My first #halal yusheng.
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A classic raw fish salad that comprises 18 ingredients such as shimeiji mushrooms, smoked salmon, preserved white and brown melon, crispy wonton skin and pok chui crackers. The tangy sweet and sour plum sauce complements the salad perfectly.
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#swensenssingapore #ionorchard #happinessnevermelts #lohei #yusheng #魚生 #捞鱼生 #cny2018

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Let’s be real: see a burger on the menu and anyone would expect a badass beef burger with juices spilling all over and foodporny melted cheese begging to be licked. So I didn’t quite know what to expect when I saw this pork patty burger. But mm mm mmmm damn girl these honey mustard pork patties are MAD GOOD. Unbelievably juicy and tender, lovely charred crisp, and a good balance of sweet and savoury that’s kept in check by creamy guacamole and fresh pico de gallo. Never expected to like a honey mustard (and pork whatmore) marinated patty, but this one’s totally worth a try.

André Chiang’s 24 course Octaphilosophy is a tour de force of gastronomical ingenuity and our first amuse bouche is an excellent example of the artfulness of his craft.

The smooth, maroon sphere of black cherry and red coral explodes in the mouth to release a gush of cherry vinaigrette that’s delightfully sweet and tart.

Restaurant André has its last service on 14th February so these final 2 weeks are your last chance to experience what is perhaps the best restaurant in Singapore.

Taste: 4/5

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