sᴀ sᴍ sᴏ sᴏ ᴡᴀ sᴀ ᴀᴅ s~ The first course of s~ must be eaten from the sashimi, with powder in red, slightly transparent, clear and compact texture. The entrance is extremely smooth and tender, without a trace of tendon pull, and you can feel the ultimate abundance. Because it is fresh enough, the acid is soft and fresh, the aftertaste is even sweet, and it will not get tired at all! ᴛᴀ ᴛᴀ sᴇ sᴀᴍᴇ, sᴏ ᴄᴏᴄᴏ, ᴋᴀ ᴀᴍᴀ s~ s~ tuna tower mixed with avocado, the oil is more full, and the taste is softer and smoother. Soy sauce and sesame simply season, topped with crispy bean sprouts and cucumber salad, paired with a little sour, and the taste improved. sᴘ ᴄ ᴛᴜ ᴀ sᴇᴀᴡᴇᴇᴅ, sᴇ sᴀᴍᴇ Spicy is more appetizing, but not exciting. There is a milky balance of mayonnaise. The seaweed and sesame increase the aroma. There is a Korean bibimbap style, which is also delicious! ᴛᴜ ᴀ ᴡᴇ ᴛᴏ sᴇᴀᴡᴇᴇᴅ, sᴛᴀᴋᴇ &amp; ᴀ sᴘ ᴀᴄ, ᴍ sᴏ ᴜ ᴇ ᴀ ᴄ Tuna Wellington. (Anyway, I think it is much better than his classic beef Wellington) Because the seaweed and spinach wrapped in the fish inside, the bran outside always maintains the oily state, it will not be wet at all, the taste comparison is right! When the fish is served on the table, it is cooked and endogenous, so eat it quickly, otherwise it will be heated by the remaining temperature. Spinach mushrooms are a supporting role for the game, absorbing the delicious tuna, and then seasoning with the flavored white butter juice, becoming soft and sweet and juicy, and special three-dimensional love of the plate.

Bar-Roque Grill

The second brush of this [Restaurant Euphoria], the last time I came, it was not Michelin. A year ago, it has become a Michelin star restaurant. 🧅🧄🥗 Lunch also chose the set meal of [VOYAGE OF EUPHORIA], which is still based on onion theme as a creative source of inspiration, but the menu has been updated. 🌸🌺🌼 resident dish [OIGNON JAMBOREE], a pre-dish with a high value of 5 onions, onion pudding as a flower, with black caviar, moderate freshness, and a very creamy taste. 🥩🍖🥓 main dish is [IBERIAN PORK], you can also add money to upgrade to A4 and cattle. Personally think that the staple food of Iberian pig tastes too heavy, and I regret not changing to Waka. 🍮🍨🍧 The dessert is still good, the updated [ELDERFLOWER] and [LAIT BLANC] are very refreshing and greasy, and there is a reserved classic combination [ALICE IN WONDERLAND]. 🌟🌟🌟 Store name: Restaurant Euphoria📍📍📍 Address: 76 Tras St, S079015@Stella Shi Dela #Countries, I really want to go #Michelin Restaurant #Romantic Dating Restaurant

Trip Gourmet Awards

Top 33 Fine Dining 

My friend took me to eat the legendary Michelin-star Niangya cuisine. Three floors, the decoration is very Nanyang style. People who have just arrived in Singapore may not be used to eating, but they feel that there are certain characteristics. Local friends often eat curries of various flavors. They feel that the taste is good and the curry taste is very special. Personally feel that the small gold cup and five-scent rolls are delicious, durian Zhenduo can try

Top 19 Local Restaurants

A modern Middle Eastern restaurant with a good environment, a beautiful bar wall, ingredients and spices from the Middle East. Singapore also has authentic Turkish coffee, the coffee entrance will be slightly sour and bitter, the taste between concentrated and American, let me instantly return to Turkey full of memories. The lunch set is only 29 SGD, no limit to one set, roast cauliflower is worth having a name, staple food can choose two Turkish specialties Kebab, do not choose the mutton taste a bit heavy, others are very good. The little friend was also invited by the enthusiastic bartender to experience a cocktail. The atmosphere in the store is very good and a very happy experience.

Before dawn, there will be dark nights. Before arriving, you need to trek. After getting it, you will definitely pay. Good night! [Environment] Good drop, very comfortable. [Service] Good. [Taste] Delicious, milk tea is also delicious.

