This dish exemplifies the outcome of the new restriction imposed on the 3 young chefs. For this month, they are only allowed to use a maximum of 3 ingredients per dish. And this dessert uses only one. It's all roselle, in different textures, and it's really good.
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My second visit here, ever since my first visit on their opening day on 2 May. This is the cosy restaurant at Portsdown, helmed by 3 hardworking young local chefs @abelslc @markerpenn and @dzzfizz, led by Ken Loon @kenloon, under the stewardship of Gabriel @gabesterzz.
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Here, expect innovative fishes created with lots of thought and heart, using house-grown produce and top quality ingredients sourced from the same suppliers as @nakedfinn.
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But this is only for a limited time, because the last day for Magic Square is some time in end April. After that, there'll likely be a Magic Square v2, but it won't be these 3 chefs anymore.