BRDL

The mango sticky rice, on the other hand, was an interesting rendition. Reconstructing the familiar mango sticky rice into caramelised mango (I would actually prefer the natural sweetness of the fruit itself instead of the caramelic sweetness), coconut “rice” crisps reminiscence of wafer biscuit and coconut sorbet. The use of sago beads here to replicate the sticky rice was unique and had a firmer texture.

To end off the dinner, we had both choices of the dessert. Durian lovers are in for a treat with this durian cheesecake, as it is created with Musang King Durian. A creamy rich layer of durian and cream cheese atop the crushed biscuit base, the dessert was enjoyable as it was a good balance of sweetness and pungency from the king of fruits, embellished with caramelised spun sugar shaped like a crown.

There was a choice between the herb crusted lamb rack and wagyu cheek rendang for the 3rd course, but if you aren’t a fan of either, you can request for it to be changed to a pork as well. I went with the herb crusted lamb rack, which was constructed with a substantial piece of lamb rack that had lemon verbena and hazelnut on its crust, which helped to reduce the gamey notes with a refreshing citrusy herbaceous taste. Below, there was raspberry purée and smoked lamb jus, but surely it was the raspberry sweetness that tuned the dish to a sweet one. In fact, the staff was meticulous to notify me that the lamb rack was cooked till medium rare and that it could be further cooked if I found the gaminess unsuitable. Though it looked slightly bloody, the lamb rack was actually quite tender and turned out to be more pleasant than expected.

Other than the green curry barramundi, we also had
roasted cod for the second course. An oriental dish prepared using french technique of ginger and soy veloute, which reminds me of the usual Hong Kong Style steamed fish where ginger and soy sauce are crux of the dish. Amplifying flavor of the silky roasted cod slab further, were some slices of fish maw and shiitake mushrooms. The preserved cabbage salad somewhat had a similarity to what you’d find in yusheng.

For the second course, we had a choice of Green Curry Barramundi or Roasted Cod. The green curry barramundi comes with a thick slab of the white fish, served in a distinctive Thai green curry style, of green curry pea purée so mild that you wouldn’t even be able to taste the pea for those who are worried about the vegetative pea taste. Embellished with some compressed green mango that adds an acidity and citrusy tang to the dish, while finishing off with what I felt was most memorable, the Tom kha espuma. The coconut milk, and the herbs usually used for the dish such as lemongrass and kaffir like were on point, leading to an imagination of the actual dish.

The other choice for the first course was the Foie Gras & duck leg terrine. Meat lovers will probably enjoy the Foie Gras & duck leg terrine, somewhat resembling pate. Although I am not a fan of Foie Gras, I have to say that it was meticulously done, almost smooth. The pairing with strawberries, brioche and balsamic bubbles was a smart move to tone down the animalic notes through the balsamic acidity.