Journey To The West
I made it a point to arrive early this time around so that we could have a good selection.
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Tried the Hama Hama and Harty. Fresh and succulent!
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When @veronicaphua dropped by to say Hi, she was raving about the country terrine she had. We were there for the weekend brunch but Chef @andromedanii kindly indulged us with a tasting portion. Thank you π.
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I love Chef @drewnocenteβs terrines and pates. His skills in curing and smoking meat really do stand out.
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Sooo yummy πππ. These tasted even better than the yummy toasties they serve during lunch. Naturally I asked whether they were different - the answer was no, they were the same. The only difference was that these were served as single layer toasties while the regular lunch ones were served as doubles. Could that be the reason? Regardless, they were very tasty and addictive!
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Mix them all together and you get an amazing concoction ideal for breakfast!
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Was that lardo on top? The octopus was nicely grilled. Smoky but still tender ππ.
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Runny egg on tasty portobello. Yummy!
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Definitely my sonβs favourite since he whacked most of it before we could even try it. We had to order another helping for the rest of us. The greedy boy tried to eat that as well π.
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This was one of my favourite starters amongst the many we tried. Smoked halibut and caviar crostini. *
I have to kick myself for not listening to Chef @drewnocente earlier when he said we should try the brunch. There was plenty to eat (both variety and quantity) for $58 per head. I was so full after brunch that I had to roll out of the restaurant π.
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Cherry jus inspired by the Singapore Sling, with frozen cherry parfait on top. What a lovely end to the meal.
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@sk_food_and_travel @pollenrestaurantsg @chef_steveallen
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Cucumber sorbet and Chinese celery granita in gin syrup covered with a meringue made of dried cucumber skin. It is very unusual to be served cucumber and celery as dessert. I had my doubts initially but @iakkai42 who served us the dish assured us that we will like it. He was absolutely right, the combination of cucumber and salary with slightly sweetened gin syrup was excellent. Who would have thought a strong tasting vegetable like celery could be made into a dessert?
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There is a story behind the creation of this unique dessert. The team was struggling with sourcing fresh fruits at the local Taiwan market when a typhoon hit and were left with only these vegetables. Amazing how a little challenge can bring out the best in a team. Loved this creative dessert π.
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Served with burnt onion jus, koji, coffee and maitake mushrooms. These ribs were amazing!! Tender and full of flavour.
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Seasonal vegetables, all prepared in different ways (fried, roasted, fresh etc) to create different textures and tastes, with fermented black beans. I loved how colourful and fresh it was.
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Seasoned with Taiwanese preserved daikon and served with pickled onion, confit egg yolk, shrimp oil, clam mayonnaise and lotus crumble. This dish was an amazing play of colours, textures and tastes. Loved the crunch in the dish too. Really amazing.
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I think @richie_lin, @long_xiong and @iakkai42 are really talented. I first heard about @mume_taiwan when I was dining at Den in Tokyo, then through @little_meg_siu_meg's posts (big fan of hers) and again when they made their debut in Asia's 50 Best Restaurants. When @nantheless said she had an amazing meal at an 8 hands collab #pollenxmume, I immediately booked for the next night π. Thanks @nantheless! I didn't even know @mume_taiwan was in town.
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I would really like to dine at @mume_taiwan some day. All I have to do now is plan a trip to Taiwan π!
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Level 8 Burppler · 751 Reviews
When Food is Good, I am Happy. Born in π²πΎLives in πΈπ¬