Fusiontastic

As the craze to start localizing fusion cuisine, pizza takes that new spotlight.

The chilli crab, while it's not overly generous, it still has chunks spread out evenly across the pizza surface. But the base is the highlight here. It's made from manitou that you would get when ordering chilli crab outside and the taste is almost too similar, it reminds you just faintly the last time you had chilli crab.

At first, the team was captured by the idea of nasi lemak pizza (which we had as well), but having tried this side-by-side, we found a new winner on our list.

Another well done Angel Hair pasta dish. I love the slightly crispy minced pork mixed with Si Chuan spice, it packs a strong punch to this dish. This is probably a must try if it's your first time, definitely won't go wrong.

This appetiser certainly lived up to its reputation 😋. Mala spicy, fragrant and the excitement to find the chunk of chicken keeps you entertained while waiting for the main dish. How I wished it had more chicken in it. 😩

Their latest addition to the bar bite menu. This is a must try if you have not tasted it before, even more so if you are in a group. This is one dangerous plate to be in front of you.

"The aburi touch makes a whole difference to the dish", says Andrew, the owner of DSTLLRY. You can feel the enhanced taste of mentaiko that really makes you want to continue picking another one from the plate.

D2TLLRY will be undergoing a relocation in the coming months as their current lease will end due to the demolition of Golden Shoe Car Park. They are holding a farewell promotion from 14 July to 28 July.
All dons, bar bites at $15 and below.
All spirits at $15.
All cocktails at $18.
All day Happy Hour.

As the chef was preparing this, we could smell the charring of the piece of foie gras 10 seats away, building the anticipation for the delicacy.

Served sandwiched between sweetened apples and toasted bread, the foie gras melts in your mouth while the sweet aroma of apple lingers on in the aftertaste. Very appetizing starter to a meal, except we had this after the main dish. 😂

D2TLLRY will be undergoing a relocation in the coming months as their current lease will end due to the demolition of Golden Shoe Car Park. They are holding a farewell promotion from 14 July to 28 July.
All dons, bar bites at $15 and below.
All spirits at $15.
All cocktails at $18.
All day Happy Hour.

Back to satisfy my barachirashi craving. In case you are not aware, D2TLLRY is famous for their signature barachirashi and they were featured in Burpple's guide for Best Barachirashi a while back.

If you like ample amount of succulent maguro cubes mixed in slightly spicy rendition of barachirashi sauce, this is the place to go for.

D2TLLRY will be undergoing a relocation in the coming months as their current lease will end due to the demolition of Golden Shoe Car Park. They are holding a farewell promotion from 14 July to 28 July.
All dons, bar bites at $15 and below.
All spirits at $15.
All cocktails at $18.
All day Happy Hour.

Ah the most common sharing dish in almost any cafes these days. But it still doesn't disappoints. The fries are crispy and soft on the inside while the lovely truffle flavour and the grated cheese combination plays with your sense of taste and smell.

A great starter to share among a group of friends. I like how they paired wasabi sauce instead of the common mustard sauce.

I usually do not like to order battered chicken cutlet, but this one could be one of the exceptional ones for me. I find the batter quite flavourful and the chicken meat was tender and juicy. Dipping it into the salted egg sauce, soaking up the goodness and popping it in your mouth is just pure pleasure.

The pairing of black charcoal waffles pays homage to their famous black charcoal salted egg yolk ice cream, which many who have been to Fat Cat cafe can relate to.

Themed as torche au marron, the pear dish highlights the poached pear in white wine with a combination of chestnut cream as base, pear puree and yuzu sorbet to add some sour kicks. I am thankful that this dish wasn’t too overly sweet with a good amount of zest to end the course.

Part of the Grand Course.

After having an impressive range of dishes, I was pretty much at the limits. The lamb with torched honey sobrasada was roasted nicely with a pinkish inner tone. Similar to the style of previous dishes, the small pieces of potato fondant with black garlic puree was savoury and strong, packing a punch with each mouthful.

Part of the Grand Course.

This dish is an interesting combination. Warmed beef tongue salad tasted like uber tender beef and had I not clarified with Chef, I would not have known beef tongue tasted this good. Beneath it lies a steak of butter roasted Chilean seabass with a classic french sauce choron that yields a buttery taste with tomatoes. What makes it interesting is that the choron sauce goes hand in hand with both choices of meat, allowing me to take alternate servings without being overwhelmed by the distinct flavour of the meat.

Part of the Grand Course, not available in Petite Course.