Fine Dining (Singapore)

Eggplant cream, Kanten Noodles, Water chestnut, Chinese jelly mushrooms. Brilliant juxtaposition of textures but the flavours reminded me of a Chinese wedding dinner appetiser.

Slow-roasted iberico pork neck, steamed shiitake custard, lotus seeds, pork rib broth. Familiar and comforting, the spotlight was the savoury and silky shiitake custard.
30 May 2018

Fresh curd, Wild fennel pollen, Pickled Watermelon rind, Seawater. Great colours and texture variations, however the flavours don’t quite stand out from the crowd.
30 May 2018

Horseradish & white balsamic cream, Pickled Onion, Dill. A delicate sweetness underscored by subtle Nordic influences.
31st May 2018

Tahiti vanilla ‘Alain Abel’, Crème Anglais, Passionfruit.
A delightfully ethereal meringue balanced with a crisp disc of bitter caramel and juicy tropical fruits.
31st May 2018

Noirmoutier ‘stuffed’ potatoes, Bouillabaise jus, Yari Kia. Perfectly cooked fish paired with beautiful oceanic accents that sing on the plate.
31st May 2018

Kampot pepper crust, Fricassée of peas, Mint. A stunning icon, constantly reinvented season upon season.
31st May 2018