[CLOSED] Sorrel

Visually engaging, magically sweet, and delectably sinful with those fragrant fats.

This bistronomy concept would have been well worth pursuing, essentially fine-dining in an approachable bistro setting. Very surprised, and definitely sad to see @sorrel.sg go, a few months after head chef Johnston Teo left. This place had polarized diners at times, but I had felt that the experience was extraordinary; great quality with decent prices in a casual yet sexy environment. Their techniques were deserving and execution flawless.

Does anyone have any outstanding recommendations, especially for lunch sets?

#burpple

Take the beetroot sorbet with that small pool of balsamic jelly and drop it in your mouth, then take a small sip of hot hibiscus tea (inside that cute porcelain cup/bowl). Let it melt, and feel everything evolve in your mouth and come together.

Delicately sweet yet distinctly earthy beet in a cold sorbet; followed by the sharp and tangy acidity of vingarette and jelly, and lastly, the soothing warmth of tea with a bittersweetness of hibiscus. A dance of flavours, textures and temperatures; befitting of a sensory explosion. It took me some time before I could even understand the brilliance of this deceptively simple dish, presented elegantly as one single grape.
#throwback to good times with a fellow foodie, and to when #sorrelsg just started out.

#foodporn #foodgasm #burpple

Thankfully I have this written and stored. Sorrel is definitely a restaurant to check out for their fun bistronomy concept. Www.ms-skinnyfat.com active link in bio!

Have read many positive reviews about Sorrel, and I think a young head chef can present innovative ideas and energies in cooking.
Cuisine wise, let's just say it achieves a Level 1 in fine dining. Okay, may be good enough for local context, but not strong enough in the international field.
A lot of details are missing. Few layering.
Disappointed also, that I asked to arrange a small slice of cake or candle on the dessert for a friend's birthday prior. The bill came, and no cake came.
It's really all about the details.

Here's a preview of talented and fresh-faced, 24-years old Executive Chef Johnson Teo's new lunch menu - 7-courses at $118. Go for the wonderfully done local grouper roasted in paperbark.

Rarely does my favourite vegetable be given the chance to venture beyond the role of a sidekick. #SorrelSG redresses that wrong with this delightful starter, simply named Pumpkin.

Its versatility showcased through various interpretations and unique pairing; daikon, coconut creme and smoked eel were unlikely suspects but they all came together rather beautifully.

This may not look like much, but beneath the pickled slivers are where the treasures lie.