Headed by Chef Chris of Hay Gelato and now-defunct Brine, Baste is newly-opened restaurant situated along Ann Siang Road.
We had the Trout Mi-Cuit, Pumpkin and Shrimp Emulsion, Salted Egg (U.P. $19). Beautifully decorated, the semi-cooked trout is tender and melts away in your mouth π«Ά We liked that the salted egg flavour is not overpowering and overall well-balanced π³π
My favourites are the trout mi-cout, truffled capellini, grilled sourdough and pistachio gelato. The achar fried rice deserves a special mention tooβ¦and Iβm guilty of pairing this with the dip from the marinated beef which turned out not bad!
ππ£π₯π’π π’π
Enjoy 1-for-1 selected main dishes with Burpple
πΈ Instagram/TikTok: @myfoodframes
