High Rollers

The safest dessert choice would be the Burnt Honey Meringue & Malted Milk Chocolate Tart ($18). There’s nothing to dislike about it — you’ve got the most decadent treat you could get at Rosemead. It’s got that gratifying malty chocolate punch that’s paired with an elegant tinge of sweetness from waves of burnt honey meringue.

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The Sudachi Lime & White Chocolate ($18) is for those who aren’t as adventurous. This intricate creation has a good mix of interplay bwtween sleek sheets of white chocolate, arranged atop zesty elements which produced a contrasting sweet-tangy profile and some crunch amidst some creaminess

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While the Chitose Farm Strawberry & Heirloom Beetroot ($18) may sound like a risky gamble, but it was my favourite as they managed to strike the perfect balance with silky smooth mouthfeel, layered facets of zest, gentle salinity, and a distinct earthiness.

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Since Rosemead is a concept by the Jigger & Pony Group, you really can’t go wrong with the tipples here. That said, the prices were rather steep for a cocktail bar with this Rosemead Old Fashioned costing a whopping $32. This was impossibly smooth, immaculately balanced, and came loaded with impressive depth due to being spiced up with clarified beef fat, amongst other ingredients. But still, $32 for an Old Fashioned?

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There's no way to skirt the issue — Rosemead is rather expensive. It's mostly forgiven with stellar dishes like the Roast Chicken but the problem was evident in their Canary Island Seabass ($72) dish. While soft and boasting of a delectably crispy layer of skin, the sauce simply couldn't justify a price that could almost get me a 3 course dinner at Spago.

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The Wagyu Short Rib ($65) is probably one of the dishes that passes the eye test for luxury prices with flying colors, with a sleek glistening black facade that parts to show a gentle pink. Alas, it was tender but not as succulent as the hue would suggest, though it was beautifully punctuated with fatty parts to make it even more decadent along with magical rain of truffles and black sauce adding a strong depth of flavour.

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Seafood can be one of the trickiest ingredients to deal with, but this Swordtip Squid & Mussel ($27) was done perfectly.
It bounces back firmly but still retains a gentle bite but Rosemead’s use of green chilli harissa added a very distinct pep that complemented the seafood flavours deftly.

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The first cold dish for the night — a cold King Crab ($42) dish that’s sharply dressed in a finger lime and fermented chilli concoction.

Enjoyably luscious crab, though a bit more richness would help, that’s gently nudged flavour-wise by a creeping heat and gentle zest. A piquant introduction to the night at Rosemead but slightly pricey for the portion.

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The remainder of the spotlight fell squarely on the glistening surface of the 𝗛𝗼𝘂𝘀𝗲 𝗥𝗼𝗹𝗹𝘀 ($19). I couldn't be more besotted with the umami glaze made with mushroom, bacon, and kelp. However, the moist brioche is best esten when given a liberal smear of the stupidly flavour-loaded shiitake cultured butter that comes with it — simply a flavour bomb.

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We be California Dreamin' at this unique new modern restaurant opened by the Jigger & Pony group. We're not sure what California tastes like but Head Chef David Tang brings the warm embrace of his hometown in California to life using a behemothic wood-fired oven specially procured from the States.

Utilising the fiery embers of the oven, they managed to create some spectacular sharing plates such as the 𝗪𝗵𝗼𝗹𝗲 𝗥𝗼𝗮𝘀𝘁 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 ($80) that's blanketed in a layer of velvety winter black truffles, while a stellar char embraced its soft, succulent flesh. The piece de resistance impresses you with with a gratuituous richness, which was then also elegantly dressed up by an aroma parade of opulent fungii laid atop, elevating the entire ensemble.

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