Open Work Rice, eat liao heng heng for the year lah! Thanks boss for the treat.

Truffle Oil Pasta with New Zealand Ribeye ($22.90)
Al dente spaghetti infused with fragrant truffle oil, served with succulent ribeye steak topped with caviar and sea salt. I ordered this without reading the description, just felt it sounded good, and it turned out even better than expected. The caviar was a surprise, those black tiny roes added a delicate umami burst. The noodles were slippery smooth, best enjoyed by twisting against the spoon before slurping. Flavours came together like little umami bombs: truffle aroma, savouriness, a touch of spice, thinly sliced mushrooms, and hints of herbs syncing beautifully on the palate. I finished the pasta in no time, leaving no sauce behind.

The ribeye was handled with care, doneness between medium and medium‑rare. Salt and pepper were sprinkled for taste, and the texture was chewy and juicy, though some edges leaned dry. Smearing pasta sauce over the steak added extra flavour and juiciness. For the price, the quality was impressive and worth it.
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🚩Greenhouse Bistro, 30 Tuas Bay Dr, 01-00, Singapore 637548
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