Appetisers

This was one of my fave dishes here. Fresh geoduck clam, and chewy, slightly crunchy enoki mushrooms boiled and steeped in a milky, thick broth reminiscent of Beauty In The Pot’s collagen soup. Super comforting, and definitely one to remember.

Think chou dou fu (Taiwanese smelly tofu) in deep fried glory. Remember to dip it in the sweet, slightly tart plum sauce that comes with it. Delish.

The idea of coagulated pig trotter may render one apprehensive at first, but this was surprisingly delicious! A cold, savoury jelly which melts in your mouth to form a gravy like consistency, with bits of crunchy trotter. Very unique dish — highly recommended!

ANOTHER STELLAR SIDE DISH HERE. Featuring an addictively savoury and spicy green pepper sauce derived from a mixture of charred green pepper and Sichuan pepper. This is then ladled atop eggplant that is first peeled before being boiled, which helps it to absorb the sauce better and makes it softer. SO SIMPLE, YET SO DELISH.

OMG. So GOOD. Fried to a perfect crisp and super umami. Genius idea of stuffing that Japanese leek inside the intestines as well. Dip it in that addictive chilli powder at the side and you have a winner. Sold!!!!

Casual Norwegian dine and go chain Pink Fish has opened its first overseas outlet at Jewel! This spot specialises in salmon, and features it in every dish in its menu. Had the European soup — creamy, with fresh chunks of salmon, dill and fennel. Salmon was really fresh! A pretty satisfying meal on its own, if you’re in a rush. Service was fast as well. Would’ve been nice if portion size was a little bigger, but I wouldn’t mind having this again!

Interesting spin on this local favourite. Appreciated the fresh and thick cut sashimi cubes. However, this wasn’t very memorable — perhaps more sashimi in one shell instead?

So. Good. Tender beef flavourfully seasoned and dusted in that slightly tongue numbing Szechuan peppercorn atop. Will come back just for the delicious skewers here.

Don’t be fooled by its unassuming appearance, because I can safely say this was our fave dish of the 4-course lunch menu we had HANDS DOWN. The tofu is made in-house, and had a super smooth, almost creamy interior, while pan fried to a nice golden brown on the outside. Only the brilliance of a Michelin-starred spot could think of completing this already perfect tofu with truffle slices, crispy asparagus shreds and woody, succulent mushrooms to elevate this dish even more. Excellent, excellent, excellent.

This photo doesn’t do this dish justice at all, but hiding under that unassuming bed of garnishes are tender, melt-in-your-mouth slices of fatty wagyu beef with just the right fat-to-meat ratio. But what I really enjoyed about this dish was that super fragrant and well-balanced dressing, consisting of sesame oil, dashi stock and cider vinegar.

Dehydrated before flash frying, these chicken skins were really yummy! Crispy, well-seasoned with a tinge of Sichuan peppercorn kick and not at all jelat. Warning: ADDICTIVE. Makes for a great bar snack, I’d imagine.

The much raved about wood-fired grill at this establishment shines in this dish. The smoky aftertaste contrasted with the natural creaminess of avocado was divine. Nice play on texture with the crispy buckwheat puffs and on taste with the zingy ponzu sauce. Interesting use of yuba (Japanese soy bean milk skin), which was really light and perhaps not very memorable in this.