Another dish that caught my attention. Looks deceptively simple but was bursting in flavour. Stuffed with ricotta, the zucchini flowers are tender to bite and naturally sweet. Like the addition of crunchy hazelnut to give some textural contrast as well.
Ravioli might be juuust slightly on the hard side, but boy the whole dish is just full of umami explosions. Caramel and leek can never go wrong indeed. My first time having sunchokes (aka Jerusalem artichoke) in pasta and although texture was in between crunchy and soggy, it was pretty addictive imo. Not for purists, but if you love great flavours, you’ll enjoy this!
It might be a tad “flour”-y, but I really enjoyed them. Cheese was quite prominent and that’s what makes these little balls soo addictive. Do yourself a favour by dipping them into tomato & chilli concoction on the side. Light and refreshing!
It came with 4 toasted focaccia but ofc we were too hungry to even take a proper photo before munching into those warm bread. It’s slightly inconvenient to eat the whole tomato with bread, but the confit vine tomatoes are too good to pass. So soft and bursting in sweetness.
A bunch of different veggies (I reckon there were long bean, lady fingers, and asparagus, but there might be more!) grilled and drenched in roasted cashew & yoghurt sauce. Sauce reminds me of satay peanut sauce but 10x better because it’s smoother and it has more depth. Veggies might be normal on their own, but I enjoy them with the sauce.
Pleasantly surprised with the gnocchi here! Made of sweet potato and buckwheat, it comes with bold colours of purple and yellow and. Each gnocchi is charred as well, which makes it crispy on the outside and soft inside. The gnocchi is not the fluffiest, but I suppose it’s because the dishes here are gluten-free, including this pasta dish. Sauce is a tad watery but so easy to drink with all the grated cheese and mushrooms. Surprisingly enjoy this dish more than I thought I would.
The wagyu picanha is nicely charred but has too many fatty parts imo. Not a big fan of beef steak until now, so I find this just alright. Like the refreshing salsa on the side though.
A creative take on paneer. Instead of using paneer (Indian cottage cheese), the dish uses burrata instead. To be honest, the creamy burrata is a refreshing change from the curdled, slightly brittle paneer. Also love the additional of sweet Alphonso mango on top. Wish there were more saag than burrata, but still enjoy this.
Leaning on the sweet side, the chicken chunks also has nice lemongrass fragrance. Meat is tender and sufficiently juicy. Would be perfect to eat this with rice.
Chef Linh imported the crab bisque paste her mum made in Saigon all the way here. Well, after all, her mum owns a popular crab noodle stall there. She then came up with the broth by adding milk and a few other ingredients. The broth is rather milky, so don’t expect the super thick and briny like what you usually get at HDL/BITP. Do note that you need to order the hotpot ingredients separately and overall, the price tag is just too steep imo. Though I must admit, the Wagyu Beef Slices were amazingly tender (just look at the marbling!). Also, another shoutout to the addictive dipping sauces.
Another dish that I’m not a big fan of. I didn’t realise how bony and dry these quails could be (or is it I’m suay and get all the bones?). It comes with salt, pepper and lime on the side, which is the saving grace that gives all the flavour this quail needs.
The dish that is quite forgettable for me, prolly also cos the staff portioned them for us with the rice noodles so I almost forgot this. The chargrilled sturgeon fish is quite juicy and it carries some charcoal-herbal aroma. But other than that, I honestly feel the taste is rather one-dimensional: turmeric all the way! When mixed with the rice noodle (that has turned pretty cold), I realise how dry everything is as a whole dish. Guess things might be different if I had enjoyed this dish asap once served?
