Restaurant Imbue

The dessert read interesting on the menu, but I found the shiitake too overpowering. I can't take the sour cream or the vinegar jello. The whiskey ice cream was good, though too little was served.

The biggest plus for this place is they offer a variety of different tasting menus and ala carte. Tasting menu only restaurants are too restrictive and not for everyday dining. The con is I find the service too overbearing, and it feels like they are trying too hard to talk to their clients instead of letting them enjoy the meal and their company. Oppositely, the ‘sommelier’ was not trying at all, merely pouring you the wine you ordered without any elaboration.

I take it that this is a play of Char Siu rice - well done, chef! I like the porridge with just the right amount of bite coming from the splet. The sous vide pork was cooked well. I hope that serving was bigger though at this price point, and it could definitely do with more Char Siu sauce.

A mix of salad and grilled vegetables promised with a chrysanthemum cauliflower puree. It was alright just to get your email daily dose of greens but it was too salty and finding a hard time tasting any chrysanthemum…

Taste Chef Lee’s best creation across :
💕8 course Simmer Menu ($198++ per pax)
💕5 course Infuse menu ($158++ per pax)
And also available lunch 2 course $58++ and 3 course $68++.

Feature : Simmer menu
💕Snack- Oyster mousse, drunken chicken and century egg crab
💕Second course - Smoked yellowtail
💕Third course - Abalone
💕Fourth course - Horse Mackerel
💕Bread - Malai Bread
💕Fifth course - 21 days aged fermented bean wagyu rump cap.
💕sixth course - Squid sausage claypot rice
💕Pre dessert - Strawberry sorbet
💕dessert - Yuba Pavlova

Overal experience was pleasant, the meal was great and balanced in term of flavours , the service excellent.
My fav dish would be Abalone. Although look simple but consist of complixity flavour and texture. Light custard made from ginkgo nut, cream and kelp powder, covered with Chinese ham and dried mushroom reduction:
The abalone is seared over binchontan and served with brown butter, pear, in-house fermented cabbage relish and preserved green chilli paste and roasted pine nuts.

Don’t forget to have wine pairing, to elevate the dining experience

📍Imbue
32 Keong saik rd.