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Everything was nicely balanced and delicate , well thought through and well executed . Absolutely loved the apple flower kombucha digestive and the elderflower dessert kombucha .
The unanimous favourite at the table, the Coconut Yogurt Cake was smashingly good. Spotting a crisp almost crusty exterior, the cake alone was fragrant and not overly sweet. Coupled with the dollop of Chantilly cream and pickled stonefruit purée, it got that extra moisture and the pleasant sweetness of the nectarine. Yet, the icing on the cake was the shaved nutmeg and locally sourced laksa leaves which were fried to give the dish that texture and oomph.
Embellished with preserved citrus, pomelo peels, and starfruit flowers, the gentle zing from the refreshing Tropical Fig Leaf Jelly was much needed after the mains and served as a palate cleanser of sorts.
Wonderfully crisp with a delicate and tender inner flesh, the Local Golden Pompano was fresh-tasting and well-executed. However, the Bisque Beurre Blanc, spiced crustacean sauce made from roasting lobster shell was a tad too overpowering. Crowned with pickled melon rinds and sliced beetroot, the dish perhaps needed more tang to counter the rich umami sauce.
The last savoury course was a comforting Local Barramundi Belly Congee to really warm up the belly. Inspired by chef’s Teochew roots, the bowl had a myriad of textures with fresh fish slices, dried shrimp lard, Sissoo spinach, and preserved plums. Familiar and hearty.
For a sweet appetizer, the roasted Squash Gazpacho with Pistachio & Local Savory was very much a hit for me. The smooth gazpacho with the burst of sweetness from the tomatoes being balanced by the minty-tang of the locally grown savory and crunchy pistachios. And of course, championing "aesthetically filtered" produce to highlight the problem of unnecessary food wastage, the ingredients used were mostly too misshapen to be sold on shelves.