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Newly opened hawker stall by a young 25-year-old chef whoโs previously worked in overseas Michelin restaurants.
The base Pilaf Rice was perfectly al-dente and cooked with a special mix of ingredients and French butter. Not a carbs person but found myself reaching for more mouthfuls of the flavourful rice (especially parts that soaked up the sauces of the meat). Also enjoyed the tender roasted eggplant, and fragrant garlic confit.
๐๐จ๐ฐ ๐๐จ๐ฐ๐ฅ ($10.80) - Roasted rump cap steak marinated in fragrant truffle soy. Love the distinct yet not overpowering truffle aroma and creaminess of the onsen egg. While the cuts of meat werenโt the best, they were adequately tender with slight char on the exterior.
๐๐ฎ๐ฉ๐๐ซ ๐๐จ๐ฐ๐ฅ ($8.90) - Salmon slices torched with garlic aioli. Found the salmon a tad on the mushier side. Enjoyed the generous topping of ebiko and would recommend adding an onsen egg (+$1.20) for extra moistness.
๐๐ข๐๐ ๐ฌ๐๐ฅ๐๐ ($4) - Simple yet refreshing salad tossed in an enjoyable savory sauce.
