Claypot coconut tom yum soup from Spicy Thai-Thai Cafe. Wildly different from its more sadistic Red Tom Yum Soup sibling on the menu. The tom yum soup was robustly spicy yet at the same time sweet and not too milky, and I enjoyed the uncommon inclusion of coconut slices, which…
Peanut, Coconut, Citrus from Pluck – peanut sponge, coconut sorbet, calamansi gel, mandarin orange. A curious mix of mediocre and flat-tasting cake, refreshing coconut sorbet, peanut butter, sweet mandarin orange and a sharp and wickedly citric gel that would wake you right up, curl your toes and make you wince…
Tiger Prawn from Pluck – baked tiger prawn, slow cooked egg, chilli crab puree, cilantro oil and mantou. Essentially lobster served with a crabby, chilli-spicy soft-boiled egg gravy. The prawn was massive, buttery, bitter and really, really phat (this tiger probably hid in its den and remained sedentary during its…
Scallop, Apples, Bacon from Pluck – pan-seared scallops, roasted Granny Smith apples, hazelnut crumble, bacon tuile and caramel. The massive scallops had a nicely grilled and salty layer with a vulnerable and signature scallopy rawness in their centres. The apple sauce was bossy with its sucre agenda but did not…
Lemon tart from Tarte by Cheryl Koh. Instead of being hard as some can be, the phenomenally sour lemon here is gloriously wet and almost runny, with the signature “chao tar” lemon rind offering some bitter sass to even the sour-sweet dynamics out. 4.1/5 Tarte by Cheryl Koh 350 Orchard…
Duck confit pesto linguine from Artistry. The well-oiled linguine was highly satisfying despite being seemingly sparse on the meat side and the combination of green pesto and duck confit looking a wee bit sewage gloop-esque. 4/5 Artistry 17 Jalan Pinang Singapore 199149
Roasted Duck from Four Seasons. The tender duck tasted like it had used a good and expensive moisturiser during its living days while its fatty and saggy skin soaked up the memorably soy-intense and majorly slurpsome sauce wonderfully well. I was surprised by the random stray cabbage slices hidden below,…
Lobster porridge from Diamond Kitchen – steamed local lobsters, “pao fan”, chicken stock, Chinese wine and ginger. Essentially a most tenacious giant prawn sitting in a light and comforting broth. The lobster, easily extracted from the remnants of its former home, tasted like it must have been an athletic man who…
Diamond gan xiang crab from Diamond Kitchen – Sri Lankan crab wok-fried with spices. It’s all about the sauce when it comes to crabs and this gan xiang sauce – an intriguing mix of sambal, bean paste and curry powder – was ridiculously fragrant and addictive (the kind of substance one…