[CLOSED] Allium

Part of Allium’s current Prix Fixe Lunch ($58 nett per person) menu.

Of course, comes the part of the meal I enjoy most, dessert! Thus, presented to us were Fresh Coconut Jelly and Genmaicha Egg Tart. For the former, the basic square of coconut water and fresh coconut milk jelly acted as a great palate cleanser. The latter, on the other hand, was an indulgent treat. Not expecting the caramelized top, I would have loved for the creamy roasted rice green tea egg custard to be more pronounced in its tea flavour but the french butter pastry was good and overall the elements complemented one another.

Part of Allium’s current Prix Fixe Lunch ($58 nett per person) menu.

The unanimous favourite was the Scallop & Ginger Congee. A humble yet perfect bowl of belly-warming food, their rendition was teeming with seafood-y flavour. Impeccably sweet, the use of pearl rice and dried scallop stock was ingenious. Cooked to perfection, it just simply slides down the throat.

Part of Allium’s current Prix Fixe Lunch ($58 nett per person) menu

A nice take on the classic Siew Mai and Guo Tie, Allium’s Chicken & Porcini Mushroom Siew Mai, as well as Clam & Cabbage Guo Tie, delivered the familiar flavours with an added dose of umami. Hand-chopped kampong chicken, dried mushrooms, with porcini vinaigrette; the Siew Mai was well-seasoned and supple. A safe option, the Clam & Cabbage Guo Tie could be a tad crisper but the skin was of the perfect thickness. Taste-wise, it could use a little more oomph with perhaps more clam stock incorporated into the cabbage and pork belly mince. Likewise, their Pan-fried Carrot Cake promised the typical flavours but with the pleasing introduction of dried oysters apart from the accustomed bits of lap cheong. Not dry at all, the interior was tender while the exterior spotted a lovely crisp.

Injecting modernity and finesse to the usual dim sum offerings, Allium’s current Prix Fixe Lunch ($58 nett per person) menu was such a comforting spread. Simple and unpretentious, the Chicken & Leek Pie was a great starter to the 8-item course. The savoury pie pastry was sturdy yet wonderfully flaky and crisp. At the top was a warm and creamy filling of roasted leeks and mushrooms while layered at the bottom was succulent cage-free chicken - so be sure to take a huge bite to get a taste of everything together.

Part of Allium’s current Prix Fixe Lunch ($58 nett per person) menu.

To spice up the line-up, the Red Prawn Dumplings in Peppercorn Oil tasted like a more refined “hong you chao shou” or spicy wonton. Packed with plump wild red prawns, pork, and chives, the dumplings were smooth and slurpy. Garnished with Chinese olives and peppercorn oil, they also carried a hint of tang with the tantalizing spice. 

SUPER HUGE😅

Holding the choux in my hand, I felt the copious amount of cream within weighing down on the delicate shell. Each bite fills you with rich, creamy goodness but tasted mostly of kaya and barely any Orh Nee.. only can taste the slightest bit of orh nee when you eat the taro cream in silo.

The choux shell leans more towards the thin and softer side, but not soggy. It had this slightly salty-sweet flavour which I rather liked! .
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