Fusion

Fusion

Featuring Dumpling Darlings (Amoy Street), Perch (Jewel Changi Airport), Scaled by Ah Hua Kelong, DePizza, Herit8ge, The Butcher's Wife, Binary (Palais Renaissance), Bowl Chap (Galaxis)
aggs & xi :D
aggs & xi :D

*Invited tasting*

Laksa base was quite rich and reasonably creamy, not too spicy, and the soft boiled eggs had a jammy yolk. Lobster meat was sweet and meaty! Bean curd skin was crisp but I would rather swap that out for some taupok. Unfortunately, the capellini did not work well for this dish, as it was too thin, and it didn’t have a bite to it - perhaps a thicker noodle would fare better.

1 Like

*Invited tasting*

Bao was quite fluffy, and unagi was sweet and slightly smoky. Came with some shredded egg and chives! Decent starter, but a tad pricey.

1 Like

*Invited tasting*

Liked this starter - was quite refreshing and 开胃 because of the sour flavours from the apple vinaigrette. The salmon cubes were fresh, and there was also ikura shoyu, pickled wakame in the dish. The guac added another layer of creaminess and freshness to the dish.

1 Like

We ordered the one with pesto, but unfortunately they served us the lao gan ma chilli crisp. It was already served, and we didn’t want them to toss it, so we accepted it. Regrets lol I don’t usually like such chili flavours and I didn’t appreciate this one either. It wasn’t too spicy, and was only slightly numbing so I could still taste my food. The octopus was seared and had a crisp exterior which was nice, but the texture inside was a little strange, it lacked that tender / fresh bounciness that good octopus usually has. Not a bad dish, just a little sad that it wasn’t as good as expected. Perhaps an off day, or maybe the pesto one would be more up my alley.

1 Like

This was alright. Tiger prawns were cooked decently, not overcooked/mushy, but didn’t taste super fresh or 鲜甜, we’ve had better from other more casual restaurants. They were generous with the chopped garlic and peppers, though I didn’t find the sauce particularly tasty.

1 Like

Their gnocchi was more chewy than the regular potato gnocchi, and you could taste the natural sweetness of the sweet potato. They also browned it slightly (maillard reaction!) so it had a greater depth of flavour. It was topped with shiitake, king oyster & shimeiji mushrooms, in a rosemary butter sauce with lots of cheese. The sauce was thin, more like the “zhup” in Chinese cuisine rather than a thicker / creamier sauce you see in gnocchi dishes. Kale was yummy! It was quite filling, so please share this. Only gripe is that it was quite salty, probably because of the cheese.

The veggies were grilled very nicely, imparting smoky flavours to the kailan, kale, baby corn & lady’s fingers. I don’t usually like baby corn but this was quite tasty! This came with roasted cashew & yogurt sauce, which was good. However, the gomasio (it’s made of unhulled sesame seeds + salt, similar to furikake) made it quite salty, could have done without it.

Octopus was cooked quite nicely, it was tender and chewy at the thicker end, crisp at the thinner end. There was a pleasant smoky flavour as well. The tapioca purée was cheesy and quite salty, texture was unlike anything I’ve tried before - kinda like a melty mochi? The white kimchi was aged for 14 days according to the menu, and it was really sour. The octopus was good, but the sides brought the dish down slightly.

This was interesting - it’s actually deep fried tapioca & cheese cubes. It was crunchy on the outside, cheesy and gooey on the inside. The little tapioca balls gave it some texture. They’re served with a spicy gula melaka dip, which had a nice balance of spicy and sweet. This was nice, but I had expected more given the raving reviews for this starter.

2 Likes

The mussels were more plump than your average mussel, and the curry was quite rich and well-balanced - not too spicy or coconutty but sufficiently lemak. I enjoyed the mantous with the crisp exteriors!

Overall, this is a decent place but I felt like there were more misses than hits. Maybe because we are not really the seafood kind of people so we couldn’t properly appreciate it. Probably wouldn’t return, but if you do visit I would recommend the curry mussels and the canto grouper, and perhaps the seabass pasta. Service was not bad, they give a brief introduction of each dish when they serve it, but the timing that the food came could be better managed.

The “pate” was indeed smoky, but it wasn’t anything to shout about. The sourdough was very nicely toasted tho, it was crunchy and of a good thickness. The pickled garlic shoots were quite interesting, and the “olive vegetable” (as per what they wrote on their menu) was rather strong in olive flavour. The components didn’t really gel well together though.

1 Like

This was served with a seaweed butter and braised kelp, but I didn’t think the kelp paired well. These were alright, not overcooked but wasn’t impressive either. The server told us that we should try the prawns on its own first, then squeeze the lemon. It was much better with the lemon, which brightened up the dish and enhanced the flavour of the prawns.

1 Like

started off from eating school caifan together in 2014 Instagram: @coldbutter.sg

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