[CLOSED] Coalesce

Interesting way to present this jelly-like dessert in the form of a raindrop cake. The lemongrass flavour was refreshing, with a subtle citrus aroma along with the minty flavour from the peppermint leaves. The light flavour contrasted well with the vanilla creaminess of the creme anglaise. Surprisingly the overall taste was a well-balanced one without being overly sweet despite the caramelized pineapple, elderflower watermelon and chocolate soil.

An Indian cuisine-inspired main dish on Coalesce's menu. I like its presentation and pairing of the pan-seared fish with the tower of Tumeric infused pilaf rice. The fish was pan seared till crispy on top while still tender fresh underneath. Drizzling curry foam on it worked wonder for adding an earthy savory flavor to the fish, yet not masking the original freshness of the fish as in the case if a sauce was poured over. The pilaf rice was moist, had a spicy tumeric aroma and sweet from the brown raisins.

Laksa pasta seems to be one of the hot favorites at Coalesce. A whopping plate of linguine tossed in mild spicy laksa sauce, where you can even taste the chopped laksa leaves. I would have liked it better with a stronger laksa taste though. Served with chewy squid and juicy prawns, they aren't stingy with the seafood at all. A familiar laksa ingredient, tau pok, could also be found, just that there's no gravy to soak it up. You could also create thickness in the pasta by breaking the soft poached egg and let the oozy egg yolk flow.

My first try on a vegetarian version of chili crab pasta! Tastes really similar to a non-vegetarian version, alike to the usual pasta sauce of a sweet spicy tomato base, except that there was no crab meat. Unexpectedly, it got pretty spicy gradually, leaving tongues on fire. Linguine was a good choice of pasta to absorb the flavour of the chili crab sauce. Probably added for its unique and intense peppery taste, the wild rocket helped in balancing the thickness in texture and flavour of the sauce but I would still think that it's an acquired taste as I am really not a fan of it. What's uncommon was the addition of deep fried croutons slices, which were rather greasy and tasted like deep fried mantous. I enjoyed initially, but was too oily towards the end. The pasta was finished off by topping a jiggly poached egg.

Generally an all right attempt in creating a vegetarian chili crab pasta, but being a seafood lover, I would still stick to the conventional chili crab pasta for my crab meat.

Like a recreation of the Teochew Orh Nee, using similar ingredients, if you realised. It's also not the usual parfait one would expect. The coconut yam parfait melts in the mouth, blending its creaminess with the light flavor of the gingko nuts and the fried pumpkin mochi. The fried shallots crumble may seem out of place, but the mild oniony flavour cuts through the creaminess perfectly, with a crispy addition to the texture.

I like the concept of Coalesce, the inspiration behind their innovative creations is to stay true to the Singapore heritage despite the influence from various cultures.
#burpple #burpplesg #sgfood #sgfoodies #foodporn #coalescesg #dessert

Sounded interesting but was too light for me. Mango outer shell basil cream centre and basil sponge base. Interesting combination especially if you want a cake that isn't too heavy after a rich main. However the red velvet? crumble was way too dry.