[CLOSED] Horizon Bistronomy (Punggol)

This was wayyy out of my normal budget but the cook on the ribeye was spot on. Seasoning was pretty decent and it came in a perfect medium well. Sadly this couldn't said for the Black Angus Striploin ($62) which was served super well done (even was very tough to bite into) though we asked for medium well. It was as if the chef completely forgot about it while it was cooking and didn't even bother to check if it was the doneness we had asked for.

A unique combination of candied bacon, poached pear and red wine fig, comes with a creamy scoop of vanilla ice cream, resting on a bed of champagne sabayon 》$10.90

​This is quite a unique dessert. The portion is good enough to share for 2 pax and candied bacon tasted like bak kwa​.

150g of Miso infused king salmon served on a bed of zucchini and shitake mushroom ragout with grilled ​king prawns and mustard foam 》$26.90

​During my first visit, they have ​salmon with grilled lobster claw. This time round the menu shows grilled king prawns. I liked both but I prefer the king prawns over lobster claw.

24 hours slow braised pork belly and sous vide kurobuta pork tenderloin, served with roasted cauliflower puree, miso infused grilled daikon, grape mustard and pork jus 》$25.90

​The soft, moist and tasty pork belly almost melted in my mouth. The cauliflower puree didn't quite taste like cauliflower but it feels like mashed potatoes.

We're all used to our duck confit being served on a bed of mashed potato, so the uncommon pairing here of duck leg and a sautéed corn-and-cucumber ragout, as well as puréed pumpkin sauce, is like a breath of fresh air! This combination is not only innovative; the resulting flavors and textures are pleasing on the palate, and definitely adds on a healthy touch! As with the salmon in my previous post, the duck leg too is expertly executed to impressive fork-tenderness!

Never mind that I couldn't quite taste the infusion of miso in the salmon as promised by the menu, this is still hands down one of the best salmon fillet I've ever had. Skillfully done, the meat was tender and moist, and tasted wonderful especially when eaten along with the vegetables and mushrooms ragout. Oh and I nearly forgot about the other co-star in this dish: the lobster claw, which would have been great too if not for its mildly rubbery skin.