And I mean of all sorts.
Jumbo lump crab, Boston Lobster, Black Mussels, Sea Bass, Fat Scallops and Squiggly Squid in an alluring tomato bouillabaisse seafood broth, enhanced with the natural sweetness from the stock made of shellfish. I was grateful that they provided some sourdough so that we could soak up all that goodness like how we eat curry with baguette here in Singapore. Oh! And a dollop of creamy Saffron Aioli to bring everything together.
Priciest item on their ala carte menu, but it’ll probably be that one dish you’ll wanna come back for.
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Freshly done up, you still get the occasionally whiff of recently completed woodworks and essence of new leather, The Green Oven is one of the Five featured restaurant concepts on Level 25 of @andazsingapore; the newly opened sister to the Grand Hyatt group of hotels, located in the heart of Bugis.
68bucks/serve (good for 2pax)
#FTrecommends #andazsingapore