Kaya bread and butter pudding with homemade kaya, raisins and green tea ice cream. The pudding tasted like the love child of a soufflé and a traditional pandan waffle after a most tawdry affair, while the green tea ice cream immediately conjured up thoughts of Chinese tea (!!) in how…
Spicy tuna tartare – sambal belachan oil, calamansi, furikake, and wonton skins. Once the egg is broken and mixed with the tuna, it essentially becomes marinated tuna sashimi, which is a bit spicy, sour, sweet all at once. 4/5 Pidgin 7 Dempsey Road #01-04 Singapore 249671
Duck confit on a bed of red cabbage with lychee gastrique and duck fat potatoes. Essentially sweet and sour pork, but that day the pigs had trotted away. The lychee gastrique, sweet and slightly tart, immediately restored all my HP and was consumed in its entirety, glam be damned. 4/5…
Foie gras on a tau pok pillow with rojak sauce, Sarawak pineapple, jicama, hazelnut and almond. Essentially rojak as interpreted by a posh bird hater. 4/5 Pidgin 7 Dempsey Road #01-04 Singapore 249671
Berries rose tart – homemade berries jam, fresh berries, and natural rose extract cream. Evokes fond memories of the Arnott’s tartlets I used to gobble years ago! 4/5 Whisk & Paddle 10 Tebing Lane Singapore 828836
Summer pasta with truffle dressing, crudités, nori, edamame and mushrooms, with added shrimp. With truffle being a buzzy ingredient of late (with some places spamming it both across their menu and on the food itself in manner of fire extinguishment) the usage here was judiciously done. Save for the addition…
Fruit Danish. The magnificent crust disintegrated immediately upon contact in my mouth, like magical snowflakes on warm asphalt. 4.25/5 Asanoya Bakery 15 Queen Street Singapore 188537
Thai milk tea frozen yogurt with honeycomb, nata de coco and honey oats. It is Thai milk tea, stripped of its usually over-sugared personality and feeling a bit sour that day. The honey oats and honeycomb added sweetness and texture, but the nata de coco fit in the clique like…
Hojicha Sesame ほうじ茶セサミ ー tofu parfait, hojicha custard, and pear vodka sorbet. Easily the most nuanced and exciting of the three desserts I tried on my latest visit. There are flourishes like mushroom crumble, ginger gel and white chocolate ganache to ensure that you can experiment with a bajillion combinations…