Malaysian Indian chef chef Manogren Thevar worked in Miyi Pure C in the Netherlands/Waku Ghin in Singapore. The only thing that is relevant to India is probably Meatsmith opened by the Burnt Ends team. Such a young experience, but with the memory of childhood taste buds, creative ideas for ingredients and The precise control of the seasoning has made a refreshing three-view Indian cuisine. Since Gaggan/Gaa, the taste of Indian cuisine has doubled. European cuisine adds ink and ink elements from heavy yogurt or curry to a variety of spices. The taste experience is beyond imagination! And to say that thevar is the most grounded and the most Indian food base. Entering the store is a strong curry smell, but it only feels too fragrant. The more you smell, the more hungry you will not be disgusted. What&#39;s more amazing is that there will be no smell on the body after eating! The difference between seeing BE&#39;s shadow is that the giant brick kiln is replaced by an Indian mud kiln Tandoori and half of the space is left for open fire barbecue. The ingredients are also very waku ghin&#39;s shadow. Obviously, an Indian dish is recommended for Japanese air-freight seafood. The dishes I ordered this time were still meaty, but a peek at the salmon and salmon (the strap is the size of the whole palm) might be better than many Japanese restaurants, not to mention the meat. sᴏsᴛᴇ-ᴍᴀᴏ ᴄᴀssMango chili yogurt wrapped in fat Irish oysters sipped fresh and sweet. Unlike most oyster sauces, which are pure, this combination of full and fresh and appetizing is suddenly pleasantly surprised to ᴄ ᴇᴛᴛ ᴀᴅ ᴄ ᴄᴋᴇ ᴏᴛ ~ Traditional Indian spice chicken including yogurt/turmeric/red chili/cumin powder/poppy seeds/coconut/anise/onion/garlic and so on (can&#39;t be written) The squash is rotten and then disassembled into silk. The chicken is more than the handcuffed Indian roti cake. The surface of the oven is beautiful and simple. The bite is full of delicious juice. The fragrance is mysterious to the unspeakable. The satisfaction is not inferior to the BE&#39;s &quot;Pork Silk Town Store Fort&quot;! ! ᴄ ᴘ ᴘᴏ ᴋ, sᴀᴍ ᴀ ᴀ ᴏ ~ See the familiar Southeast Asian betel nut leaves (the two god leaves that echo before and after Gaa) have crispness and tenderness. The thick cut pork face meat is lightly cooked and then fried until golden. The crispy and soft taste of the inside is absolutely amazing. There is fat in the middle to leave the mouth full of oil. With a slightly spicy mayonnaise vinegar jalapeno jalapeno chili, a little spicy and refreshing. Ah, a big mouthful, delicious to cry while it&#39;s hot.

Eat the original salmon, feel the smooth and smooth taste of the crispy oil of the fish skin, take the freshly ground mountain anemones, grind on the salmon, add onion/seaweed, the whole bowl of rice is sauce and onion, especially their seaweed delicious MAX ～

sᴀsʜɪᴍɪsᴏʏ, ᴡᴀsᴀʙɪ, ʀᴀᴅɪsʜ第一道肯定要从刺身吃起，红中带粉，微微透亮，纹理清晰又紧致。入口无比滑嫩，没有一丝筋拉，又能感受到极致的丰腴。因为足够新鲜，酸得柔和清新，余味甚至甘甜，完全不会腻啊！ᴛᴀʀᴛᴀʀsᴇsᴀᴍᴇ, sᴏʏ, ᴄᴏᴄᴏ, ᴋᴀʟᴀᴍᴀɴsɪ金枪鱼塔塔拌上牛油果，油脂更加饱满，口感更上一层的软滑。酱油和芝麻简单调味，顶上脆嫩的豆芽和黄瓜沙拉，搭配小酸柑，鲜味也提升了。sᴘɪᴄʏ ᴛᴜɴᴀsᴇᴀᴡᴇᴇᴅ, sᴇsᴀᴍᴇ辣得更加开胃，但不刺激，是有蛋黄酱的奶香平衡的 紫菜和芝麻增加香气，有种韩式拌饭的风格，也是好吃！ᴛᴜɴᴀ ᴡᴇʟʟɪɴɢᴛᴏɴsᴇᴀᴡᴇᴇᴅ, sʜɪᴛᴀᴋᴇ &amp; ʙᴀʙʏ sᴘɪɴᴀᴄʜ, ᴍɪsᴏ ʙʀᴜʀʀᴇ ʙʟᴀɴᴄ金枪鱼惠灵顿。（反正我觉得比他家经典款牛肉惠灵顿好吃太多了）因为紫菜和菠菜裹住里面的鱼肉，让外面的酥皮始终保持油酥酥的状态，一点都不会湿软，口感对比是对的！鱼肉上桌时候外熟內生，要赶紧吃，不然里面会被余温加热。菠菜蘑菇是个抢戏的配角，吸收了金枪鱼的鲜美，再用味噌白黄油汁调味，变得软甜多汁，又特别立体 舔盘之爱。

终于在啃了数十天包子后，对肉思念成疾的日子里，迎来了烤全羊摩洛哥菜单，可太好吃太满足了，氨基酸摄入得high了。加上热带海边背景音乐，随时能起来蹦迪，跳得累了的话，仿佛转身便能跳入水中解热，分分钟穿越巴厘岛不是问题。厨师们路过就会问&ldquo;好吃吗?怎么样，还可以吗&rdquo;，还热情地讲解了食材，内馅，调汁，可太温暖了。

Finally, after tens of days of steaming buns, the days of thinking about meat, we welcomed the roasted whole lamb Moroccan menu, but it was too delicious and satisfying, and the amino acid intake was high. Add tropical seaside background music, you can get up at any time, jump tired, as if you can jump into the water to relieve heat, minutes across Bali is not a problem. The chefs pass by and ask &quot;is it delicious? How is it, okay?&quot; and enthusiastically explain the ingredients, the filling, the juice, but it is too warm.

