Enjoy dining without burning a hole in your pocket, no membership required
In frame:
1. 62 Degree Egg
2. Truffle Honey Toast
3. Red Sea
4. Hojicha Latte
5. Hot Chocolate
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Speaking of which, there is a new app called 'HollerOut' which offers discounts to customers who dine in and you can enter my name 'kieffertaykx' and get a 10% discount with $60 spent.
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One of the best risotto dishes I had in my life.
The Ink Risotto and Purple Octopus was perfectly balanced and well-seasoned. The risotto had slight hints of the sea yet had an earthy tone due to the pickled shimeji mushrooms. The octopus was wonderfully cooked as it had a good bite and wasn't too chewy. On top of it all, a saffron lemon curd lent fresh notes to the dish giving it a great overall balance.
We actually came for the Squid Ink Risotto and Purple Octopus but it was not available anymore as it was from previous season. Instead, we were rewarded with this yummylicious dish! Love the flavorful taste of this unique rice that was elevated by the chicken broth. The oysters were so juicy & fresh & sweet! Definitely a must-have from the menu
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#burpple
Check out the plating! So inviting & delicious! OMG was our expression when we placed the cod fish into our mouth. So superbly fresh & soft that it dissolved like candy floss! The prawns were diced & well soaked in the yummy broth & sauce that we literally scrapped off the last tiny drop of broth from the exquisite plate
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#burpple
We decided to be adventurous & went for this bold delicacy. Oh boy, no regrets! Surprisingly an 'easy & acceptable' slightly smokey taste. Now we have a great food experience story to tell
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#burpple
#ThrowbackTuesday Featured in their Ala carte menu, Bridge’s Miyazaki Japanese A5 Wagyu and Fennel Spice ($70/100g, $120, 200g) was a beef lover’s dream come true. With a tender, juicy and hearty bite, the sweet-savoury marinate paired with the lightly charred exterior of the meat will hit your tongue first, followed by the slight heat from the spice. Executed wonderfully, I couldn’t get enough of these chunky cuts completed with a nice hint of smokiness. On the sidelines we also had some local vegetable, wild yam puree and tangy pickled rose apple to complement and enhance the dish by adding a great depth of flavour.
This was a hosted meal.
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