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Violet Herbs is no longer perating from its current location at Tras Street. I'm finding out its status.
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Meanwhile, this saffron panna cotta I had came with chilli candy, thyme meringue, and mango sabayon. The daring use of spices here makes this an adventurous dessert. Given that the frozen nougat with lychee sorbet can easily be their signature dessert, I recommend the frozen nougat as a safer choice that's likely to please.
[Violet Herbs may have moved. I'm checking out its new location].
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Find this familiar? This came with shitake mushrooms, mirin shoyu and raspberry reduction, and it was one of my favourite lunch item at Restaurant Ember. They even plate it with the red raspberry brush stroke! Still as creamy and "Japanese" as it was when they served this at Ember.
[Violet Herbs may have moved. I'm checking on its new location].
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This came with baked cheese potato, cilantro pesto and cucumber salad. The chicken skin was so crispy that it almost felt it was fried. The flesh was tender and retains the natural juiciness of chicken.
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If they can do a simple dish this well, you can be confident about anything you order here. But of course, if the truffle cold angel hair pasta (posted a few weeks ago) is available, that would be the top choice.
These look exactly like the Australian crunchy nougats, only after you bite into them then you'll realize that these are actually nougat ice cream packed with nuts. Alternate the nougat ice cream with lychee sorbet for balance.
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To me a good dessert is one that doesn't rely on excessive coloring and sugar. This is one, it's refreshing without being overly sweet.
The smell of truffles wafted through as this was served.
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You may find this familiar - this was served at Restaurant Ember previously, and it draws several parallels with Gunther's signature angel hair pasta [60++]. I find Gunther's cold angel hair pasta still superior with a cleaner taste and smell, and not forgetting the Oscietra caviar. But at $39++ here inclusive of an appetizer and dessert, I'm raving over this.
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Portion size is enough for small eaters like me, but you'll also need to get used to having a cold dish for main course. I'm happy. I'll visit again.
$8 supplement for foie gras as appetizer. Really love this, the scent of summer truffles floated across the rich and creamy foie gras. One strong in its taste, the other strong in its scent.
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Don't neglect the egg as well, it was poached for an hour. Break it up and mix it with the cepe reduction, coat the liver with this and enjoy 😌
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