米其林餐厅，服务环境都是非常优质的，食物出品还是让人挺满意的，创意十足料理，牛肉腌制得非常入味，可以尝试各种烤肉，海鲜拼盘量很足，沙拉非常新鲜，而且藏酒丰富，有各种手调鸡尾酒，颜值很高，意面比较经典，酱汁很多，面条有点硬，服务非常幽默，性价比很高，用餐很愉快。

Michelin restaurant, the service environment is very high-quality, the food is still very satisfactory, the creative cuisine, the beef is very flavorful, you can try a variety of barbecues, the seafood platter is very large, the salad is very fresh, and the wine is rich, there are various hand-tone cocktails, The appearance is very high, the pasta is more classic, the sauce is a lot, the noodles are a bit hard, the service is very humorous, the price is very high, and the meal is very pleasant.

Awarded the 2022 Michelin Bib Guide Gourmand and they well deserve it. Not cheap but well worth every penny. The dry aged beef is a must-try.

We had a great time at the place, served by Malti, fantastic service and price.

Bar-Roque Grill餐厅摩洛哥限定菜单加周末不定期的烤全羊新年第一刷我的米其林法餐食堂 太好吃！太圆满！深感欣慰！碾碎的鹰嘴豆泥粉粉软软 加洋葱大蒜孜然等更加丰富 炸衣轻薄酥脆 蘸上浓浓的薄荷酸奶酱。把中东小吃做精致了之后是真好吃摩洛哥经典的碎羊肉酥饺。切开都能听到咔嚓的清脆声 酥皮优秀 香料调味再夹松仁 超香！喜欢pastilla薄韧的饼皮 两面煎得酥香 再撒上杏仁。馅是鸽子肉和鸡肉 调味微甜 但一点都不会违和感烤全羊不同部位堆成山 带软骨带肥腩的排骨肉最好吃 皮烤得像乳猪一样脆 绝了 其他部位也好吃 表面微微焦脆 截面是完美的粉嫩色 口感柔嫩 肉香十足。自家做的北非烤辣羊肉肠 碎羊肉馅刚刚好的油润 一点点辣味去膻提香。主食是北非小米couscous像更加松软的藜麦 而且特别吸汁入味 连节瓜和彩椒都好吃 入口即化的软糯。完全好吃到停不下来法国小春鸡连鸡胸肉都是嫩的 鸡腿鸡翅更是一口咬下去就脱骨。平底锅轻煎 鸡皮微微皱起 刚好吸汁入味。羊肚菌酱汁极其鲜美 黄酒带出浓香。软而有嚼劲的宽面在汁里滚一滚 也超好吃啊。

Bar-Roque Grill The restaurant&#39;s Moroccan limited menu plus the occasional roasted whole lamb on the weekends is the first brush of my Michelin French dining hall. It&#39;s so delicious! Too complete! Very pleased! Crushed chickpea mud powder soft, plus onion garlic, etc. Rich fried clothes, light and crispy, with a thick mint yogurt sauce. After making the Middle East snacks exquisite, it is really delicious Moroccan classic chopped lamb. You can hear the crisp sound of the clams when you cut it. The skin is excellent. The spices are seasoned and the pine nuts are super fragrant! I like the thin and tough pastilla cake skin. Fry the fennel on both sides and sprinkle the almonds. The filling is pigeon meat and chicken. The seasoning is slightly sweet, but it will not violate the feeling of roasting whole lamb. The different parts of the mountain are piled up. The ribs with cartilage and fat are the best. The skin is roasted like a suckling pig. It is crispy. Other parts are also delicious. The surface is slightly burnt. The cross section is perfect. Pink and tender. Full of fragrance. Homemade North African roasted spicy lamb sausage, chopped lamb filling, just a little oily, a little spicy to Bodhi. The staple food is North African millet couscous like a softer buckwheat and especially sucks the juice. Even the melon and colored peppers are delicious. The soft pickles are instant. It&#39;s so delicious that I can&#39;t stop the French spring chicken. Even the chicken breast is tender. The chicken legs and wings are even more bone-detecting. The pan is lightly fried, the chicken skin is slightly wrinkled, just sucking the juice. The lamb belly sauce is extremely delicious. The yellow wine brings out a strong fragrance. Soft and chewy wide noodles roll in the juice is super delicious.

Bar-Roque Grill

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