Different textures of beetroot, pumpernickel and linseed emulsion from Bacchanalia’s vegan and vegetarian course menu. The meaty beetroot tartare, which bided its time before revealing its marshy earthbound charms, dropped it like it was hot with a mystical wasabi-esque blaze. 3.8/5 This was a hosted meal, courtesy of Bacchanalia. Bacchanalia…
Aged carnaroli risotto rice, fermented coconut, Thai inspired salad from Bacchanalia’s vegan and vegetarian course menu. Despite possessing not a smidgen of meat, the coconutty and wetly muifan-like risotto had a rich and robust seafood-esque flavour, with an urgent sourness and a piquant gingerly slant. 4.2/5 This was a hosted…
Bara-Chirashi Don from Sushiro, a humble 12-seater Japanese concept situated within Thomson Plaza. The generous portion of the happily-sized and uber-fresh seafood cubes will leave you in a state of suspended sashimi bliss and the pearly rice-to-seafood ratio was magical. Elsewhere, the marinate was a glorious cross between Teppei Syokudo’s…
Sauced Padi Garlic Chicken from Oven & Fried Chicken. Essentially sweet Korean fried chicken caught in flagrante with Two Chef Eating Place’s famous drunken cockles. Garlic dominates the conversation, whilst elsewhere those equipped with Mario-esque levels of evasion can actually cleanly avoid the vicious scarlet traps without any consequence. 4.2/5…
Grilled octopus, crusty pork jowl, buttered mash potato, smoked Spanish paprika oil from Pool Grill’s “Flavours of Spain” dinner set menu. Whilst the octopus offered a good manly crunch, the pork jowl was a revelation – the fatty skin and even fattier soft, tender flesh have completely fused, existing in…
Salmon Served Two Ways from Les Amis Restaurant – wild Scottish salmon served two ways with crunchy vegetables. The creamy, wasabi-tinged tartare was a textural hybrid of sashimi and mousse whilst elsewhere the salmon, nicely charred and roasty on the outside with a soft pink centre, goes limp in yielding…
Foie gras with eel from Les Amis Restaurant – combination of pan-seared foie gras and French river eel with citrus fruit compote and dashi. The soft, tender Chinese foie gras was visibly addicted to sweet sesame brittle treats, whilst elsewhere the mackerel-esque eel possessed a seductive, gentlemanly cigar smokiness and…
Goldband snapper sag aloo with garam masala from Ding Dong. The piquant gravy was an appetite-whetting cross between tangy assam and powdery curry which the soft fish soaked up unreservedly. Elsewhere, the soft spinach displayed a multiculturalism Social Studies teachers would fawn over, speaking fluently in Chinese despite its Indian…
Assam Fish Head Curry from 5 Little Monkeys Cafe. The formidably-sized fish head tastes like it was abducted while on its way to school just hours ago, whilst elsewhere the tangy, boisterous curry tangoes with your tongue with the unbridled sensuality of a The Cathay basement dance studio burlesque class…