Jasmin from Antoinette, which is available for both order and dine-in as a Mother’s Day 2015 special item. Essentially a jasmine tea-infused chiffon cake which has accidentally strayed onto the set of a Chinese wuxia period drama and got pelted by the props simulating various vicious Oriental-style attacks such as…
Soft serve froyo on waffle from Twenty Grammes. Essentially Yami yogurt going to a Tanjong Pagar bar and drunk karaoke-warbling Sunday Folks’ song. The waffle (competent when paired with Twenty Grammes’ unique ice cream) was here strangely dryer than the Mojave Desert – neither the firm yogurt nor the thin…
Omelette Norvégienne – vanilla ice cream with “griotte” cherries cooked in kirsch, orange confit and almond nougatine, enveloped in a torched blackcurrant meringue and flamed Grand Marnier poured over. A competent competitor to Henri Charpentier in the arsonist dessert stakes. The lights above your table are switched off as Grand…
Le Lapin from Antoinette – 66% dark chocolate mousse with peanut feuilletine and caramel peanut, raspberry marmalade, chocolate genoise with rum. I should have went straight for the dark chocolate part and avoided the white altogether, as the latter was like a spurned ex-lover who can’t let go and persistently…
Mushroom aglio olio from Oberstrasse. The amount and nauseating pungency of the cheese (probably enough to spook even the most undiscerning and itchy-mouthed mouse) must immediately be dealt with, and I did – off it went into a wad of tissue paper. The pasta was well and evenly seasoned, being…
Coconut Vodka Lime Pie. Essentially a lime tart with a curd that is sweet enough such that your mouth doesn’t violently react to the sour (but the lime is there if you crave for such pleasant oral torture), but then you discover the innocuous jelly cubes made from vodka shots…
Nanas Yong Tau Foo – a unique Peranakan-style Yong Tau Foo in pineapple sauce. The titular sauce was tangy, assam-esque and very sweet – the bitter veggies (stuffed with a fish/sotong ball paste) balanced the sweetness out, but the pineapple slices did their job of absorbing the sauce a bit…
Kacang Botol (Wingbean Salad) – classic Peranakan wing bean salad tossed with homemade sambal dressing. Every crunchy bite releases sour juices, and I liked the harmonious blend of grassiness and shrimpiness. If only the wing beans’ appearance reminded me less of….uhm…rhymes with cubic bear? 3.8/5 Peranakan Flavours 11 Jalan Klapa…
Laksa Goreng – stir-fried laksa served with prawn, fish cake, bean sprout and tau pok. Tastes like a dreamy crossover between laksa and Hokkien Mee with its rich, thick laksa gravy and darn good wok hei. 3.8/5 Peranakan Flavours 11 Jalan Klapa The Ardennes Hotel Singapore 199323