Dewakan’s Darren Teoh seems to have a penchant for presentational flair, as evidenced by the whimsical, seaweed-shaped Choy Sum Nori that came before and these mushroom tartlets perched on a multi-tiered tray surrounded by the very mushrooms they were made from. Cendawan Kukur(wild mushroom) is used, and it exudes a powerful, earthy flavour that lingers on the palate several courses later. The tartlet is topped with shaved candlenut that further enhances the inherent nuttiness of the mushrooms.

Taste: 3.5/5