Mitzo special barbecued pork. The skin of this amazing piggylicious delight must have been separated at birth from crème brûlée. I doodled a diagram in my notes whilst eating this – it was a circle labelled “middle” within a box with area outside the circle shaded and labelled “melts in mouth fats”.
Mitzo lobster bisque with poached scallop. Essentially sharks’ fin meets slightly spicy tomato, with the oceanic chunks possessing a good bounce.
Thousand layer radish puff, bread-coated shrimp and foie gras and crispy glutinous pumpkin in custard. The radish puff evoked the same feels as a flaky Teochew yam mooncake albeit a tad more savoury, the shrimp and foie gras item had a plump, supple prawn core and the same thick skin as those sesame balls you get at dim sum stalls, whilst elsewhere the glutinous pumpkin was like a sun-worshipping mochi.
Oven-baked Chilean sea bass with lemongrass, chilli and spices. The fish was happily moist with a nice chew to it, possessing traces of a slight sambal-esque spice which quickly vanishes from the scene after initial bites.
Deep-fried prawn coated with creamy lemon sauce. Looks and tastes exactly how you imagine it to.
Pan-fried lamb chop with enoki mushroom and onion in Xinjiang style. The lamb chop alluringly appropriates Indian culture with its dizzying fragrance and wriggly dancing.
Braised vermicelli with scallops, prawn and cod fish. Basically a Putien meal interpreted for white-haired matriarches with big butterfly brooches and jade rings.
Chilled avocado milk shake – which tastes like cold pressed wheatgrass milk – served with fried sesame dumpling…
…with a richly chocolatey Baileys filling.
All items featured here are part of the Mitzo Signatures Set Menu.
Mitzo Restaurant & Bar
270 Orchard Road
Level 4, Grand Park Orchard
Singapore 238857
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