[CLOSED] 5th Quarter

Beef tongue as you all know, is the softest and tenderest (if there is such a word) part of the cow. And this bowl of beef tongue already won half the battle, for being well a tongue. Sliced thinly and braised, this well-seasoned beef tongue is then drizzle with wasabi, and decorated with slightly charred pearl onions. Pink in colour, the bowl dazzled me with a mild, but yet explosive flavours of salty and sweet (from the onions) and a tiny hint of wasabi taste. Nothing overwhelms. It sure is a great starter to share with somebody over a glass of good cocktail.

Okay, hello sexy pink. While the service staff raved on how great the piece of meat is, I personally found it quite common. While the Chef's skill is commendable and skilled, the cut isn't a massive shout out, maybe I was expected it to be nicely marbled, making it very tender with good taste of beef jus. What excite me a whole lot, is that white, foamy, legit and highly addictive beer sorbet/meringue. It is so refreshing, when paired with the meat. The taste of beer is so distinct, that the natural malty wheat taste was brought through making the meat delightful to have.

Available at @5thquartersg free-flow Sunday brunch. Visit www.misstamchiak.com or click link on bio to read about it!

Photo taken with @fujifilmsg X-Pro2 #fujifilmsg #fujifilmx_series #xpro2

Like going for a Biggest Pet Rodent event at the Pet Expo 2016 hoping to see phat jogging hamsters and sleepy chinchillas, and then having a giantass boss of a mountain beaver show up which possesses the wonderful features of the above-mentioned and then some. 4.1/5

This was a hosted meal, courtesy of 5th Quarter.

The short rib was a delightful. Tender and beautiful, but a tad too charred on the exterior for my liking. But I supposed that's what the Chef was going for charred in a literal sense. So I let this go. I was so intrigued by the "sweet bread", which was the cow's pancreas. Soft, and hardly sweet or bread-like in texture, the pancreas in fact looked like parts of the brain, savoury but definitely yummy. Nothing screamish about them. Think of them as nicely grilled tofu. But personally I love the pomegranate mousse on the side. Oh the pomegranate was brought through, strong and all. I felt like I was literally having a whole fruit. The natural sweetness balanced the savoury. And it played with my tastebuds quite nicely, giving it hint of surprise once in a while. Commendable.

Essentially a soft, mellow-natured egg given a passionate, salty and greasily porky hug from behind, in manner of and with the same tense heat displayed in the Demi Moore and Patrick Swayze pottery scene in Ghost. 3.8/5

This was a hosted meal, courtesy of 5th Quarter. The free-flow Sunday brunch is priced at $60 per adult (and an additional $45 for free flow cava, which you know washes the meaty indulgence down good).