Stellar @ 1-Altitude

Stellar @ 1-Altitude

Forenote: C.Y. dined here as a guest of Stellar.

Stellar @ 1-Altitude is another installation by the One-Rochester Group.  Many of us would know that 1-Rochester has other fantastic establishments like 1-Twenty Six, 1-Caramel; 1-Altitude and Stellar are the newest additiosn to the 1-Rochester Group.  Dining on the 62nd storey of 1 Raffles Place gives one a whole new perspective to fine dining.  Take a window seat and you’ll be enjoying not just the food, but a panoramic view of the Singapore skyline.

Stellar serves a menu of modern cuisines, from Japanese to Italian to French.  The emphasis here is on the seasonal ingredients and culinary techniques.

The first appetizer to be served is the Twice Baked Gruyère  Soufflé served with 2 choices of Cheese sauce, Gruyère and Blue Cheese and a side of salad.  Gruyère is a hard yellow cheese that was named after a town in Switzerland with the same name.  It has a rather distinctive taste but it wasn’t overpowering.  The souffle was kinda like a reinvention of a quiche to feature the Gruyère cheese

I’ve had souffles as sweet desserts only and I seldom come across a savory souffle.  This was very nice as a contrast to the dessert souffles I had from Laurent Bernard.  Personally I liked this with the Gruyère sauce instead of the Blue Cheese sauce.  Make no assumptions, I am not particularly bias against Blue Cheese, but this was better with the Gruyère sauce.

I liked the taste and texture pairing in the Seared Hokkaido Scallop and Octopus served with Steamed Ginger custard, Ikura (Salmon Roe) and Sevruga Caviar.  There is the soft, melt-in-your-mouth texture of the Ginger custard, the tender Hokkaido Scallop and the chewy Octopus legs.  This was something really simple, not much shenanigans going around but just the ingredients showing their own flavors.

The Chacuterie Taster was one of the more special items served that night.  It was basically a platter of cured meat served with pickles, figs and rustic bread.  The Jamón Iberico on the top tier had a rather overwhelming taste.  Its quite extreme, so you either like it or you don’t.  It kinda tasted like you’re eating a whole butchery (in a good way). There was a strong pork taste to it, but it bordered on the fragrant side.

On the second tier, the Procuitto de Parma was more acceptable for my palette.  It was lighter in taste as compared to Jamón Iberico.

I personally enjoyed the Ocean Trout and Creme Fraiche rilletes and the Foie Gras Parfait, the creamy texture went very well with the Rustic Bread.  On the other hand, the Guinea Fowl Terrine tasted rather exotic and has a bitter aftertaste to it which I couldn’t quite like.

Served on a bed of ice in a wooden boat was the Sashimi Moriawase.  It was a huge mix of fresh seafood that includes Hotate (Scallop), Maguro (Tuna), Sake (Salmon), Otoro (Tuna Belly), Hamachi (Yellow Tail) and some shell fish and fishes that I couldn’t quite identify.  My first bite into the Otoro was amazing.  It was literally melt in your mouth.

The Sushi Platter was, hands down, one of the best sushi I’ve had in Singapore.  I can’t really say much about it, but the combination in flavors of the individual Makis was great.  A good sushi must have fresh ingredients and Stellar does not cut on that.

Served along with the Sushi was Ocean Trout and Swordfish Tataki.  Tataki is a manner of preparing fish or meat.  The meat or fish is slightly seared, then marinated in vinegar then thinly sliced and seasoned with ginger paste.  Instead of serving with the traditional ginger paste, a Miso Citron Sauce was used instead.  Thumbs up for the innovation but nevertheless, this dish didn’t quite make an impression.

The Truffle Risotto with Poached Maine Lobster was the only food served piping hot that night.  This was an extravagant dish because of the amount of lobster inside.  I loved the earthy fragrance of the truffles and the creamy taste of the risotto coupled with the sweetness from the lobster.

