Oven roasted Chilean sea bass with celeriac, honshimeji and edamame. The fish was good – moist, buttery and well-cooked, with nice crumbs for added crunch. I enjoyed the bitterness of the edamame and mushrooms, but the celeriac left me rather bemused as it tasted very much like it had just…
Slow cooked squid with poached pear, ginger, and candied pistachio. Essentially yusheng with a very…
Claypot Mee Tai Mak. Was recommended this by fellow Burppler Julius Lim and for that…
A Pan of Sunshine – sunny side up eggs, rocket leaves and savoury pesto drizzle,…
Toasted brioche with chopped liver. Essentially murdered chicken meets whipped cream (with egg, in manner…
Cheesecake. Light and not too cheesy, but remarkably tastes like yogurt meets Yakult, solidified. 3.5/5…
Strawberry Fields – pure strawberry mousse layered with homemade strawberry preserve and chiffon sponge, topped…
Waffle Ispahan – rose waffle with raspberry sorbet and litchi sauce. The waffle felt a…
Prawn aglio olio – spaghetti and prawns cooked al dente with onions, clove garlic, chilli…