Vegetarian

Another dish that caught my attention. Looks deceptively simple but was bursting in flavour. Stuffed with ricotta, the zucchini flowers are tender to bite and naturally sweet. Like the addition of crunchy hazelnut to give some textural contrast as well.

A bunch of different veggies (I reckon there were long bean, lady fingers, and asparagus, but there might be more!) grilled and drenched in roasted cashew & yoghurt sauce. Sauce reminds me of satay peanut sauce but 10x better because it’s smoother and it has more depth. Veggies might be normal on their own, but I enjoy them with the sauce.

Something light and comforting before the heavy (creamy) mains. Soup was sweet and savoury from the red dates, mushrooms, cordyceps flower, peach gums and some other ingredient that I didn’t know what. Another favourite of mine but I’m biased because I love Chinese soup.

It’s not common to come across watermelon radish and it’s definitely stealing the spotlight with its neon pink colour here. Love the crunchy texture and refreshing taste paired with the slightly sweet sliced pear. Enjoy this salad more than we thought we would!

My go-to meatless meals in Singapore has to be Elemen. It’s really a testament that good meatless food doesn’t have to be mock meat 🙊 This trio appetiser hit all the right notes to whet our appetite. Special shout out to the super sweet and juicy tomato!

Picking something light and refreshing to end the meal. The poached pear may not come with strong alcoholic kicks, but still pretty nice. Lime sorbet was a tad overpowering here, so I suggest having them separately. Nothing to shout about but still enjoying it.

Love how on point the truffle flavour and fragrant turns out- probably because they’re using black truffle instead of truffle-infused oil. Rice could have more bites, but still decent. Japanese croquette is surprisingly good— creamy and sweet. I also enjoy the edamame more than I thought I would. It definitely adds some crunchiness to the soft texture of the rice grains and croquette.

The salmon sashimi is similar to what I had for the appetizer, which, then again, was pretty impressive. While the sliced coconut (middle) was mediocre and underwhelming, the rest of the items are interesting. My favourite is the right-most item: huai san (waiter said it was bamboo shoot tho). Regardless, the sliced huai san came with slight crunchiness and savoury-tangy kick that is very appetising. The red jelly on the back was aloe vera immersed in what I guess was rose syrup— a refreshing break from other savoury flavour. Oyster leaf shot was another bold flavour that I love, letting me forget that it’s not even oyster to begin with!

Slowly braised Bailing mushroom served with some Japanese style paper hotpot albeit its flavour leaning more towards Chinese cuisine. Was told to slice the mushroom so it can slowly soak up the sauce, but it’s pretty tricky to do that on a paper hot pot. Nothing to shout about but still enjoy the simple, honest flavour from the mushroom and sauce.

Chef’s selection assorted platter consisted of seaweed cracker (left), “salmon sashimi” (middle), and a droplet of berry (right). Seaweed cracker left the least impression on me, though it’s undoubtedly crispy. Salmon sashimi was an eye-opener because the texture and colour were pretty similar, thanks to the combination of konjac and carrot. My favourite of the lot is the droplet of berry. Nothing surprising, but loves the tangy burst of berry.

Artichokes were well-roasted— crispy outside with a tender bite on the thicker side. I couldn’t really taste the natural flavour of the artichokes, but still an enjoyable dish especially with the appetising balsamic drizzles. Reminded me of the crispy oyster mushroom snacks minus the oiliness.

Another healthy option that was well-liked by evwryone on the table. The crispy kale was definitely my favourite but I owe a big thank you to the cumin powder that brought the flavour to another level. They might be a tad generous with the salt, but all is good when you mix everything up properly.