Slow Roasted Suckling Pig with Iberico Jamon and Fig Stuffing and Kurobunta pork bell, Fried Apple, Apple and Pear Jelly and Cackles was good.  Though the other bloggers that night thought that the sauce was too sweet for the suckling pig (bottom right), I however found it rather refreshing.  But we all agree that it went better with the Pork Belly (bottom left).

There was a stark contrast in terms of flavors between the two.  The Pork Belly, though not the lead, had a heavy feel to the taste and texture, it was rich.  While on the other hand, the Suckling pig had complex flavors contributed from the apples, the sauce, the Jamon Iberico and the Figs.

The other highlight of the night was the Grain Fed ‘Tomahawk’ Rib Eye.  Weighing close to a kilogram, this is ANY meat lover’s fantasy and all vegan’s nightmare.  The closest explanation I could find to why this cut of beef is name ‘Tomahawk’ is because when the rib eye is roasted, it is roasted together with the bone.  The shape of this cut of beef resembled a lot like the Tomahawk axe used by the Native Americans.

The meat of the rib eye bordered on tender while retaining its strength.  The meat is juicy and had a slight tinge of the roast flavor.  The bone marrow (that little bamboo-like container) had a rather strong flavor and it caught me off guard.  The meat that was left on the bone had a different flavor to it.  It is more smokey in flavor and had a crispy, flaky texture to the meat.  The more burnt parts of the meat had a more characteristic taste.  Overall this was very enjoyable.

There were some sauces and condiments served along with it, but I like the meat in it original taste.  But to name them, they were Wasabi Butter and Hollandaise Sauce.

The beef came with a side of Portobello with Morel Cream, Smashed Peas and Mint and Truffled Kipler Potatoes.  I like the mushrooms and the potatoes.  The texture of the smash peas was not mushy but I felt the mint could be a bit too strong.

Next comes the desserts!

Stellar @ 1-Altitude serves desserts made from the kitchen of 1-Caramel.  So you can try them at 1-Caramel too!

For all the chocoholics, the Chocolate Seduction is a must-try item from 1-Caramel.  The rich Hazelnut and Chocolate mousse is rich and velvety smooth.  I enjoyed every bite of that.  The Lava Cake however was a bit of a let down that night, I felt it was slightly over-baked.  But all in all, this was a really decadent dessert and anyone should try it.

The Trio Fraise was a lighter dessert as compared to the Chocolate Seduction.  At first I thought they served a Lamington, but it turned out to be a Strawberry Shortcake.  The cake was light and fluffy.  The pastry coating gave the whole cake a textured mouth feel.  The Strawberry Jelly is made from Champagne, but I felt it could be a bit sweeter.

Tropical Teaser would be the perfect dessert for a sweltering day.  Instead of the normal heavy cream cheese, 1-Caramel used the lighter Mascarpone to create this refreshing cheesecake.  The base is made with a Coconut crumble unlike the normal Graham Cracker crust.  This gave the dessert a very ‘tropical’ taste as the name suggested.  The mango chunks on top was too sharp and sour.  The Lemon Sorbet was very refreshing and tangy.  Still, the cheesecake demands attention to it.

Another dessert that anyone could use on a hot day would be the Tropical Vodka Trifle.  I liked the combination of texture in this dessert – the refreshing soft pineapple gazpacho coupled with the pineapple sponge and the crispy almond flakes.  Though in comparison, this dessert was outshone by the others.

The dining experience at Stellar was very delightful, good food and great view – whats more to ask?  If you don’t mind spending a few more bucks on food, you can take the ear-popping lift ride up to level 62 of OUB Centre and had a nice dinner with your love one.

Do check out their lunch menu as well!

Stellar is located at 1 Raffles Place Level 62 One Raffles Place.  They are open Mondays to Fridays from 1130–230 & 6–12am and Sat, Sun & PH: 6pm – 12am.

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