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Crispy chicken skin. Essentially the best bits from fried chicken minus the tedium of having to actually finish off the meat. Each individual piece is darned crispy and comes with a bit of meat and just a bit of fat, so it’s less KFC and more Har Cheong Gai-esque. Worthy…
Grilled salmon served with mashed potato, corn, carrots and broccoli. Moist and well-cooked, with the…
Spicy pork noodle – glass noodle, pork ball, minced pork meat and vegetables. My favourite…
Aglio olio – spaghetti with sautéed garlic, chilli and pine nuts, finished with extra virgin…
Tom Yum Fried Rice. The rice was quite wet and sticky, with the grains fusing…
Passioné – passionfruit and a blend of cheeses on a sponge and coconut sable base,…
Waffle with Lavender and Earl Grey ice cream. The Lavender was essentially a Paddle Pop/Mint…
Deep Fried Stingray with Mak Bibik sauce. The stingray tasted very chewy, like a tough…
Coco Citron – coconut mousse, lemon curd and coconut sablee tart, with crushed sugar diamonds.…