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Slow cooked squid with poached pear, ginger, and candied pistachio. Essentially yusheng with a very daring and post-modern undercut hairstyle, with squid instead of raw fish slices. Each mouthful unveils a new facet of the dish, and you will run the gamut of sweet, nutty, crunchy, tart, crumbly and chewy…
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…
Foie gras mushroom garden – foie gras, shimeji mushroom, mushroom truffle, green caviar, crostini, sweet…