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Duck Confit – duck confit, spinach, berry compote, mushroom fricassee and roasted potato. I can say quite definitively that this is the best duck confit I’ve ever had. The duck skin is salty and wonderfully fatty, and once in the cavern of your mouth the fat instantly melts away in…
Big Plate – two scrambled eggs, brioche toast, bacon, mushrooms and bratwurst. The toast was…
Black Gold – three layer truffle chocolate mousse, caramel, cocoa sorbet, basil, and hazelnut nougatine.…
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…