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Black Gold – three layer truffle chocolate mousse, caramel, cocoa sorbet, basil, and hazelnut nougatine. Like a United Colours of Benetton concept in their bringing together of distinctly different-tasting (and contrastingly-coloured) elements. It’s a grassy/caramel/bitter chocolate ménage a trois that somehow works when you do a vertical fork-dive, yet the…
Nanas Yong Tau Foo – a unique Peranakan-style Yong Tau Foo in pineapple sauce. The…
Kacang Botol (Wingbean Salad) – classic Peranakan wing bean salad tossed with homemade sambal dressing.…
Laksa Goreng – stir-fried laksa served with prawn, fish cake, bean sprout and tau pok.…
Chocolate molten lava cake, flambé with Sambuca and Grand Marnier and served with vanilla ice…
Orange halibut. The halibut was nicely flaky and the orange put on its best citrusy-sweet…
Red velvet waffle with pandan kaya and lychee rose ice cream. The waffle had crispy…
Slow roasted mangalitsa belly – thick cut mangalitsa pork belly, onion, garlic, Dijon mustard, spring…
Warm kimchi with tofu & spam – housemade kimchi, mangalitsa pork belly, tofu, onion, scallion.…