New menu at @avenue87.sg! Celebrating Asian flavours with contemporary twist, the new menu is pretty technique-driven using laboratory equipment like the rotavap. Maybe next time I should borrow it at work for cooking or cocktails? 😂 Just kidding.

To start off, we were served delectable snacks which comprised the Rojak Kueh Pie Tee, differing from the one in the previous menu inspired by Assam fish head curry. In fact, this was crunchy and refreshing for the palate considering the sharp green fruitiness, rounded off with a fragrant nuttiness. My favourite of the lot had to be the prawn broth with caviar and Sakura shrimps. Its shape somehow reminded me of the Japanese raindrop cake. An umami explosion (literally too as it bursts upon biting) of the prawn stock essence, elevated further by the caviar and sweetness from the Sakura shrimps. While I was hesitant to eat the entire torched Brie at a go, I was told “Ma’am, it tastes better using your hand, all in a bite”. 😰 Alright, trust the profesh. Surprisingly it wasn’t as earthy and rotten vegetable tasting as how I recognise it to be, perhaps the smokiness helped, but an interesting combination with the mango chutney.