Had dinner at the newly opened Baste restaurant on Ann Siang Road! Helmed by Chef Chris of Hay Gelato and former restaurant Brine, the menu features Asian-style tapas with unique twists. The warm service and intimate dinner vibes were on point, albeit a mix of hits and slight misses for food.

One of our table’s favourites was this sous vide trout layered with pumpkin and shrimp emulsion, chopped salted egg, and topped with sea grapes, caviar and ikura. This leaned on the saltier side. I did think it was missing a little bit of a crunch to tie it all together, but the pumpkin element complemented especially nicely. Trout was also fresh and tender. Portion wise though, could be slightly bigger at this price tag.

Thank you Burpple for the lovely eatup ✨

PS. Baste is currently on Burpple Beyond offering 1-for-1 for selected mains.