Fusion

Fusion

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

Raw Red Prawn, Fried Spot Prawn, Lime Leaf

Loved the raw red prawn - so fresh and sweet, with a tender texture with a slight bite to it. The fried spot prawn was crunchy, with buttery flavour; I liked it more than I expected to, as I thought eating the whole prawn (shell and legs and all) would be too much munching. The sauce was also done well - a creamy rich briny sauce with lime leaves that added a slight zesty taste.

Mafaldine was a bit harder than I liked, I wished it was slightly softer while still retaining a bite. Nonetheless, would still recommend this dish! Those who like al dente pasta (the true Italian standard of al dente) would find this level of doneness suitable for them.

Red Wine-braised Octopus, Beef Tendon

Marcy’s does their sauces really well, and this was no exception. The rich, hearty red wine tomato sauce was absolutely delicious. Sliced octopus was tasty, and so were the gelatinous beef tendons. The rigatoni was done al dente, and topped with crisp breadcrumbs. I enjoyed this but I would have preferred a different pasta to go with the sauce.

Apple Gastrique, Puff Rice

This was so good!! The brussel sprouts were crisp and tossed in a sweet and sour apple gastrique sauce, topped with puffed rice and other crunchy stuff (tasted a bit like mamee snack? but more boujee). We all liked this a lot.

Avruga Caviar, Sundream Tomato

Sauce was really nice, flavourful and well-balanced. The tomatoes were super good, juicy and sweet and yummy! The amberjack itself was of a decent thickness, it wasn’t fishy but I wished it was served cold so it could have more of a fresh bite to it.

Korean fried cauliflower, gochujang, ‘Ma Ling’ spam crisps, toasted sesame

The cauli was soft with a crispy element from the crisps, and wasn’t rly spicy just a mild heat. Was tasty but not rly salty. I didn’t think it was as ~amazing~ as the server introduced but not too bad!

1 Like

Feng shui pear, feta, pistachio, yuzu, honey-lime vinaigrette

Was a pleasant salad, I liked the yuzu and vinaigrette in it. But nothing special, just a dish to get some greens in.

1 Like

Pickled seasonal vegetable medley, crispy chickpeas, pumpkin seeds, sourdough

Hummus was quite nice, creamy and nutty, but generally the hummus I’ve had are quite good so this doesn’t really stand out.

1 Like

Thunder tea chimichurri, sakura ebi oil, fried shallot, macadamia

Mushrooms were juicy and went well with the above accompaniments, I particularly liked the use of macadamia. It was served in a pool of oil, I would rather not have that, but it wasn’t rly cloying thankfully.

2 Likes

Roasted kabocha, heirloom carrot, asparagus, cashew

Super delish! It had a really nice depth of flavour. The natural sweetness of the kabocha and carrots came through, the dish was very well balanced. I wouldn’t consider this the typical risotto - I’m not sure what kind of rice they used but it felt almost a bit like a western porridge. It might not be a classic risotto, but it is definitely a memorable one.

2 Likes

Tiger prawns, mussels, crustacean cream sauce

This was really good! Pappardelle sheets were fat and flat, done al dente, and slathered in a rich and seafoody sauce. I really loved the sauce - it was so flavourful but yet not heavy. Tiger prawns were big and cooked well, firm with a nice sear. Mussels were tasty too! Would come back for this, I think it’s good to share between 2-3.

2 Likes

Kung pao sauce, goose berry, pickled green chilli
Beef Short Rib

Was moist and not overcooked, but not as tender as I had wanted. Was an okay dish, nothing outstanding.

1 Like

*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

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

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