Waffle Ispahan – rose waffle with raspberry sorbet and litchi sauce. The waffle felt a bit flaccid (not possessing the turgidity of the Horffles) but the warmness and fragrance of the rose flavour enlivened the proceedings. The multiple elements – rose, raspberry and lychee – shared the throne amicably, with…
Abalone noodle with salt baked chicken thigh. The noodles were nicely springy, but the overall experience generally felt pretty pedestrian. The salt baked chicken thigh is clearly the star, its salty goodness and accompanying jus being the sort of thing one walks ten minutes in the sweltering heat to taste.…
Dark chocolate banana tart. It’s like Nutella and molten banana have been predictably flirtatious and are about to start making out in a dimly-lit park in Mount Pleasant but then this mischievous salty biscuit just jumps out from the bushes unexpectedly and says, “what shall we do together now then?”…
Golden apple – original-flavoured yogurt with handmade cinnamon apples, apple jelly, honey oats and disgestive biscuit crumbs. The sour yogurt is a mere canvas on which the age-old flirtatious tension between apple and oat play out. Damn, those two should seriously get a room – the romantic chemistry between the…
Strawberry consommé with fromage blanc sorbet, mint meringue and nitro raspberries. It was Strawberry’s party and this little tart did not hold back, going full-on loco with gloriously intense flavours. To avoid being upstaged, she surrounded herself with inconsequential guests who would, in contrast, highlight her lusciousness. She even invited…
Iced Doi Chaang coffee with a rum and raisin mille crepe cake. The former was enjoyable in its masculine sweetness, like an NSF Commando officer with his girlfriend. However, despite its whiffs of alcohol, the cake tasted rather flat and tired, like the same officer after outfield exercise. Coffee: 4/5…
Chocolate pistachio soufflé with creme anglaise. The soufflé is of such an angelic texture – so velvety soft it’s almost liquid – a new word should be coined to describe the in-between state of matter to which the soufflé belongs. C’est magnifique. As for the picture, I went for Moscow…
Zuppa di Mare – seafood soup concocted with prawn, clam, mussel and squid in spicy tomato sauce, white wine and basil leaves. Thick, rich and comforting. The soup tasted like a ménage a trois between canned sardine gravy, chilli and tomato, so steamy and explicit that the clams were left…
Mix Bara Kaisen Don – assorted seafood sashimi chunks on rice. This is the lunch set, which is excellent value for money since you get chawanmushi, mochi, miso soup and a salad along with the generous servings of sashimi chunks! The chunks were nicely cubed and fat, and the bowl…