to be. And its marbling may be a score 6, but in all honesty, the fats were so melty that we were under the impression it was at least a score 7.

It also helps that Opus dry-age their own prime meat cuts between 14 to 36 days, and the custom designed cabinet is lined with himalayan pink salt – the aroma is infused into the meat during the dry-ageing process, producing only the richest flavours of the beef.

Other beef selection on the menu includes the 280g 150 Day grain-fed Australian Sirloin (S$58), 220g 150 Day grain-fed Australian Angus (S$62) and the Australian Rangers Valley Angus (S$110 for 2) that is dry aged 30 days.

RUSTIC SIDES

At S$7 per portion, pick from a selection of Creamy Mash Yukon Gold Potato, Mac & Cheese, and Smoked Risotto with Charred Leek. Everything is pretty heavy in taste, but we love the stark contrast when paired with our steaks. Now, you must not miss out on the creamy mash, really.

CHAR GRILLED BANANA

A healthier alternative to the local favourite “goreng pisang”, the Char Grilled Banana (S$14) is as simple as it is healthy. It is paired with smoked salted caramel coconut, and coconut & calamansi ice cream.

COCONUT SAGO

With mango gel, white chocolate and young coconut granita, the Coconut Sago (S$14) is delightfully pleasing with its tropical flavours. It is amazing how the sweetness from each individual ingredient blends together as we scoop the various layers and eat them altogether. A wonderful mess, we hear?

CHOCOLATE DOME

Who can resist the theatrics of pouring hot chocolate over a chocolate dome (S$14) filled with blueberry crumble and Baileys ice cream? This is the bomb.

Opus Bar & Grill
581 Orchard Road
Hilton Singapore
Tel: 65 6730 3390
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

Il Cielo is located on the 24th floor of Hilton Singapore, right beside the pool. Upon arriving at the restaurant, I was pleasantly surprised to see that it is very small, cosy and intimate. I also like the fact that the Italian restaurant is very focused. They only have a few dishes under each category of the menu – because they pride themselves on the quality and standard of every item.

We started our meal with a fantastic Homemade Buffalo Milk Burrata ($38) with heirloom tomatoes and Pan Seared Foie Gras ($32). If you are a fan of this dish, you must order it at Il Cielo. The foie gras, served with white polenta and vin santo reduction, also got a thumbs up from us.

For main courses, we had the Homemade Carbonara Tagliatelle ($48) with fresh shaved truffle – a special dish on the white Alba truffle seasonal menu – and a Porcini and Blueberry Risotto ($28).

The pasta while good, was unremarkable. But what made it special, was the use of freshly shaved white Alba truffle which gave it flavour and depth.

The Risotto Porcini and Blueberry Risotto was very good. Every bite was better than the previous one, and before we knew it, we had pretty much scraped the plate clean.

Before having the second main course, we were served a Raspberry Sorbet – with a drop of vodka and ginger – as a palate cleanser. After which, we proceeded with the main courses: a beautiful Oven-baked Whole Seabass ($75) and Grilled Veal Chop ($55). I am usually a meat person, but the Seabass won me over completely. It was so good that I did not pay much attention to the veal chop. We could not get over how fresh and sweet the fish was.

To end the meal, we had Tiramisu ($18) and Dark Chocolate Souffle ($18) served with spicy vanilla ice cream.

We were there a few months ago, so they might have changed some of the items on the menu. A meal at Il Cielo is without a doubt, expensive. It is not a place where everyone can come on a regular basis. But it is worth splurging for a special occasion because you will be satisfied with the exceptional food and service.

Il Cielo
581 Orchard Road
Level 24 Hilton Hotel Singapore
Tel: +65 6730 3395
Mon to Fri: 12pm – 10.30pm
Sat & Sun: 7pm – 10.30pm
Note: This was an invited media tasting

For more recommendations, read my list of best Italian restaurants in Singapore