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Dempsey

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Aquarium Japone from Henri Charpentier – matcha, chocolate, white chocolate and yuzu mousse. The chocolate cap over the aquarium – wherein honeycomb, crumble and green tea sponge reside – disintegrates dramatically when hot chocolate is poured over it, and the dessert eventually segues into a green tea take on Eton’s…

Pigeon from La Ventana Singapore – whole pigeon cooked in two ways (Josper-grilled and confit) and served with truffle mash and sauce made with pigeon bones. The leg confit fared competently, but the pigeon may have sustained a serious chest injury from all the free weights training (due to societal…

Glazed scallops from La Ventana Singapore – Hokkaido scallops (4 units) with Jerusalem artichoke in three textures. Perhaps size doesn’t always matter – the scallops were undeniably gargantuan but lacked that vulnerably soft tenderness that make the taste of scallop so distinctive, every inch of their waxen bodies being uniformly…