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Sunday, 10 April 2016

[Media Invite] Dinner at Fumée by Habanos Restaurant @ Millenia Walk

9 Raffles Boulevard #01-53 Millenia Walk, Singapore 039596
Tel: 6835 7339

Fumée by Habanos is a gastropub, a deli and a restaurant all at once, spanning over 6,000 square feet at Millenia Walk, taking over the now-defunct Medz. Founded by Natalie and Helen, with a team of 11 chefs / bakerss, Fumée seeks to be the chillout destination in town, serving a huge variety of creative European-Asian fusion dishes and providing excellent service.

From fresh bakes to tapas to main courses, Fumée ensures that every dish is of quality ingredients and presentation. Prices are reasonable and setting is comfortable, chic and the perfect spot for chilling out. Racks of wines and whiskeys are available for those looking for the perfect chillout spot after dinner as well, and there's live band on certain nights.

If you enter from within the mall, you would be greeted by shelves of deli items such as pastries, pasta and varieties of cheese. If you pass by the huge alfresco area and enter from outside, you would be greeted by the bar counter with this tall, hexagon-shaped shalf filled with water glasses.

This was a media invite hosted by Natalie and Helen themselves, attended by representatives from Hungrygowhere and other familiar reviewers / bloggers.

It happened to be Saint Patrick's Night so they started us with Kronenbourg and Asahi Beer. There were so many interesting items on the menu, it got us excited and wondering what would be on the night's menu - foie gras fries, chilli crab fries, beetroot tisotto etc.

We started with Winglets (SGD$10.00) complete with Cajun spice and prawn crackers (keropok), a flavourful delight taking the lalate through crackling skin into succulent flesh, what a perfect start to the meal.

Next, Garlic Prawns (SGD$12.00) - grilled tiger prawns with garlic oil, served with crispy bread on the side. One of my favorite starters because of the fresh, bouncy texture of the saccharine prawns tinged heavily with garlic's fragrance.

Chicken Hearts (SGD$7.00) was up next, by request. These small little chewy grilled chicken hearts were glazed with honey soy - peals of sweetness breaking through she smokey charm of the skewered hearts.

NZ Little Neck Clams (SGD$12.00) in white wine sauce laced with herbs and garlic and served with crispy baguette on the side - was another welcomed delight. These little clams were juicy and springy, filled with delicious broth we could not help drinking up.

Mains began with Burgers - the Muah Otah Burger (price unavailable) - think crispy toasted sesame buns clasping huge slab of Muah fish otah (otah is minced spicy fish paste put to grill) - spicy, moistened and utterly tasty. Included in the burger is also lettuce to add a balanced touch. Otah lovers like me will go wild over this burger.

Fumée Burger (SGD$16.00) - crispy sesame brioche enclosing Wagyu beef patty, emmental cheese, bacon, tomato, onion, shaved cabbage, and served with a side of crispy fries. Needless to describe that the wagyu patty was juicy and succulent, making for an utterly satisfying meal.

Moving on, pasta - we began with Red Dot Noodle (SGD$26.00) - springy pasta tossed with a myriad variety of quality seafood comprising tiger prawns, Hokkaido scallops, squids and clams, cooked in shellfish broth that engaged the palate scrumptiously.

Next, Chilli Crab Noodle (SGD$19.00) - pasta tossed with blue swimmer crab and soft shell crab tossed in chilli crab sauce - crab lovers alert! This dish was flaming spicy with the tastiness of chilli crab gravy, definitely a dish to reckon with.

The final pasta dish of the night was Mushroom Risotto (SGD$16.00) - grainy rice cooked to a soft pulp together with roasted mushrooms, roasted mushroom puree, parmesan cheese and truffle oil - the porridge-like dish was aromatic and easy to eat, lots of earthly goodness but nothing too overwhelming.

Following that, the US Angus Short Rib (SGD$68.00) - this portion serves around 3 persons. So, it a massive-looking 700g of USDA certified Angus bone-in short ribs, served with salad and fries on the side. At first glance, the beef looked a little intimidating, but after they sliced up nicely for us, our views changed immediately after the first bite. This darling was so, so, so tender, like a dream melting in the mouth upon the tongue's contact, and had the most delicious taste. I could gladly not eat anything at all, and order one of these all for myself as dinner.

Well, good food always have to come to an end - and here's where desserts took over to tantalise our palate further.

Framboisier (SGD$9.00) - smooth and creamy mascarpone mousse with raspberries - sweet but not cloying, highlighted by raspberry's touch of tart.

 Guinness Cake (SGD$5.50) - chocolate stout cake with Bailey's cream cheese frost - tinges of alcohol was strong enough to entice but not overwhelm.

Love Apple (SGD$9.00) - creamy green apple mousse and cream cheese on a crunchy spiced biscuit crumb - seducing my palate with its fruity goodness, well I love apple too.

Bailey's Tiramisu (SGD$9.00) - comprising creamy mascarpone mousse, Bailey's, Irish Whiskey and Cafe Aurora - a lovely, silken smooth touch of coolness.

Opera Cake (SGD$9.00) - layers of coffee cream, dark chocolate cream and soaked soft almond sponge layers - loved the cotton softness of this pastry with its choco-nutty flavours.

Passion Fruit Panna Cotta (SGD$7.00) - vanilla panna cotta with passion fruit cream, tropical fruit sauce and soft sponge payers. Loved the refreshing sweet and sour flavour of this dessert.

Chocolate Praline Cube (SGD$8.00) - a chocolate dream made up of chocolate mousse, chocolate sponge and praline cream.

Finally, Red Fruit Shortcake (SGD$7.00) - creamy and light diplomat with soft fluffy sponge and spiced balsamic jelly topped with red fruits such as strawberries and raspberries.

To be frank, I haven't had such a hearty meal for a while - consisting of so many favorites all at once. This is definitely a place I would love to be back at, and recommend friends to visit. Thank you Natalie, Helen and team at Fumée for hosting us, and thank you Hungrygowhere for the invite!

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