Full Circle by J-man

Chef Jay did not spare his creativity in the desserts section, as this Parfait, though plated, was impressive!

The main ingredients comprised porcini mushrooms, Miso, sesame and pear. Imagine the savoury and earthy notes in a dessert, yet balanced with the sweetness from the ice cream and the thinly-sliced pear.

One would not end the meal with a flat, sweet note. Instead, this could still be the ticket to another glass of white wine, if I might suggest.

For the mains, I really was quite fascinated by the Red Snapper which was prepared with Laksa Rempah and drizzled with coconut cream (sounds very “lemak” already!). The fresh fillet held the flavours really well and the “dry Laksa” gave the protein adequate levels of spice.

The pomelo salad that accompanied the dish was mixed with some dill, which provided citric, refreshing yet herbal notes to the main course.

In terms of the presentation, this felt close to my heart as the Western plating had integrated local flavours.

Chef Jay of the former Cheek restaurant had started offering his tasting menu at this restaurant at Thye Hong Centre, featuring some of his creations in an elegant setting.

And I would definitely go for this Scallop appetiser, featuring a seared juicy Hokkaido scallop with green goddess sauce, cream stracciatella and colourful heirloom tomatoes. Every component was tasty on its own, yet they complemented each other well without any overpowering. This would be a great start to a wonderful meal.