XO Duck Tagliatelle – tagliatelle, duck breast, XO chilli sauce, sugar snaps and corn kernels. Tastes and smells exactly like the XO carrot cake you get at Hong Kong cafés. The duck must have been a hardcore Fitness First (Market Street branch) gym rat as his breast was sure tough.…
Bubor Cha Cha Panna Cotta. The equivalent of giving your tongue a luxurious staycation body massage using this cool, fragrant and really smooth cream. You’d be hard pressed to find more pleasant ways to end a meal than this. 4.1/5 Violet Oon’s Kitchen 881 Bukit Timah Road Singapore 279893
Black Pepper Prawn Pasta – spaghetti tossed in piquant black pepper with fresh prawns. The pasta was well-tossed, with the gritty and sweet pepper coating each strand very evenly. However, the prawns seemed to be awkward guests at their own party, all dry with annoyingly hard shells, and you would…
Spicy chicken nanban. A Singapore-exclusive item, and essentially the concept of “dish localization” executed to perfection. The spiciness doesn’t just dwell in the sauce – it looks all creamy and harmless but oh, boy – but also in the chicken’s marinate. Thus, it’s spicy inside out yet restrained enough that…
Aburi broccoli salad – smoky torched broccoli florets, white balsamic, papadum, and red sugar. The florets, spiritual sisters of deep fried kailan leaves, disintegrate into a million flavour wisps upon contact with your tongue, in manner of a dramatic death scene in a Final Fantasy game. You will marvel at…
Georges Bank seared scallops, duck green curry, coconut rice and peanut crumbs. The scallops were fresh and bouncy lumps of happiness whilst the duck was chewy, just a tad tough and rather salty. You probably never tasted coconut rice quite like this – it was not merely fragrant like Nasi…
Oven roasted Chilean sea bass with celeriac, honshimeji and edamame. The fish was good – moist, buttery and well-cooked, with nice crumbs for added crunch. I enjoyed the bitterness of the edamame and mushrooms, but the celeriac left me rather bemused as it tasted very much like it had just…
Slow cooked squid with poached pear, ginger, and candied pistachio. Essentially yusheng with a very daring and post-modern undercut hairstyle, with squid instead of raw fish slices. Each mouthful unveils a new facet of the dish, and you will run the gamut of sweet, nutty, crunchy, tart, crumbly and chewy…
Gambas – soba in prawn jus topped with roasted sesame infused minced prawn. Felt like a big vegetarian stir-fry noodle dish. Fantasies of juicy fat prawn chunks sorta got popped with a pin as they probably were so minced, they became molecular. 3.25/5 The Laneway Market 266 Tanjong Katong Road…